Raw: Very light aroma; faintly green and slightly hay-like, with minimal floral character.

Heated / Smouldered: Minimal scent impact when burned; cornflower is used more for colour than fragrance.

Infused / Tea: Mild and neutral in flavour, contributing colour and visual interest rather than strong taste.

Cornflower has been cultivated across Europe for centuries and was traditionally associated with meadows and cottage gardens. Historically used in herbal preparations and as a natural dye plant, its petals are valued today for their aesthetic qualities.

Common uses include:
~ Aromatic & Creative Applications
~ Decorative addition to loose incense blends
~ Enhancing potpourri and botanical sachets
~ Natural colour accent in handcrafted products

Tea & Culinary Use
~ Visual enhancement in herbal tea blends
~ Botanical garnish for desserts and drinks
~ Natural blue accent in specialty beverage formulations

Cornflower petals are best used as a visual highlight rather than a primary aromatic ingredient.

Botanical Name: Centaurea cyanus
Plant Family: Asteraceae
Origin: Albania
Form: Dried blue petals
Preparation: Naturally dried; no added colour or fragrance
Primary Use: Decorative botanical blends
Secondary Uses: Tea blends, culinary garnish, craft applications

Suitable for aromatic and traditional infusion use.
Store in a cool, dry place away from direct sunlight to preserve colour.
Keep sealed to prevent moisture absorption.
If pregnant or taking medication, consult a qualified practitioner before internal use.