Vetch is low growing in the cooler months and produces ornate and tender shoots before the other plants get going. As the spring progresses, the it climbs upwards with neighboring plants, eventually producing delicious flowers.
There are several vetches and this one deserves particular attention. It's incredible flavor and texture as well as tenacious growing style make it a perfect raw salad leaf or cooked green. The ornate flowers dry to a vivd blue color and retain their flavor perfectly well.
To savor the flavor of this delicate spring herb, enjoy it raw as a garnish or in a salad. For a real celebration of the pea, fry or bake some chickpeas with ground black peppercorns and cumin seeds. Allow to cool and mix with fresh vetch shoots. Drizzle with olive oil and add salt to taste.
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