Elizabethan Flower Salad


A young Elizabeth has just come in from the garden, where she took her dog for a walk and picked some fennel, by the looks of it. Once she’s done the dusting, she’ll make a salad for lunch.



1 bunch watercress

6 spring/green onions, finely sliced

4 leaves sorrel, shredded

1 bunch lamb’s lettuce (substitute butter or Bibb lettuce, or baby spinach)

6 radishes, thinly sliced

3 sage leaves

3 mint leaves

1 stalk fresh rosemary leaves


2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon clear honey

Salt & freshly ground black pepper


Fresh edible flowers (calendula flowers, roses, primroses, lavender, blue borage, violets, nasturtiums, pansies, marigolds)


Trim greens and chop. In a large bowl, toss the watercress, lamb’s lettuce, spring onions, sorrel, sage, mint and rosemary leaves.

Combine olive oil, lemon juice and honey. Season with salt and pepper. Pour over salad and toss. Place the salad in a serving dish and scatter edible flowers on top.


Here’s your lamb’s lettuce.



Corn salad, mache, lamb’s lettuce, field salad, field lettuce (Valerianella locusta) are all names for a salad green of the valerian family. The plant grows in a rosette of long spoon shaped leaves which may also be clustered in loose heads. 

Lamb’s lettuce is used in salad mixes together with other greens such as mustard leaves, rocket, dandelion, frisee, etc. It can also be cooked as for spinach and used in soups and stuffings. (The lamb’s lettuce name comes from its resemblance to the size and shape of a lamb’s tongue!). This green has been used for thousands of years.

With a fingerlike shape, velvety feel, and mild taste, it is usually sold bunched together with its roots, at an expensive price due to its delicate and perishable nature.


corn salad = mache = lamb’s lettuce = lamb’s tongue = field lettuce = field salad = fetticus  Notes: Corn salad has tender leaves and a very mild flavor. Substitutes:  butter lettuce OR Bibb lettuce


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