Ingredients
Scale
- 2 cups mixed edible flowers (pansies, violas, nasturtiums, borage, calendula)
- 1 cup mixed baby greens (arugula, mizuna, frisée)
- ¼ cup fresh herbs (chervil, chives, mint, lemon balm), finely chopped
- 1 tbsp dried lavender buds (culinary grade)
- 2 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp raw honey
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- Optional: candied violet petals or edible glitter for decoration
Instructions
- Gently rinse edible flowers and herbs; pat dry with paper towels.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- In a large bowl, toss greens and chopped herbs with just enough dressing to lightly coat.
- Arrange the dressed greens on a serving platter or board.
- Sprinkle edible flowers and lavender buds evenly over the top.
- Add optional candied petals or edible glitter just before serving for extra enchantment.
Notes
- Ensure all flowers are 100% edible and grown without pesticides.
- Edible flowers are best used within 1–2 hours of picking for peak color and flavor.
- Remove stamens and bitter white bases from roses and nasturtiums for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-cook
- Cuisine: English Renaissance / Modern Wildcrafted
- Diet: Vegetarian, Vegan (omit honey), Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 45 Kcal
- Sugar: 4g
- Sodium: 110mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 1g
- Cholesterol: 0mg
