12 weeks growth of stock flowers on 4 aeroponic towers. Stock flowers (Matthiola incana) are cool-weather, fragrant flowering plants that are edible and belong to the Brassicaceae family (same family as cabbage). The flavor of stock flowers is mild and slightly spicy, making them an excellent complement to both sweet and savory dishes. We were joined by Anaïs Beltran @Anaïs Beltran who is a plant-based & botanical chef, in order to make an amazing blueberry-raspberry raw cake with almonds, pistachios & edible stock flowers. This cake is a no-bake, raw cake that’s naturally sweet, vegan, and gluten-free. Perfect as a nourishing treat that looks as magical as it tastes. Ingredients for the crust: * 200 g pitted dates * 200 g blanched almonds * 80 g raw pistachios * 2 pinches of sea salt * A few stock flowers petals for decoration For the creamy filling (used in both layers): * 400 g cashews (soaked 5 hours or overnight) * 400 ml canned coconut milk * 4 heaping tablespoons coconut oil * ...