Salad From the Garden

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Last summer, I was inspired by my garden to create this salad featuring edible flowers and herbs. It’s something I love and have made many times since. Nasturtiums are gorgeous flowers that are grown as annuals and make a lovely addition to any meal.

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Gentian sage, a perennial with gorgeous blue edible flowers, is another plant I am fond of using.

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Sometimes I also add rose petals – they are edible, but make sure to only use those that have not been sprayed with any chemicals.

I don’t grow red clover on purpose, but it is all over my property, which I think is great. Red clover blossoms have a sweet and mild flavor, and contain protein, vitamins and minerals. Eating them may also help strengthen the immune system, so into my salad they go.

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When I am making a salad like this for myself, I bring a bowl outside and walk around grabbing handfuls of everything I want until it looks like enough. Then I go inside, rinse everything off and do my chopping. If you’d like to make this salad for a group, just scale everything up. If you don’t have some of the ingredients listed below, don’t worry. Just add more handfuls of what you do have!

Recipe for Herb and Flower Salad
Makes 1 salad

Several handfuls of mixed greens (I like to use a combination of red and green leaf lettuces with shredded kale leaves)
1 handful of fresh parsley
1 handful of fresh cilantro
1 handful of fresh basil
1 handful of fresh lemon balm
1 handful of fresh mint
1-2 handfuls of cherry tomatoes
1-2 small handfuls of edible flowers and/or leaves
1 handful of fresh or dried fruit (I like dried blueberries or raisins)
1 handful of raw or toasted nuts or seeds
Sea salt to taste
Fresh lemon juice
Olive oil

Chop all ingredients into bite-sized pieces. Sprinkle with salt and mix well. Dress with a big squeeze of fresh lemon juice and a generous drizzle of olive oil.

Photo Credit: Winnie Abramson

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