Edible Flower Mix
Various species (see below)
When we think of eating from the garden, we tend to think of fruits, roots, greens, and herbs. But flowers are nature's most intricate candies. With a range of flavors from sweet to spicy, flowers not only add bright and elegant beauty to any dish but can impart culinary and nutritional diversity as well.
Always gorgeous fresh in a salad, some blooms can also be candied or cooked. If you are what you eat, then why not become a beautiful flower?
Contains Arugula (let flower!), Nasturtium, Chinese Pinks Dianthus, Borage, Chervil, Tall Blue Cornflower, Tangerine Gem Marigold, and Royal Carpet Alyssum.
Sow by hand, being sure to bury the larger nasturtium seeds with your fingers while allowing the tinier seeds to station themselves closer to the surface. Keep watered during the early stages of growth, then lighten up as the plants move toward flowering. Sow mid-season for a second wave of edible blooms in late summer and early fall. Harvest blooms soon after they open. All are edible, but avoid the bitter bases of the marigold and dianthus flowers.
ABOUT THE ARTIST
Artwork by Rebecca Weld. The art for this pack is a real, fully edible cookie. Rebecca, a.k.a The Cookie Architect, constructs elaborate cookies as striking art.