It feels as though the summer in Santa Barbara has just started! It is finally hot in the day and balmy at night... everyone keeps saying this is the start of our "Indian Summer" this year. So, since I'm still in the summer mood, I want to share a favorite summer flower with you...
Nasturtium - a kind of water cress, related to mustard. Noteworthy for a peppery, tangy flavor. The name meaning "twisted nose", referring to the spice of the plant. They have showy, often intensely bright flowers. Nasturtiums are a gardener's dream and are virtually carefree once established. The leaves have a beauty of their own. They are reminiscent of a lily pad. My personal favorite shade of tangerine and soft salmon is called "Whirlybird". I have always adored these bright, cheerful flowers as they often grow right up to the sand at the beach. I have been especially enjoying them in and around my little house this summer.
Besides being bright and poppy in floral arrangements, you can eat these little plants! Here is a fabulous recipe for a peppery little summer salad, enjoy!
- - - - - - - - -
Nasturtium Salad
-4 cups nasturtium blossoms -1/2 cup violet leaves -1 clove garlic
-2 tablespoons chopped chervil leaves
-1/2 teaspoon salt & black pepper
-2 tablespoons lemon juice -3 tablespoons olive oil
Cut & wash the blossom stems and leaves. Rub the inside of the salad bowl with the garlic clove. Put blossoms & leaves in the bowl, sprinkle with salt, pepper, lemon juice & olive oil. Toss gently & serve.
Great post! I love nasturtiums. My mother always put them in our salads when I was a young girl. I can't wait to try your recipe!
ReplyDelete