Photo: Cristina Ferrare

My husband, Tony, knows how much I love fresh herbs. I grow them year-round inside and outside our home. I use them in my cooking all the time because they enhance the flavor of any dish I prepare. Using fresh herbs is the perfect way to brighten up the flavor of low-cal recipes, so you don't miss the fat or the extra salt. (Follow me on Twitter @CristinaCooks for more on healthy cooking.)

The other evening, Tony came home with a beautiful bouquet of fresh herbs and edible flowers wrapped in a lovely ribbon. As I looked at the bouquet, I realized everything in there was suitable for eating, and that gave me an idea. I decided to experiment and make a bouquet using fresh lettuce leaves, watercress, wild arugula, cucumbers, frisee, herbs and edible flowers; wrap them with a ribbon so they'd would look like a bouquet; and serve it as a first course for dinner on Valentine's Day. You expect a bouquet on Valentine's Day, but not one you can eat!


Those of you who know me know I always try new recipes out first before I serve them to anyone, to make sure everything works and will taste perfect. I was so happy with the outcome of the bouquet. I think when you serve these, everyone will be surprised. They're different, they look beautiful and no one will be expecting them, which I love!

Here's the recipe; you can use whatever vegetables or fruits you would like. Just be sure not to make the bouquet too big, otherwise you will have a honker of a salad and won't have room for the main course. And--warning!--not all flowers are edible. Here are some that are: lavender, nasturtium, pansy, rose, violet and dandelion. Use organic produce, if it is available.

Enjoy! Happy Valentine's Day!

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