Wild Spring Greens Salad with Maple Balsamic Dressing
One of my favorite things to do in the springtime is to gather young wild greens for my salads. I love eating salads full of dandelion, common evening primrose, red clover, and chicory greens. When harvesting any of these greens, make sure to follow safe and ethical harvesting practices, and wash thoroughly with cold water prior to consuming. Enjoy!
Dandelions: Landscape Weed or Beneficial Backyard Herb?
Dandelions (Taraxacum officinale)are probably the most recognized of all broadleaf ‘weeds’. Many people consider them a curse; a plant that can establish quickly, by seed, in a well-kept lawn and become extremely difficult to eradicate. Homeowners and groundskeepers spend tremendous amounts of time and enormous amounts of money annually, persistently trying to exterminate the tenacious, opportunistic, perennial wildflowers, which will re-grow vegetatively, if the taproot is not entirely removed, often even after being treated with herbicides.
Others value dandelions as one of the least-recognized of all multi-purpose herbs. They view them as nutritious, free food that can be easily added to most-anyone’s diet. They delight in collecting dandelion greens to add to soups or salads, and/or take pleasure in picking the flower heads (and digging roots) for a pot of tea or a crock of dandelion wine. I have a friend who remembers when, as a boy, he was paid a penny apiece for dandelion heads (blossoms), by an enthusiastic wine-making neighbor.
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