hearthstrung

basil flowers

I recently wrote about using flowers in cooking.  C made a killer dish with roasted eggplant, arugula blossoms, and spicy pan-fried squid, and I used the flowers from my basil that had ‘gone to seed’ in a delicious salad.  I thought it was unfair to tell and not show, so next chance I got I snapped a few photos.

These stalks were some I harvested from the garden at P.S. 216, where I work with the Edible Schoolyard NYC.  I love the colour contrast of the green and purple.

Two little buddies:

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This entry was published on Sunday, July 24, 2011 at 5:17 pm. It’s filed under day-to-day eats and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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