CORIANDER is a root-to-leaf plant
par excellence. Everything including the
roots, the leaves, the flowers and the
seedsareedibleandunlikesomeplants,
equallydelicious.
PARSLEY is another fully edible herb –
and more than just a garnish. The flowers
are nice in salads and the seeds can be
added to bread and a host of other dishes.
Parsley roots are similar to parsnips
but with a flavour somewhere between
carrots and celeriac. For the best roots,
lookforHamburgparsley,amoretuberous
subspeciesofregularparsley.
FLOWERS OF VIOLAS, such as pansies,
heartsease and violets, are commonly used
as an adornment on cakes and as garnish
forsalads,buttheleavesarealsoedible
andgowellinamixedsalad.
WASABI is edible from the root to the
flower. While only the stem is used to make
wasabi paste, all parts of the plant convey
a peppery punch. The finely shredded
leaves are lovely in sushi and the white
flowers make a great salad garnish.
HERBS^ &^ FLOW^