Edible Flowers Gift Box
Edible Flowers Canister The culinary use of flowers dates back thousands of years. Many cultures use flowers in their traditional cooking such as squash blossoms in Italian food or rose petals in Indian food. Adding flowers to your food can be a nice way to add colour, flavour and, depending on your mood, a touch of whimsy or elegance. Some flowers are are nutty or spicy, and some herbacious, while others are floral and fragrant.
It’s not uncommon to see flower petals used in salads, teas (Cornflowers are a great addition to Earl Grey) and as garnish for desserts. They are also beautiful in herbal vinegars and salad dressings. Edible flowers also can be used in ice cubes, jellies, marinades, flavoured oils or to enhance the look of entrees and deserts.
Each collection contains:
I package of Johnny Jump Ups (Helen Mount Violas)
I package of Borage
I package Calendula
I package Cornflowers
I package Scarlet Runner Beans
I package Nasturtiums
Instructions for the picking, preparation and preservation of Edible Flowers
Recipe for cheese garnished with wine glased edible flowers
Dragonfly Seedy Soap for Dirty Gardeners We only have two of these molds so there is a limited number available. We start with pure, organic, raw goat milk combined with plant and animal oils (no palm oil) and at just the right moment blend in ground calendula and various other seeds such as kale, cabbage, lettuces and coffee. The end result is a soap that helps scrub dirt off hands and gently massages your palms.
PlantTonic made from the fast- growing tips of the Giant Pacific Kelp Plant from the cold, pristine and secluded waters of coastal British Columbia. This giant kelp is the fastest growing plant known, growing up to 3 feet per day! Harvesting takes place in late spring and again in early fall (to protect indigenous species). Only the actively growing portion of the plant-the top 2 to 4 metres-is selected.
Sustainably sourced wooden plant markers