Flowerballs

salad with tarragon, chervil, oregano, chive and thyme flowers, and fresh radishes

The husband has recently acquired a taste for what he calls "flowerballs," which are actually chive blossoms from the herb garden. They were only supposed to be a garnish the first time I served them; I never expected F to actually like them, but they've caught his fancy and we've been eating them every other day. F chomps the florets down whole, but I prefer to break them up into individual flowers. Either way, they have a mild flavor and add nice color and texture to dinner salads.

Luckily, the onion chives are keeping up with demand and pumping out plenty of these purple puffs at the moment. Another herb flower that we're enjoying is thyme, which has small pink flowers and a pleasantly sweet, herbal taste; I'm looking forward to nasturtium, borage, calendula, and sage flowers later in the year. I have to admit-- eating flowers really appeals to my girly side!