Wild Carrot Flower Tempura

🥕 Wild Carrot

(Daucus carota)

Feathery, aromatic, and a pollinator’s paradise—Wild Carrot foliage has a carrot-like scent and flavour, while the flower heads are striking on the plate.

Ingredients:

• Wild Carrot flower heads

• Tempura batter (flour + sparkling water)

• Oil for frying

• Pinch of salt

Method:

1. Dip flower heads in batter.

2. Fry in hot oil until golden and crispy.

3. Drain and sprinkle with salt.

Serving Tip: Serve with aioli or lemony yogurt dip. Insta-worthy, forage-approved.