|Nasturtiums--sometimes classified as flowers and sometimes as herbs-- have long been treasured by kitchen gardeners. These old-fashioned plants boast both bright, cheerful blooms and a pungent, watercress-like flavor and scent. Both the leaves and flowers can be tossed into salads for added zip and glorious color. They can be added to herbed vinegars, too. Check out my August 2009 blog entry on making herbed vinegars for details.|
Where I live Queen Anne's Lace is always a pleasing sign of summer. The wispy white wildflower adorning America's roadside is actually a wild carrot introduced from Europe. If you rub the feathery foliage of Queen Anne's Lace, this member of the parsley family will give off an herbal, “carroty” scent, and if you dig it up, you’ll see that the long, thin root resembles a very spindly carrot. It’s too spindly to bother harvesting for eating, but makes a fine kitchen kitchen centerpiece.