Here’s another inspiring recipe creation from Petra at FoodEatLove using my olive leaf tea as a jelly for a base in this very pretty salad. I think the jelly will add a really interesting texture to the dish, as well as the flavour. And it’s reminded me not to forget edible flowers when I’m planning my new veggie patch this spring 😊
Lately I have eaten food that is too heavy and too much meat. I didn’t mean to but with the weather getting colder it seemed to trigger a need for hip hugging foods.
I think I went slightly too far and needed something light and fresh, pronto! I thought of a salad when I saw the last of the edible flowers at the allotment. I picked the ones I could find, flowers makes food look so incredible don’t they? Next year I will grow many more flowers for eating and decorating.
I found some borage, I love the flower but the edible leaves have a most peculiar taste. I found a brave chive flower in bloom and some fennel. It got colder but apparently not cold enough for the plants to believe that winter is coming.
I had one more sachet of the Tasmanian olive leaf tea from Freshfield Grove
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