Carrot and Fennel Salad with Toasted Walnuts

PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.

MIX the following in a bowl:

2 cups shredded carrots

1 medium fennel bulb cut into thin strips

2 scallions, sliced thin (use chives or onions if scallions not available)

2 Tablespoons chopped fresh mint leaves

2 Tablespoons lemon juice

2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)

SPRINKLE walnut on top and EAT!

Anise Hyssop Ideas

Anise Hyssop

General Use:

The leaves and flowers are edible and can be used to sweeten and flavor tea or quickbreads and muffins (add 1/2 cup chopped fresh flowers or leaves). Anise hyssop has a licorice/minty  flavor and the profusion of blooms throughout the summer make it an ideal perennial, edible flower and great for bees and hummingbirds.

Anise Hyssop Sugar Drop Cookies

1/3 cup anise hyssop florets removed from stem

3 eggs

1 cup sugar

1 tsp vanilla

2 cups flour

1 tsp baking powder

1/4 tsp salt

Directions

1. Preheat oven to 325°F.
2. Lightly oil or line cookie sheets with parchment.
3. Chop florets fine.
4. Beat eggs.
5. Add sugar, anise hyssop and vanilla. Mix well.   
6. Add flour, baking powder and salt to egg mixture.
7. Mix thoroughly.
8. Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart.
9. Bake till they begin to color (about 12 to 15 minutes).