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!
Selection of Wild Flowers such as Sweet Violet, Dandelion and Wild Primrose to garnish
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.
….. Oh, please remember only the youngest leaves, you want tender light leaves for a salad!!
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