• AFRICAN MARIGOLD

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      “Tagetes” This 30 cm plant has medium-green, deeply cut, toothed foliage and globe-shaped golden-yellow flowers. The flower’s Latin name comes from the Etruscan deity Tages. We know it as the “African Marigold”, but in fact it is native to America, not Africa. Use:
      The petals are used to add extra colour to salads.

  • CARNATION

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      “Dianthus” Carnations are an annual plant with narrow leaves. The calyx is surrounded by 2 to 6 wide bracts. The petals have a spicy yet sweet scent. Use Prior to use, remove the white bases of the petals because they have a bitter taste. The petals can be used for making syrup, in fruit salads, fruit juices or wine. Alternatively, they can be sugared.

  • BASIL FLOWER

    • “Ocimum basilicum” Basil flowers in late summer when it produces small, scented red-white or green-white flowers. Use These flowers add a lovely flavour to salads and tomatoes.

  • CHIVE FLOWER

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      “Allium schoenoprasum” Chives have beautiful light purple, globe-shaped flowers. These flowers can also be used in dishes. Use These lovely flowers can be used in salads, by way of decoration or chopped finely in fresh cream cheese. The flowers have a very strong taste, please use with moderation.

  • BORAGE

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      “Borago officinalis” These clear blue star-shaped flowers with striking black stamens occur on a plant of up to 60 cm and which is covered with mid-green, bristly oval leaves. Borago is Italian: “borra” means wool, and refers to the silver-grey fuzz that covers the entire plant. Use The flowers are very decorative in ice cubes. They are also used in summer salads, cheese dishes, appetizers or can be glazed and used in cake adornment.

  • BEGONIA

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      “Begonia tuberhybrida” Begonias are particularly well known from the beautiful flower fields of Lochristi and the huge Belgian horticultural show in Ghent called the Floralies that is held every five years. These flowers not only look beautiful, they are also very tasty. They come in many different colours and have a fruity flavour. Use Thanks to their bright colours and fruity flavour, they are very popular in summer salads. They also go very well with Busy Lizzies.

  • CHRYSANTHEMUM

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      “Chrysanthemum” Chrysanthemums range between 50 and 150 cm in height and have sharply lobed green leaves. In late summer to early autumn they bear large white, yellow or pink flowers. Use In Asia the flowers are boiled into a sweet drink. Here, they are sometimes used as decoration in salads.

  • COURGETTE FLOWER

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      “Zucchini flower” The courgette flower is both the fruit and the flower of this plant. This flower is harvested in the morning when it opens. The flower is yellow and the petals form a star-shaped calyx around the pistil. Use This flower is delicious stuffed or fried.

  • DAYLILY

    • “Hemerocallis” The daylily is e perennial plant with lancet-shaped green leaves and orange flowers. The flowers consists of 6 petals and 6 contrasting stamens and flowers only 24 hours. Its favour is spicy. Use Often used in Chinese cuisine. They are used n soup, dried or fresh. Can also be stuffed with for ex. salmon mousse.

  • RAMSONS

    • “Allium ursinum” These pure white flowers have 6 petals and are grouped in individual globe-shaped screens. The flower has 6 stamens and a three-part pistil surrounded by wide oval flowers. They exude a pungent garlic scent. Use The flowers are delicious when used in a fresh cream cheese or in a salad.

  • DILL FLOWER

    • “Anethum graveolens” Dill produces beautiful flat umbels that consist of small yellow flowers. The plant’s flowers taste sweeter than its leaves. Use Can be used when pickling cucumbers and onions. Highly decorative in soups, cucumber dishes and carrot dishes.

  • FUCHSIA

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      “Fuchsia riccartonii” This bell-shaped flower is from a fuchsia, of which some 280 known varieties are cultivated in Belgium. The most dominant colours are purple and white. The flower has striking pistils that are surrounded by 2 to 3 leaves. She has a light apple taste. Use This beautiful flower can be used as a decoration or shredded in salads.

  • GERBERA

    • “Gerbera jamesonii” The shape of a single flower is similar to that of a daisy. However, the colour of the centre is usually very different from the colour of the petals. Use This flower can be used as decoration or shredded in salads.

