But I was curious about the taste of the tarragon flowers. So I snipped off some flowers and added them to my salad.
I must say - they taste really good.. very similar to the leaves but a teeny bit more floral! For this salad, I added a mixture of salad leaves, malabar spinach, cherry tomatoes and some sunflower seeds. The dressing is simple - some greek olive oil, balsamic vinegar, sea salt and freshly grounded black pepper. The tarragon flowers added a real zest to the salad.
Thank you, Petunia for the plant. Hopefully, I can keep it growing well to produce a lot more flowers for my salads. There is this recipe for tarragon bread I've been curious about. I think I'd try making it with a mixture of the leaves and flowers.
Looks good! I made a somewhat similar salad this evening too, without the tarragon flowers of course. Mine's more rustic while yours is just so pretty.
ReplyDeleteOh.. but you are such a fabulous cook I'm sure it taste great! I'm suddenly craving for chickpea curry...~~
ReplyDeleteYup! Ting, your style is big and hearty and yummy. OKC's style is elegant and pretty and yummy. All the rest not important. Only the yummy!
ReplyDeleteHearty is really the right word! :)
ReplyDelete