Edible Dried Flowers | Mixed Botanicals
Every colour at once. Flower confetti.
Rose, calendula, blue mallow & cornflower — four of the world's most beautiful culinary botanicals in a single pouch. Scatter freely and let the colours do what they do.
Order by 12pm NZT for same-day dispatch
- Grown to be eaten
- No artificial colours
- No preservatives
- Packed in NZ
Add edible flowers after baking, not before
Do they actually taste like anything?
Show 3 more Show less
How long do they keep?
Make naturally floral frosting with edible petals
Will the colours bleed onto my food?
Every colour at once. Flower confetti.
Rose, calendula, blue mallow & cornflower — four of the world's most beautiful culinary botanicals in a single pouch. Scatter freely and let the colours do what they do.
Order by 12pm NZT for same-day dispatch
- Grown to be eaten
- No artificial colours
- No preservatives
- Packed in NZ
Add edible flowers after baking, not before
Do they actually taste like anything?
Show 3 more Show less
How long do they keep?
Make naturally floral frosting with edible petals
Will the colours bleed onto my food?
Just flowers. Nothing unnecessary.
Chosen for colour and character — no dyes, no preservatives.
Carefully selected and hand-packed in Aotearoa New Zealand. What's in the pouch is exactly what you'd hope for: real culinary botanicals and nothing else. The simpler the ingredient, the more freely you can play — that's the whole idea.
As a natural product, colour, brightness and petal mix may vary slightly between pouches. Store in a cool, dry place away from direct sunlight.
Botanical personality
A conversation between colour and flavour. Here's who's in the pouch.
Rose Petals
Soft, romantic, gently fragrant. The classic — a little perfume and a blush of pink-red.
Delicate floral
Calendula
Golden, cheerful — a ray of sunshine on a plate. Bright confetti with a whisper of earthiness.
Mild & grassy
Blue Mallow
Rare violet-blue whole blooms. A little theatrical — and they turn pink in a squeeze of lemon.
Barely-there
Blue Cornflower
True blue — nature's rarest colour. Pure petal confetti that holds its hue beautifully.
All colour, no flavourFlowers in the Wild
What real bakers, hosts and mixologists do with a single pouch — tagged, styled and served.
Four ways in
No skill required — scatter and you're done. Or go further.
Scatter
Sprinkle straight over finished cakes, boards, salads or scoops.
Infuse
Steep in warm milk, cream, tea or spirits to draw out aroma.
Press
Set petals into soft buttercream, ganache or dough before it sets.
Freeze
Suspend whole blooms in ice cubes for a garden in every glass.
Wait — are these really edible?
Yes, and they always have been. The thing that matters isn't the flower, it's how it's grown: ours are culinary-grade — raised to be eaten, free of the systemic pesticides that ornamental and florist flowers carry (the kind you can't wash off). We select and pack them as food, in Aotearoa New Zealand.
And they're far more familiar than they look. People have been cooking with these exact botanicals for centuries — rose in Persian sweets and Turkish delight, calendula as "poor man's saffron," cornflower and mallow steeped into teas across Europe. If you've ever had a cup of chamomile or hibiscus, you've already eaten flowers.
🌱 Grown for the plate
Culinary-grade and pesticide-free — the single most important thing, and the difference between our flowers and the ones at a florist.
🍵 Nothing new
A tradition as old as tea. Rose, calendula, cornflower and mallow have long, well-documented culinary histories.
🌸 Simply enjoyed
Use the petals as you like. As with any new food, if you have significant pollen allergies, start with a little.
Add a canvas: Vanilla Sugar Cookie Mix
Flowers want something to sit on. Our real-vanilla base is the five-minute canvas that turns a pouch of petals into a plateful of showstoppers.
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