Bulgur Salad with Spring Herbs

I grow a number of herbs in my garden.  They are not only great to have for cooking, they are also pretty, easy-going members of my garden plant communities.  While tabouleh is often made with parsley, I’m highlighting three mild fresh green herbs in this version:  mint, lemon balm, and fennel fronds.  They’re like good friends, and play well together on the palate.  And, just for fun, I added some primrose petals for a bit of color.  (Yes!  some flowers are edible)

lemon, primrose, mint, fennel fronds, and lemon balm

Bulgur Salad with Spring Herbs

Lemon balm is a delightful, easy to grow herb, and smells of lemon.  I grow a couple different types of mint.  In this recipe I use my favorite for cooking – Kentucky Colonel.  I lightly dressed the bulgur and herbs with olive oil and fresh lemon juice, seasoning with sea salt to taste.  Simple, easy, fresh and satisfying.  Enjoy!

Bulgur Salad with Spring Herbs

1 cup wheat bulgur
1/2 tsp. sea salt
1 1/2 cups boiling water
fresh squeezed juice of 1/2 lemon
3 TB olive oil
2 – 3 sprigs mint
2 – 3 sprigs lemon balm
fennel fronds

In a medium bowl, pour boiling water over bulgur and salt.  Cover and let sit for 20 minutes.  Remove cover, fluff the bulgur, and cool in the fridge for another 20 minutes.

Chop herbs fine, then mix into the prepared bulgur with the olive oil and lemon juice.  Add more salt to taste if needed, then serve.  Garnish with edible flowers if desired.