Edible Flowers Gardening Kit
Regular price
$32.00
A themed gardening kit containing 6 seed varieties in a keepsake box letterpress printed in Portland, Oregon by Egg Press.
- Borage
- Tangerine Gem Marigolds
- Anise Hyssop
- Bachelor Buttons
- Flashback Calendula
- Kaleidoscope Nasturtium
An activity-driven garden that will inspire the young gourmet.
Discover a rainbow of beautiful flavors that will inspire young chefs in the kitchen. From sweet to savory, create everything from beautiful flower popsicles to sunshiny nasturtium butter.
GROWING INSTRUCTIONS:
ANISE HYSSOP
These sweet, fragrant flowers taste of licorice and mint. You can boil them for a tasty tea, or cut up fresh ones to jazz up your fruit salad! They keep their color when dried.
Plant in full sun and don't water too much. Put them where you'd like to see lots of bees.
MIXED BACHELOR BUTTON
These old-fashioned favorites were once worn by unmarried men to advertise their availability. Archaeologists also found a big garland of bachelor buttons in King Tut's tomb!
Today, these blue, pink and white sweeties, also called cornflower, will give a gentle charm to your yard. They taste sweet and a little spicy, like cloves. Plant in full sun and go light on the water.
BORAGE
This enthusiastic plant overflows with blue and pink starflowers that bees positively adore. The flowers taste like honeysuckle, and look great frozen inside ice cubes. In medieval times knights used to drink wine flavored with borage before going on their missions because the plant was thought to cheer the heart and bring courage. In modern-day Spain borage's leaves are sautéed and eaten alongside boiled potatoes.
Plant in a sunny spot and sow the seeds 1/4 to 1/2 inches deep in the ground.
TANGERINE GEM MARIGOLD
These cute orange blooms taste a little like oranges/lemons and a little like orange peel (bitter/spicy). You can eat them in salads or cook them in egg dishes. While they are still in the garden, the blossoms will attract not only bees but ladybugs.
Plant in the sun and lightly cover the seeds.
PACIFIC BEAUTY CALENDULA
Also known as "pot marigold," these happy yellow flowers were once used as a substitute for saffron, and to give color to butter and cheese. Today they are eaten in salads or scrambled in eggs. "Sunshine incarnate."
Plant 1/4 inches deep in full to partial sun.
TOM THUMB NASTURTIUM
These brightly colored beauties have a distinctive, peppery flavor and can be used to make pesto, stuffed flowers, cake toppers, or you can pickle the seeds for "poor man's capers"! They also make a joyous groundcover well-patronized by bees and hummingbirds.
Plant in partial sun and water moderately.
These sweet, fragrant flowers taste of licorice and mint. You can boil them for a tasty tea, or cut up fresh ones to jazz up your fruit salad! They keep their color when dried.
Plant in full sun and don't water too much. Put them where you'd like to see lots of bees.
MIXED BACHELOR BUTTON
These old-fashioned favorites were once worn by unmarried men to advertise their availability. Archaeologists also found a big garland of bachelor buttons in King Tut's tomb!
Today, these blue, pink and white sweeties, also called cornflower, will give a gentle charm to your yard. They taste sweet and a little spicy, like cloves. Plant in full sun and go light on the water.
BORAGE
This enthusiastic plant overflows with blue and pink starflowers that bees positively adore. The flowers taste like honeysuckle, and look great frozen inside ice cubes. In medieval times knights used to drink wine flavored with borage before going on their missions because the plant was thought to cheer the heart and bring courage. In modern-day Spain borage's leaves are sautéed and eaten alongside boiled potatoes.
Plant in a sunny spot and sow the seeds 1/4 to 1/2 inches deep in the ground.
TANGERINE GEM MARIGOLD
These cute orange blooms taste a little like oranges/lemons and a little like orange peel (bitter/spicy). You can eat them in salads or cook them in egg dishes. While they are still in the garden, the blossoms will attract not only bees but ladybugs.
Plant in the sun and lightly cover the seeds.
PACIFIC BEAUTY CALENDULA
Also known as "pot marigold," these happy yellow flowers were once used as a substitute for saffron, and to give color to butter and cheese. Today they are eaten in salads or scrambled in eggs. "Sunshine incarnate."
Plant 1/4 inches deep in full to partial sun.
TOM THUMB NASTURTIUM
These brightly colored beauties have a distinctive, peppery flavor and can be used to make pesto, stuffed flowers, cake toppers, or you can pickle the seeds for "poor man's capers"! They also make a joyous groundcover well-patronized by bees and hummingbirds.
