Powerful and unique, edible flowers have been used for thousands of years by Roman, Chinese, Middle Eastern and Indian cultures. Victorians used flowers in salads, pickled them for winter storage or candied them for garnishes.
Our greenhouses nurture a variety of Edible Flowers and Herb Blooms of all shapes, sizes and colors year-round, in large or small quantities. Use them to add flavors including delicate anise, pepper, mint, savory, tangy and sweet.
Pair sweet or floral scented blossoms with fruit dishes, desserts or cool drinks. Peppery blooms flavor salads and pastas.