Herbs & Superfoods - - What’s Inside? Contents -

Kiwi gar­den­ers share their recipes for herbal sal­ads, sides and more

Noth­ing looks more beau­ti­ful than a fresh herb salad with pretty, palat­able petals. Most herb flow­ers are de­li­cious to eat, their flavour just slightly milder and sweeter than the leaves. Basil, bee balm, bor­age, cal­en­dula, chives, dill, fen­nel, nas­tur­tium, gar­lic, rose­mary and sage flow­ers can all be in­cluded in sal­ads. Vi­ola, car­na­tion, pansy, polyan­thus and rose petals are ed­i­ble too, as are bras­sica flow­ers.

Pick flow­ers in the cool of the day, af­ter the dew has evap­o­rated. Picked at their peak, the flow­ers’ volatile oils and sug­ars are at their high­est con­cen­tra­tion.

Put long-stemmed flow­ers in a con­tainer of water and keep in a cool en­vi­ron­ment. Put short-stemmed flow­ers in a plas­tic bag with a damp paper towel, and store in the fridge. Be­fore us­ing, re­move pis­tils and sta­mens as these can be bit­ter.

Only eat flow­ers that are or­gan­i­cally grown. It‘s best to eat the flow­ers within a few hours of pick­ing.

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