Lovely Leaves!


Lovely Leaves!

Why not compliment your edible flowers with a tailor made box of lovely leaves? Want sweet cicely and fennel, no problem. Or how about all the purples: chocolate mint and red orach. Just add your perfect mix in the 'Add Notes' section at check out. Your flowers are picked to order, chilled and sent out on a fragile courier service which takes 1-2 days. Please allow for this when ordering. Available April/May - October.

And here's a flavour reference:

Scented leaf geranium - grown for their beautifully rose fragranced leaves.

Lemon verbena - lemony with a hint of ginger.  Wonderful for making herbal tea.  Adds a lovely lemon flavour to marinades, dressings and desserts.

Nasturtium - with wonderful and unusual round leaves, this relative of watercress has a distinct peppery flavour.  Perfect for savoury dishes.  Makes amazing pesto.  And it's really good for you being full of Vitamin C!

Pineapple sage - crush these leaves to release a delicious pineapple aroma.

Mint - a must have for many desserts and drinks.  Works really well with green vegetables.  And makes a fantastic herb sugar to sprinkle over fruit.

Chocolate mint - the most delightful leaf...chocolatey and minty all in one!  Can you imagine a mojito made with this?!!  Heavenly with ice cream and makes a fantastically fresh tea.

Lovage - delicate, celery like leaves with a strong aroma and flavour.

Lavender - intensly aromatic leaves.  Great for adding a green/grey element alongside edible flowers on cakes. Also great to infuse in oil.

Lemon balm - lovely and lemony!  Infuse these leaves in oil or vinegar.  Use to make a delicious syrup or chop over fruit.

Blackcurrent sage - delicious and fruity, these leaves have a wonderful blackcurrent aroma and are great in drinks, desserts and jellies.

Fennel - these beautiful, wispy fronds have a lovely, sweet anise flavour.

Borage - add young leaves to salads.

Sweet cicely - a firm favourite with cake makers.  These beautiful, ferny leaves can be dissected into smaller parts to use on cakes.

Red orach - wonderfully deep coloured leaves, a bit like spinach, but with a hint of fennel.

Rosemary - great for infusing in vinegars and oils.  A lovely leaf to add to cheese wedding cakes.

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