Edible Wild Flowers – Colour and nutrition for your salad
April 23rd, 2008
Spring is here, brining with it lots of wild flowers, many of which are edible. Here is a selection I found yesterday. Click on an image to enlarge.
Hawthorn flowers are a good flower to start with, they don’t have a strong flavour. White dead nettles are another easy flower, not too strong and can be quite sweet. They are not related to stinging nettles so they won’t sting you!
Dandelion flowers can be a bit bitter and can take a bit of getting used to, but I like them now. Wild garlic (ramsons) flowers have a delicious sweet garlicky flavour while Jack by the hedge flowers have a stronger flavour – garlic and mustard with a little bitterness.
As always, take care when picking wild food and make sure you are certain about what you are eating.
Related articles:
- Wild Garlic Soup I made a delicious soup today, based on Holly’s Dream of Wild Garlic Soup recipe. I put the following in...
- Spring Flowers The wild garlic (ramsons) is just coming into flower. The leaves are great in salads or made into pesto. The...
- Wild Garlic Pesto I like making pesto with basil, but it’s not really in season at the moment, so I used some wild...
Entry Filed under: Nature, Photography, Raw, Wild Food
Leave a Comment
Some HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Trackback this post | Subscribe to the comments via RSS Feed