These edible flowers are a continuation of your FUTURIONE experience. Let nature bring you back — through flavour, texture, and scent.
These edible flowers are a continuation of your FUTURIONE experience. Let nature bring you back — through flavour, texture, and scent.
FLOWER DESCRIPTIONS
FLOWER DESCRIPTIONS
(Viola tricolor)
Violet
Subtle grassy notes with a fresh, clean finish. Popular in Victorian edible flower culture.
(Oxalis triangularis)
Oxalis "Butterfly"
Originating from tropical South America, its deep violet, wing-shaped leaves have a sharp lemon-sorrel flavour and create a striking visual contrast. Both bold and refreshing.
(Tagetes)
Marigold leaf
Citrus-pepper flavour with a hint of spice. Used in herbal teas and tinctures.
(Acmella oleracea)
Spilanthes
Tingling, numbing, lemony. Stimulates salivation and awakens the palate.
Be cautious — the flavour effect can be intense. Start tasting with just one bite of the flower.
Be cautious — the flavour effect can be intense. Start tasting with just one bite of the flower.
(Aloysia citrodora)
Lemon Verbena
Native to South America, its delicate leaves release a bright, citrusy aroma. The taste is refreshing and clean — a light natural tonic with herbal undertones.
(Torenia fournieri)
Torenia
A delicate flower native to Southeast Asia. It offers a gentle sweetness with a subtle green note. In horticultural tradition, it has been appreciated as a fragrant ornamental bloom used to embellish summer drinks and table settings.
(Oxalis)
Oxalis leaf
Native to the woodlands of Europe and Asia. The leaves offer a vivid lemony tang that awakens the senses and sparks an immediate salivary response.
(Tagetes minuta)
Huacatay
Also known as Peruvian black mint, this herb offers a complex aroma somewhere between cilantro, basil, and tarragon. Leaves a vivid green aftertaste and has roots in both traditional Andean medicine and cuisine.
(Begonia)
Begonia flower
Bright, tangy flavor with juicy, fruity notes. Traditionally used in Asian cuisine as a natural flavor enhancer that refreshes the palate and adds brightness to a composition.
(Tagetes)
Marigold
Native to Central and South America, these flowers carry a citrus-herbal aroma with a soft spicy hint. Across cultures, they have been appreciated as vibrant ornamental blooms used in teas, infusions, and festive decorations.
(Lobularia maritima)
Alyssum
Delicate petals with a light honey aroma. Wildflower native to the Mediterranean.
(Pelargonium)
Pelargonium flowers
Depending on the variety, the petals carry notes of rose, citrus, or mint. Subtly fragrant, their taste adds a refined, almost perfumed nuance.
(Tropaeolum majus)
Nasturtium
Spicy, mustardy flavor with a hint of peppery sharpness. Cultivated in Europe since the 16th century, nasturtium leaves bring a vibrant, awakening note to any flavor composition.
(Oxalis)
Oxalis flowers
Fragile and expressive, these blossoms carry the same tangy brightness as the leaves, but with a softer, more floral profile. They bring a sense of liveliness and clarity to the palate.
(Oxalis)
Yellow oxalis flower
Delicate citrus flavor with a bright, refreshing tartness. Traditionally used in Latin American and Asian cuisines as a vibrant accent that awakens the palate and adds a sense of lightness.
(Perilla frutescens)
Shiso leaf
Cooling, citrusy, with a touch of mint and basil. Used in Japan as a digestive.
(Begonia)
Begonia Leaves
Naturally tart with light fruity accents, begonia leaves produce a refreshing sensation — like a botanical substitute for lemon juice, with a clean, cooling finish.
(Hibiscus acetosella)
Hibiscus leaf
Bright and tangy, with notes of cranberry and sour cherry. Traditionally used in teas and herbal remedies for their refreshing acidity.
(Acmella oleracea)
Spilanthes leaves
A gentle tingling that gradually evolves into a fizzy, sparkling sensation on the tongue. Traditionally used in Southeast Asia to awaken the palate and create a unique sensory experience.
Be cautious — the flavour effect can be intense. Start tasting with just one bite.
Be cautious — the flavour effect can be intense. Start tasting with just one bite.
(Pelargonium)
Pelargonium leaf
Rich in essential oils, the leaves offer a deep, spicy-citrus flavour. Traditionally used in herbal infusions and to naturally scent desserts and syrups.
(Fuchsia hybrida)
Fuchsia flower
A flower of striking beauty that invites admiration.The flavor is sweet with a gentle bitter-herbal note.
This flower set was created exclusively for the tea ceremony at FUTURIONE — a link between virtual immersion and the tactile present. Each flower holds a real, living sensation. This is only a small part of what we grow. Find more edible flowers, microgreens, and fresh herbs at Ninja Goods.
This flower set was created exclusively for the tea ceremony at FUTURIONE — a link between virtual immersion and the tactile present. Each flower holds a real, living sensation. This is only a small part of what we grow. Find more edible flowers, microgreens, and fresh herbs at Ninja Goods.