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 Calendula Flowers
Buy Calendula Flowers. 25 flower heads per box.
Calendulas are available between the beginning of April and the middle of October. Please don’t order outside of these times.
Calendulas. Stunning strands of orange and yellow confetti style petals with a mild spicy almost nutmeg like flavour. These works brilliantly with both savoury and sweet dishes and their stunning vibrancy epitomises summer.
Here we sell a box of more than 25 large calendula heads which will produce enough petals to more than decorate a whole host of dishes or cakes – as such, they are fabulous value for money. If you have surplus you can always freeze them into ice cubes or make some floral butters or oils for the freezer.
Calendula flowers also have great medicinal qualities and are used to make soothing ointments and creams.
We will include a selection of oranges and yellows within the box but if you’d just prefer just one colour then please do specify in ‘customer notes’ as you submit your order and we can pick your preferred option.
Information about ordering, preordering and delivery is here. Every box is picked to order on the day of despatch so we cannot accept orders placed after 12 noon for next day delivery.
Carrot, calendula and coconut cake.
This cake was the brainchild of Jan and turned into a stunning reality by the very talented Margie Broadhead. The recipe is on both her and my blogs and is really worth trying.