FALL
This fall, let your dishes echo the season. From the deep reds of pansies to the golden glow of marigolds, our edible flowers and leaves deliver more than color—they bring character. Earthy. Aromatic. Resilient under heat. Whether it’s Red Veined Sorrel cutting through roasted squash or Leopard Leaves adding velvet to your venison, these are not decorations. They’re decisions.
Garnish with meaning. Plate with the season.