nasturtium salad.

Posted: September 9th, 2011 | Author: Kathryn | Filed under: garden | Tags: , , , , , , | No Comments »

I love eating flowers. Some months ago that would have seemed quite strange to me but nonetheless, I have become a flower eater. I made this salad to accompany fish a few afternoons ago and thought that I would share it. It has a few handfuls of mache; a few handfuls of rocket; purple basil, as much as you can spare and about the same quantity of nasturtium flowers to basil leaves. Wash and drip dry all of the ingredients, throw them together and drizzle with olive oil. I find when picking the nasturtium flowers that it is best to leave about 10 – 15 cm of the stem left on the flower so that you can put them in a vase of water until you are ready to add them to the salad. I also pinch the stem off as close to the flower as possible when I’m ready to use them. You can eat the entire flower, and they are quite delicious. They have a subtle flavour with a slight velvety texture when they reach your tongue. It’s quick, glorious and real show stopper when it lands on the table.