Welcome to my bento garden

When I started making bentos in january 2010 I also started blogging about them. I stopped blogging because of my new job. Having to drive 50 minutes by car in the morgning and in the evening after almost not driving at all for 6 years is really stressful at first. But I didn't stop making bentos. I'm used to the new timing now and I really miss blogging. So I'll start again. And in english this time, because I really need to practice. If you find any odd grammar or words, feel free to correct me :)

My new job allowed me to move back to my dad's house. So my dream of an own garden where I can grow vegetables finally came true. Or so I thought. At the moment my garden contains mostly weeds. But hey, weeds can be used for bentos, too. Many are edible. I used goutweed instead of spinach and decorated my bentos with daisies and dandelion. And I want to use a lot more in the future.


This is the first bento I want  to show here. It isn't my last one, but it is one I made with this blog in mind.



The flower I used is an evening primrose (probably Oenothera glazioviana). It starts blossoming in june and grows new blossoms until late september. You actually could eat the whole plant, but I only tried the blossoms so far. They add colour (I don't have that many yellow ingredients) and there are usually no bugs in them (there's nothing for them to hide).
The other ingredients are some I use a lot in my bentos. Rice (sushi rice and broken jasmine rice), which I cook once a week and freeze. Steamed broccoli, brussel sprouts, carrots and salmon. And frozen corn and peas because there was a little space left.