Our selection of edible flowers offers a delightful way to add both beauty and unique flavors to your dishes. We grow a variety of edible flowers seasonally, each with its own distinctive taste and visual appeal:

• Butterfly Pea Flowers: With a mild, earthy flavor, they are excellent for teas and naturally coloring foods and drinks.

• Pansies: Mild-tasting like baby lettuce with a sweet flavor.

• Rose Petals: Have a range of flavors, some flavorless, bitter, sour, sweet, spicy, and often an apple or strawberry taste.

• Marigolds: Slightly citrusy and tangy, perfect for adding to salads and rice dishes.

• Nasturtiums: Bright and peppery, these flowers add a splash of color and a spicy flavor to salads and garnishes.

• Snapdragons: Mildly bitter with a unique texture, ideal for decorating desserts and cocktails.

• Calendula: Known as the "poor man's saffron," these flowers offer a subtle peppery taste and vibrant color.

• Chinese Lantern Hibiscus: Used in teas and as a garnish, adding a subtle sweetness and floral flavor.
  Cosmo's: Have a sweet, floral aroma and a sweet and earthy flavor similar to carrots.
  Star Flower: Have a delicate, mild flavor described as grassy, honey with a hint of heat.
  White Buttons: Have a mild, slightly spicy-sweet flavor.
  Dianthus: Have a mild, sweet, and slightly spicy, clove like flavor.
  Fuchsia: Have a unique, slightly sweet flavor with hints of berry, lemon and peppery tang.
  Sunflowers: Have a mild and nutty flavor.
  Begonias: Have a slightly sour flavor and a light, crisp texture.
  Geraniums: Have a floral, slightly lemony and sometimes a spicy note.
  Roses: Have a sweet and floral, with subtle undertones that vary on the color. 
  Pink Black Eyed Susans: Have a subtle fragrance, not typically sweet or pleasant to taste.
  Coral Vine: Have a mild and slightly nutty flavor.