Early Spring Wild Salad

Early spring is some of the best eating for us wild food lovers out there. Here are some ideas for the most delicious greens to include in your backyard-foraged salad, as local as local gets!
As always, make sure that your plant ID skills are on point before prepping a delicious salad…though in the springtime, it seems like everything that grows on the ground is edible! For more info, grab a Peterson’s Guide to Wildflowers (considered the bible of plant ID) and Susun Weed’s Wise Woman Herbal, which is packed with facts about several of the common nutritive herbs below.
  • Chickweed leaves and blossoms (Stellaria media)
  • Dandelion leaves and blossoms (Taraxacum officinale)
  • Red clover blossoms (Trifolium pratense)
  • Purple dead nettle leaves and blossoms (Lamium purpureum)
  • Violet leaves and blossoms (Viola spp.)
  • Garlic mustard or wild mustard leaves and blossoms (Brassica spp.)
Green, white, pink, yellow, and purple…what a beautiful spring salad! Don’t forget to finish it off with a splash of olive oil and a dousing of an herbal vinegar, like our Three Sisters mineral-rich organic delight, for a yummy and healthy salad dressing.
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