Stourhead herb and flower salad

An historic recipe that can be made from entirely home-grown ingredients. This is an Elizbethan salad, originally from The Good Huswifes Jewell by Thomas Dawson, published in 1596. It was part of a banquet, held in the springtime when flowers and herbs are in full bloom.

Soups and starters
Bumblebee feeding on chives
  • Preparation time 20 minutes (prep. time)
  • Cooking time 5 minutes (cooking time)
  • Serves 4


  • Welsh onions
  • Shallots
  • Sage
  • Rosemary
  • Thyme
  • Parsley
  • Chives
  • Bay leaves
  • Edible flowers - cowslips, primroses and violets
  • 2 Eggs (hard-boiled)


  1. Take herbs and onions, and cut them very finely. Place herbs into water and drain. Place in a salad bowl.
  2. Pick flowers, wash and strain. Mix them in a dish with sliced cucumber.
  3. Mix sugar, vinegar and oil together. 
  4. Add flowers to herb salad and pour dressing over.
  5. Top with hard boiled eggs.