A beautiful dish is about more than flavour alone. Colour, texture, aroma and presentation all play a part in creating a memorable dining experience. Two ingredients that can make an extraordinary difference are edible flowers and micro herbs: delicate, vibrant and full of character.
At Fine Food Specialist, we visited Westlands Flowers, a specialist grower based in Stratford-upon-Avon, to discover how these small but impressive ingredients are cultivated. From the early stages of germination to the harvesting and packaging process, the visit revealed the care and precision involved in growing edible flowers, micro herbs and cress for the culinary world.
Whether you’re a professional chef looking to refine your plating or a home cook hoping to make everyday meals look more impressive, read on to discover more about these versatile ingredients and how to use them in your kitchen.
How Are Edible Flowers and Micro Herbs Grown?
Growing delicate culinary plants on a large scale requires more than simply sowing seeds and waiting for them to grow. Each stage needs careful attention to create consistent, high-quality produce.
During our visit to Westlands, we saw how the growing process begins in a dedicated germination room. Seeds are sown onto growing materials before being placed in a warm, humid environment that encourages them to develop.
Once germinated, the young plants are transferred to greenhouse growing areas, where they receive the conditions they need to develop. The growing beds are moved and monitored throughout the process, helping to manage growth before the plants are harvested.
Automation also plays a role in moving plants and harvested produce around the site. At the time of our visit, Westlands used a moving rail system to transport trays of cut leaves to the packing areas, helping to streamline the process.
It was fascinating to see how much planning goes into producing such small ingredients. Each leaf and flower may look effortless on the finished plate, but a great deal of care goes into getting it there.
What Is the Difference Between Micro Herbs, Microgreens and Sprouts?
Although these terms are sometimes used interchangeably, they refer to slightly different things.
Micro herbs
Micro herbs are young versions of familiar culinary herbs, harvested while their leaves are still small and tender. Varieties can include basil, parsley, coriander, mint and sage.
They offer the recognisable flavours of their mature counterparts in a delicate form that works particularly well as a garnish. Depending on the variety, they can add freshness, pepperiness, citrus notes or aromatic depth to a dish.
Microgreens
Microgreens are young edible greens harvested shortly after germination, once their first leaves have developed. They can include young herbs as well as vegetables and other edible plants.
Their appeal lies in their combination of delicate texture, distinctive flavour and visual impact. They are useful in salads, sandwiches, soups and carefully plated main courses.
Sprouts
Sprouts are generally harvested at an earlier stage of growth and are often eaten whole, including the root, stem and seed. Microgreens, by comparison, are grown for longer and are usually cut above the growing medium when harvested.
Understanding these differences helps you choose the right ingredient for your dish, whether you’re looking for a delicate garnish, a fresh salad component or a crunchy addition to a sandwich.
Discover the World of Edible Flowers
Edible flowers are a wonderful way to introduce colour and individuality to your cooking. They can transform a simple plate into something that looks considered and restaurant-worthy, without requiring complicated techniques.
During our visit, we explored greenhouses filled with different varieties of edible flowers, including pansies, violas, daisies and roses. We also encountered more unusual flowers with surprising aromas and flavours, demonstrating that these ingredients can contribute more than just decoration.
Some edible flowers offer delicate, floral notes, while others can have peppery, herbal or savoury characteristics. Choosing the right variety allows you to complement the ingredients already on your plate.
Which edible flowers can you use in cooking?
Different varieties suit different dishes, so consider both the appearance and flavour of the flower.
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Violas and pansies: Their colourful petals are ideal for decorating cakes, desserts, salads and canapés.
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Cornflowers: Their vivid colour makes them an attractive finishing touch for salads and plated dishes.
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Borage flowers: Often used to decorate summer dishes and drinks, they can bring a fresh-looking flourish to the presentation.
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Rose petals: Suitable for selected desserts, drinks and decorative applications when sourced specifically for culinary use.
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Seasonal edible flower mixes: A convenient option when you want a variety of colours and shapes for a special meal.
Always choose flowers specifically sold as edible and follow the supplier’s storage and handling guidance. Flowers from florists or garden centres should not be assumed safe to eat, as they may have been treated with products unsuitable for food.
Explore our edible flowers and garnishes to find inspiration for your next dish.
How to Use Micro Herbs in Your Cooking
Micro herbs are not simply decorative. Their flavours can add a final layer of freshness or intensity to a recipe, helping balance richer ingredients and bringing contrast to a finished dish.
Here are some simple ways to use them.
1. Finish soups and risottos
A small handful of suitable micro herbs can add colour and freshness to a creamy soup or risotto. Try parsley micro herbs with a mushroom risotto, or select a variety that complements the main ingredients.
Add delicate herbs towards the end of preparation or just before serving to preserve their appearance.
2. Elevate salads
Micro herbs can introduce new textures and flavours to salads without overwhelming the other ingredients. Combine them with crisp leaves, seasonal vegetables, a balanced dressing and your choice of cheese, seafood or meat.
