Getting Good 'n' Grassy. Day 41, 51 To Go...

Grab a bunch of greens and get good and grassy - at least a few times a week. While this lot's from the garden, they don't have to be. When it comes to eating well, doing the best you can do is all you need do.

There's a lively mix in here: chicory (a bitter green popular with, yes, the Italians); coral lettuce 'borrowed' from a vacant property nearby, though I'm not sure how I'm going to give it back; and perennial rocket (so it grows all year round, admittedly not that prolifically, but it's a punchy little pocket rocket, so a little is enough). 

Then the herbs come out to play - and tonnes of them. I don't sprinkle herbs; I lash them on: parsley, mint, basil-mint and Greek basil, another perennial that's a good substitute while we wait for the real basil.

Dress with the best, masticate, ruminate and appreciate the earthly flavours. 

If your idea of a green salad is iceberg with a pale, out-of-season tomato and a few slices of cucumber (so the salad's not even green), don't make this one.

Foodliterary Regards,

Julia Svoice

(Julia Hebaiter in Another Life)

FoodLit Writer, Feel-Good Food Lover & Storyteller
www.foodlit.com.au

Because Food Sans Story is Bland