Culinary Wildflower Collection

$19.00

In stock

Sold By: Northern Wildflowers

Description

This full to part sun collection is curated with 5 edible wildflower varieties that have so many culinary uses. Use them for teas, baking, in lemonade or to add a splash of flavour and colour to salads and meats.

Includes:
Wild Bergamot
Thimbleberry
Anise Hyssop
Borage
Purple Coneflower
Note:
Thimbleberry and Purple Coneflower required moist stratification. See instructions below.
Growing Instructions
Cold, moist stratification required. Mix seeds with moist substrate (vermiculite, perlite or moss) and place in a plastic bag and refrigerate for 6-8 weeks. Sow seed at 1/8 inch depth. Do not let seedling dry out while it is establishing.
OR

Sow directly outdoors in late fall to overwinter.

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