Edible flowers are always best when picked fresh from the garden. they’ll taste even better if you can pick them early in the morning before they’ve had too much sun. But if that’s not possible, don’t worry, put them straight in the fridge (in a plastic container) and try to use them within a few days. Wash and dry them gently by dipping them in a bowl of water and gently shaking. This should also help remove any bugs or bees that might have stowed away within the petals. Speaking of the petals – these are the best parts of many edible flowers. So remove the heel at the base of the petal (it’s bitter), as well as the stamens, pistil and calyx of larger flowers. Some, like pansies, however, you can eat whole. Our mix contains Pot marigold, Monards Citriodora, Purple Perilla, Tagetes Starfire, Nasturtium Whirleybird Mixed, Anise Hyssop, Chives, Garlic Chives, Borage, Caraway, Wild Rocket, Hyssop Blue, Lovage, Mayweed, Lemon Balm, Spearmint, Lime Basil, Sweet Basil, Dark Opel Basil, Wild Marjoram, Parsley, Sage, Winter Thyme for a truly varied feel.
