A spoonful of edible flowers.
Unique baby veg, fresh micro herbs,edible flowers & leaves destined for the top class restaurants and caterers worldwide.
growing places Innovation at its best!
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Abutilon flowers are served raw or cooked. They have a delicious sweet flavour, excellent on their own or as part of a mixed salad.
Allyssum flowers are available in mixed colours. They have a slightly sweet and peppery flavor similar to Kale.
Bellis Daisies have a mildly bitter taste & are used for their looks more than their flavor. The petals are used as a garnish & in salads.
Amaranth are rich wine red mature flowers. A distinctly fresh wheat like flavour with a more of an exciting colour than taste.
Bougainvillea mature available in mixed colours. Prepare an exotic fried snack “Dok Mai Thot”. Flowers bright colour are more exciting than taste.
Buzz Buttons have a slightly tart grass-like flavor, its real oral appeal lies not in its taste but the electrifying sensation it produces.
Calendula flowers have flavors that range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron.
Button Amaranth flowers are pronounced grassy and have a slightly sweet taste with magnificent color.
Carnation flowers are peppery and spicy. Sprinkle them on salads or decorate cakes and desserts beautifully for any occasion.
Chives have a light garlic scent with a mild floral undertone, taste grassy, earthy flavor with a distinct garlic taste. For salads & omelettes.
Dried flowers are superior quality with no artificial preservatives & additives. Robust colors, intense flavors never get stale if sealed.
Cornflowers are mildly sweet to spicy, fairly neutral. A clove-like flavor (They also have great natural medicinal qualities).
Dianthus flowers smell of spice reminiscent of clove and nutmeg. Steep the flowers in wine, candy, or use as a pretty cake decoration.
Cucumber flowers have the taste and aroma of refreshing adult cucumber. The majestic flowers elevate salads to new regal level.
Fire Feathers flowers have exotic dramatic colours. Makes a perfect garnish as they have no taste /or smell and are entirely edible.
Fennel flowers have aromatic anise scent. The flavour is herbaceous with a hint of sweetness and mild liquorice taste. It is used in tea.
White Garlic (Onion Chives)
Fuchsia flowers have a mild lemon taste, luxurious and colorful garnish on any culinary delight.
Garlic flowers are grassy & have an earthy flavor with a distinct garlic taste, stronger than the leaf itself. Use for garnish & salad.
Gaillardia flowers have a mild liquorice flavour. The bright flowers can be quite variable in size and have sunset coloured petals.
Gems flowers have a citrus taste, making them ideal and delicious for adding to salads, sandwiches, seafood dishes or hot desserts.
Geranium flowers have a delicate texture and mild flavour. They may be used to make jelly, jam,ice cream, cakes, icing or liqueur!
Lavender flowers are herbal, an “astringent” & “earthy”. Versatile having a penetrating aroma with notes of mint , great for desserts.
Mimilus are sturdy & take well to a coating of sugar for desserts. Leaves & blossoms make vibrant garnishes for savories & mild tea.
Mini Daisies have a mildly bitter taste & used for their looks more than their flavour. The petals are used as a garnish and in salads.
Nasturtiums flowers have a mildly peppery flavor with an aroma reminiscent of mustard. They can be stuffed and cooked.
Naughty Marietta have golden yellow & rust flowers and have a strong orange flavor. The flowers add sass to any salad or garnish.
Osteopermum bright coloured flowers can be used as a garnish or in ice cubes.
Pansies have a lettuce-like flavour and add a decorative addition to green salad, garnish or dessert. Crystallise^& use to decorate cakes.
Primula flowers are used as a garnish on salads. They can be crystallised and used on cakes, cookies or creamy desserts.
Teeny Weeny rose is a delicate flavour which will improve cool drinks, fruit dishes, petal jam or jellies. They can be crystallized.
Snapdragons flowers taste a bit bland to bitter. They ornamental, but when stuffed they are delicious used in a chocolate fondue.
Stock flowers can be added to salads raw or as a pretty garnish to desserts. They can also be candied. Their flavour is perfumed.
Verbena flowers have a lemony taste and add a beautiful aroma to drinks, baked goods, pudding and jelly. Be creative and enjoy!
Violas are a lettuce-like flavour and add a decorative addition to green salad, garnish or dessert. Crystallise ^& use to decorate.
Wild garlic flowers have a concentrated garlic flavour & are versatile ingredients. Raw leaves have a strong pungent smell.
Geralton Wax flowers have a sweet honey scent, blended with a lemon flavor. Wax are used in stir fries and in oriental cooking.
GROWING PLACES - micro herbs are ‘superfoods’.
