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- From: Bob Klebba <nicmad!klebba%astroatc.uucp@spool.cs.wisc.edu>
- Subject: Re: Edible Flowers
- Message-ID: <1993Jan26.034728.10847@nicmad.uucp>
- Sender: usenet@nicmad.uucp
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- Organization: Nicolet Instrument Corporation
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- References: <psmith.727641803@cunews>
- <1993Jan22.121150.10097@iscsvax.uni.edu> <C19yK8.z1@cup.hp.com>
- <C1B4o6.7yp@news.cso.uiuc.edu>
- Date: Tue, 26 Jan 1993 03:47:28 GMT
- Lines: 21
-
- In article <psmith.727641803@cunews> Peter Smith,
- psmith@alfred.carleton.ca writes:
- >Someone posted a message about edible flowers sometime ago.
- >Unfortunately, I didn't think I was interested at the time, but have
- >since changed my mind.
-
- I spice up my green salads in the summer with a bunch of different
- flowers:
- anise hyssop
- hyssop
- borage
- monarda
- chives
- garlic chives
- mint
- The anise hyssop adds the most flavor and blooms for a long time.
-
- Bob Klebba
- Madison, Wisconsin, USDA zone 4
- Inet: nicmad!klebba%astroatc.uucp@spool.cs.wisc.edu
- "Feed the soil, not the plant"
-