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Edible flowers & herbs
I thought of this blog while researching the flower series. It impressed me that there are two things you want to be certain of when adding flowers to your menu. The first is to be certain of the type of flower. The second is that neither the plant or the seed has ever been sprayed with toxic synthetic pesticides or fungicides on plants destined for the table. Each of these fit perfectly with the ethos that we have at lostcoastplanttherapynz Edible flowers invite us to see food differently, to find joy in the details, and to celebrate the simple fact that nature gives us both beauty and flavour in harmony. Once you experience that, it’s hard to imagine gardening, or cooking, without them. |
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Edible Flowers
• Nasturtium — peppery, spicy; bright, salad-ready.
• Calendula (pot marigold) — tangy, slightly bitter; saffron-like colouring.
• Borage — cucumber-like, mild; blue garnish and iced drinks.
• Chamomile — apple-like; tea and infusions.
• Lavender — floral, slightly sweet; baking and syrups.
• Chive blossoms — mild onion/chive flavour; salads, eggs.
• Dahlia — variable from mild to nutty; garnishes and salads.
• Viola/Johnny-jump-up — sweet, mild; desserts and salads.
• Marigold (edible calendula varieties vs ornamental) — use only culinary calendula types; orange petals add colour and flavour to rice and stews.
• Daylily (Hemerocallis) — sweet to vegetal; stir-fries, soups, stuffed buds.
• Squash and pumpkin flowers — delicate, squash-flavoured; stuff, batter-fry, or add to soups.
• Roses — perfumed, variable intensity, petals for syrups, sugar, and confections.
• Bergamot / Bee balm (Monarda) — citrusy-spicy; teas, jellies, savoury dishes.
• Marjoram / oregano flowers — concentrated herb flavour; use like the leaf in small amounts.
• Bachelor’s button (cornflower) — mild clove-like; ice cubes, garnishes.
Growing instructions are general and can be refined by observing your local gardens and your own microclimates.
Soil and site
Healthy soil is the quiet partner behind every beautiful edible flower.
• Choose well-draining soil enriched with compost or aged manure for most edible flowers.
• Sun requirements vary full sun for nasturtiums, calendula, lavender, and squash flowers, partial shade for chamomile and some violas.
Lavender and thyme, like the soil leaning slightly alkaline, while borage thrives when things are just a touch acidic.
Mulching keeps the weeds down and retains the moisture in the summer heat.
A GUIDE TO PLANTING IN NEW ZEALAND
• Start annuals from seed direct sown after last frost or begin indoors and transplant; perennials can be started from division or crown planting in spring.
• Use botanical names when buying seed to ensure edible varieties rather than purely ornamental cultivars.
For frost-prone microclimates delay warm-season sowing by 2–4 weeks.
Successional sowing (planting small amounts every 2–4 weeks) gives continuous harvests throughout listed flower months.
Water, feeding and maintenance.
• Water regularly while establishing, then moderate watering for drought-tolerant species like lavender.
• Avoid high-nitrogen overfeeding which promotes foliage over flowers; apply balanced organic feed if required.
• Practice crop rotation and interplanting to reduce pests and encourage pollinators.
• Remove spent blooms to encourage continued flowering and reduce disease pressure.
Pest and disease control (food-safe) think Lost Coast Plant Therapy when using insecticide or fungicide to protect your crops. Remember you can eat plants the same day as they have been sprayed. There is no stand down period all the ingredients in the spray are food grade.
is an extra layer of preparation. Alyssum draws in pollinators with its tiny white flowers, making it an excellent partner for vegetables. Calendula and marigold are famous for luring beneficial insects while discouraging fewer unwelcome ones.
Harvesting and storage
• Harvest flowers in cool morning hours after dew dries and before the heat of the day for best flavour.
• Use freshly picked when possible; refrigerate loosely wrapped for short-term storage or dry/sugar-preserve for longer keeping.
Rose petals should have the white base removed to prevent bitterness.
Chive blossoms are at their best when the florets are opening when the onion flavour is not overwhelming.
Young chamomile flowers have a gentler taste than fully opened flowers which have a bolder apple note.
Mint flowers have a sharper refreshing edge then mint leaves.
Quick food-safety checklist before eating any flower
• Confirm botanical identity and culinary suitability; check seed/plant label.
• Grow or source plants grown without chemical pesticides and fungicides intended for ornamental use.
