We have been growing and enjoying watching following plants&herbs in the past months:-> rosmarin and basil (for giving the final touch to Italian dishes and salads);
-> 3 types of peppermint, lemon verbena and camomile for fresh&delicious teas (or ice-teas depending on the weather);
-> marigold and cornflower for their fantastic colours but also for their healing powers ( for wound-cremes or in teas);
-> sky blue borage and yellow& red nasturtium: for their edible blossoms (the first one has a refreshing cucumber flavour, while the yellow/red/orange flowers of the second surprises one after the first honey touch with its peppery aftertaste);
-> and last but not least my absolutely favourite flowers (my great-grandmother was always having some in her garden): the pansies (in Bulgarian "теменужки");
And here today I am sharing also some impressions of how I do use this yummy green treasures while cooking. Personally I do love to add freshly cut mint leaves to my fruit salad (like in the picture above). I have also put on the top for the salad the edible flowers of borage&nasturtium. The blue borage flowers decorate on the next picture as well my home-made tiramisu desserts! The drying herbs (for teas in the coming winter months) are a lovely&aromatic deco at home too... Hope you have enjoyed my balcony-flower-herbs-tour!