We get cooking with edible flowers and tasty leaves.
I’m not sure a prettier parcel has arrived at my front door than these boxes of edible flowers and garnishes from Greens of Devon. They have sent me three packs of flowers and leaves, and I’m going to have a ball trying them all out.
This is the ‘chef’s garnish’ box, and it’s full of tasty young leaves, including summer purslane, nasturtiums, amaranth and oxalis, and beautiful edible flowers, including chives, rocket and nasturtium.
The rocket flowers are particularly beautiful, like dragonfly wings:
Here’s what I did for my first recipe. I set up some ordinary sardines on toast, and garnished them with a line of chive flowers…
…added some deep magenta amaranth leaves…
…and some purslane…
…and some rocket flowers…
…to make the tastiest and prettiest sardines on toast I’d ever had.
Gorgeous. Simply gorgeous
so glad you liked our products! the photos of the salad rocket flowers are especially lovely - a fantastic edible flower which my children love, even though the leaf is “too spicy” for them!
Wow! Spectacular.
Love your photography and wonderful to see edible flowers on the menu.
Thought you and your readers might be interested in this new volume of ‘Edible Flowers & Leaves’ (Amazon.UK)from The Culinary Library as one of our winners was from the UK.
http://www.theculinarylibrary.com/2014/05/winner-of-the-book-competition/