The fresh herb adds a delicious accent to eggs, cheese, vegetables, and fish
Photo by Iain Bagwell; written by Margo True
If you don’t have blooming herbs for this salad—like the fennel flowers and blue borage blossoms we harvested from the Sunset test garden—buy edible flowers like Johnny-jump-ups or nasturtiums at well-stocked grocery stores. Or just skip them; the salad will still look and taste lovely.
Recipe: Butter Lettuce and Egg Salad