I have notice the tiny delicate four petaled white flowers everywhere this last week, I love this delicious spring green vegtable, tasting like chives and garlic I made a pesto last night by putting lots into the blender with Olive oil, and brazil nuts mmm so nice on my toast this morning!!!
I am adding the flowers to my salad for lunch and have just been eating the heart shaped deeply cerated leaves all day, gonna chop a load up for the mushroom rizotto later. It is part of the wild cabbage or mustard / Brassica family and I am always cautious about this whole family - the garlic mustard has been shown to have measurable amounts of cyanide contained within its structure so I won't be carrying on this feasting just a like blast of it will do me! But saying that I believe it to really healthy and beneficial to me........
No comments:
Post a Comment