When you place your order you will be asked to choose the date on which you would like your flowers to be delivered. Please do order in advance as we get booked up very quickly.
All our fresh edible flowers are picked and despatched by overnight courier for delivery between 8am and 12 noon the following day. The couriers will delivery between Tuesdays and Saturdays. Couriers work long hard hours and don't have time to waste so please be available to sign for the flowers or name a place where they can be left safely. This is done at your own risk though.
We recommend using the flowers as fresh as possible. So for a wedding or other special event please order them to arrive the day before you are going to use them as they will be fine kept in the fridge in their punnets overnight. Thank you!
Buy Edible Tulips
Buy Tulip Flowers. 5 flower heads per box. Organic edible tulips for culinary use.
Tulip petals can either be gently snapped from the base of the flower – careful as they can be brittle. The individual petals can then be used as for mini hors d’oeuvres or as stunning ‘containers’ for sauces or dips.
Alternatively the whole flowers can be used by removing the stamens and ‘inner’ parts of the flowers and trimming the stem level with the base of the flower. These can be stuffed and served cooked or raw (the link for a great recipe from the fabulous chef Pascal Aussignac is here). Here at Maddocks Farm Organics we like to use them as ‘bowls’ for serving ice-cream or the fabulous Tulip Bloody Mary Prawn Cocktail. Other tulip recipes are on our blog.
Tulip colours change throughout the season and your box will include the very best on the day that we pick. If you’d just prefer just one colour then please specify when ordering and we will try to pick to your preferred option. Please be aware that in very rare cases some people have shown to be allergic to tulips. More information about tulips is here.
You can pre-order organic edible tulips for 2017 here.
Tulip Bloody Mary Prawn Cocktail
This recipe was the brainchild of Jan and turned into a stunning reality by the very talented Matt Mason from The Jack in the Green. The recipe is on my blog and is really worth trying.