Curated selections
Mixes & Chef Trial Kit
Compositions we have already put together — four by flavour character, four by the kind of cooking they are meant for. Each one is shown with the varieties actually inside it.
Where most kitchens begin
Chef Trial Kit
An edible flower mix together with a selection of microgreens, chosen from whatever the garden is giving that week. We would rather you cooked with it first and told us what worked. The composition follows the harvest, so we do not fix the kinds or the count in advance.
By flavour character
Four mixes, four effects
Each mix is built around what it does to a dish rather than around one plant family.
Peppery Mix
The one you taste, not just see. Built for richness that needs cutting through.
Red Radish
Green Radish
Mustard
Spicy Mustard
Mizuna
Nasturtium
Good forGrilled meat, oily seafood, sashimi, coconut-milk dishes.
Citrus Mix
Acidity and lift without reaching for a lemon.
Coriander
Buckwheat
Red Sorrel
Marygold
Bachelor Button
Good forRaw and steamed fish, fruit plates, ceviche, cocktails.
Petal Mix
Colour and shape that stay quiet on the palate.
Peashoot
Pea Tendril
Broccoli
Green Kohlrabi
Viola
Pansy
Good forPastry, dessert, children’s menus, afternoon tea.
Root Mix
Earthy and herbal, with leaves that survive a warm plate.
Sunflower
Kale
Red Amaranth
Chives
Chrysanthemum
Good forMushrooms, root vegetables, broths, slow-cooked dishes.
Through the lens of a cuisine
Four kitchens
The same varieties, arranged the way a particular kitchen tends to reach for them. These are a way of navigating, not separate product lines.
Nusantara
For Indonesian cooking — coconut milk, grilled fish, sambal, rice.
Coriander
Red Amaranth
Chives
Butterfly Pea
Marygold
Red Sorrel
Europe & the Mediterranean
For butter, cheese, cured meat and long roasting.
Mustard
Sunflower
Nasturtium
Baby Aragula
Thyme
Oregano
Japan & East Asia
For raw fish, broth, tempura and anything plated with restraint.
Mizuna
Bok Choy
Viola
Dianthus
Chrysanthemum
Obha Leaves
Pastry & Dessert
Flowers chosen for face, colour and how they sit on cream.
Viola
Pansy
Baby Rose
Apple Blossom
Daisy
Dried Rose Bud
For a standing account
Signature Blend
A composition made for one restaurant, with that restaurant’s name on the label. We develop it together in one menu session, and it becomes yours alone. It suits kitchens that already order weekly and want their garnish to be part of the menu’s identity.
Ordering
Start with a Trial Kit
Tell us what you cook and we will put a kit together from that week’s harvest.
Akar Wangi
Goodness that takes root
AKAR WANGI 