Salad herbs and edible flowers

 

seasonal_salad_herbs_and_ edible_flowers
Summer salad herbs and edible flowers. Image copyright: Kathryn Hawkins

It seems a bit weird writing a post about salads today when it’s gloomy, grey and lashing down with rain. No matter, it is the time of year when a salad is on my menu just about every day of the week, regardless of what’s happening with the weather!

I stopped growing my own lettuce and salad leaves a while ago because they were taking up too much space in my greenhouse. Instead, I started to grow some more interesting herbs and edible flowers that you can’t buy very easily. Now, I have a variety of lovely looking plants in the garden, with the added advantage of alternative flavours, textures and colours for my dinner plate.

Smoked_salmon_with_salad_herbs_and _edible_flowers
Scottish smoked salmon salad with sweet wild strawberry vinegar.          Image copyright: Kathryn Hawkins

At the end of my post, I have compiled an ID photo of the herbs and flowers in my salad above. Below is a brief description of what each one tastes like (by the way, you can make the strawberry vinegar by following the same instructions on my previous post for Sweet Lavender Vinegar):

  • Land cress (American cress) – looks and tastes like watercress; grows in small clumps of glossy green leaves; loves damp soil. Leaves are best eaten small (the larger ones can be bitter and very pungent).
  • Sorrel – larger leaves are cooked like spinach, but the smaller ones are delicious raw in salads. They have a citrusy, tangy taste.
  • Salad burnet – one of my favourites; serrated leaves and tufty pinkish-red flowers, both with a mild cucumber flavour. Makes a lovely potted plant. Prefers limy soil.
  • Nasturtium – you can eat the leaves large or small, and also the flowers if you like – I find them a bit big for my palate and I prefer their vibrant splash of colour in my garden. I prefer to eat the smaller leaves which have a cress-like, earthy flavour. Very refreshing.
  • Herb flowers – herbs with tougher leaves like thyme and rosemary are a bit chewy and pungent to eat with soft salad leaves, but if you pick the flowers, they will add a subtle flavour of the herb, and are much easier to eat.
  • Edible flowers – these add a splash of colour to any dish. Flowers from scented plants like rose geranium are often slightly sweet or earthy with a faint flavour of the plant scent. Flowers such as Viola or Garden pansy have very little flavour but do make a pretty addition amongst the green leaves and herbs. If whole flowers seem a bit daunting, break up the petals and sprinkle “confetti”-style over your plate – they make a beautiful natural decoration on iced cakes and cookies as well.
Salad_herbs_leaves_and_flowers
An assortment of the Summer salad herbs and edible flowers from my Perthshire garden. Copyright: Kathryn Hawkins

 

 

 

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