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.
(Perilla frutescens)
Shiso leaf
Cooling, citrusy, with a touch of mint and basil. Used in Japan as a digestive.
(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.
(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.
(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.
(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.
(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.
(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.
(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.
(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.
(Portulacaria afra)
Elephant Bush
Succulent leaves with a gentle tang and mineral aftertaste. Native to South Africa, it is valued for its freshness and resilience in culinary arrangements.
(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.
(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.
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.