Thursday 21 September 2017

Grow It Yourself Diary - Week 62

Michael Kelly

I have been reading Rory O'Connell's new cookery book 'Master It' of late, which has proven somewhat of an inspiration for several reasons, but particularly on the salad front.

Rory encourages us to think beyond the traditional salad leaves of lettuce, lettuce and more lettuce. I always throw in some oriental greens, baby chard and spinach, but his advice is to take this a step further and view almost every leaf in the veg patch as something that's potentially worth eating.

This is an incredibly thrifty approach, but it's also the key to unlocking more diverse, delicious and flavoursome salads.

Many vegetables produce leaves that are worth eating in their own right. Beetroot leaf is delicious, particularly when the leaves are small and tender. Perhaps not so well known is that pretty much the entire pea plant is edible. The leaves, shoots and flowers are all delicious.

The clinging tendrils that the pea plants use to hold on to supports is often used as a fancy garnish in restaurants. The same applies to broad bean plants – both flowers and leaves are good to eat.

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