CPKEDFL Pocket Garden/Edible Flowers

A collection of beautiful yet edible flowers that add a new dimension to the art of cooking {anise hyssop, signet marigold, Johnny-jump-up, mixed nasturtiums, and garland chrysanthemum}. The use of flowers in the kitchen is not new but the interest in fresh grown food and unique flavors has sparked a resurgence. Edible flowers range in flavor from mild to piquant and can be used fresh or dried, raw or cooked. Includes: recycled US steel tin, 5 seed varieties, garden stakes, directions and tips.