Edible spring blossoms continue to adorn the stands at the Hollywood farmers' market. We found a new one this weekend; do you know what it is? Hint: this delicate white flower sprouts from a controversial, love-it-or-hate-it herb…
It's cilantro! The blossoms have a fragrant, peppery flavor that you'll love if you're a fan of the leaves.
We think they would be great in salads or as a lovely, flavorful garnish anywhere you'd use cilantro – perhaps over tortilla soup, sliced avocado, or spring fava beans. Here are a couple of recipes we found that use the flowers:
• Cilantro Spring Soup, from Edible Austin
• Cilantro Salsa Verde, from Kitchen Gardener Magazine
Have you discovered anything unusual or new to you at your farmers' market this spring?
• For more information on the Hollywood farmers' market and other Los Angeles area markets, visit Farmernet.com
Related: Farmers' Market Report: Edible Spring Blossoms
(Images: Emily Ho)
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I don't mind herb flowers, but the whole edible real flower thing I find off-putting. They taste, well, flowery and for me at least the texture is off-putting. Each to his or her own.
That's cilantro? It looks more similar to dill or asparagus leaves than cilantro. I thought cilantro had big flat leaves, like flat-leaf parsley. Am I missing something?
You're right, it does have flat leaves at first, but then develops these dill-like leaves as it starts to flower.
Cool! I didn't know that. :) Clearly I'm not a gardener... yet.