Slow-Cooked Carrots

Name: Slow-Cooked Carrots
Yield: Serves 4
Ingredients: 1 tablespoon sunflower seeds; 1 tablespoon dill fronds; 1 tablespoon fresh lemon verbena leaves; 2 teaspoons apple cider vinegar; Zest of ½ lemon; 1 teaspoon sumac; ¾ cups filtered water; 1 tablespoon carrot tops; 1 cup cashews, soaked; 1 bunch lemon thyme; 1 teaspoon sea salt; ½ teaspoon red chili flakes; ½ tablespoon salt; 1 pound small baby carrots; 2 tablespoons olive oil; Edible flowers