[sunshineband]

Having read about these, and their apparent "popping candy" effects in your mouth, I have grown these this year.

The flowers have little in the way of petals, more of a yellow blob of florets just under 1cm across.

So with the instructions that they can be eaten in salad, we all duly chewed on one of these flower heads. Bear in mind we are a chilli eating family with my next comment:

                                                  WOWSER!!!

It felt like chewing an acidly hot lump of soft rubber, and none of us actually swallowed it. The taste lingered for a looooooooong time too.

Maybe if the tiny florets were sprinkled lightly in a large salad, they may be OK , but... you have been warned!!!

[mumofstig]

Don't think I'll be trying them, then   

[Mrs Bee]

 I have grown some this year and have tried a nibble on one of the leaves and yes they do tingle the tongue.

I grew them after reading Mr Wong's book to make some liqueur with them.

They are certainly nothing much to look at and after your post  and my initial nibble I am not inclined to add them to a salad.

I also have some chickpeas growing, lemon eucalyptus in pots, definitely not going to pot them into the garden to take it over, and some deep maroon salad leaves which Mr Wong assured me tastes like salty roast beef. Salty roast beef my eye, they taste foul and I think the lovely Mr Wong needs to take his tastes buds for an MOT.

Still you have to try these things the once don't you.

[surbie100]

I think they sound v interesting - am looking forward to trying a few in a small corner next year if you have enough seed for the circle.  Wowsers is good...

[New shoot]

some deep maroon salad leaves which Mr Wong assured me tastes like salty roast beef. Salty roast beef my eye, they taste foul and I think the lovely Mr Wong needs to take his tastes buds for an MOT.

Still you have to try these things the once don't you.

Is that perilla?  I've grown it before and it is an acquired taste   

The Japanese use it in pickles and in small amounts like we would use herbs, so I'm not surprised you are not fond of it as a salad leaf.

I've got Korean Mint as an experimental plant this year.  It is actually a type of salvia and has pretty pale blue flowers that the bees are going mad for.  It is minty, but has a more savoury taste to it as well.  I quite like it 

It felt like chewing an acidly hot lump of soft rubber

You're not selling it me tbh 

[Lardman]

Have you tried to cook with them ? I wonder if they would add a little more punch to a spicy meal. 

[sunshineband]

Have you tried to cook with them ? I wonder if they would add a little more punch to a spicy meal. 

I think I'll stick with my chillies thank you 

There should be plenty for the Seed Circle Surbie, as all the remaining flower heads (bar one just for New Shoot to try  ) will have seed to collect