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.
Hi, I am an avid wild forager and have been since I was two years old. I love youe site and the advise it gives me. i sell many of my wild ‘veggies’ at the Ottawa market and your site helps me to enlighten the many customers who are interested in wild foods. Thank-you
Hi Cheryl,
I am so delighted to be of help to you and anyone who cares about foraging.
Good for you for being able to forage for enough wild goodies to sell at market.
Happy Trails,
JJ