I love using flowers and herbs in salads and cooking.
They give me an involvement with the dish I’m making that is different – more intimate, more interesting, more exciting.
Making salads in the summer involves a little routine.
I take the flat basket I use for gathering herbs and go into the backyard.
In late spring there are chive blossoms, violet flowers, dandelion flowers. In summer there are nasturtium blossoms and leaves, lemon gem and tangerine gem marigold flowers, chives, wood sorrel, violet leaves, and purslane. Chickweed grows where it’s shady and cool and is unobtrusive in salads.
And there are more weeds to eat, flourishing where I let them grow in my garden.
A few years ago I discovered the tasty pleasure of adding a few leaves of herbs like lemon balm, bee balm, thyme, and basil. And oh yes! the johnny jumpups! They don’t have a lot of taste, but the flowers sure are pretty in with the other colors in the salad.
I’m not always a big fan of salads, but adding in these flowers and herbs makes the salad more appealing and flavorful, so I eat it much more readily.