Edible Flower Garden


Packaged in an attractive gift box, these seeds when grown, will add flavour to salads and dishes with their colourful edible flowers.

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Pack includes 4 seed packets:

Lavender Munstead: English Lavender ‘Munstead’ is an aromatic evergreen shrub which grows to around 45cm and has spikes of blue/purple flowers from mid-summer. Sow seeds February – June.

Dry buds and stems on a herb drying rack. Flowers and leaves can be used fresh in salads and pasta dishes. Lavender scent aids sleep and the dried flowers can also be used for flavouring sugar or water.

Calendula OfficinalisMore commonly known as Pot Marigold, the petals have a peppery taste and can be used in soups or stews. Dry Calendula leaves and use as a substitute for Saffron or pickle them and add to oils and vinegar. you can also sprinkle the petals in a bath for a soothing soak.

Calendula Officinalis is fast growing with aromatic leaves and bright yellow to orange flowers from summer through to autumn. Depending on the winter conditions this plant can be treated as a perennial or annual. Sow seeds March – May.

ViolaViola petals make delicately flavoured tea. They can also be used in both sweet and savoury dishes. Use the petals to decorate cakes and deserts.

These evergreen matt forming perennials are often thought of as annuals. Sow February – September. Flowering time March to October.

Nasturtium Tom Thumb Mix: Enrich salads and pasta dishes with the peppery flowers or use to garnish cakes and cheesecakes. The seeds can be pickled to make ‘poor man’s capers’.

Flowering period June – September. Sow seeds March – May. Easy to grow and reaching a height of 23cm.

By Sophie Conran for Burgon & Ball

Additional information

Weight 0.23 kg


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