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Salad Greens | Edible Flowers

Spinach was virtually unknown in Europe until the sixteenth century, when it was cultivated in Spain. It is now grown in virtually every part of the world. Spinach possesses a faintly musky flavor and coarse texture. When purchasing spinach avoid wilted or dried up looking bunches. It should have bright green leaves.

Sprouts are live plants that are grown from a variety of seeds which include alfalfa, daikon, mustard, and sunflower. They are an excellent garnish to salads and are in high demand by health conscious dieters.

Watercress has long been used as both a food and a medicine. It is very nutritious containing Iron, Sulphur, Calcium and Iodine. It has smooth round leaves and crunchy stems that have a distinct slightly bitter taste. It is an excellent salad green served alone or combined with milder greens. Choose bright crisp bunches with no yellow or drooping leaves.

Edible Flowers are used for their vast variety of colors and flavor. Many flowers are toxic and those grown for display are sprayed with harmful pesticides. These should be avoided. Edible flowers should be stored in a sealed plastic container. The important flower rule to follow is to put them on the salad "after" the salad has been dressed. Here are some to ask for:
Arugula flower- pale lavender or white
Borage- blue star shaped blossoms
Calendula- known as pot marigold
Geranium- variety used determines flavor (lemon, almond, etc)
Lobelia- white to pink shaded, bell-shaped, with a faint sweet flavor
Nasturtium-color ranges from red to yellow with a peppery flavor
Pansy- offers little flavor but a lot of color
Roses- delicate sweet flavor and adds a pleasant aroma
Scotch broom- yellow blossoms with a honey like flavor
Violets- color ranges purple to pink, slightly sweet and spicy flavor

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