Create the Michelin - star restaurant look to your salads, main courses or dessert with a sprinkle of a few edible flowers, each adding colour, texture and a touch of class to your dish.
Pansy - lettuce like flavour, can be crystallised.
Calendulas - slight peppery taste, ideal for bread and soups
Nasturtiums - leaves and flowers have a slight peppery taste, leaves can be chopped as garnish
Borage - freeze in ice cubes, add to veg and fruit salads or as a garnish
Sunflowers - buds and petals are edible, add petals to salads give a nutty flavour.Buds can be blanched , tossed in garlic butter , similar flavour to a Jerusalem artichoke.
What a fun packet of mixed seeds to try.
Approx 260 seeds per packet.