Edible dried pink cornflower petals from Centaurea cyanus, the flowering plant also known as Bachelor's Button. This blush color variety has a mild, subtly sweet floral flavor with faint clove notes, so it adds a soft rosy accent to food without overpowering a recipe. The petals arrive loose and ready to sprinkle.
Bring a rosy lift to loose leaf tea blends and herbal infusions, the way blue blossoms brighten Earl Grey and Lady Grey. For a simple floral cup, steep 1 to 2 teaspoons in about 250 ml of hot water for roughly 10 minutes. The pink flowers are traditionally enjoyed for their color and gentle taste in tea and lattes.
A favorite of cake decorators and dessert makers. Scatter the petals over frosted cakes, cupcakes, cookies, macarons, and chocolate bark for a natural confetti effect, or press them into buttercream and white icing. The color holds up well on finished bakes, giving a delicate handmade look to any sweet.
Beyond sweets, toss a pinch over salads, grain bowls, soft cheeses, and creamy dips for contrast, or freeze the petals into ice cubes and float them in summer drinks and cocktails. The same dried blossoms suit crafts too, from potpourri and homemade soap to candles and biodegradable wedding decor.
These are pure cornflower blossoms with nothing added, so a small pinch goes a long way. Keep them in an airtight container in a cool, dark, dry spot away from heat and moisture to protect the petal color, which stays vivid for up to a year. Ideal for tea sellers, home bakers, and floral craft projects.
