| Sharing wild food recipes gets easier as my favorite | | | | 1/2 cup trout lily leaves |
| organic farmers and local specialty foods markets are | | | | 1/2 cup tiny violet leaves |
| now selling these "weeds" in addition to cultivated | | | | 1 cup lambs quarter leaves |
| vegetables. | | | | 1 cup watercress |
| Most of my early wild edibles discoveries were by | | | | 1 cup mustard leaves |
| trial and error. As I got older, I discovered experts | | | | 2 cups wood sorrel |
| who published their knowledge and gave classes in | | | | 1 cup spring beauty flowers |
| some cases. My bookshelf contains a growing list of | | | | 1/2 cup violet flowers - purple, yellow and/or white |
| respected wild foods experts. The link to this | | | | 1/2 cup trout lily flowers |
| information is at the end of this article. | | | | 1/4 cup spring beauty tubers |
| The leaves of these early spring arrivals - and in | | | | 1/2 cup trout lily tubers |
| some cases the roots - are all perfect for salad. Pick | | | | Rinse leaves, tubers and blossoms in cold water - a |
| them now, in a few weeks they'll need to be | | | | light spray is best - and drain. |
| cooked. | | | | Tear or coarsely chop leaves and tubers - toss, then |
| Early Spring Green Salad | | | | sprinkle blossoms on top. |
| 1/2 cup tiny plantain leaves* | | | | I recommend you taste the salad before adding a |
| 1/2 cup wild onion grass | | | | dressing - you may find that you won't need a |
| 1/2 cup tiny dandelion leaves under 2" | | | | dressing. |