[Sca-cooks] philosophical salad question

[Jadwiga Zajaczkowa / Jenne Heise]

> As for nasturtiums, i often include them in my salads. Edible flowers 
> are sold at the redoubtable Berkeley Bowl. Among other available 
> flowers are pinks/carnations (yeah, not the same thing but related) 
> and johnny-jump-ups/good king henry/pansies.

Yeah, my question about nasturtiums was more about when they began to be 
used in salads.

Pinks and pansies do seem to be documentable as food additions, along 
with borage flowers.

But I've never seen johnny-jump-up called good king henry before-- could 
that be a localism? The Good King Henry I know is Chenopodium 
bonus-henricus, and surprisingly, at the moment wikipedia has a good 
picture of it: http://en.wikipedia.org/wiki/Good_King_Henry
 
> The one question i'd have about raw salads is what is in season in 
> the culture of the recipes of the feast. I'd think that in January in 
> what is now Germany, fresh greens would be scarce, whereas, in 
> southern Spain or what is now southern Italy there would be more 
> available.

I'm thinking of doing a Preserving the Harvest class for pennsic which 
will include info on the various ways of *extending* the harvest I've 
found mentioned. I'd have to sit down with Hyll's Gardener's Labyrinth 
and so forth, but I am pretty sure there are a number of greens that 
overwinter and which were known in to be useable in winter; others could 
be stored and/or brought into shelter (such as chicory).

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey