I’m surprised and delighted to find an abundance of tender greens at this time of year.
This salad has chickweed (note the tiny white flower), wild garlic, sheep sorrel (the funny shaped leaf) and sunflower sprouts.
Individual photos of each plant follow:
This is chickweed. It tastes like corn. The flower actually bloomed after I harvested the plant. That tiny white daisy-like flower in the first photo is chickweed.
This is sheep sorrel. It tastes like lemon. The leaf shape is distinct, so it’s an easy plant to learn.
This is wild garlic. This is tender enough to enjoy raw. You can sauté or steam it.
These black oil sunflower seeds sprouted before they were eaten. So I count them in my wild salad.
This meal hit the spot.
[...] didn’t find morels, but trout lilies and wild garlic are abundant and easy to gather in this pliable earth. The first violet leaves are emerging. My [...]
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