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Walking through a meadow has always been such a source of delight, but these special wildflowers can nourish our bodies as well as our minds.
They add flavour to salad and soups, can be brewed into teas and tinctures, and add colourful blossoms to salads dishes.
Learning more about the flowers that grow around me has given me a greater appreciation of the plants we share our world with.
It’s important to forage responsibly, sustainably, and always follow the mantra - if in doubt, leave it out.
This wonderfully healthy and beautifully aromatic recipe is one from my grandmother's treasure of recipes. She makes it for us with the banana flowers obtained straight from her garden. This is a classic Kerala ( state in India) dish. It comes from the concept of not wasting any part of the plant and making use of everything. This dish is generally a side dish along with rice. The thoran is packed with nutrients with ample benefits.
I can't wait for May when the fragrance of elderflowers lies in the air and the wild roses begin to bloom! You know Spring has come, and it's time for this deliciously pink jelly made of wild rose petals and elderflowers. A big family favorite!
This rose petal vinegar is super easy to make. It will keep at least a year, although the color is most intense during the first few months. In addition to using it in a vinaigrette, you can add a few drops to your bathwater, soothe bug bites or relieve the pain of sunburn.
Chirashi zushi is Japanese type of sushi.
"Chirashi" means scattered, and it looks like a rice salad.
It is served with many toppings, such as Lotus root, spring wild plants, edible flowers and so on.
Chirashi zushi is not only delicious, but also looks gorgeous and is perfect for celebrations.
We often take it to picnics to enjoy watching cherry blossoms in spring called "Ohanami", or eat it on special days.