Wild Herb Salad
Gather wild herbs and plants from countryside or garden areas, never from the roadside. Be careful to correctly identify wild plants, some are poisonous. Pick young leaves as older ones can be tough and bitter. Take only what you need, leave some to seed.
Some suggested wild plants for a salad:
- Dandelion, cress, chicory, fennel, mallow, parsley, mint, comfrey, lemon balm, chives, cleavers, chickweed, plantain, purslane, puha, red root sorrel, wild onion. Also petals of calendula, heartsease, nasturtium and borage.
- ½ cup olive oil
- ¼ cup wine vinegar or herb vinegar
- ½ tsp Dijon mustard
- salt and pepper to taste
Wash leaves and flowers then drain or spin off excess water. Tear up larger leaves. Mix up vinaigrette and toss through salad just before serving. Alternatively, use Mitsukan rice vinegar this is very good at taking the bitterness away from wild salads