Most of us would agree that it has been an unusal spring, wet and cool and well not really all that springlike. However, all things has its advantages, it has been very lush and green all around us and the flowers seem to have lasted out their stay longer than other years. As for the herbs, if you have some around you they are growing in wild abundance, full of life and color. In fact, in the last week or so I have even started seeing loads of flowers on them. I personally have been enjoying all the color which has certainly added its touch of brightness inspite of the lack of sunshine.
Herbal flowers are not necesarily edible or even used in cooking (at least not in my kitchen), but they do serve a useful purpose, they carry the seeds that are needed to sprout the herbs for next year.
The delicate chive has a faint onion like taste and works in conjunction with other herbs and can be used to complement stronger herbs. I would not use it with stronger onions, like the red or yellow onion because I think it looses its delicate taste, however, in lieu of onions in simple dishes such as scrambled eggs like this recipe here, in fact, I often make somthing similar, except that I tend to use freshly grated parmasan instead of ricotta.
This weekend, I worked in a whole bunch of chives in a flavorful and quickfix recipe for tripple herb fishcakes, that used the chives, cilantro and some thyme. A simple and satisfying meal that would actually work very well with any kind of side salad. In fact, I did toss a quick radish salad that I will try and share with you next week, but, in the meantime if you want to go through in a fourth herb into the mixture try these cakes with my green chutney.
Here is to a green and colorful week, leading up to next Monday, which is of course memorial day. I look forward to hearing what you have planned for your table to welcome the first holiday of summer.