“Oh, dear little daisy, come whisper me softly, And tell me a secret I’m longing to know…Oh, say does he love me, and whisper it low.”—Burton Egbert Stevenson,“He Loves Me, Loves Me Not”
The traditional British recipe for Daisy Capers uses the tall Ox-Eye Daisy that blooms in grassy fields each summer — but the common Lawn Daisy (blooming right now) is just as delicious and such easy pickings! Springing up in snowy white patches everywhere, they have a slightly sweet “carroty” flavour — not to mention a nice crisp bite.
The daisy’s latin name “Bellis Perennis” means “beautiful flower” and these capers are oh so pretty, their rims edged in pink, with their yellow centres peeking out. Salty and piquant, I’ve tossed them into pasta, a ChickenPiccata and egg salad sandwiches, and yes – just eaten them right out of the jar.
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