Edible Boquet

Nasturtium Greens & Lavender Lemonade

Jewel

Jewel Nasturtiums, I really appreciate the understated beauty of the old-fashioned flower favorites such as Lavender and Nasturtium. Delicate flowers that add simple beauty and country charm to any yard in container gardens or in the wild, for a dramatic show of color from early Summer through Fall. Embarrassingly easy to grow, I like to trellis the cascading jewel variety of Nasturtium from window boxes, and keep English Lavender near house entrances, to enjoy the pungent fragrance on warm summer nights. And wonderful to have fresh at hand for creative culinary endeavors -to add color and zest!

Mesclun

Nasturtium Mesclun Greens, Nasturtium have a hot, peppery taste, and adding the beautiful spicy petals or whole flowers to salads easily gives them a bit of bright color and extra flavor in a flash! Being one of the most common edible flowers, every part of the Nasturtium plant -leaves, stems and all, is edible. The buds can be picked and used like capers. The seeds can be dried and used as a pepper substitute or in a savory herb blend.

Ingredients

  • 3 cups organic mesclun greens
  • small handful each of organic fresh baby mint, sprigs of dill, & onion chives
  • 1 cup organic nasturtium flowers & leaves
  • handful of freshly picked berries (optional)
  • 2 tsp fresh lemon juice
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp agave or raw honey

Directions

Toss mesclun greens and herbs in a large bowl. In a small bowl, whisk together the lemon juice, agave/honey, and olive oil until blended. Drizzle over greens, herbs, berries & Nasturtium leaves. Arrange the Nasturtium flowers on top.

 Lavender

 English Lavender, The variety that comes to mind when one thinks of elegant English gardens -creates some of the most beautiful hues found in nature. Historically, it formed the basis of England’s Lavender oil industry in the 1700’s -thus derives its name, and today, is the most popular garden Lavender in North America. Also called ‘true’ Lavender. Blooms early in the summer and often again in the fall. Traditionally used for culinary purposes, aromatherapy applications, and for centuries, as an herbal remedy -for both its relaxing and uplifting qualities.

Lemonade

Lavender Lemonade, Since the Lavender is blooming and the lemons are ripe, this homebrewed lemonade hits the spot -as a compliment to the Nasturtium Mesclun Greens, with a distinctive, refreshingly tart taste, and plenty of vitamin C. Lavender Lemon Love. Happy Summer!

Ingredients

  • 1 Tbsp organic fresh lavender buds
  • 1 cup boiling water
  • 6 cups freshly squeezed lemonade
  • lemon slices &  fresh sprigs of lavender

Directions

Place lavender buds in a large glass and add boiling water. Cover and let steep for 5 minutes. Pour mixture through a fine mesh sieve into a 2-quart pitcher. Discard lavender buds. Stir lemonade into mixture in pitcher. Cover and chill several hours or overnight. To serve, pour lavender lemonade over ice cubes in goblets and garnish each with lemon slice and fresh sprig of lavender.