« una pasta veloce per cena numero 269: il riepilogo | Main | riepilogo del weekend di erbe aromatiche numero 339 »

June 23, 2012


Feed You can follow this conversation by subscribing to the comment feed for this post.


Ma che belli...ottimo uso... Ad aver l'orto uno coltiverei il cavolo riccio, due ne userei ognimparte edibile, come hai fatto tu!!! I germogli poi di ogni pianta racchiudono i nutirneti in maniera amplificata!!! Bravissima!!!!


Simona, mi piace il tuo adagio, si puo mettere dentro di tutto nella frittata. Non ho mai pensato ai fiori. Sempre sono stata ammonita contro i fiori delle erbe perche' sono amari. Dovro' provarli.

Spesso raccolgo piantine che sono cresciute dove non voglio e ne faccio un'insalata. Il cavolo riccio or russian kale e' un super "re-seeder" cosi' non mi manca mai.

Saremo a Humboldt county la seconda settimana di Luglio, ci sarete anche voi?

A Canadian Foodie

I guess I have never let my kale blossom! What gardening zone are you in? I am in Zone three - and my borage seems to never survive from year to year - so I don't have any this year. I love the beauty of the flowers in salads and cocktails. This dish looks gorgeous and with the combination of herbs would definitely sing summer...!

Simona Carini

Grazie Terry! Magari si puo' anche coltivare in vaso: non ci ho mai provato ma e' una pianta davvero resistente.

Ciao Laura. Dimmi se provi ad usare i germogli. Vediamo se riusciamo ad incontrarci.

Ciao Valerie. I must confess I am not familiar with the local zone (which classification are you using? I have found a couple different ones). We get some frost during the winter, but usually not bad. I have borage seeds in the compost, so the plants come up wherever they find a spot they like. Same for kale, dill, parsley and poppies. Recently, I have had also chard pop up, after I left a couple of plants go to seed. They seem a bit weak, though: we'll see how they develop.


When in doubt, make a frittata. Now that's some really sage advice! Kale blossoms are new to me, I must admit, but I like the idea! Will be on the look out...


What a perfect frittata! It looks just beautiful. I need to try your broiler technique - it seems far easier than flipping! I remember you mentioning this before, and your photo demonstrates that it certainly produces a lovely frittata.


Such fresh and vibrant post Simona. Edible flowers are super cute and fun to cook with. Isn't it. Frittata is my go-to meal when am super hungry and short of time. Yours looks so appetizing. :-)

Hope all is well with you.



I would love your herb frittata and the blossoms are beautiful!

Simona Carini

Thanks, Frank. I am glad you like my advice.

Ciao DueSpaghetti. Using the broiler is easier and cleaner, though maybe less fun.

Hi Siri. I am glad to read you are also a frittata fan.

Thanks, Lynne. What do you think of leftover frittata for a picnic on the beach?

Merisi in Vienna

I had never even considered cooking with kale blossoms. Don't ask why - maybe due the dearth of kale blossoms at the farmers market?

I love Italian frittatas. Quiches without the crust, so much simpler to make! Leftover frittata is one of my favorite breakfast or snack treats.

Merisi in Vienna

I am of the broiler method school. Gives me just the right amount of time to prepare a big bowl of salad to go with the frittata.

Simona Carini

Ciao Merisi. I would not be surprised kale blossoms become common at farmers' market, which would be great. It seems that there is a growing appreciation for lesser known parts of a plant: garlic scapes and fava bean greens are examples of recent discoveries. Who knows, maybe kale blossoms will be next. I learned the broiler method in California and I have been using it ever since. I hope you enjoyed your frittata and salad :)

Delaware Girl Eats

Simona -- I truly believe that Kale is so under-rated. I often use it in the winter in making minestrone. Your idea for a frittata will expand its seasonality in our house -- thanks!

Simona Carini

Ciao Cathy. Having so much kale in my garden has prompted me to expand my repertoire. I agree that kale is under-appreciated, so I am even happier to feature it in a post. I keep making this gratin/a> with it that uses a large quantity. And this is a soup I have made many times. I recommend both.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook