The old-fashioned garden annual known as Love-in-a-mist takes its name from the delicate, asparagus-like foliage that surrounds the flowers both in bud and in bloom.
But asparagus doesn’t come to mind when I encounter Nigella’s bud. Instead, I see the shape of my favorite dumpling: char siu bao, a pork-filled delight I first met in San Francisco’s Chinatown, where I was introduced to Dim Sum.
Dim Sum is variously translated as “dot heart,” “to touch the heart,” or “a light touch on the heart.” As part of a garden buffet, Love-in-a-mist provides that touch as well.
Comments always are welcome.