There are over 1000 species of salvia worldwide. Many of them medicinal, ceremonial and many edible. Over many years of testing and tasting, we have selected the prettiest and tastiest. Starting with a savoury flavour, the sweetness of the juicy nectar then becomes apparent.
Ideas for use include:
Make a savoury floral spread by finely chopping and mixing with soft cheese
Top sourdough, grilled meats or vegetables
Garnish soups or starters with the whole flower
Infuse vinegars or oils to make dressings with a mild garlic/onion flavour
Sprinkle flowers or petals onto nearly cooked dishes such as omelettes, frittatas, quiches for an elevated dish
Add to potato salads, grain bowls or green salads for a mild onion flavour and beautiful colour!
Pinks, reds, available seasonally.
Minimum count 60+
Naturally grown and lovingly picked by hand to exacting standards, here on SA's Fleurieu Peninsula.
