Edible flowers

Edible flowers and flowering herbs bring colour, fragrance and refined flavour to the kitchen. Some are soft and floral, others slightly herbal, peppery or fresh. They have long been used not only to make dishes more beautiful, but also to make them more interesting in flavour.

On this page, you will find flowers and flowering herbs that can be used in salads, desserts, herbal teas, syrups, flavoured butters and summery dishes. From subtle accents to striking garnishes, edible flowers give a dish a natural and often surprisingly elegant finish.

  • Bernagie - Komkommerkruid

    Borage

    A fresh herb with a light cucumber flavour that works well in salads, cold dishes and summer preparations.

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  • Goudsbloem

    Calendula

    An edible flower with a gently spiced flavour, used in salads, butters and colourful garnishes.

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  • Chamomile

    A fragrant flower with a soft, honey-like flavour, often used in tea, syrups and desserts.

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  • Oost-Indische kers

    Nasturtium

    A spicy edible plant with a peppery flavour that works well in salads, cold dishes and summery plates.

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  • Bergamotplant

    Bee balm

    An aromatic plant with a spicy, citrus-like flavour, used in tea, salads and fragrant herb blends.

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  • Pansies

    An edible flower with a soft, floral flavour, mainly used as a refined garnish in salads and desserts.

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  • Lavender flowers

    A fragrant flower with a powerful, floral flavour, used sparingly in syrups, desserts and herb blends.

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