Anise Hyssop (Agastache foeniculum)

Anise hyssop boasts a sweet, licorice-like flavour with hints of mint. Its delicate purple flowers and fragrant leaves make it a versatile herb for both sweet and savoury dishes. Use it to infuse syrups, teas, and cocktails, or sprinkle the blossoms over salads and desserts.

Borage (Borago officinalis)

Borage flowers have a refreshing cucumber-like taste, making them a delightful addition to salads, cold soups, and cocktails. They can also be candied or frozen into ice cubes for an elegant touch to beverages.

Calendula Marigold (Calendula officinalis)

Calendula petals have a mild, tangy flavour reminiscent of saffron. They can be used to add a golden hue to rice dishes, soups, and stews, or infused into oils and vinegars for a pop of colour and flavour.

Chamomile (Matricaria chamomilla)

Chamomile flowers have a delicate, apple-like flavour with subtle floral notes. Chamomile is commonly used to brew soothing herbal teas, known for their calming properties. The fresh flowers can also be added to salads.

Chive Blossoms (Allium schoenoprasum)

Chive blossoms feature a mild onion flavour and can be used fresh or dried to garnish salads, soups, and savoury dishes. Their delicate purple blooms add a pop of colour and a hint of oniony goodness to any dish.

Clary Sage (Salvia sclarea)

Clary sage flowers impart a delicate, herbal flavour with hints of citrus and mint. Use them to garnish salads, desserts, and cocktails, or infuse them into syrups, vinegars, and liqueurs for a fragrant twist.

Cornflower (Centaurea cyanus)

Cornflowers offer a subtle, earthy flavour and a stunning blue hue that can enhance both sweet and savoury dishes. Add them to salads, desserts, or baked goods for a touch of elegance and natural beauty.

Dandelion (Taraxacum officinale)

Dandelion flowers have a slightly sweet and mildly bitter taste, reminiscent of honey and endive. Use them in salads, fritters, or infused into syrups and wines.

Dill (Anethum graveolens)

Dill flowers boast a delicate, feathery appearance and a subtle, aromatic flavour reminiscent of the herb's leaves and seeds. They are perfect for garnishing seafood dishes, salads, and pickles, or for infusing into vinegars, sauces, and dips.

Fennel Herb (Foeniculum vulgare)

Fennel flowers have a delicate anise flavour that complements a variety of dishes, from salads and seafood to desserts and cocktails. Use them to garnish salads, soups, and pasta dishes, or infuse them into oils and vinegars for a hint of aromatic sweetness.

Lavender (Lavandula angustifolia)

With its distinct floral and slightly sweet flavour, lavender can be added to both sweet and savoury dishes. Use it sparingly in baking, cocktails, salads, and even savoury dishes like roasted meats.

Nasturtium (Tropaeolum majus)

These cheerful blooms come in shades of orange, yellow, and red. The flowers have a slightly sweet flavour with a peppery, spicy kick. Add to salads, sandwiches, and savoury dishes. Nasturtium flowers can also be stuffed with soft cheeses or herb spreads for a delightful appetiser. The green seeds can be chopped and used with parsley as a garnish or pickled like capers.

Sunflower (Helianthus annuus)

Sunflower buds, petals and seeds are all edible. Add the petals to a green salad for a colour contrast and a mild nutty taste. The green buds can be blanched, then tossed in garlic butter -  similar in flavour to a Jerusalem artichoke. The kernels inside the seeds can be eaten raw or toasted as a snack.

Sweet William (Dianthus barbatus)

Sweet William flowers feature a subtly spicy, clove-like flavour and vibrant colours ranging from white and pink to red and purple. They make a charming addition to salads, desserts, and cocktails.

Thyme (Thymus vulgaris)

Thyme flowers possess a subtle, earthy flavour similar to the herb's leaves but with a slightly sweeter undertone. They can be used to garnish soups, stews, and roasted meats, or infused into oils, vinegars, and honey for a fragrant twist.

Pansy (Viola tricolor)

Flowers have a lettuce-like flavour and make a decorative addition to a green salad or to garnish a pâté or dessert. They can be crystallised and used to decorate cakes.