• Wash gently and sample a small quantity first to rule out sensitivity.
Use petals rather than reproductive parts for delicate-flavoured blooms (some stamens/pistils are bitter).
• Avoid using flowers from roadsides, florists, or unknown sources where sprays or One-page planting calendar for 12 edible flowers
Culinary uses and preparation ideas
• Salads: nasturtium, borage, chive flowers, violas for colour and flavour.
• Teas and infusions: chamomile, bergamot, lavender; steep gently for delicate extraction.
• Baking and desserts: lavender in syrups, rose petals candied, violas and violas frozen in ice cubes for cocktails.
• Savoury cooking: pumpkin/squash blossoms stuffed and fried, day lily buds in stir-fries, calendula petals in rice or soups as a colourant.
• Garnishes and decorative uses: cornflower, viola, borage; use petals whole on cakes or salads for visual contrast.
• Preserves and flavouring: calendula and bergamot for jellies; rose petals for syrups and sugar.
Always wash flowers gently, remove pistils/stamens from varieties where bitterness or texture is undesirable, and test small amounts initially to check for sensitivity.
• Select only culinary-safe cultivars and avoid ornamental-only varieties that may be treated with non-food-safe chemicals.
• Follow the soil-prep and planting schedules to build the organic, well-drained beds where the plants will thrive.
• Adopt their pesticide-avoidance strategies and organic pest-control suggestions when growing for the table to keep blooms chemical-free.
• For drying, infusing, and storing flowers, use the post-harvest methods we at Lost Coast describe at the end of this blog.
Violas
These are the early cool season bloomers. They dislike hot weather and will wilt. The flower petals carry a a mild sweet taste and these flowers will dry without losing their colour.
• Site & planting: partial sun to full sun (cool climates); rich, moist, well-drained soil.
• Vegetative and continuous bloom: Use Lost Coast as a foliar spray every 4–6 weeks; increase frequency to every 3 weeks under stress or heavy production.
Viola Recipes
Pansy (or viola) pancakes — a showy breakfast
Yield: 8 pancakes Ingredients
• Pancake batter of your choice; fresh pansies/violas washed and dried.
Preparation
1. Spoon batter onto a hot pan; once bubbles form, gently press a single pansy onto the batter before flipping. Cook until golden.
2. Serve with maple syrup or a light dusting of sugar for an elegant brunch plate.
Chamomile
Chamomile flowers are famous for tea. The apple-like sweetness of fresh chamomile is delicate, and harvest timing makes all the difference. The best moment is when the white petals are fully open but not yet drooping. Clip regularly and the plants will reward you with even more blooms.
Chamomile thrives in lean soil where other flowers might struggle. It’s a rare edible bloom that prefer a touch of neglect. Once dried, the flowers hold their sweet fragrance beautifully and can be blended with mint leaves or rose petals for a calming homemade tea. Pollinators love chamomile too.
Use Lost coast Plant Therapy at a dilution of 10 ml per litre, once weekly.
Spray early morning or at dusk for outdoor plants; ensure temperature is moderate (avoid spraying in heat).
Chamomile recipes.
Classic tea.
I heaped teaspoon of dried chamomile flowers or 1 to 2 teaspoons of fresh flowers per cup. Add to 250 mls of boiling water and sweeten to taste with honey. Leave to steep for 5 minutes.
Chamomile iced tea with mint and lemon
Use 5 tbsp dried Chamomile leave or 1 tbsp of fresh leaves with 1.5 litres of water, 1 sliced lemon, a handful of fresh mint leaves and honey or sugar to taste.
Brew chamomile with hot water for 5 minutes, then strain into a heatproof pitcher.
Chill 1–2 hours, serve over ice with extra lemon or mint garnish.
Chamomile simple syrup
Use in cocktails, iced tea, glazes, and drizzling over desserts.
Use 1 cup of sugar 1 cup of water and 2 tbsp of dried or fresh Chamomile flowers
Combine sugar and water in a small saucepan and bring to a simmer until sugar dissolves. Remove from the heat cover and steep for 15 to 30 minutes. This will keep in the refrigerator for two weeks.
Chamomile panna cotta
2 cups of cream and 3 to 4 tbsp of dried Chamomile with 1/3 of a cup of sugar. Warm cream with chamomile and sugar until steaming, then remove from heat and steep 10–15 minutes.
