Used for centuries by many cultures, edible flowers add vibrant splashes of colour and surprising flavours to savoury as well as sweet dishes. 

first leaf grow a specially selected range of seasonal flowers, without pesticides in natural conditions.
This means our main season for supplying edible flowers is in the summer months. The flowers are hand-harvested for each order and the type and quantity will vary from week to week.

Sometimes, however, we may have some available out of season so it is always best to phone and ask.

Edible Flower - Summer 2008 Offer more information

If you need more information please call Derek Lewis tel: 07748 613444 or email: derek@firstleaf.co.uk

Examples of edible flower varieties we supply (PDF)

Viola - small, delicate flowers in a full range of colours
Nasturtiums - reds, oranges, yellows with a peppery taste
Cornflowers - cobalt blue, bright pink, dark purple
Calendula - oranges and yellows
Chive flowers - mild chive flavoured pink flowers
Garlic Chive flowers - white flowers with garlic flavour
Chrysanthemum coronarium - pale yellow to dark gold
Lavender - wands of purple flowers
Herb flowers - Fennel, Dill, Thyme and Oregano

How to use:
Edible flowers are used for both colour and flavour as garnishes for desserts, cocktails, salads, cheeses and even meat dishes.

Larger flowers, such as cornflower or calendula,are used by detaching individual petals.
Small flowers, such as viola, can be used whole.

They can also add unusual and exciting flavours to recipes and can be used to flavour floral butters, ice creams and cakes.

Interesting Edible Flower websites:

BBC - Cooking with Edible flowers
Lots of ideas and recipes.

RHS - From Potager to Plate
More recipes and links.