Edible flowers
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Cornflower
The intense blue of the cornflower, rare in the kitchen, to sign off a plating.
Cornflower provides one of the rare touches of natural blue in the kitchen. Its fine, fringed corollas, a deep blue, have a discreet, slightly vegetal and sweet flavour that does not mask other ingredients. It is used mainly for its colour and delicacy, whole or pulled apart, in savoury and sweet dishes, for an immediate visual contrast.
- Origins
France, Spain- Availability
- All year round
- Flavour
- subtle, vegetal and lightly sweet
In the kitchen
- Pulled apart over a dessert or a panna cotta
- As a contrast on pearly white fish
- To decorate cocktails, ice creams and entremets
Origins, sizes and packaging vary with the seasons: our sales team will confirm current availability.
Seasons and origins
- Early season
- Peak season
- Late season
- Available but scarce
| Origin | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| All origins | ||||||||||||
| France | ||||||||||||
| Spain |
Indicative calendar based on our sales over the last two years. Our sales team will confirm current availability.
Packaging
- PunnetFrance, Spain
Netherlands
