Edible flowers

Use to perfume tagines, as cake decorations - or even to infuse alcohols and custards

Use to perfume traditional persian rice, as cake decorations - or even to infuse puddings

Make jams, jellies and sauces, or candy the petals for decorating cakes.

Complex perfume comes to life in cooking as an ingredient in cocktails and desserts

Complex perfume comes to life in cooking as an ingredient in cocktails and desserts

For teas, shortbread, salads and infusions

Use to infuse syrups or custards for macarons, and marshmallows, or use directly in marinades

Blue colour-bursts, for a beautiful garnish. Or infuse with water for naturally-flavoured sugar syrup, and naturally-flavoured icing

Infuse into hot water for naturally-flavoured teas, sugar syrup and icing

Use a pinch of the peppery-flavoured petals to garnish risottos and white fish. Or infuse in hot water for sugar syrup and flavoured icing.

Infuse into syrups or spirits, add to fish sauces or use simply as decoration

Infuse into hot water for naturally-flavoured teas, sugar syrup and icing

For teas, shortbread, salads and infusions

Use as floral-scented wraps for Japanese mochi sweets, or even to wrap delicate white fish

Complex, citrus-flavours delicious in a tagine

Complex, citrus-flavours delicious in a tagine

Floral-citrus flavours for seafood, and lentil or couscous salads

Brings citrus blossom flavours to ponzu sauce or vinaigrettes

Blue colour-bursts, for a beautiful garnish. Or infuse with water for naturally-flavoured sugar syrup, and naturally-flavoured icing

Catering size pack of mallow to infuse into syrups or spirits, add to fish sauces or use simply as decoration