Begonia
Juicy, tart, refreshing, crunchy, and succulent. Great tangy citrus flavor. Garnish desserts, main dishes, and cocktails with these beauties.
In season estimate: June-October
Borage Blossoms
Bright and beautiful start shaped blue blossoms. Refreshing cucumber flavor. A wonderful color contrast for any dish, especially brilliant in green or fruit salads. Great in punches, lemonades, gin, sorbets, chilled soups. Cucumber borage gin and tonic anyone? Don’t mind if I do!
In season estimate: June-October
Calendula
Lovely peachy/coral/apricot flowers with long petals. Mild flavor with a touch of bitter tartness. Adds excitement to desserts and main courses alike. Petals can be used as confetti! Remove the petals from the base because the base can be quite bitter.
In season estimate: June-October
Chamomile
Adorable little white flowers with bright yellow centers. Slightly sweet.
In season estimate: July-October
Chive Blossom
Fluffy, aromatic, and flavorful lavender colored chive blossoms. Light onion flavor and aroma
In season estimate: June-November
Lilac
Very fragrant floral taste, try them candied or infused in honey. Infuse lilac into ice cream, syrups, butter, or use as garnishes.
In season estimate: May, possibly June
Cilantro Flower
Visually delicate, cute white flowers with dark green stems. Intense coriander flavor. Beautiful garnish for specialty cocktails or try it with Mexican food!
In season estimate: May-November
Nasturtium
Delicate red, yellow, and orange blooms with a vibrant essence. Peppery with a hint of sweetness. Great garnishes to create an upbeat visual.
In season estimate: June-October
Violas
Soft yellows, lavenders, purples, light blues. Mild taste with a hint of tartness. Petite garnishes to add a whimsical artsy factor.
In season estimate: June-October
Pansies
Spectacular combination of colors ranging all over the rainbow spectrum. Versatile flower that makes any creation fancier. Earthy, mild wintergreen, grassy flavor that’s subtle enough to compliment and add a pop of color to any dish.
In season estimate: June-October
Carnations
No longer just for bouquets! Light and refreshing flavor and crunchy texture make it easy to use in any dish or artsy cocktail! Colors range from light pink to ripely mauve. Has natural food coloring properties.
In season estimate: late April-October
Bachelor Buttons
Gorgeous shades of blues, pinks, and purples. Round with a mild flavor. Sized just right for cupcakes, cocktails, specialty desserts, and salads. About an inch in diameter.
In season estimate: May-September
Snapdragon
Bronze, ivory, or light pink individual snap blooms. Tart, slightly bitter flavored flowers with the unusual shape to add dimension and interest to your dish or drink. We would suggest the ivory color as a contrast to a chocolate dessert!
In season estimate: May-June, September
Tulip Petals
These delicate, yet powerful petals have an appealing flavor like sweet lettuce. Anything coupled with tulip petals is a celebration of spring!
In season estimate: April-June
Basil Blossoms
Dark purple, lavender, and white flowers with intense basil flavor. Perfect for muddling in cocktails, garnishing desserts, and flavoring pastas. Beautiful fresh fragrance.
In season estimate: June-October
Celosia
Colorful bursts of red, coral, yellow, orange, and magenta. Requests can be made for the supercrest variety or the plume variety. Plumes resemble flames and supercrest resembles a coral reef. Mild corn taste. Adds, height, vibrance, and interest to your plates.
In season estimate: late June-October
Roses (Rugosa)
Inquire about specific in season colors. Flavor reminiscent of strawberries and tart green apples. Rose lemonade, rose petal candy, rose infused honey, rose syrup, rose tea, or rose petal jam are some ideas!
In season estimate: June-October
Rose Petals
Don’t need an entire rose, but still want to embellish with a grand gesture? Grab the petals instead! In season colors will vary week to week. Mild, sweet taste with a wonderful fragrance. Sprinkle these like fairy dust on anything to class it up!
In season estimate: June-October
Flower Confetti
Like a flower fruit cocktail! A mix of anything in season for the purpose of a giant splash of color! If you’re not picky about specific flowers, try the confetti mix.
In season estimate: Late April-Late October
Honeysuckle
Visually divine with a sweet honey flavor.
In season estimate: June
Nigella
Flowers have a flavor resembling nutmeg. Seeds of the Nigella starflower variety have been known as “black cumin”. This variety is the milder variety. The flowers themselves are incredibly romantic and intricate. Adds an appealing and eye-catching dimension to any dish or drink.
In season estimate: Love in a mist – Late May-June, Starflower seed pods – August
Gomphrena
Fun little fireballs of color! These whimsical flowers look like they came straight out of a fairy garden. Used more so for garnish and visual appeal rather than actual eating, as the texture is a little bizarre.
