While I'm particular about using either kirby or small Japanese cucumbers that aren't waxed (of course, homegrown cucumbers don't have any wax to remove), I'll try any flowering herbs.
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1 1/2 pounds cucumbers, cut into 1/2-inch dice
1 teaspoon minced and seeded red chile
1 cup chive flowers, pulled apart
1 cup torn nasturtium flowers
1/4 cup small basil leaves and flowers
2 tablespoons small spearmint leaves and flowers
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3/4 teaspoon finely grated lemon zest
How to Make It
In a bowl, toss the cucumbers with the chile and 1/4 teaspoon of salt and let stand for 15 minutes. Stir in the chive flowers, nasturtiums, basil, spearmint, lemon juice, olive oil and lemon zest. Season with salt and serve.
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