Herbed Cucumbers with Raspberries

By Laura Kay Bilanovic
June 10, 2010
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Herbed Cucumbers with Raspberries

Author Notes: I tried to keep it fresh and simple. I grow my own herbs so it was a natural! I used what I had on hand, but you can use the herbs you like. Also, remember some herbs like rosemary have strong flavors, so a little goes a long way. I chopped all my herbs together instead of chopping them, then mixing them. Also,I used two different kinds of cucumbers for appearance and taste.Laura Kay Bilanovic

Serves: 4

  • 2 medium cucumbers, peeled and sliced thin
  • 2 mini gourmet cucumbers, skin on,sliced thin
  • 4 large apple mint leaves
  • 4 large sorrel leaves
  • 1 sprig pasley
  • 1 small sprig rosemary, leaves removed from stem
  • 1 tender base of lemon grass
  • 2 sprigs lavender
  • 6 fresh steva leaves
  • 6 leaves chives
  • 4 leaves sweet basil
  • 1 sprig Thai basil
  • 1 sprig Vietnamese basil
  • 4 leaves holy basil
  • 1 lime (the juice)
  • 8 oz. raspberries
  • Eadible flowers, such as Australian violets, lavender, calindula,etc., for garnish
  • 1 pinch Kosher or sea salt
  1. peel and slice cucumbers
  2. rinse and slice mini gourmet cucumbers
  3. salt cucumber mixture with a "pinch" of Kosher or sea salt. Salt may be omitted
  4. squeeze the juice of 1 lime onto cucumbers
  5. rinse herbs and chop them together
  6. add herbs to cucumbers
  7. add raspberries to cucumbers and herbs
  8. garnish with flowers (optional)

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