We've been using lots of flowers from the spring crops on our salads this month along with home grown lettuce - what a treat. The radish blossoms taste like mild radishes, and overwintered kale and cabbage are sending up flower stalks that taste like cabbage. Sage flowers can be frozen along with the leaves to use in stuffing poultry later in the year - just put them in a zippered plastic bag with most of the air squeezed out before freezing.
As much as we like peas, it's fun and tasty to use the pea blossoms in cold meat and vegetable salads as well. They taste like, well, peas :-)
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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
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