Although I spend 676 hours in the kitchen a year, my favorite culinary time is when I'm out the house, in the garden. Looking at what grows there in all the particulars - the texture, the colors, the aromas, the beauty of the plants at different stages of growth - always fills me with a special cooking creativity, and desire to be in the kitchen that I never experience when I open my fridge, or shop at the grocery store, or leaf through a cookbook.
I was in the garden the other morning, surrounded by the pink and blue blossoms of my herbs in bloom, when I suddenly had the impulse to taste them, and make something edible with them right now. So, I picked a few blossoms of each: borage, thyme, savory, chives, rosemary, a clump of jasmine and some lettuce leaves. And at 10am, I made myself a salad of spring blossoms (with olive oil, of course, salt and a dash of my berry-infused vinegar).
Are your herbs flowering right now? If they are, give it a try: an aromatic salad of fragrant spring herbal blossoms is a celebration of Springtime.