Here are two plants that produce large masses of otherwise inconspicuous, drab flowers. One has to look closely at both lovage and sorrel to see if you are looking at the new flowers or at seed heads forming. Pretty or not, they get the job done.
Lovage blossoms
Lovage has been around for a long time. It was a major herb in Roman times. It’s intense flavor reminds most of celery. The stalks are quite fibrous and respond best to cooking, while the leaves can be eaten raw or cooked. Be careful with the amount, lovage will take over the dish. The hollow stalks make a great straw to drink your tomato juice (vodka or no), adding the lovage flavor.
Sorrel blooming
Sorrel is one of the earliest greens, so sorrel soup is traditional springtime tonic. Sorrel has a lemony tang that adds a spark to salads. Once the plant sends up the big flowering stalk, the plant devotes its energy to flowering rather than forming leaves. Usually you can chop the whole plant back and get another crop of leaves.
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