DAYS TO SPROUT
TASTE IT FOR
CARE & HARVEST
- Cut blossoms at their peak bloom for drying and use in teas or salves.
- Deadhead spent blooms to encourage additional flowering.
- Does not need to be thinned.
Native to Europe, Blue Cornflowers have traveled far and wide as a garden staple, treasured for their intense blue blossoms. It’s a common sight for cornflowers to grow wild in unkempt lands, creating beautiful meadows of blue. The taxonomic name Centaurea refers to the myth of the Centaur Chiron who, as the story goes, made a medicine with this flower to heal a wound from an arrow dipped in Hydra’s blood. The wound healed, and the flower was immortalized with the Centaurian name.
Anti-inflammatory, antibacterial. Can help fight infections.
In addition to enjoying blue cornflowers for their aesthetic appeal, they are edible and make a fine garnish or tea. Their flavor can range from mild cucumber to sharply bitter. Typically flower heads are removed and dried, then added to a tea. Alternatively, mix crushed leaves and blossoms into a poultice to aid in healing wounds, or helping treat skin conditions like eczema.