Reheat gently, strain into a clean pan, stir in 1 packet of dissolved gelatine (agar for the vege option), add 1 tsp of vanilla extract, pour into moulds, chill until set. Serve with chamomile syrup or fresh berries.
This recipe can also be used for Lavender.
Alyssum
The tiny clusters of white Alyssum flowers smell faintly of honey and make a subtle garnish when sprinkled over salads or fresh cheeses. When planted in the garden it also attracts beneficial insects.
Culinarily, alyssum is best used fresh and in small amounts. The flowers are delicate, and once harvested, they fade quickly, so plan to use them right away.
Alyssum Recipes
Alyssum pasta with lemon, garlic and Parmesan
300 g pasta; 1 cup lightly packed fresh alyssum flowers (stems removed); 2 tbsp olive oil; 2 cloves garlic, minced; zest and juice of 1 lemon; ½ cup grated Parmesan; salt and pepper to taste; reserved pasta water.
Cook pasta al dente drain and reserve ½ a cup of cooking water. Wilt the Alyssum in a warm pan with olive oil and garlic for 30 to 60 seconds.
Toss the pasta with lemon zest and juice parmesan and a splash of the reserved cooking water and the wilted Alyssum.
Use alyssum sparingly so its floral note complements rather than overpowers the dish.
Alyssum vinaigrette (flower‑infused dressing)
2 tbsp white wine vinegar; 1 tsp honey; 1 tsp Dijon mustard; 6 tbsp olive oil; 2 tbsp chopped alyssum; salt and pepper.
Whisk vinegar, honey and mustard; slowly stream in oil to emulsify.
Stir in chopped alyssum, season to taste, and chill 15–30 minutes to let flavours marry.
Use on mixed greens, pea shoots, or a salad with fresh goat cheese and citrus segments.
Lavender
Lavender is one of those edible flowers that divides people, some adore its strong floral flavour, while others find it overpowering. Just a few lavender flowers can transform sugar cookies, lemonade, or even roasted meats. When using lavender, always choose culinary varieties like ‘Hidcote’ or ‘Munstead,’ which have softer notes compared to the more resinous ornamental types.
For the kitchen, timing is everything. Harvest when the first few flowers on a spike have opened and the rest are still in bud. That’s when the oils are richest. Once dried, lavender holds its perfume for months, perfect for folding into baking mixes or blending with black tea. If plant diseases or powdery mildew show up, a gentle spray with our Natural Plant Therapy can help protect the leaves without leaving. Use culinary English lavender (Lavandula angustifolia) only; some garden lavenders are too bitter.
Use a single foliar spray of Lost Coast Plant Therapy at bud set. Generally, avoid repeated foliar sprays on woody lavender.
For the foliar spray use a 0.05% solution.
• Use dried buds or fresh tips sparingly; dried is stronger (use roughly one third the volume of fresh).
• Always use pesticide‑free lavender grown for food residues you’d worry about later.
Start with small amounts; lavender can become soapy or bitter if overused.
Lavender recipes
Lavender simple syrup
Add 1 cup of sugar 1 cup of water 1 to 2 tbsp of dried lavender.
Bring the water and sugar to a boil and simmer until the sugar has dissolved. Remove from the heat add the Lavender and steep for 15 to 30 minutes. Strain and refrigerate for 2 to 3 weeks. Use in cocktails, iced teas lemonade and glazes for cakes and fruit.
Lavender lemonade
4 cups water; 3/4 cup sugar; 2 tbsp culinary lavender (dried or fresh); 1 cup fresh lemon juice (≈6 lemons); ice; lemon slices to serve.
Make lavender syrup: combine 4 cups water and 3/4 cup sugar in a saucepan, heat until sugar dissolves. Remove from heat and add 2 tbsp lavender. Steep 10–15 minutes, then strain into a pitcher.
Add 1 cup fresh lemon juice and stir. Chill 1–2 hours. Serve over ice garnished with lemon slices or a sprig of lavender or mint.
Notes: adjust sugar to taste; use culinary-grade lavender only to avoid bitter or medicinal varieties.
Lavender shortbread cookies
1 cup unsalted butter (softened); 1/2 cup sugar; 2 cups all‑purpose flour; 1–2 tsp finely ground dried lavender; pinch salt; optional lemon zest.
Cream butter and sugar until fluffy. Stir in lavender and zest.
Fold in flour and salt to form dough. Chill 30 minutes.
