Laura Avery chats with Tina of Maggie's Farm, who sells fresh herbs and salad mixes. In season now is tarragon, the thin, long-leafed herb essential in French cooking. Also in season is chervil with soft, fern-like leaves. Try arugula flowers. They have the nuttiness of arugula but without the spicy heat. All these herbs should be used at the end of cooking so their flavor stays intact.
James Birch of Flora Bella Farms has Miner's lettuce, a spinach-flavored wild green that grows on mountains. Word is that the gold miners ate this green when they came to find their fortunes. Both the leaves and stems can be eaten raw in a salad.
Aces High by The Classics