22.4.10

Wild Spring Salad - Recipes

One of the joys of Spring is greens. In most cases greens, especially with young greens, they are best eaten raw. Wild Greens have strong and pronounced flavours, when you are eating a Wild Salad, especially in the Spring you know that it did not come out of a bag!

There are many ingredients that you could potentially add to a Wild Spring salad but I am going to list some of the easiest to find and identify so that even if you are the biggest novice you will be able to re-create it and enjoy wild foods.. Obviously if you are time starved you’ll find a lot of these ingredients growing in your garden too so there is no excuse to make this simplest of side dishes.

Oh, and if the flavour is to strong (though I don’t believe it should be!) you can use one or two of these amazing ingredients with a standard (but British) lettuce!

Ingredients:

Lime Leaves
Hairy Bittercress
Common Sorrell
Dandelion Leaves
Hawthorn Leaves
Tansy Leaves
Selection of Wild Flowers such as Sweet Violet, Dandelion and Wild Primrose to garnish

Lime Leaves

The Lime tree is common throughout Britain in all but the poorest of soils. What you are after are the Oval leaves, they have a sharp toothed edge and often become sticky with honeydew. Use this leaf to make up the bulk of the salad!

Hairy Bittercress

This pleasantly spicy plant is sweeter than its water loving cousin. The leaves are compound and well… Cress like! The leaves are dark green and later in the year the flowers are white.


Sorrell (Common)
These arrow shaped green leaves have an excellent flavour that is sharp or almost acidic with a lemony background. Amazingly cool and an excellent addition to any salad. There are many types of Sorell such as Creeping Sorell and Wood Sorell.




Dandelion Leaves

The dandelion leaves are the easiest to recognise. Pick only the youngest of these deep toothed leaves so that the Chicory flavours are more mild. Check out more Dandelion recipes here

Hawthorn Leaves

The leaves of this tree are glossy and deeply lobed on spiky branches. The flavour of the leaves is mildly nutty and the texture firmer than the other salad leaves.

Tansy Leaves

Found in grassy and waste places this perennial and the leaves are hairless and pinnate. In summer the flowers are small and yellow and grow together in clusters. This plant has a bitter taste and adds excellent contrast to a salad (don't eat Tansy if you are pregnant!).

I am not going to tell you how to make a salad, so chop it up however you like it. The flavours of this salad are strong so dress it lightly, if at all. After the salad is dressed sprinkle over a selection of edible Wild Flowers, I use Wild Primrose, Sweet Violet and I pull the petals out of Dandelions to add soft shards of yellow throughout the salad, but hey you can use what you find or prefer!

….. Oh, please remember only the youngest leaves, you want tender light leaves for a salad!!

Wild Food Home

No comments:

Post a Comment

Note: only a member of this blog may post a comment.