Steep peach leaves in wine for a few minutes after freshly plucking them for a delicious almond and floral flavor, or in milk for five minutes to make a peach-leaf custard. Never directly eat a peach tree leaf or twig, but rather use it for flavoring. PURSLANE: The weeds that creep up between the cracks in the sidewalk may belong in your salad. Most often used in the Mediterranean, purslane contains high counts of omega-3 fatty acid, which can reportedly lower blood pressure and cholesterol levels. All parts of purslane are edible, boil it whole or simply clean it and starting munching. With a slightly sour, salty taste, purslane can give any soup or salad an extra bite and a bounty of benefits. CARNATION: Steeped in wine or eaten plain, the taste is somewhat spicy, and provides a kick to other foods. Freeze carnation leaves in ice and add to lemonade for an interesting flavor, use as a garnish for pasta dishes, or add them to gelatin mixes.
Posted on: Mon, 09 Sep 2013 07:28:36 +0000
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