It’s early Spring, and there is an abundance of all sorts of young herbs, lettuces, and edible flowers. They are tender, beautiful and delicious. This is clearly the beginning of salad season. Just pick, tear, and drizzle with the best possible olive oil. Tonight I used dill, mint, picked thyme, parsley, baby lettuces and, as the pièce de résistance, purple and white violet flowers.
No need to source them, if you live in central Ohio and aren’t obsessive about weeding your lawn, you’ve probably got them snuggling in shady spots. They are a most remarkable addition to a salad. The ones in my backyard
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