It has been beautiful weather here in the Bay.
Today I have been prepping for a working bee tomorrow. The gardens are quite overgrown, and we will be trimming back, making structures for plants to grow up (as opposed to across the pathways…!), and adding to the compost pile.
One of the joys of a garden is the harvest. I have been making a chicken soup, and also a bone broth, and it is lovely to add fresh garden produce to the mix.
Today I harvested
Spinach
Sorrel
Nasturtiums
Baby gem lettuce
Parsley
Sage
Edible flowers - nasturtiums cornflowers, viola, borage and calendula
The spinach, sorrel, parsley and nasturtiums will go in the soup and the broth; the sage is for the broth, and I will keep some of the green leafies and edible flowers for a salad.
They are so pretty and so colourful, and also so fresh! Straight from garden-to-table.
Nasturtiums are great in the garden for ground cover, to attract bees, and to put in your salad.
The flowers are edible, and did you know that the leaves are very good for you? It’s true!
According to the website:
Nasturtiums have traditionally been used in teas and tonics to soothe sore throats and colds.
They are:
Chock full of nutrients,
A great source of vitamin C,
High in antioxidants, including lutein (supports skin and eye health),
May have natural anti bacterial and anti inflammatory effects
They are very delicious in salads, as they have a slightly peppery flavour. All parts of the plant are edible, and the flowers are a bright colourful edition to all dishes.
