Wednesday, March 14, 2012

Viola


I always plant viola plants in the fall in all of my gardens because they come back so full and healthy in the spring - with well developed root systems that make the plant more self-sufficient. They look really sweet scattered throughout the kitchen garden and they are a very pretty and edible addition to salads.

The following is a recipe from a seventeenth century Dutch cookbook translated by Peter G. Rose in her book The Sensible Cook: Dutch Foodways in the Old and the New World.

"To prepare raw Salads.
Take Head Lettuce, Leaf Lettuce, Curly Lettuce, Lamb's Lettuce, also the shoots of the Dandelions or wild Chicory, also the shoots of Chicory roots, Endive, or red and white Cabbage or Cucumbers, whatever one has on hand that is best or that is in season and all well cleaned is eaten with a good Oil of Olives, Vinegar, and Salt. On Purslane, Burnet, Rocket, Tarragon, Buttercup, one may also add the flowers of Bugloss, Borage, Rose, and Calendula. This salad is also eaten with melted Butter and Vinegar gently heated together instead of Oil and Vinegar, according to everyone's desire."

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