Related to Celery and Angelica. Young leaves taste
like parlsey and celery with a hint of aniseed & curry
and are great in salads. The green leaves, cut into fine ribbons,
are very good with lightly cooked summer vegetables. You can
also add them, chopped, to salads or stuffings for pork or
chicken, or to fish chowder, or to just-boiled new potatoes
in a mustardy vinaigrette. The roots have been used candied;
mature leaves may be used in soups, potato and poultry dishes.
A mild diuretic.
An heirloom version of the more often-seen culinary green.
Claimed by the Italians and the French and cultivated for
centuries it has a unique lemony flavor. The mature leaves
are traditionally used to create a savory sauce used over
fish and meats, or to make sorrel soup. Picked at the baby
stage this variety adds sharp, tangy flavor and color
to your salads. Sorrel has laxative properties, so
Adds lemon flavor to anything you want it to.
Makes a soothing lemony tea, is a great infusion to rosemary
lemonade. As a standalone green, it is good all by itself, but
cranks up a plain salad mix by adding little surprises of lemon
here and there!
Trumpet-shaped blooms on vines or short stems have sweet,
mildly spicy flavor. Peppery-tasting foliage is also
also harvest the peppery seed pods to replant the next year
but we also make American Midwest Capers from them as well and
some times offer them at markets.
are very easy to grow. We sometimes use them as a ground cover
in wet areas which need to be stabilized.
Nasturtiums belong in the same botanical family as kale, mustard
and watercress but are not considered brassicas but the fact
that they are edible may mean they have the same nutrients.