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. Share this:Click to share on Pinterest (Opens in new window)MoreClick to share on Twitter (Opens in new window)Share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on LinkedIn (Opens in new window) 4 Responses Urvashi May 29, 2014 Gorgeous. Simply gorgeous Reply Janice James May 31, 2014 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! Reply Perrig June 2, 2014 Wow! Spectacular. Reply di from the culinary library June 14, 2014 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/ Reply Leave a Reply Cancel reply
Janice James May 31, 2014 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! Reply
di from the culinary library June 14, 2014 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/ Reply
