What an unlikely but very tasty combination. Perfect for a light summer dinner that is healthy and filling.
Hyssop, Black Eyed Pea, and Pickled Veggies Salad
For the dressing add together and then set aside in a small bowl
¼ cup extra virgin olive oil
juice of 1 lime
2 tablespoons of seasoned rice wine vinegar
1 teaspoon sumac powder
1 teaspoon of sugar
1 tsp of coriander and cumin powder
salt and pepper to taste
On a salad plate place
1 cup of fresh greens (arugula, mustard, lamb’s quarters etc.)
1 cup of pickled green beans
1/4cup fermented or pickled red onion
1 cup of black eyed peas, cooked
1/4 cup of sliced water chestnuts
¾ cup cherry tomatoes, halved
2 tablespoons chopped fresh anise hyssop leaves
1 cup of pickled purslane
Drizzle the salad with the dressing.
Garnish with nasturtium petals and hard boiled egg
Serve over bulgar wheat or oat groats.
Anise hyssop is in the mint family. It has a subtle sweet anise flavor that makes it fun to use in just about any recipe from lamb to sorbet. Both the flowers and leaves are edible and can be used by herbalists. It has a warming stimulating action that clears damp-supporting the lungs, digestive system and spleen. Historically it has been used for bloating, nausea, gas, indigestion, and diarrhea. It can be added into a respiratory formula for flu, fever, colds, asthma, bronchitis and sore throat. The aerial parts can be used in a poultice to be applied externally for a migraine, heatstroke, sores, fungal infections, bruises, bug bites, and burns.
Anise hyssop is a safer option than Hyssopus offincinalis as it has no contraindications and can be used long term in a tonic. Both have pretty much the same medicinal uses but slightly different essential oils and constituents.
Have you ever used anise hyssop in a cooking?