Roll, cut, or press into a pan; bake at 160–170 °C (325–340 °F) until pale golden at edges (12–20 minutes depending on shape). Cool before glazing or dusting sugar.
Cornflowers
These grow easily even in poor soils, and their blooms keep producing when they are picked often. These flowers don’t bring strong flavours; they have a mild slightly grassy taste. The appeal of these flowers is visual with the vibrant blues adding panache to any dish.
These are cut and come again flowers but don’t like to be crowded.
The flowers keep their brilliant blue when dried which makes them useful iin herbal blends when colour is important.
Use Lost Coast Plant Therapy as a foliar spray when buds begin to form and repeat every 3 to 4 weeks. At a dilution of Foliar spray: 0.05–0.25% v/v (approx. 1:2,000 to 1:400).
Cornflower recipes
Cornflower Shortbread
Ingredients: 225 g unsalted butter (room temp); 100 g icing sugar; 1 tsp vanilla; 300 g plain flour; 2 tbsp finely chopped dried cornflower petals.
Method: Beat butter, sugar, and vanilla until creamy. Fold in flour and petals until just combined. Press into a tin or roll and cut. Chill 30 minutes, bake 160°C for 18–22 minutes until pale gold. Cool and store in an airtight tin.
Variation: Add a squeeze of lemon zest for brightness.
Cornflower Pavlova Topper
Ingredients for meringue: 4 egg whites; 200 g caster sugar; 1 tsp vinegar; 1 tsp cornflour. Fresh whipped cream and berries to serve; dried cornflower petals for decoration.
Method: Whisk whites until soft peaks, gradually add sugar until glossy. Fold in vinegar and cornflour. Spoon and shape on baking paper and bake low (120°C) for 1–1.5 hours until dry. Cool, top with cream, berries, and sprinkle petals for color.
Inspiration: Cornflower petals are commonly used as a decorative topping on pavlova and similar desserts.
Calendula
This is a hardy plant, and it can handle light frosts and can produce a bridge crop when other flowers are not available. The petals pull away easily to add to your cooking.
It provides a gentle tang and colour that deems it to be the poor man’s saffron.
The flowers have a sticky resin that is mildly antiseptic which can be used in salves. To get the best flavour, always harvest the petals when the blooms are just fully open, as older flowers tend to taste bitter.
A fun kitchen use is mixing fresh petals into softened butter for a golden spread that brings both colour and a subtle tang to bread or roasted vegetables. Once dried, calendula petals keep their brightness better than most, making them an easy way to store a bit of sunshine from your garden year-round.
Site & planting: full sun; fertile, well-drained soil; moderate fertility encourages prolific blooms.
Use Lost Coast Plant Therapy as a foliar spray when buds begin to form and repeat every 3 to 4 weeks. At a dilution of Foliar spray: 0.05–0.25% v/v (approx. 1:2,000 to 1:400).
Harvest window: harvest fully opened heads in the morning after dew has dried; petals can be harvested continually through flowering season. Respect label withholding intervals.
Calendula Recipes
Simple Calendula Salve
1 cup calendula‑infused oil; 2–3 tbsp beeswax pellets (adjust firmness).
Heat oil and beeswax in a double boiler until beeswax melts; remove from heat, pour into tins or jars, cool and cap. Use for dry patches, minor scrapes, lips and cuticles.
Note: Add a little vitamin E or a few drops of skin‑safe essential oil if desired.
Calendula Healing Balm (with honey + lavender)
1 cup calendula oil; 50 g beeswax; 1–2 tbsp medicinal honey; 20–30 drops lavender essential oil (optional).
Melt beeswax into calendula oil over gentle heat, remove from heat, whisk in honey and essential oil, pour into jars and cool.
This thicker balm is useful as a first‑aid ointment for minor inflammation and chafing.
Chive Flowers
Each chive flower is made up of dozens of tiny edible petals that have a bold oniony flavour that add the perfect finish to dishes. Chive flowers are as useful as the leaves. A single blossom pulled apart into florets can transform a salad or a potato dish.
Growing for both flowers and leaves takes balance. If you let every stalk bloom, the plant slows down on producing fresh green shoots. The best trick is to let a few plants flower for harvesting while keeping others trimmed back to encourage leafy growth. Chive flowers are also magnets for bees, so leaving a portion in bloom benefits pollinators and keeps your patch full of life.
Chives suffer from several common diseases including
Use Lost Coast Plant Therapy for insect lifecycle disruption — to break mite, thrips or whitefly life cycles, apply every other day for five consecutive applications.
