Bene Vivendo
Hello! Bene Vivendo is a Phoenix-area grower of specialty vegetables, herbs, fruit and flowers. My growing practices follow organic methods. Fresh hibiscus, edible flowers, fresh flowers and everlasting dried flower wreaths are among my specialties. Thank you for supporting locally grown.
By the way, Bene Vivendo means "The Good Life."
Emily Heller
Founder & Farmer
My Story
I grow my crops in multiple locations in the Phoenix metro area. I created Bene Vivendo in 2018 after studying agriculture at University of Arizona extension programs and introducing my produce to farmers market shoppers. Farming is my third professional career after decades as a journalist and media spokesperson.
I love growing food and flowers that delight and nourish. My specialty is growing varieties that are exceptionally delicious, beautiful and unusual — and that you probably won’t find elsewhere.
I’ve learned that small-scale farming can produce plenty of high-quality food and flowers. I’m proud to contribute to the local food system and very grateful to the people who value local agriculture and support farms by purchasing what we grow.
Looking forward to meeting you at my booth at Uptown Farmers Market Saturdays! Please stop by and say hello.
beautiful & Delicious
I farm sustainably, following organic methods. My goal is to produce the healthiest, highest-quality food and flowers. I grow heirloom and other specialty varieties known for flavor and beauty. From fresh hibiscus and edible flowers to everlasting dried flower wreaths, Bene Vivendo offers things that are beautiful and delicious.
What's in season
FALL ’24
My new season at Uptown Farmers Market began Saturday, October 5. See you at Uptown! For information about the farmers market www.uptownmarketaz.com
Current
Herbs & Vegetables
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Summer Squash
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Fresh hibiscus/roselle
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Eggplant
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Green beans
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Basil
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Lemongrass
flowers
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Celosia
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Zinnia
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Sunflowers
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Sorghum
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Dried flower bunches
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Seasonal everlasting floral wreaths
EDIBLE flowers
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Lablab
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Marigold
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Carnation
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Sunflower
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Basil flower
Say Hi to Hibiscus
Bene Vivendo grows Hibiscus for you! Hibiscus sabdariffa is consumed around the world as a delicious drink or flavorful food ingredient. Call it Flor de Jamaica, Roselle, Sorrel, Karkadeh / Carcade, Bissap, Zobo, Sobolo, Gongura – it is delicious in any language.
Here in Arizona’s low desert, harvest usually begins in mid-October and continues until frost or freeze. That means we can enjoy this delicious superfood through the fall months into the holiday season.
The flavor profile is tangy and fruity, like a mix of pomegranate, cranberry and lemon.
It is equally happy in sweets as it is in savory dishes. Use it in any recipe that calls for fresh or frozen cranberry – or make a simple sugar syrup to drizzle over everything or stir into cocktails. The syrup holds beautifully in the fridge.
When the weather cools down, how about a hot toddy with hibiscus, crystallized ginger, cinnamon stick, citrus and rum or your booze of choice.
Here are some basic recipes to get you started. Happy Hibiscus!
Special Orders
For individual special orders, please request via email or Instagram message. Beginning in 2024 a new policy will take effect. The minimum purchase is $40 which will provide 4 clamshell boxes of grower’s choice flowers. If you need more than 4 boxes, each additional one is $10. Grower’s choice means that I select the freshest, prettiest flowers available.
If your edible flower needs require a specific palette involving color consultation and photographs, the minimum purchase is $50. That provides 4 clamshells, and any additional color-specific boxes are $10. Special orders may be picked up at Uptown Farmers Market. Alternative pickup arrangements may be possible.
All special orders require payment when placed.
How to use
Edible flowers make perfect garnishes on all types of drinks and desserts plus salads, wraps, and platters such as charcuterie boards. You can also candy them and make very pretty ice cubes. Scatter flowers or flower petals instead of confetti on your party tabletop.
Let your imagination run free. Become a botanical artist with all-natural colors, pattern, and shape.
How to STORE
For my edible flowers, I never use sprays – even organic ones. I harvest flowers individually by hand and pack them by volume in clamshell boxes. Edible flowers are highly perishable so keep refrigerated in their clamshell boxes until ready to use them.
If moisture beads accumulate, insert a small piece of paper towel to absorb excess moisture. Refrigerated in their clamshells, the flowers should keep for about a week. Longer is possible, but freshest use is always best. Right before use, gently swish flowers in a bowl of cool water and dab dry. Naturally occurring dust, pollen, and any tiny hitchhikers easily rinse away.
Media
Volunteer
Bene Vivendo loves having volunteers to help with farmwork. Yeah, it’s dirty and sweaty, but a labor of love with kindred spirits. Send me an email, and we'll send over the details of our next volunteer date! Our fantastic friends at the Arizona Sustainability Alliance are coordinating the volunteer team.
October is hibiscus season!
Volunteer session sign up link coming soon!
Gallery
Farm and Market images
