Dandelion Greens, Arugula, Blue Kale, Purslane, Fennel, Chives, drizzled with a Garlic-Mushroom Olive Oil.
Hellooo Spring! I'm starting off Spring with my 100th post! Yesterday, I went to the Raleigh Farmer's Market to pick up all of my herb and veggie plants for my Spring garden. I'M SO EXCITED! My Mom and I found this adorable "Flip Flop Flowerpot" display to plant our herbs in. It's so awesome to have all my herbs/salad ingredients on the deck for easy access.
The herbs I planted in my "Flip Flop Flowerpot" were (from the bottom up): Lemongrass and Basil; Fennel; Dandelion Greens; Purslane; French Tarragon. Purslane
is not only a beautiful flowering plant but it's edible too. It has
more Omega 3 Fatty Acids than any other leafy vegetable. Cool, huh?
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