For a colourful finish, add a few edible flowers alongside the micro herbs.
3. Enhance seafood dishes
Fresh herbs and delicate greens work particularly well with seafood. They can provide a fresh contrast to rich fish, shellfish and buttery sauces.
Choose varieties that complement the dish rather than using every garnish at once. A restrained finishing touch can be more effective than an overly crowded plate.
4. Transform canapés
Micro herbs and edible flowers are ideal for canapés because even a small amount can make a striking visual difference. Use them to finish miniature tarts, blinis, savoury cones or other bite-sized creations.
Think about the flavour as well as the appearance: a peppery micro herb may suit a savoury topping, while a delicate flower might work beautifully with a lighter filling.
5. Add a finishing touch to meat and vegetables
Grilled meat, roasted vegetables and elegant side dishes can all benefit from a carefully selected garnish. Fresh herbs bring colour and aromatic notes, while edible flowers can make a dish feel more special for entertaining.
Choose a garnish that complements the seasoning and sauce, and add it just before serving.
For more inspiration, explore our guide to how to use edible flowers and micro herbs.
The Importance of Growing and Harvesting with Care
One of the most interesting aspects of our visit was seeing how much organisation is involved in producing delicate greens consistently.
Young plants need suitable growing conditions, careful handling and well-managed harvesting. Once cut, they must be prepared and packaged so that they reach the kitchen in good condition.
At Westlands, we also saw how the operation considered the resources used in production. The growing process included systems designed to manage water, energy and the movement of plants around the site.
These behind-the-scenes details are easy to overlook when a garnish arrives neatly packed and ready to use. Yet they help illustrate the work that goes into producing ingredients that chefs can rely on for flavour and presentation.
Why Chefs Love Edible Flowers and Micro Herbs
Edible flowers and micro herbs have become popular in professional kitchens because they bring several qualities together in one small ingredient.
Colour and visual appeal: Flowers and young leaves introduce contrasting colours, shapes and textures, helping chefs create more distinctive plates.
Flavour: Depending on the variety, micro herbs can bring peppery, citrusy, aromatic or fresh notes that complement the main ingredients.
Versatility: They can be used across starters, main courses, salads, desserts, canapés and drinks, provided the chosen variety is appropriate for the dish.
Creative freedom: With different shapes and colours available, chefs can adapt their garnishes to the season, the menu and the overall presentation they want to achieve.
You don't need to be a professional chef to enjoy these benefits. A few carefully selected ingredients can help make home cooking feel more creative and considered.
Explore Edible Flowers and Micro Herbs at Fine Food Specialist
Our visit to Westlands offered a fascinating look at the care that goes into growing these small but distinctive ingredients. From the first stages of germination to the finished flower or micro herb on the plate, each step contributes to the final result.
Whether you’re planning a dinner party, creating elegant canapés or simply looking to bring more colour to everyday meals, edible flowers and micro herbs offer plenty of opportunities to experiment.
Explore our collections of edible flowers and garnishes and micro herbs and microgreens to discover ingredients for your next culinary creation.
For more inspiration, browse our favourite micro herb and edible flower recipes and start experimenting with colour, flavour and presentation in your own kitchen.
Edible Flowers and Micro Herbs FAQs
What are edible flowers?
Edible flowers are flowers specifically grown and sold for culinary use. They can add colour, texture and, depending on the variety, floral, peppery or herbal flavours to dishes such as salads, desserts, canapés and drinks.
What are micro herbs?
Micro herbs are young versions of culinary herbs harvested while their leaves are small and tender. Common varieties include basil, parsley and coriander. They are used to add flavour and a delicate finishing touch to a wide range of dishes.
What is the difference between micro herbs and microgreens?
Micro herbs are young culinary herbs, while microgreens can include young herbs and vegetables. Both are harvested early in their growth and used for their flavour, texture and appearance. Sprouts are generally harvested earlier and are often eaten whole, including the root.
How do you use edible flowers in cooking?
Edible flowers can be used to decorate cakes, finish salads, garnish canapés and add colour to selected drinks and desserts. Choose varieties that complement the dish, and use only flowers specifically sold as edible.
Can you eat flowers from a florist?
You should not assume that flowers from a florist or garden centre are safe to eat. They may have been treated with pesticides or other products not intended for food. Always buy flowers specifically grown and sold for culinary use.
How should edible flowers and micro herbs be stored?
Follow the supplier’s storage instructions and keep fresh products under the recommended conditions, generally refrigerated where specified. Handle them gently and avoid unnecessary moisture or crushing. Use them within the supplier’s recommended period for the best quality.
Where can I buy edible flowers and micro herbs in the UK?
Fine Food Specialist offers dedicated collections of edible flowers and garnishes and micro herbs and microgreens, with varieties for home cooks and professional kitchens. Availability can vary by product and season.
