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SKK has expanded to the USA! Flowers in stock; mixes arriving early August.
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Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Secret Kiwi Kitchen Edible Dried Flowers Only The Blues Product shot with flowers spilling out
Poached pear and vanilla icecream in syrup with a scattering of dried purple and blue flowers.
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Lemonade cocktail in a clear class with a striped yelllow and white straw with a garnish of dried blue flowers along the rim and side of glass.
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
A two-layer vanilla cake with white cream frosting, topped with fresh red raspberries and dried blue flower petals, with a slice cut out showing the raspberry filling.
Six round Secret Kiwi Kitchen vanilla sugar cookies with a white icing glaze on the lower half, garnished with small blue dired flowers, arranged on a speckled beige ceramic plate.
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Secret Kiwi Kitchen Edible Dried Flowers Only The Blues Product shot with flowers spilling out
Poached pear and vanilla icecream in syrup with a scattering of dried purple and blue flowers.
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Lemonade cocktail in a clear class with a striped yelllow and white straw with a garnish of dried blue flowers along the rim and side of glass.
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
Edible Dried Flowers — Only The Blues | Secret Kiwi Kitchen
A two-layer vanilla cake with white cream frosting, topped with fresh red raspberries and dried blue flower petals, with a slice cut out showing the raspberry filling.
Six round Secret Kiwi Kitchen vanilla sugar cookies with a white icing glaze on the lower half, garnished with small blue dired flowers, arranged on a speckled beige ceramic plate.

Edible Dried Flowers | Only The Blues

Nature's rarest colour.

Blue cornflowers and blue mallow — nature's rarest colour, scattered freely across cakes, cocktails and platters. Scatter, infuse or crush.

$10.99
Ships from Auckland, New Zealand · Arrives in 1–3 business days
Order by 12pm NZT for same-day dispatch
  • Grown to be eaten
  • No artificial colours
  • No preservatives
  • Packed in NZ
10gper pouch
~2–3 cakesto decorate
2botanicals
Secrets: Answered Tips & tricks from our kitchen

Add edible flowers after baking, not before

Oven heat fades their colour, so add our edible flowers as a finishing touch. Sprinkle over frosting, whipped cream, or a latte while everything is still fresh.

Do they actually taste like anything?

A whisper — floral and delicate. These are for looks first, flavour second. Infuse, crush or finely chop them if you want more of their character to come through.

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How long do they keep?

Best within 12 months. Reseal the pouch and store somewhere cool and dark, away from steam and direct sun, and they'll hold their colour beautifully.

Will the colours bleed onto my food?

On dry surfaces, no. On very wet or hot ones — warm glazes, watery cocktails — a little colour may run, which is usually a pretty effect. Add them just before serving to keep petals crisp and bright.
100% Natural BotanicalsCulinary-grade & food-safeReal colour no dyesResealable recyclable pouch
Edible Dried Flowers | Only The Blues
Grown to be eaten

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.

What's inside

Botanical personality

A conversation between colour and flavour. Here's who's in the pouch.

Blue Mallow

Blue Mallow

Rare violet-blue whole blooms. A little theatrical — and they turn pink in a squeeze of lemon.

Barely-there
Blue Cornflower

Blue Cornflower

True blue — nature's rarest colour. Pure petal confetti that holds its hue beautifully.

All colour, no flavour
Flowers in the wild

Flowers in the Wild

What real bakers, hosts and mixologists do with a single pouch — tagged, styled and served.

Vanilla cupcakes, finished with a flurry of petals
Vanilla cupcakes, finished with a flurry of petals
A matcha latte, dressed for the occasion
A matcha latte, dressed for the occasion
Flower ice cubes — a garden in a glass
Flower ice cubes — a garden in a glass
A cheese board worth photographing
A cheese board worth photographing
Passionfruit vanilla cake in full bloom
Passionfruit vanilla cake in full bloom
A scoop that earned its garnish
A scoop that earned its garnish
Glazed donuts, petal-topped
Glazed donuts, petal-topped
Celebration cake, petals scattered freely
Celebration cake, petals scattered freely
Chocolate-dipped orange, petal-flecked
Chocolate-dipped orange, petal-flecked
How to use

Four ways in

No skill required — scatter and you're done. Or go further.

Easiest

Scatter

Sprinkle straight over finished cakes, boards, salads or scoops.

For flavour

Infuse

Steep in warm milk, cream, tea or spirits to draw out aroma.

On frosting

Press

Set petals into soft buttercream, ganache or dough before it sets.

For drinks

Freeze

Suspend whole blooms in ice cubes for a garden in every glass.

The one question everyone asks

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.