After almost two weeks in Kennicott, I’m nearing the end of the fresh veggies I brought out with me. And, I’m craving more!! Yesterday was spent planting a garden, which I am so excited to enjoy later this summer! But as of this moment, my dwindling supply has me a little sad. So last night I decided to be a little bit creative with some of the cabbage I still had on hand, and went out to pick some bluebell leaves.
The bluebells are beautiful flowers which have just began to bloom here. Their leaves & flowers are edible, and the leaves have a light cucumber flavor to them. I don’t really know where else bluebells grow, but if you’re up here in Alaska, there’s plenty of them around! I tried to pick one leaf from each plant so that the rest can still grow fine.
I’d never really used them to make anything before, but I was thrilled with my results last night! Being a bit too hungry/lazy to measure any of my ingredients, I don’t have specific amounts, but this salad is simple enough that you can play with your own portions.
a small handful of bluebell leaves, sliced lengthwise a couple times
a bigger handful of cabbage, thinly sliced
2 cloves garlic, or less, depending on your preference!
salt & pepper
Toss the bluebell leaves & cabbage together in a bowl. Crush/mince the garlic and, in a small bowl, mix together with the vinegar and oil. Pour the dressing over your salad & mix to coat. Season with some salt & pepper.