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

Marcia Kiesel
June 2000

Gallery

© Jonelle Weaver

Recipe Summary

Yield:
MAKES ABOUT 4 CUPS
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Serve With

Grilled fish, chicken or thick slices of peasant bread.