As you peruse garden catalogs and search for seeds for the upcoming season, consider growing all the things you like to eat.
If you enjoy dumplings, garlic chives are a must-have for this delicious steamed or pan-fried Chinese staple.
Try Vietnamese coriander, an aromatic herb, that enlivens noodle bowls and stir fry.
Raw spearmint leaves that are tucked into Vietnamese summer rolls bring fragrance as well as a refreshing flavor. Chili peppers add mouth-watering heat to many dishes.
Growing more herbs is not the only thing we have been recommending. Adding flowers to your dishes for some spicy deliciousness.
I also have a saying “never eat the same salad twice.” Adding a pinch of this, a leaf of that can change your salad-eating experience. Flowers not only add color to salads; many blooms pack a flavorful punch.
Try this salad recipe:
1 baby zucchini, thinly shaved
Several stalks of fresh asparagus shaved
A pinch of baby beet greens, arugula, parsley, green fennel greens, mâche, baby lettuce
Herb of your choice
1 soft-boiled egg
Grana Padano (a hard cheese) shavings
Dress with a drizzle of your favorite vinegar, good oil, salt, and pepper.