In spring, I'm only two or three times a herb salad, both everything is young and tender, before they grew bolder, rise and become too heavy or too woody. Picking
aromatics without robbing the plant, do not worry, in this season, topping will stimulate regrowth.
Just then the wash, pat dry and gently pluck them.
With that, an oil-based dressing, cold-pressed sunflower or rapeseed and a delicate honey vinegar sparingly dosed and some seeds, unroasted pumpkin or sunflower.
Serve with grilled meat or fish.
My mom brought her wild harvest the palm of her apron, I picked almost all (for which Joel reads me, yes the sorrel and burnet come from thee, my burnet has disappeared and my purple sorrel carries two sheets All in all!) in my suburban backyard. In
good food stylist, I put it all on a beautiful cloth LZC very Parisian (now even the towels have press officers): In the sense of
clockwise: wild garlic, sage (in small doses), burnet, sorrel, mint lullaby, lemon balm, fennel, purple, marjoram ...
missing because they are too young: tarragon, lovage
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