Edible Flowers

Cut leaves for salads, potatoes, soups.

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Use small white daisies in potpourris, tea and hair rinses.

HEIRLOOM. Colorful, edible nasturtiums tolerate poor soils and heat or cold.

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Centaurea cyanus or Bachelors Buttons.

Fragrant flowers, aromatic leaves.

A sea of fragrant blooms for edging.

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Colorful, storybook edging for borders and beds.

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Young leaves for salads and lemonade.

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Non-stop deep-orange blooms: great for cutting.

Flavor is midway between garlic and onion.

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Bachelors buttons in charming blue.

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Our best-of-the-best mix.

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HEIRLOOM. Edible flowers make gorgeous garnishes.

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Large, fragrant, double and semi-double flowers in a wide range of colors.

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HEIRLOOM. Victorian favorite with edible flowers.

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HEIRLOOM. Herb in the marigold family.

Rolled petals make beautiful and easy cut flowers.

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HEIRLOOM. Dark blue-green leaves and salmon blooms.

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An enchanting, melodious color medley of this cottage garden classic.

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Easy to sow and grow for cheerful color.

Pollinators flock to these cream-colored 2–3" flowers.

Pastel mix with flowers held above foliage for display.