Wow – that was some storm we experienced over the weekend. I was so worried that the hail storm was going to ruin my veggie patch and when it rained cats and dogs, it was going to wash everything away! Glad to report that there are only small pools of water and the garden has survived. So much so, that I could pick an amazing lunch salad from the greens all around my garden. Take a look at the colourful plate of goodies – even edible flowers.

This collection of greens makes for the most delicious salad. I have experimented with edible flowers and include the peppery nasturtium flowers and the cucumber tasting borage flower. I have also added chamomile fronds and these are so delicate and have their own unique flavour. This is why I garden – to create beautiful plates of food. All it needed was a drizzle of olive oil and a squeeze of lemon (from my lemon tree!) – nothing more! The flavours speak for themself.

The beautiful borage flower is also packed with healthy goodness.  This is called the happy plant, historically known to bring comfort and joy! It is said to be mildly antidepressant. It has anti-inflammatory properties and used by the pharmaceutical industry for its oil (this contains gamma-linolenic acid). Borage is used for its leaves, flowers and seeds. What a marvelous plant – also used in the garden as a green fertilizer! Multi-tasking at its finest!

Did you know that Nasturtiums is known as “Mother Nature’s Antibiotic” because it is packed with Vitamin C? It is great in assisting fighting colds and flus by assisting the immune system. The leaves, flowers and seeds are all edible! It has a fresh peppery flavour so a big must in any salad! And the colours are eye catching, brings a simple salad to Master Chef level!!

The salad greens are a variety of seedlings I bought – oak leaf, curly red, cos and butter lettuce. The rest were sown from seed, such as the english spinach, broad been shoots, fennel  shoots, tender celery tips and new swiss chard leaves.

My first ever attempt at growing Baby Chinese Greens – tatsoi (a spinach mustard), Mizuna (a lettuce), Arugula (we know it as rocket) and Bok Choy (also known as Pak Choi – a chinese cabbage). What you see here (above) in Bok Choy. It is the tender new growths that I use. I am busy thinning, so it is a great way to use these in salads.

This is, for me, the the joy of gardening! My edible garden! What makes you happy about your garden??

Enjoy xxxx