Published: 10.07.2026
The Ecole du Goût has added a culinary highlight to their garden: over a two-day work session from 8 to 9 July, the foundations were laid for a new bed area dedicated to ‘edible flowers’. Under the expert guidance of Änder Erpelding (Natur a Mensch), the project was carried out in collaboration with Singa Luxembourg and volunteers from BIL (Banque Internationale à Luxembourg), whilst the Lycée Technique Agricole (LTA) provided key input for the overall concept.
During this intensive initial phase, the team created a total of five beds for edible flowers, as well as two large beds for perennials and herbaceous perennials. The plants growing there will serve a clear purpose in future, as they will be firmly integrated into the in-house cookery courses and workshops. This will enable participants to learn, right in the garden, how this colourful variety enhances both the flavour and the aesthetic appeal of dishes. The first milestone has thus been reached, and the groundwork is in place for the second phase in the autumn. This phase will involve the actual planting, so that the garden can bloom in all its splendour just in time for the new season.
