It's time for Weekend Herb Blogging, that ode to herbaceous edibles started by Kalyn of Kalyn's Kitchen! This week is being hosted by the wonderful Ulrike of Kuchenlatein (the same lovely lady that sent me all the homemade dandelion goodies).
Question: What are the two easiest things to grow in your garden?
Answer: Chives and radishes.
Chives are almost indestructible. My mother has had the same clump for 50 years. I once dug up a clump of garlic chives and threw it in the woods behind the house. The next spring it was doing fine, full of blossoms, apparently happy in its new shady home, unconcerned about the minor detail of not actually being planted.
Chives, a member of the Allium family (along with onion, garlic and leeks) are rich in vitamins A and C, contain folic acid, sulfur and iron, and are thought to aid digestion when sprinkled on food. (We've already done the Marjoram/Oregano debate, pictured with the chives)
Radishes are incredibly rewarding for the novice gardener. They germinate in 4 or 5 days in almost any kind of soil and are ready to eat in less than 3 weeks! Now, that's fast food!
Both the radish and its leaves are edible, and while the radish itself, is moderately high in Vitamin C, it's the leaves which have been used for medicinal purposes. Steeped and drunk as a tea they are thought to aid upper respiratory infections, colds and fevers.
My garden has been very kind this spring and gave me all of the vegetal ingredients for this salad, except the celery.
And the banderillas. They came from Spain… Olé !
2 cans tuna 6 oz (190gr)
2 hard-boiled eggs
1/2 cup sliced radishes
1/3 cup chopped celery
1/4 cup chopped green olives
1 tbs snipped chives
1 tbs whole oregano leaves
1 tbs snipped marjoram
some nice, whole spinach leaves
(a couple of banderillas)
Combine tuna, radishes, celery, olives, chives and marjoram in a medium bowl. Add Vinaigrette to tuna and mix gently. Chop eggs, add to tuna and mix gently. Spoon onto spinach leaves and serve.
1 tbs Dijon mustard
1 tbs lemon juice
2 tbs white wine tarragon vinegar
2 tsp snipped fresh tarragon
1/4 cup olive oil – the good stuff
Combine mustard, lemon juice and vinegar in a small bowl and whisk together. Slowly add olive oil, whisking constantly to emulsify. Add tarragon and mix.
Don't forget to stop by Kuchenlatein on Monday for the recap of all the wonderful recipes!