© Jonelle Weaver
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Serves : MAKES ABOUT 4 CUPS

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. Plus: More Vegetable Recipes and Tips

How to Make It

Step

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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