This species is native to southern Africa and comes in a wide range of colours — purple, orange, yellow, pink, and more. It adds a lovely splash of colour to cocktails and is often used as a garnish in salads.It can also be served alongside soups, meats and fish, and even works well in sandwiches
Also known as “dragon’s mouth”, this flower is native to the Mediterranean region.It comes in various colours, including yellow, white and pink. It has a flavour reminiscent of watermelon, with a slightly bitter note, making it a great match for cocktails.Used as a garnish in salads, as well as in stuffed or tempura-fried preparations.Thanks to
Bright and cheerful, these golden-orange petals bring a subtle bitterness and a slightly peppery, citrusy aroma to the plate. Their name comes from the Latin calendae, meaning “first day of the month”.Used since Ancient Greek times as a medicinal plant, marigold is known for its anti-inflammatory, healing, soothing, analgesic and antimicrobial properties. Often called “the
Its name means “first day of the month” (calendae), and it has been used since Ancient Greek times as a medicinal plant, valued for its anti-inflammatory, healing, soothing, analgesic and antimicrobial properties. Marigold can be enjoyed as an infusion and is often used to flavour vinegar — perfect for creating a fragrant salad dressing.Fresh or
The colours of this beautiful flower range from deep yellow to reddish-brown. Its petals are clustered into a frilly pompom shape. They have a crisp texture and a floral aroma with citrusy, slightly minty and bitter notes.Widely used in cooking, they bring vibrant colour to salads, rice, meat, fish, seafood — and even textiles.
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
