The other day I got in a MAJOR salad mood, didn't have any salad fixin's here at home, the salad items in the garden aren't ready yet, and I didn't want to drive in to town just to buy salad makings, so I decided to take a stroll in my yard to see what I could throw together. The picture you see on the left was the end result of my Wild Salad walk. Drizzled with a little "juice" I had saved from a jar of marinated artichoke hearts, I had a very tasty salad for the cost of nothing.
The wild greens that are available for a fresh salad vary greatly as the seasons change. But from late winter, all the way up until the weather really begins to get hot, you can almost always find a readily available supply of fresh greens for a very tasty fresh salad. But be sure and pick only greens that have not been touched by any chemicals, such as insecticides or fertilizers. Here is what this salad included:
- Lambsquarters (wild spinach, goosefoot)
- Asiatic Day Flowers (blue flowers and leaves)
- Wood Sorrel (Sheep Showers - a very lemony flavor)
- Wild Garlic Chives (from first year wild garlic)
- Honeysuckle flowers
- Mulberries (wild black)
- Redbud Tree Leaves
- Yellow Dock Leaves
- Perilla Mint (Shiso)
- Plantain (the green, leafy plant, NOT the bananas)
- Chick Weed (a little difficult to find this time of year, but I found one in the deep shade)
Note: The larger Redbud lambsquarters leaves were more for decoration. The younger, more tender ones in the salad were the ones for eating.
CAUTION: ALWAYS BE SURE YOU KNOW THE TRUE IDENTITY OF THE PLANT(S) YOU ARE EATING!