Our Easter Holidays have started with a family sleepover in the lounge, playing video games and a floor picnic. I’m really glad to have the children home for a couple of weeks to ‘just be’ after all the upheavals of home learning, back to school and social restrictions. I was doing some breathing exercises this morning and and watched the early spring sunshine creep timidly higher over the herbs in our garden. I love cooking with herbs because they change the flavour of a dish so much depending on whether you use them fresh or slow roasted. Being connected to the cycle of food is really good for me so getting back into the garden brings my mind balance.
The tiny flowers that appear on some herb plants are edible and full of flavour. I grow these herbs that have edible flowers; Basil, Thyme, Rosemary, Chives, Sage and Savory. One of my rosemary plants was festooned with tiny flowers this morning so I had no choice but to smother some crackers in cream cheese and sprinkle it with finely chopped rosemary and flowers. It’s simple, beautiful and totally delicious.