You can use the flowers from vegetables that have matured in your garden salads.
The flowers in this garden salad are not only beautiful, but edible!
Photo By Dayna McDaniel
Veggies gone to flower can add a tasty touch to your dinner plate. Try turnip, chervil, peas, fennel, dill, broccoli, kale, collards, mustard greens, cabbage, crowder peas, scarlet runner beans, leek, onion, garlic, radish, arugula, parsley and bok choy.
In addition to salads, the vegetable flowers, stems and buds are great in stir-fries or added to soups late in the cooking.
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