Monday 5 June 2017

From Spade to Plate: 5th June 2017 - Edible flowers for my salad

As the lettuces are in need of eating, having a group of 6 keen Visiting Scholars to help harvest, cook and eat, I thought this would be a nice complement to the Asparagus and Broad Bean risotto that we are making.

Currently I have Calendula (orange and yellow), Nigella (light blue), Cornflower (dark blue), Chives (purple and oniony tasting) and little yellow rocket flowers that we can use to add to the Salad.

There are many more edible flowers that we can add to the salad later in the season and will use them as and when they are ready for use.



For now,  I make a basic dressing of Olive oil, balsamic vinegar, coarse grain mustard and a little honey (from Stella's bees) and add it to the mixed lettuces that are ready for harvest.


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