Petals for the Palate
Edible flowers are the new rage in haute cuisine. Chefs use them to garnish and lend snap and flavor in salads and desserts, and for drink and candy adornment.
These fresh-picked organically grown blossoms will give your February sales a reason to bloom:
DIANTHUS
Miniature members of the carnation family with light fragrances of clove or nutmeg.
SAGE
Red tubular flowers with a subtle sage taste are tasty in salads and pretty as garnishes. Compliments beans, corn, mushrooms, pesto or a savory sauce.
PANSY
Pansies have a slightly sweet or grassy flavor. Use them as garnishes, in fruit salads, green salad, desserts or in soups.
MINI-ROSES
These miniatures can garnish desserts or salads. Petals can be used in syrups, jellies, perfumed butter and sweet spreads.
Please place your pre-orders by the week of February 4th, as quantities are limited.
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Red
Red•White•Pink•Purple
Red • White • Pink