Follow the heavy application guidance for severe powdery mildew or mold outbreaks. Downy Mildew, Rust, Botrytis Blight and Root Rots.
Chive Recipes
Eggs with chive blossoms (5‑minute skillet)
Ingredients: 2 eggs; 1 tbsp olive oil or butter; 1–2 tbsp torn chive blossoms; salt and pepper; toast to serve.
Method: Warm oil in a small skillet over medium‑low, add torn chive blossoms for 20–30 seconds, crack in eggs, season and cook until whites set but yolks remain soft (2–3 minutes). Slide onto toast and scatter remaining blossoms.
Chive blossom butter
Ingredients: 125 g softened unsalted butter; 2–3 tbsp finely chopped chive blossoms; pinch salt; optional lemon zest.
Method: Mix butter with chopped blossoms and salt until even, shape into a log on parchment and chill.
Use: Slice over hot corn, baked potatoes, fish or grilled veg for a scented finishing butter.
Roses
Heavily scented and old-fashioned roses are best used have the richest flavours to be used in culinary applications. The most important thing when using rose petals is to remove the bitter white base of each rose petal and leave behind the fragrance and sweetness of the rose.
Growing roses for edible use requires a little more care than growing them for flowers. Because you’ll be eating the petals, it’s important to keep them free of toxic chemical sprays. There is a detailed blog on rose growing in New Zealand on our website lostcoastplanttherapynz. Aphids and mites are common rose pests, as well as fungal diseases like black spot and powdery mildew. Lost Coast Plant Therapy becomes a helpful ally as it controls pests and fungi without leaving residues you wouldn’t want near your plate.
Rose Petal Recipes
Rose petal syrup
Ingredients: 300 g fresh rose petals; 1 L water; 1 kg sugar; juice of 1 lemon.
Method: Rinse petals, cover with boiling water and steep 24 hours; strain through cheesecloth, squeeze petals, return liquid to pan with sugar and lemon juice, simmer 10–15 minutes until slightly syrupy, cool and bottle.
Use: Drinks, desserts, pancakes; keeps refrigerated after opening,
Rose petal jam (soft, silky jam)
Ingredients: 1–1.5 cups rose petals; 1.5 cups water; 2 cups sugar; 3 tbsp lemon juice; 1 tsp pectin (optional).
Method: Simmer petals in water 10 minutes, add sugar and lemon; if using pectin, dissolve and add while stirring; cook until thickened to desired set, jar hot in sterilized jars.
Rosewater (distilled or quick infusion)
Ingredients: 2–3 cups rose petals; 3 cups water.
Method (quick): Simmer petals in water 10–15 minutes, cool and strain; reduce liquid if you want more concentrated aroma. For distilled rosewater, use a proper distillation setup or follow a trusted guide.
Pansies
Pansies blooms are larger and more vivid than violas and their patterns provide irresistible additions to cakes and salads.
These flowers thrive in cooler weather and be at their best in spring and autumn.
They are affected by Powdery Mildew, Grey Mould, Aphids, Thrips and Whiteflies.
Lost Coast Plant Therapy at 10 mls per litre weekly will keep your plants healthy.
Pansy Recipes
Toss whole pansy blossoms into mixed greens, goat cheese and toasted nuts; dress lightly.
Pansy crepes — fold whole petals into warm crepes or sprinkle on sweet ricotta‑filled crepes before serving.
Candied pansies — brush petals with egg white, dust with superfine sugar, air‑dry until crisp; use on cakes and desserts.
Marigold
Marigold’s petals have a citrus flavour. The petals are best used fresh as they don’t stand up to drying unlike calendula.
Their vibrant colours brighten salads or stirred into rice.
There are several varieties, Gem marigolds have a more delicate flavour than their French or African cousins.
Marigolds are natural pest repellents and companion planting amongst more infestation prone plants is always worthwhile as one plant can provide a season of edible petals.
While Marigolds are pest resistant they are prone to fungal diseases
Powdery Mildew, Alternaria or Septoria leaf spot, Botrytis blight and root rot.
Lost Coast Plant Therapy alters the surface pH and inhibits fungal growth.
Marigold Recipes.
Marigold tea (gentle infusion)
1–2 tsp dried petals or 1 tbsp fresh petals per cup; hot water; honey or lemon to taste.
Steep petals 5–10 minutes, strain and sweeten if desired.
