A number of them are blooming now so there is that spring freshness to food that just elevates it in a way that can't be duplicated in winter. Subtle differences I know, but they are distinct and important.
Pictured below (in order) are the blooming sage, a small clump of chives and a Zinfandel oxalis, a type of wood sorrel. The small yellow flowers on the oxalis are very good sprinkled over a salad of fresh lettuces.



No comments:
Post a Comment