Currently our nasturtiums are growing on and over the woody trunks of last years basil plants. To the left grow the garlic chives and around the corner chives themselves. We were working with the stem of the king trumpet mushroom and charring it and marinating it with paprka and lemon oil. The resulting stem became the catalyst for bringing our weed patch to the plate. The marinated stem resembles a torched log not to far a thought from the basil weathered basil trunks in the weed patch. The chive roots are rinsed and seasoned with salt, charred lemon juice and the lemon-paprika-charred mushroom stem oil. The nasturtium stems and leaves are also dressed with the flavored oil, and charred lemon zest and juice. To brighten the dish we added a few garlic chive flowers and nasturtium petals.