  • POT MARIGOLD

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      “Calendula officinalis” This marguerite-shaped golden flower is part of a 50 cm high, hairy plant with long ovate leaves. The flower contains antibiotics. Calendula is derived from the Latin word Calendae, or the first day of the month. Use The petals can be used in rice, cakes, butter, yoghurt and omelettes. They are also very decorative in summer salads.

  • POTATO VINE

    • “Solanum jasminoides” The potato vine is a trailing plant with lance shaped-leaves. The white star-shaped flowers with striking yellow stamens appear in springtime. Use They are very decorative in summer salads.

  • CORNFLOWER

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      “Centaurea asteraceae” This bright blue flower, composed of different trumpet-shaped blooms, has little scent but is very popular among bees due to its attractive colour. The plant grows to about 60 cm high and has grey-green, lance-shaped leaves. It is named after where it grows: in fields of corn. Use Is used to garnish vegetable and other dishes. Can also be used to make tea.

  • LAVENDER

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      “Lavandula angustifolia” Lavender is a perennial plant with soft, silver-grey narrow leaves. The flowers are purple, long, conical, and spread a rich scent. Use The petals give lamb a lovely flavour. The flowers can be used in desserts, salads, jams, and for making tea. Excellent in combination with honey sauce.

  • SNAPDRAGON

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      “Anthirrhinum majus” The snapdragon is particularly popular among children. When they pinch the flower, it opens and closes like a dragon opening and closing its mouth with a snap, hence the name. The flowers are arranged on one stalk and have pretty striking colours. Use Finely chopped flowers give a delicious taste to desserts.

  • DAISY

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      “Bellis perennis” Bellis derives from the Latin root “bellus”, which means beautiful, and “perennis” means throughout the years, eternally. The eternal beauty. The daisy belongs to the family of composites. The flower has a yellow centre surrounded by a circle of white petals. These petals are sometimes pink at the end and on the underside. Use This small flower can be used as decoration or chopped in salads.

  • NASTURTIUM

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      “Tropaeolum majus” Nasturtium is an annual trailing plant with red or orange helmet-shaped flowers. These flowers appear in summer and have a delicate radish-like flavour. Use Apart from the fact that the nasturtium adorns the plate beautifully, it also adds excellent flavour to potato dishes, various cheese varieties and salads. Its flavour is peppery at first, then turns into a radish-like flavour.

  • SWEET PEA

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      “Lathyrus odoratus” The sweet pea is an annual climber with heart-shaped purple-blue flowers, which spread a lovely fragrance. Use This beautifully scented flower can be used as decoration or shredded in salads.

  • ROSE

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      “Rosa” The rose is one of the best-known flowers. Roses look beautiful and most of them spread a lovely scent. The leaf of a rose is comprised of smaller leaves, which together form a feather. The flowers often grow in groups or bunches and contain many stamens. Use Rose petals are eminently suitable to provide green salads with colour, to adorn and improve the taste of desserts, to add to fruit juices, and to prepare a rose sorbet.

  • PRIMROSE

    • “Primula vulgaris” The primrose is a solitary flower with four or five indented light yellow petals with a dark yellow centre which spreads a sweet scent. The plant is about 15 cm high and has medium green, oval leaves of which the top side is coarse to the touch. Use This sweet flower is often used in salads and puddings.

  • VIOLET

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      “Viola” The name Violet comes from Latin and means sweet-smelling plant. Violets are perennial plants with cordate leaves and asymmetrical flowers. These flowers have 4 fan-shaped petals, two on each side, and 1 wide lobed petal that points down. Use Is used as plate decoration. Violets give colour to summer salads. Crushed leaves can be processed in bird or fish feed. They are an especial delicacy when sugared.

  • BUSY LIZZIE

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      “Impatiens walleriana” Busy Lizzie is a plant of about 50 cm high with elliptical leaves and pink, red or white flowers. The flowers are flat and have heart-shaped symmetrical petals. Use Has a delicious radish-like flavour. Excellent for garnishing salads.