Edible Flowers

Cut leaves for salads, potatoes, soups.

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

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

A sea of fragrant blooms for edging.

Colorful, storybook edging for borders and beds.

Fragrant flowers, aromatic leaves.

Young leaves for salads and lemonade.

Bachelors buttons in charming blue.

Flavor is midway between garlic and onion.

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

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

Pastel mix with flowers held above foliage for display.

HEIRLOOM. Edible flowers make gorgeous garnishes.

Our best-of-the-best mix.

HEIRLOOM. Herb in the marigold family.

HEIRLOOM. Victorian favorite with edible flowers.

Classic Fragrance.

Rolled petals make beautiful and easy cut flowers.

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

Easy to sow and grow for cheerful color.

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

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Centaurea cyanus or Bachelors Buttons.

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HEIRLOOM. Dark blue-green leaves and salmon blooms.