Green and blooming greetings to you all.
These May days it seems the world is awash with flowers: sweeps of violets and dandelions across the lawn, Queen of the night and garlic mustard making the roadsides glorious, and tulips still giving it their all in the garden. And not only are they beautiful, but all of those blossoms are edible, delicious, and loaded with antioxidant vitamins.
The other day I said to my granddaughter, “Did you know I was a flower child?”
“Someone who eats flowers. Want to eat some with me?”
And so we did. Join me and Monica Jean in our new YouTube for a flowery, funny, month of May, flower child romp.
What are your favorite edible flowers of May? Redbuds? Pansies? Roses?
And how do you eat them? Prepare them? Preserve them?
Here are a few of my favorites.
We are eating a lot of cooked garlic mustard this May. My gardens are crowded with blooming garlic mustard. One can eat only so many of the flowers, and the leaves are now too bitter to use in salads, so we harvest it by the armloads and cook them. I actually prefer to harvest garlic mustard leaves for braising before the flowers open, but they went to flower so quickly this year that I am harvesting them later in their cycle. And they taste great. Here’s my recipe.
I’ll be teaching in Connecticut the end of the month. [link] It promises to be beautiful weather for our weed walk there. I hope you can join me.
Sending you lots of green (and flowery) blessings.
And my heartfelt thanks to all of you who are helping me restore herbal medicine to its rightful place as people’s medicine.