Edible flowers for use in the home kitchen

Sunday 4th February at 10.00am
Not just a luxury garnish, edible flowers, petals and leaves add colour and flavour to a variety of dishes. Learn how to grow these delightful floral ingredients to improve our day to day meals.
Learn about Root To Bloom eating; the practice of cooking with the entire plant from the root to the flower, minimizing food waste, and you'll soon be leaving some of your favourite vegies to set flower and then seed.
Presented by Robyn FoxHeronswood's former Kitchen Gardener Robyn is passionate about organically grown heirlooms and the wonder of growing vegetables straight from seed. A qualified chef for 12 years before gardening, Robyn is a testament to the Fork to Fork movement. 


Heronswood Gardens

105 Latrobe Parade Dromana, VIC, 3936

Bookings essential on 03 5984 7321
Diggers members: $39, non-members: $49
Workshops run for approximately 1.5 hours

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