My herbs have done great this year....except for the parsley. One cut of that and it was done. Otherwise, I've gotten a lot of use out of my herb section. My dill, in particular, has been great. But as the summer has gone on, it has gotten taller and less like what we see in the grocery store. Recently, all that was left is long stems and a pretty array of small yellow flowers.
Tonight I wanted to use dill for a tomato, cucumber, feta cheese salad. But could I use the flowers? After a little research, apparently I can. In fact, you can eat a lot of flowers. Here's a link: Edible Flowers List
And the recipe for that salad:
2 Tomatoes, diced
1 Large Cucumber, diced
2/3 cup Feta Cheese
1/4 cup Extra Virgin Olive Oil
4 tablespoons fresh dill
1 tablespoon of kosher salt
1 teaspoon black pepper
Combine all the ingredients in a bowl and chill in refrigerator for 15-30 minutes before serving.
