Herb Bouquet with Edible Flowers
This delicate herb bouquet recipe was created by two-Michelin-starred chef Rafael Cagali, chef and founder of Da Terra in London. Combining fresh herbs, edible flowers, and vibrant greens, the bouquet reflects the elegant and seasonal approach that defines Chef Cagali’s cuisine.
Light, aromatic, and visually striking, the herb bouquet can be served as a garnish or a refreshing side element alongside richer dishes. Wrapped with duck ham (or chives or leek for a vegetarian version) it offers a simple yet refined way to bring freshness, color, and delicate flavor to the plate.
Enjoy!
Herb Bouquet with Edible Flowers by Chef Rafael Cagali
Ingredients
- 1 red endive leaf
- 2 chive stems
- 2 coriander sprigs
- 2 marigold flowers
- 2 chervil sprigs
- 2 nasturtium leaves
- 2 nasturtium flowers
- 2 fennel fronds
- 2 mustard cress sprigs
- 2 rocket cress sprigs
- 2 oxalis leaves
- 2 parsley sprigs
- 1 thin slice duck ham (see below vegetarian alternative)
Instructions
- Wash all the herbs gently in a bowl of ice water for a few minutes, then drain and pat dry.
- Arrange the herbs together to form a small bouquet.
- Wrap the stems with a thin slice of duck ham to hold the bouquet together.
- For a vegetarian version, use chives or blanched leek instead of duck ham to wrap the bouquet.
Notes
Related: Salade de Homard (Blue Lobster Salad w/ Pigeon)
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