We are a one stop shop for cut flowers from Kenya. We export worldwide and work with leading farms to give you variety, quality, any quantity at affordable premises. We deal in roses standard roses , spray roses and garden roses. We also deal in summer flowers such as chrysanthemums, Lillies, Hypericum, limoniums, gypsophila, eryngiums, crespedia, bluperum, lepidiums, Arabicum, ornis among others . Please get in touch for our catalogue.
Hawthorn: AZS 106-2003
Nectar composition: hawthorn juice, sugar syrup, citric acid. The composition is rich in: flavanoids (hyperoside, quercetin, vitexin), organic acids, proteins, carotene, sitosterol, vitamin C and other minerals. Calories: 38 kcal. Storage: temperature 0-25*C, relative humidity no more than 75%. Avoid direct sunlight. 0.15% natural precipitation is allowed. Sterilized. Shelf life: 2 years after date of issue.
PRODUCT INFO
Cowslip Creeper flowers grow on long and slender, vining plants that bear dark green, heart-shaped leaves averaging 4 to 8 centimeters in diameter. The vines are tough, maturing from green to brown, and alongside each leaf node, a cluster of 10 to 20 flowers appear seasonally. Each flower averages 1 to 2 centimeters in diameter and bears five angular petals, forming a star shape. When young, the flowers are green, eventually developing a yellow-green hue at the base with solid yellow petals once the bud opens. The flowers also emit a strong and pleasant, citrus-like fragrance that is especially pungent in the evening when in bloom. Cowslip Creeper flowers are crisp, succulent, and tender with a mild, vegetal, subtly sweet, and earthy flavor.
USES
Cowslip Creeper flowers are a seasonal ingredient used in Filipino, Vietnamese, Chinese, Thai, and Indian cuisine. The flowers can be consumed raw, incorporated into salads for added texture, or utilized as an edible garnish to decorate cakes, desserts, and main dishes. In addition to fresh preparations, Cowslip Creeper flowers can withstand cooking and readily absorb accompanying flavors, providing a mild earthiness and subtle crisp consistency to dishes. The flowers can be battered and fried, tossed into soups and curries, or stir-fried with oyster sauce. In Thailand, Cowslip Creeper flowers are popularly boiled and dipped in chile paste. In the Philippines, the flowers are cooked into a vegetable dish known as pinakbet and frequently mixed into omelets. Cowslip Creeper flowers pair well with noodles, rice, meats such as pork, beef, and fish, shrimp, eggs, tofu, aromatics such as garlic, ginger, and holy basil, pandan juice, coconut, and vegetables such as mushrooms, long beans, squash, eggplant, and mung beans. The flowers should be immediately consumed for the best quality and flavor.
SEASONS
Cowslip Creeper flowers are available in the late spring through early fall.
