Why give a boring bouquet of flowers when you can eat them for breakfast, lunch or dinner? It’s time to step outside the flower box because Teahouse in Stanley Park has announced a new and prospering edible garden. Already in full bloom, locals can dine among various edible ornamentals, vegetables, herbs, fruit trees and berries now producing over 36 varieties of fresh produce.

In addition to promoting sustainable regional agriculture, Teahouse in Stanley Park has simultaneously created a summer menu that takes fresh to a new level. Moving from the ground up, the garden is producing everything from Jerusalem artichokes to pineapple sage and to top it off, the roof has been covered with approximately 50 tomato plants. Mainly heirloom varieties, Chef Francois Gagnon has declared his favourite tomatoes the Green Zebra assortment – which can often be seen in his feature Heirloom Tomato Salad with goat feta, cucumber and red wine vinaigrette.

In sync with the seasons, the dishes being prepared at the Teahouse this summer reflect the freshest characteristics of B.C.’s local bounty. Chef Francois Gagnon has been inspired by the health and flavour benefits of small-scale farming and applauds the edible garden’s contribution to his latest creations. Dishes featuring coveted Salt Spring Island mussels, Qualicum Bay scallops and Fraser Valley Chicken proclaim that Teahouse is the Mecca for a gourmet west coast experience.

Located at Ferguson Point in Stanley Park, the Teahouse boasts classic French bistro cuisine and on point service. Perched above the seawall, overlooking English Bay and Spanish Banks, this eatery in the ‘heart of the park’ is the perfect place to relax, celebrate and enjoy what Vancouver has to offer.