Passionately Raw!

This is a simple yet quite interesting recipe. Crunchy cucumber nicely combines with lime, and grapefruit but it is the addition of paracress and paracress flowers that will give you an incredibly unique gustatory sensation.  Paracress (Acmella oleracea) is a plant native to South America but also thriving across Asia. Known as spilanthes, jambú, toothache plant, Szechuan buttons, buzz buttons, or electric daisy. This adaptogenic herb is used as a medicine and in cooking. It can be eaten raw or cooked. The flowers are edible and will give you a tingling sensation on your tongue. Dehydrated flowers can be used as spice. Fresh or dehydrated leaves and flowers can be used to make an herbal infusion or a tincture. I am growing my own paracress and am aware that you may not be able to get the herb in any store, but if you ever have a chance to grow your own, give it a try. The herb is rather easy to grow. In this recipe I am using Asian cucumbers, limes and white grapefruit. I like the ...