Plant in partial sun and water moderately.
Regular price
$32.00
A themed gardening kit containing 6 seed varieties in a keepsake box letterpress printed in Portland, Oregon by Egg Press.
- Borage
- Tangerine Gem Marigolds
- Anise Hyssop
- Bachelor Buttons
- Flashback Calendula
- Kaleidoscope Nasturtium
An activity-driven garden that will inspire the young gourmet.
Discover a rainbow of beautiful flavors that will inspire young chefs in the kitchen. From sweet to savory, create everything from beautiful flower popsicles to sunshiny nasturtium butter.
GROWING INSTRUCTIONS:
ANISE HYSSOP
These sweet, fragrant flowers taste of licorice and mint. You can boil them for a tasty tea, or cut up fresh ones to jazz up your fruit salad! They keep their color when dried.
Plant in full sun and don't water too much. Put them where you'd like to see lots of bees.
MIXED BACHELOR BUTTON
These old-fashioned favorites were once worn by unmarried men to advertise their availability. Archaeologists also found a big garland of bachelor buttons in King Tut's tomb!
Today, these blue, pink and white sweeties, also called cornflower, will give a gentle charm to your yard. They taste sweet and a little spicy, like cloves. Plant in full sun and go light on the water.
BORAGE
This enthusiastic plant overflows with blue and pink starflowers that bees positively adore. The flowers taste like honeysuckle, and look great frozen inside ice cubes. In medieval times knights used to drink wine flavored with borage before going on their missions because the plant was thought to cheer the heart and bring courage. In modern-day Spain borage's leaves are sautéed and eaten alongside boiled potatoes.
Plant in a sunny spot and sow the seeds 1/4 to 1/2 inches deep in the ground.
TANGERINE GEM MARIGOLD
These cute orange blooms taste a little like oranges/lemons and a little like orange peel (bitter/spicy). You can eat them in salads or cook them in egg dishes. While they are still in the garden, the blossoms will attract not only bees but ladybugs.
Plant in the sun and lightly cover the seeds.
PACIFIC BEAUTY CALENDULA
Also known as "pot marigold," these happy yellow flowers were once used as a substitute for saffron, and to give color to butter and cheese. Today they are eaten in salads or scrambled in eggs. "Sunshine incarnate."
Plant 1/4 inches deep in full to partial sun.
TOM THUMB NASTURTIUM
These brightly colored beauties have a distinctive, peppery flavor and can be used to make pesto, stuffed flowers, cake toppers, or you can pickle the seeds for "poor man's capers"! They also make a joyous groundcover well-patronized by bees and hummingbirds.
Plant in partial sun and water moderately.
These sweet, fragrant flowers taste of licorice and mint. You can boil them for a tasty tea, or cut up fresh ones to jazz up your fruit salad! They keep their color when dried.
Plant in full sun and don't water too much. Put them where you'd like to see lots of bees.
MIXED BACHELOR BUTTON
These old-fashioned favorites were once worn by unmarried men to advertise their availability. Archaeologists also found a big garland of bachelor buttons in King Tut's tomb!
Today, these blue, pink and white sweeties, also called cornflower, will give a gentle charm to your yard. They taste sweet and a little spicy, like cloves. Plant in full sun and go light on the water.
BORAGE
This enthusiastic plant overflows with blue and pink starflowers that bees positively adore. The flowers taste like honeysuckle, and look great frozen inside ice cubes. In medieval times knights used to drink wine flavored with borage before going on their missions because the plant was thought to cheer the heart and bring courage. In modern-day Spain borage's leaves are sautéed and eaten alongside boiled potatoes.
Plant in a sunny spot and sow the seeds 1/4 to 1/2 inches deep in the ground.
TANGERINE GEM MARIGOLD
These cute orange blooms taste a little like oranges/lemons and a little like orange peel (bitter/spicy). You can eat them in salads or cook them in egg dishes. While they are still in the garden, the blossoms will attract not only bees but ladybugs.
Plant in the sun and lightly cover the seeds.
PACIFIC BEAUTY CALENDULA
Also known as "pot marigold," these happy yellow flowers were once used as a substitute for saffron, and to give color to butter and cheese. Today they are eaten in salads or scrambled in eggs. "Sunshine incarnate."
Plant 1/4 inches deep in full to partial sun.
TOM THUMB NASTURTIUM
These brightly colored beauties have a distinctive, peppery flavor and can be used to make pesto, stuffed flowers, cake toppers, or you can pickle the seeds for "poor man's capers"! They also make a joyous groundcover well-patronized by bees and hummingbirds.
Plant in partial sun and water moderately.