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Spring, our favorite season, begins today. We’re celebrating with a floral flourish. Look for edible flowers at stores that carry specialty produce. Not all flowers are edible (or tasty), but there’s quite a variety to choose from. (If you want to use flowers from your own garden, it’s OK as long as they are pesticide-free.)…
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Alaea, Hawaiian sea salt, in coarse and fine grains. Photo courtesy Saltworks.us. “Sea salt” is not a generic product. There are many different varieties evaporated from different bodies of water worldwide, from England and France to Greece to Japan. The salts have the “goût de terroir” (goot duh tur-WAHR)—the flavor of the particular waters from…
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The last in our series of herbs is savory, a member of the mint family. Savory leaves have strong spicy, peppery flavor and mix well with other herbs. The flavor of savory is so bold and peppery that the Saxons designated the entire category of spiced foods as “savory,” and the word became synonymous with…
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Lavender is a genus of 39 species of flowering plants in the mint family. It’s not only lovely and fragrant, but a charming culinary herb. It enhances sweet and savory foods with a floral and slightly sweet flavor. Bees love lavender nectar—hence lavender honey. And you can drizzle some of that honey over lavender-coated goat’s…
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Flat-leaf parsley available from WhiteflowerFarm.com. Parsley is perhaps the most common culinary herb—but do you ever use the entire bunch before it yellows away? If not, a windowsill or garden pot of parsley will add beauty and convenience to your home. Flat-leaf Italian parsley is more flavorful than the curly variety, so choose it to…
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