Parsley, sage, rosemary, and thyme may be the standard herbs we pull from our garden when cooking, but they are by no means the only options. Edible herbs, vegetables, and flowers can add color, flavor, fun, and surprise to your dishes. Here are some adventurous recipes for you to try, featuring many of the edible plants we sell right here at Rolling Green Nursery.
You can eat fried zucchini blossoms or make squash blossom pesto.
Marigolds are delicious as ingredients and garnishes in many dishes.
You can make the best eggplant parmesan your life with fresh eggplant picked right from your yard.
Nasturtium can add pops of fiery red, yellow, and orange to your soups, salads, dressings, and more. How does Tomato Nasturtium Salad with Dates and Pistachios sound?
You can make honeysuckle and blackberry popsicles for a summery, healthy treat for the kids, or as a light dessert at your summer BBQ.
Lavender’s smokey, savory, sweet perfume can infuse your dishes with unexpected flavors. In the heat of summer, you can make lavender and lemonade beverages to cool you down (and you can even add a little gin and spritzer for a refreshing cocktail!) You can mix lavender into a jar of honey, or bake lavender shortbread cookies.
Is anyone else getting hungry?
A rose-topped cocktail may look too pretty to actually drink, but one taste of this rosewater lemonade (also infused with vodka) will leave you coming back for more.
The possibilities are endless! Bon appetite!