Echinacea Tops

Echinacea tops refer to the above-ground parts of the Echinacea purpurea plant, including the flowers, leaves, and stems. These parts are recognised for their striking purple-pink petals and central cone, and are valued in both culinary and traditional herbal practices.

Echinacea tops are commonly dried and used to prepare herbal teas and infusions, where they contribute a strong, floral, and slightly bitter flavour. The petals can also be used fresh as a colourful garnish for salads, desserts, and grain bowls, adding a natural decorative touch. For a more palatable tea, the flavour of echinacea tops pairs well with sweeteners like honey or agave, and with botanicals such as lemongrass, peppermint, and citrus fruits.

Beyond teas and garnishes, echinacea tops can be infused into vinegars or syrups for use in both sweet and savoury recipes. Their robust flavour profile also complements herbal blends and seasonings, making them a versatile ingredient for creative cooks and those interested in exploring classic botanical preparations.