| 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.Most of my early wild edibles discoveries | | | | 1 cup watercress |
| were by trial and error. As I got older, I discovered | | | | 1 cup mustard leaves |
| experts who published their knowledge and gave | | | | 2 cups wood sorrel1 cup spring beauty flowers |
| classes in some cases. My bookshelf contains a | | | | 1/2 cup violet flowers - purple, yellow and/or white |
| growing list of respected wild foods experts. The link | | | | 1/2 cup trout lily flowers1/4 cup spring beauty |
| to this information is at the end of this article.The | | | | tubers |
| leaves of these early spring arrivals - and in some | | | | 1/2 cup trout lily tubersRinse leaves, tubers and |
| cases the roots - are all perfect for salad. Pick them | | | | blossoms in cold water - a light spray is best - and |
| now, in a few weeks they'll need to be cooked.Early | | | | drain.Tear or coarsely chop leaves and tubers - toss, |
| Spring Green Salad1/2 cup tiny plantain leaves* | | | | then sprinkle blossoms on top.I recommend you |
| 1/2 cup wild onion grass | | | | taste the salad before adding a dressing - you may |
| 1/2 cup tiny dandelion leaves under 2" | | | | find that you won't need a dressing. |