Have you received your box of mini flowering plants for this summer?
We'll walk you through discovering and planting them. đ±
Contents
Composition of your flower box
Depending on the size of your box, its composition changes.
| Box of 6 plants | Cornflower x2 | Carnation x2 | Nasturtium x2 |
| Box of 16 plants | Cornflower x2 | Carnation x2 | Zinnia x2 | Chamomile x2 | Borage x2 | Cosmos x3 | Nasturtium x3 |
Identify your mini plants
Elongated leaves in a bunch from the base of the plant
Elongated green leaves with a touch of brown at the tips
Round, bluish-green leaves, slender stems,
Oval leaves, in pairs along a long stem
Small, delicate leaves, bushy plant
Thin stem, leaves divided into twigs
Small, round, rough leaves, hairy stems
The masterclass
Discover the plants in your box and get advice from Charles, the team's gardening expert!
Growing instructions
Exposure, watering, tips... Everything you need to know to care for your plants and get great harvests! đ„Ź
Download filesAbout this box, our advice
All the flowering plants in your stall will thrive in sun or half-shade. However, their watering requirements are not quite the same. Borage and cornflower require less water.Â
Did you know? The flowers of nasturtium, zinnia elegans, marigold, cosmos, cornflower, borage and chamomile are edible. In the case of nasturtium, you can even eat the leaves and seeds!
Want to enjoy your flowers longer? Why not dry them!
Nothing could be simpler. Grab a thick book (an encyclopedia or dictionary will do). Pick your flowers and place them flat between two sheets of newspaper. The newspaper will act as blotting paper, to absorb excess moisture from the flowers). The tricky part is to position the flowers correctly. To flatten them, place them in the middle of your book and close. Take a look at them from time to time, and change the sheets of newspaper if necessary. After a few weeks, you'll be able to pick up your dried flowers!
Our recipe: Nasturtium capers
Ingredients:
- 100 g green nasturtium seeds (depending on quantity required)
- Coarse sea salt
- 100 ml cider vinegar
Recipe:Â
Harvest nasturtium seeds. They should be green and firm. Wash and dry them.Â
Place in coarse salt for 24 hours to soften. Rinse well.Â
Boil vinegar and water in a 50/50 ratio in a saucepan. The aim is to fill your jar. Place the nasturtium seeds in a sterilized jar and add the aromatic herbs of your choice (thyme, tarragon, for example). Pour the hot liquid over them to cover them well.Â
Close the jar and turn it upside down. Leave to stand for 15 days to a month.
With their slightly spicy taste, they're ideal for spicing up your dishes!