Candied marigold petals
Fresh petals; 1 egg white; superfine sugar.
Lightly brush petals with beaten egg white, dust both sides with superfine sugar, lay on parchment and air‑dry until crisp (several hours to overnight).
Marigold salad and garnish ideas
: Mixed greens; 1–2 cups marigold petals; cheese; nuts; vinaigrette.
Gently toss greens with dressing then scatter whole petals on top to preserve colour and texture.
Use petals as a finishing garnish rather than cooking to retain brightness.
Nasturtium
Nasturtiums are the gateway edible flower for many gardeners.
Plant in full sun to light shade; well-drained soil; avoid heavy nitrogen to keep flowers abundant and flavourful.
They have a peppery, almost radish-like bite. The leaves and the petals are edible, but the vivid orange red and yellow colours of the blooms add to the visual effects in a salad as well as a spicy taste.
In the garden, nasturtiums are tough but can attract aphids especially on new growth. If you’d rather keep them pristine for eating, applying our Natural Pant Therapy is an easy way to protect them without losing their edibility.
Use Lost Coast at 0.05–0.2% v/v as a foliar spray.
harvest whole flowers or petals when flowers are fully open in the cool part of day; best visual quality and flavour first 2–4 weeks of peak bloom.
Nasturtium Recipes
Nasturtium pesto.
Blend fresh nasturtium leaves (and flowers, optional) with nuts, Parmesan and olive oil for a bright, peppery pesto for pasta, sandwiches, or dips.
Stuffed nasturtium flowers.
Clean whole flowers, fill with a herbed cream-cheese or goat-cheese mix, then gently close the petals for an elegant canapé.
Nasturtium salad.
Toss whole flowers and chopped leaves with mixed greens, nuts and a creamy tahini‑avocado or vinaigrette dressing for a colourful, textured salad.
This list is not exhaustive, Elderflowers Thyme, Rocket, Borage and Lavage flowers all add to the culinary experience.
USE AND STORAGE
Drying vs fresh: some recipes (syrups, cordials, sugars) work well with dried flowers; delicate fritters, salads, and garnishes need fresh blooms.
Most fresh petals last 1–3 days refrigerated between damp paper towels; candied flowers last up to a week in airtight containers.
Watery thick centered blooms are best used fresh. Squash Zucchini and sunflowers may become bitter with dehydration.
Flowers most suitable for drying and long-term storage include lavender, rose petals, chamomile, calendula, elderflower, cornflower, nasturtiums violas and pansies.
There are several ways to dry the flowers.
Air drying.
Tie small bunches upside down or lay petals on mesh/trays in a warm, dark, well‑ventilated place, best for sturdy, fragrant blooms like lavender, calendula, and chamomile.
Dehydrator:
Most consistent for delicate petals and larger batches — set low (about 40–50 °C) and check regularly until petals are crisp.
Low oven drying:
Only if you have no dehydrator; use the lowest setting (around 40–50 °C), spread petals single layer, and monitor closely to prevent browning or loss of aroma.
Done when:
Petals are crisp and dry to the touch (no leathery or soft spots); whole heads should be brittle.
Storage: cool, dark, dry, airtight containers (glass jars with tight lids are ideal); keep away from sunlight and heat; a small desiccant packet or rice in a cloth can help in humid climates.
Many dried edible flowers will keep for many months though colour and taste gradually diminish.
Rehydrate gently by steeping in warm water.
Candied Flowers
For a dramatic effect on cakes pasties and preserves candied flowers add a wonderful layer of refinement.
Small edible flowers (pansies, violets, rose petals); 1 egg white (lightly beaten) or simple syrup for vegans; superfine sugar.
Lightly brush each petal or whole small bloom with egg white (or a thin brush of 1:1 sugar syrup for vegan option).
Sprinkle superfine sugar over both sides; place on parchment to dry for 1–3 hours until crisp.
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Store in a dry airtight container for up to a week. |
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Using our Natural Pesticide to Keep Edible Flowers Healthy
Edible flowers face plenty of pests and diseases. Aphids and spider mites multiply and mildew is common. Your edibles need attention, but harsh chemical sprays are never an option.
This is where Lost Coast Plant Therapy makes the difference. Made with natural and organic ingredients it’s safe for flowers you plan to eat while still tough on the usual suspects. A thorough foliar spray covers both sides of the leaves so pests can’t settle in.