Early spring is still the time to enjoy the fruits of last year's edible flower labors. We just defrosted some delicious citrus-flavored marigold cake and spread it with Sweet Floral Butter for breakfast. Paired with scrambled eggs topped with dried oregano and basil flowers it was reminiscent of summertime. Sweet, yet tart, hibiscus tea made from dried hibiscus calyxes completed the sunshiny repast.
0 Comments
Huge mounds of parsley are growing in my early spring garden! They overwintered well from fall plantings that were harvested and then left to keep growing. I'm looking forward to parsley salads tossed with fresh lemon juice and red bud flowers to serve alongside my asparagus which will be peeking up out of the ground soon.
Three Rainbow Swiss Chard plants surprised me this year by surviving winter, including some single digit nights! The tender new leaves are growing and will be ready for an early harvest in a couple of weeks. This is a first for me. I've never had Swiss Chard survive below 16 degrees before. Spring fever! The icy cold of this winter seems to be over.
Planted the first of our radishes yesterday afternoon - purple plum and pink beauty. Another 4 weeks and they'll be ready to roast up for dinner. I think I'll let a few of them go to seed so I can use the flowers in spring salads. Radishes only take a few weeks to grow and then just clean them and trim them. Then toss them in olive oil and kosher salt and roast them at 375 degrees until they soften (30-60 minutes depending on their size). Leave a few in the ground and it won't be long before you have radish flowers to top your casseroles or toss in your salads. I planted them in straight rows in between rows of carrots to mark off the carrot beds and get some early food from those beds. |
Sheryl Campbell
I love to grow and cook with edible flowers! I've been gardening and growing most of my own vegetables and all my own edible flowers for almost 2 decades and still learn something new every day. Archives
May 2024
Categories |