Daylily Salad

So long since I blipped - it's been so very busy for a few weeks I didn't have time and then got out of the habit.

But back now and inspired by the return home of Isabelle from University and working on Keveral Farm near Looe in Cornwall. The farm produces exotic organic herbs, salads and veg for top (two and three star Michelin) restaurants across the country. They do a lot of edible flowers as well which are fashionable with the dining classes at present.

She's become very knowledgeable about more unusual edible plants (both intentionally grown and common or garden weeds). Since we've a large clump of Daylily in the front garden and no tomatoes ripe as yet, we decided to brighten up the salad bowl with some of the Daylily flowers...

...and I have to say they are quite delicious with a crisp texture and sweet taste. They complimented the dark lettuce leaves and honey mustard dressing perfectly.

There's quiche left over for tomorrow so I think we'll go pink and have Lavatera salad with that.