Picking greenlof is a delight—whether you’re alone, savoring the quiet rustle of leaves, or with loved ones, laughing as you fill baskets with vibrant greens. The crisp snap of each stem is satisfying, and the fresh, earthy scent lingers on your hands. Back home, greenlof shines in the kitchen. Toss it into salads for a peppery bite, blend it into pesto, or sauté it with garlic for a simple side.
Two recipes to try:
- Creamy Greenlof Soup: Sauté onions, add chopped greenlof, potatoes, and broth. Simmer, blend, and swirl in cream.
- Greenlof & Feta Tart: Layer puff pastry with wilted greenlof, crumbled feta, and eggs. Bake until golden.
For a refreshing twist, steep greenlof leaves in hot water for an herbal tea, or muddle them into a Greenlof Spritz—mix with gin, elderflower liqueur, and soda. If you’ve picked blooms, tuck them into mason jars for a rustic centerpiece or dry them for potpourri. The joy is in the picking—and the possibilities afterward.