Velvety-textured flowers with vibrant summer colours in shades of yellow, orange and reddish tones. They have a crisp texture and release a floral aroma with citrusy notes, slightly minty and bitter.Widely used in cooking, they add colour to salads, soups, rice, meat, fish and seafood.
The colours of this beautiful flower range from deep yellow to reddish-orange. Its petals form a frilly pompom shape. It has a crisp texture and a floral aroma with citrusy, slightly minty and bitter notes.Widely used in cooking, it brings colour to salads, rice, meat, fish and seafood — and is even used to dye
A smaller version of the traditional rose, each bloom contains over 200 types of essential aromas.Depending on which note is most prominent, the flavour may remind you more of one fruit than another. Mini roses are also a rich source of vitamins and antioxidants — one single rose can contain more of these nutrients than,
These tender, glossy buds come from the Malabar spinach plant (Basella alba or Basella rubra), also known as Chinese spinach.Native to tropical Asia, the plant takes its name from the Malabar Coast, where it has long been cultivated. With a mild, slightly tangy flavour and a succulent texture, the buds are used in salads, stir-fries,
These dark green, glossy, oval-shaped leaves have a soft texture and are prized in cooking for their flavour, which closely resembles that of mushrooms. With a naturally earthy, umami taste, they can be used raw or lightly cooked in salads, stir-fries, rice dishes or as a garnish.A unique plant-based way to add depth and richness
The nasturtium plant has large, round, glossy green leaves and produces flowers in shades of yellow, orange and red. Its unique flower shape, reminiscent of a monk’s hood, gives it the common name “capucine”, referencing the distinctive hats worn by Capuchin monks. The leaves have a bold, peppery flavour, similar to watercress or mustard.Used in
The blue cornflower is an edible flower native to Europe and Western Asia. It grows wild in cereal fields, where it has naturally thrived since its origin. Its bright blue petals are striking and very distinctive. Beyond its beauty, like many other plants, cornflower is also known for its medicinal properties.It can be used in
Its white and purplish flowers are very aromatic, just like the leaves and seeds. Because they have a milder flavor, coriander flower petals are widely used in cuisines around the world. They’re great for decorating salads and vegetable creams. If the dish already includes coriander—like guacamole—the flower adds a nice touch and rounds out the
Round, pompom-shaped flowers in a light blue shade. In French cuisine, chives are considered one of the essential “fines herbes,” along with tarragon, parsley, and chervil. Best used fresh, finely chopped and added right before serving—especially in hot dishes—to preserve their delicate flavor and aroma. Chives offer a more subtle, refined taste than onion. On
It has the same flavour as fennel but much milder, with a sweet aniseed taste that, according to experts, cleanses the palate from other flavours. It pairs perfectly with avocado, garlic, peanuts, pork, coconut, cumin, lamb, chilli, lime, lemon, mango, seafood, mint, orange, potato, parsley, white fish, tropical pineapple, chicken, goat cheese, watermelon, coriander seeds,