Amaranth is a micro leaf which is rich red with a wheaty flavour. Amaranth is more exciting in the vibrant colour than in the taste.
Micro Broccoli is mild, crunchy, dense and slightly bitter. Ideal in a salad or served as a garnish.
Basil is crisp, tender and aromatic with a green, subtle clove like flavor with a sweet finish with notes of citrus, pepper and mild anise.
Micro beetroot have a larger more defined leaf. Healthy, nutrutious superfoods are ideal in a salad or served as a garnish.
Coriander is a micro green leaf that is crisp & sweet with a bright citrusy & peppery aroma. A clean, fresh & classic flavor.
ShisoΩΩ is red or green. Japanese chefs add to tofu dishes or wrap it around meat. It has pungent flavors of spearmint, basil, anise & cinnamon.
Parsley is a micro green leaf which has a full flavour of the mature herb. It has many medicinal benefits and prevents cancer.
Mizuna is a micro green leaf with an aromatic fresh strong mustard flavour. Contains vitamins & minerals used in Japanese cooking.
Micro Pea shoots are tender and sweet, delicate enough to eat raw, yet retain springtime qualities when cooked with any cuisine.
*Please Note: If micro greens are not on the products above, in most cases we can have it available in within 3 weeks.
Sorrel Buckler has a vibrant, lemon taste, slightly sour and soft texture.
Use as a salad ingredient or as an herb to flavour fish and egg dishes.
Bronze Fennel leaves are aromatic, typically sweet, with a fennel-like taste that has contrasting notes of liquorice and anise.
Nasturtium leaves have a peppery taste. The leaves make excellent Pesto with nuts, olive oil & Parmesan cheese. Ideal for salads.
Sea Fennel - Raw sea fennel has a spicy ‘aniseed’ flavor and when blanched, it tastes somewhat like asparagus.
Oyster Leaves looks like an herb with leaves tasting like an oyster with a fresh & oceanic flavor.
Ice leaf is cooked or eaten raw in salads. The thousands of little bubbles explode on the tongue & delight diners gastronomically.
S¬¬amphire leaves and stem are crisp, aromatic and taste of a refreshing salty sea breeze.
Tagette (Peruvian Marigold) is similar to a mixture of sweet basil, tarragon, mint and citrus. Chop up finely for savory sauces.
Yarrow has a strong liquorice type of aroma with a sweet flavor and somewhat bitter and astringent finish.
‘Butterfly Pea’ Clitoria ternatea is a traditional Chinese and Ayurvedic medicine which is a brain boosting herb native to Asia which has many health benefits. Many of which have been supported with contemporary clinical research.
It has a luminous indigo colour. It has traditionally been used as a vegetable food colouring to colour deserts or for making a vibrant coloured tea.
Butterfly Pea flower contains health promoting antioxidants, flavonoids and peptides that have shown considerable promise as a natural remedy.
Beauty products have been derived from Butterfly Pea because of the beneficial effects of the flavanoid, quercetin has on skin and hair.
Benefits of Butterfly Pea flower include:
lAnti-anxiety & depression
lAntioxidant
lAnalgesic
As well as having a calming effect on the body, reducing stress and anxiety.
N.B.: Safety & Toxicity Studies
assessing oral toxicity failed to notice any significant toxicity.
In Southeast Asia, Butterfly Pea is used as a natural food coloring. In traditional Thai cooking, the flowers are squeezed for their blue extract, then mixed with coconut milk and other base ingredients to naturally colour Thai desserts blue and purple. ‘Nam dok anchan’ is a refreshing indigo drink often consumed in Thailand made with honey & syrup.
In Burmese and Thai cuisine, the flowers are dipped into a batter and fried. Tea is made from the ternatea flowers and dried lemongrass. It changes color depending on what is added to the liquid, with lemon juice turning it pink. In Malay cooking, an aqueous extract is used to colour glutinous rice for ‘kuih ketan’ and in ‘nyonya chang’. In east Malaysia, locals add a few buds of this flower in a pot while cooking white rice to add a bluish tint to the rice known as ‘nasi kerabu’.
A cup of tea daily can help reduce fatigue and bring about a sense of calm due to the herb’s anti-inflammatory and analgesic properties.
Simply steep 10 flowers, fresh/dried, in a cup of hot H2O, brew for 15 mins. When no color is left in the petals, strain the and discard flowers. Voila, you can drink an amazing indigo broth! Butterfly pea tea often contains dried lemongrass, which you can add to improve flavor.
Drink tea with some drops of lime juice for a sweet and sour flavor and turn the luminous indigo tea a deeper purple color.
Tip: Mix the tea with Fuchsia Roselle hibiscus and the tea will turn a bright red color or lemon and the tea will become a pink colour.