In season estimate: July-October
Dahlias
The crème de la crème of edible flowers. This garden queen elevates a dish or cocktail to the highest level. If you have a color preference, inquire about availability.
In season estimate: Late July-late October
Echinacea
Also known as coneflowers, these flowers serve as great baking decorations. Also used to make herbal teas. Known to have medicinal qualities that boost the immune system.
In season estimate: July-October
English Daisy
While many people enjoy the bitter taste of these flowers, they are most often used for their beautiful white petals as decoration.
In season estimate: June-September
Stock Blossoms
Peppery, clove-like taste lends itself well for garnish on salads, desserts, and drinks. Colors this season include apricot, pale yellow, vintage brown.
In season estimate: May-June, possibly September
Statice
Also known as sea lavender, this flower is used more for it’s interesting visual appeal rather than its taste. We have sparkling white, apricot, and cheerful yellow this year!
In season estimate: June-October
Zinnias
You just can’t beat the pops of color that a zinnia can provide. They do taste slightly bitter so are oftentimes used more for their bursts of color than for actual eating.
In season estimate: June-October
Orach Leaves
Our caramel apple variety has gorgeous burgundy and green apple colored leaves that taste like spinach. Great for adding color to salads.
In season estimate: June-October
Marigolds
Vibrant orange and golds. Tangy, citrus flavor. A chef’s dream for adding zing to literally anything. Can also be used as a substitute for saffron.
In season estimate: June-October
Gladiolus
Mild lettuce taste. Toss petals into a salad or cocktail!
In season estimate: June-July
Daylily Petals
Surprisingly delicious! They have a sweet flavor, crunchy texture, and a floral aroma that you can taste and smell when eating them raw.
In season estimate: June-August
Chrysanthemums
Brilliant assortment of colors available. Shades of burgundies, oranges, whites, pinks. Bring your fall creations to the next level! Use the leaves in vinegar for a different take on salad dressing that is sure not to be missed at your next dinner party.
In season estimate: September-November
Hyacinth Bean Blooms
Flowers can be eaten raw or steamed. Flavor is mild, bean-like, and sweet. Can be used as a salad or dessert garnish.
In season estimate: Late May-August
Jewels of Opar
Beautiful sprays of tiny pink flowers that bloom and then eventually give way to ruby orange seed capsules that hover over lush greenery. The leaves are tender and sweet with hints of lemon. They are an energy packed succulent that thrives in the heat. And the whimsical flowers and seed pod wands add intrigue to any dish or drink.
In season estimate: June-September
Yarrow
Licorice scent with a mildly sweet flavor similar to tarragon. Does have a bitter taste as well, so less is more. Can use to flavor a broth or balance a very sweet dessert or drink.
In season estimate: June-September
Phlox
Slightly spicy taste, these petite cuties have an incredible romantic flare. Colors this year include crème brulee, white, pastel pink
In season estaimate: Late May-October
Pincushions
Hands down favorite thing to do with this flower is to use the petals as sprinkles! Not much flavor, but the color variations are unmatchable. Pinks, blues, burgundies, French vanilla, and peaches to name a few.
In season estimate: June-October
Sunflowers
With a taste similar to an artichoke, sunflower petals are the epitome of a hot summer day. Seasonal summer dishes rise above the ordinary when accompanied with fresh sunflower petals.
In season estimate: July-August
Cosmos
Playful flowers in apricot, lemon, chocolate, mauve, white, and pink tones. Mild flavor that adds vibrance to any plating and any drink, especially a Cosmo! Wink Wink!
In season estimate: late June-October
Lavender
Lovely lavender colored flowers on a pretty stem. Sweet, floral flavor wih lemon and citrus notes. Try a sprig in a glass of champagne! Make a lavender lemonade or lavender ice cream. Create a small herb bouquet for a dish or table. Approximately 4-5inches in length.
In season estimate: June-October
Sage (Tri Color)
Kaleidoscope colors! The oblong leaves are a colorful mix of grey, green, and white. New leaves are a deep purple. Flavor similar to common sage.
In season estimate: July-September
Rosemary (Tuscan Blue)
Tiny blue blooms grow along the stem. Use to flavor any dish or drink with the added upside of bringing visually appeal with the tiny blue flowers.
In season estimate: July-October
Mint (Jessica Sweet Pear)
A vigorous upright mint with large, rounded green foliage with a sweet flavor and pear scent. Ideal for teas and other drinks. Adds a sweet flavor to any dish.
In season estimate July-September
Lemon Verbena
Definitive lemon flavor without the sourness. Its captivating perfume is delicate yet almost spellbinding. Its flavor is pure magic. Used more as an infusing tool rather than a finishing herb.
In season estimate: July-September
