This full to part sun collection is curated with 5 edible wildflower varieties that have so many culinary uses. Use them for baking, making preserves, to season meats, in lemonade or to add a splash of flavour and colour to salads.

Includes:

Nodding Wild Onion

Wild Bergamot

Thimbleberry

Anise Hyssop

Borage

Note: Nodding Wild Onion and Thimbleberry require moist stratification. See instructions below.

Growing Instructions

Cold, moist stratification required. Mix seeds with moist substrate (vermiculite, perlite or moss) and place in a plastic bag and refrigerate for 6-8 weeks. Sow seed at 1/8 inch depth. Do not let seedling dry out while it is establishing.

OR

Sow directly outdoors in late fall to overwinter.