Lippia dulcis, also known as Aztec sweet herb or Aztec sugar leaf.This plant has been known for centuries and was used by the Aztecs under the name Tzonpelic xihuitl, meaning “sweet herb.”Its roots have a liquorice-like flavour, which is where its name comes from.
Aztec liquorice leaf Read More »
A blend mainly made up of marigold, Chinese carnation and African daisy petals.The proportion and types of petals may vary depending on flower availability.
With tubular flower spikes ranging from blue to violet, grouped in inflorescences, it has traditionally been used as an anti-inflammatory and to ease digestive discomfort. It can be used in salads, and also works well as a garnish for meat and fish dishes.
Mix of different types of sage: fruit sage, pineapple sage, bicolor sage, and mini sage. These flowers are highly aromatic, with scents reminiscent of pineapple, grapefruit, and mixed fruits. Used as a flavoring in salads, fruit bowls, iced teas, fruit punches, and salad dressings.They can be eaten raw, cooked, or fried—in salads, soups, veggie stir-fries,
This is a highly aromatic flower, with a fragrance reminiscent of pineapple, grapefruit, and a blend of mixed fruits. It resembles a sweeter version of pineapple sage (Salvia elegans).Used as a flavouring in salads, fruit salads, iced teas, fruit punches, and salad dressings.
This flower is rich in vitamin C, essential oils, and tannins. As early as the Middle Ages, it was used to make daisy syrup, believed to help protect against colds. The buds and just-opening flowers have a pleasant, nutty flavour, while fully open blooms are slightly bitter — making them ideal as an addition to
Basil is a tender plant used in kitchens around the world. There are many varieties of Ocimum basilicum, along with several related species. The most commonly used type for flavoring is known as sweet basil or simply basil. Basil flowers have a more intense flavor than the leaves. A delicious addition to salads, soups, and
The flower of this plant is also known as the Szechuan button.Both the flower and the leaves contain a compound called spilanthol, which gives them their distinctive taste and the characteristic “electric” effect in the mouth.
Also known as the Szechuan button, it features small yellow or red button-shaped flowers containing a compound called spilanthol, which gives it its distinctive flavour and signature “electric” effect in the mouth.
The bicolor sage flower is a variety of sage known for its striking two-toned blooms, often deep red and white. It has a sweet and aromatic flavor. Its aroma is floral and fruity. It can be eaten raw, cooked, or fried—in salads, soups, vegetable stir-fries, or rice dishes with seafood or meat. Also used in
