Here, flowers are still a novelty, and many may view them merely as decorative elements in their homes or gardens. However, in French, Italian, or Japanese cuisine, flowers are one of the main components of a dish, contributing to the flavor of some of the most famous dishes in the world!

You may have never tasted a flower, but know that there are varieties to suit every palate. Some are sweeter, others spicier... The range of flavors is as vast as the colors, and not only will they add a gourmet touch to your dish, but certain plants will also enhance the flavor of specific ingredients.

However, before you venture into the world of edible flowers, be aware that not all of them are safe to eat. Some research and knowledge are necessary before trying flowers, so it’s best to start with our flowers: Pansy, Nasturtium, and Calendula. All of them are 100% organic and 100% delicious!

Now, let’s explore a bit about the properties of each of our edible flowers and how they can be used.

Pansy: The Pansy flower can be used whole to flavor vinegars, beverages, soups, and even salads. Its taste is slightly sweet.

Nasturtium: Rich in Vitamin C and with a spicy flavor, it is widely used in gastronomy, especially in salads.

Calendula: It is commonly used in salads, desserts, and rice, and tends to replace saffron in traditional cooking. The core is indigestible and should be removed.