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
(Lobularia maritima)
Alyssum
Delicate petals with a light honey aroma. Wildflower native to the Mediterranean.
(Viola tricolor)
Violet
Subtle grassy notes with a fresh, clean finish. Popular in Victorian edible flower culture.
(Tagetes)
Marigold leaf
Citrus-pepper flavour with a hint of spice. Used in herbal teas and tinctures.
(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.
(Perilla frutescens)
Shiso leaf
Cooling, citrusy, with a touch of mint and basil. Used in Japan as a digestive.
(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.
(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 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 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.
(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.
(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.
(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.
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.