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Prep time
10 minutes
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Cook time
5 minutes
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Serves
1 person
Author Notes
What is cooler than eating food that comes from the woods? How about eating these fragrant, beautifully blue wildflowers? Virginia Bluebells or Mertensia Virginicia are a native wildflower to Ohio that grow all over the eastern United States and up into Canada. It is commonly found at local plant stores and makes a great edible addition to a backyard garden! It is important that when you're picking from the wild, you are being respectful and not taking more than you need. I alway make sure to leave a patch looking the same as before I picked! The plant itself is a little green and bitter tasting, but with the addition of salt, sweet, acid and fat it balances right on out! —Lorenzo Tavani
Ingredients
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1 handful
Virginia Bluebell Stalks and flowers
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1 tablespoon
Extra Virgin Olive oil
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1/2 teaspoon
salt
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1 tablespoon
honey
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1 splash
lemon juice
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1
lemon for zesting
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grated Parmesan cheese for serving
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Flowers for garnish (i used wild violets, but the flowers from the Virginia bluebells would work well!)
Directions
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Never pick more from the woods than what you need. Don’t pick from small patches. Leave your patch looking as if you never had been there. Make sure you are 100% sure of your identification before eating.
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If your plants get wilted, submerge in ice cold water for 30 min until they are crisp and happy.
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Pat dry in a towel and cut into inch long pieces.
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Heat olive oil in a pan and lightly sautee your flowers. You want the stems to remain a little crispy.
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Season with salt, lemon juice and honey.
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Garnish with your lemon zest, parmesan and flowers!
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Enjoy and give thanks to momma nature!
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