Wild Greens for a Bright Springtime Salad

By Kierra Simpkins

In early spring, the days grow warmer and the rain becomes plentiful. Yards and trails alike start to come back to life and fill with a variety of vegetation. Many of which people are quick to call “weeds”. However, instead of rushing to mow and cut them away, take in to consideration that some of these plants are not only edible, but delicious and highly nutritious.

In traditional herbal perspectives, many spring greens are considered to have a light cleansing and revitalizing effect. Their slight bitterness and vibrant taste assist in digestion and waking up the sluggish system after a heavy winter diet. And they are full of much needed vitamins and minerals.

Here are a few common and beginner-friendly wild greens that I feel capture the vitality and essence of the transition from winter to spring. They can be enjoyed guilt free:

Garlic Mustard

Latin Name: Alliaria petiolata

A flavorful stocky plant with white buds. It has a mild garlicky bite that wakes up a salad and adds a rich depth. It also is commonly used as a pesto base. Even if you aren’t interested in eating this plant, the heart shaped leaves release a strong aroma when crushed between your fingers.

Purple Dead Nettle

Latin Name: Lamium purpureum

Despite having nettle in the name, this plant doesn’t sting. A personal favorite of mine to pluck the flower right off and nibble on. Its soft, fuzzy leaves and tiny purple flowers bring a subtle bitter sweetness and buttery texture to a dish.

Chickweed

Latin Name: Stellaria media

This is extremely popular amongst foragers. A tender and bright leafy green with small star like white flowers. Grows low to the ground. Has a delicate and cooling taste that brings balance to stronger flavors.

Throw these 3 together with some olive oil, lemon juice, and a touch of salt and pepper for a salad that is crisp, hydrating, and full of life. Remember these aren’t like the greens you shop for that have been pre-plucked and traveled thousands of miles in a plastic box. Note the way your body reacts with each bite. They are alive in a different way.

Don’t have to be shy about incorporating them into your meals. These plants are considered invasive and spread quickly. So they are unlikely to be depleted by casual foraging. It is even considered to be a small act of stewardship. Helping to manage species that often outcompete others.

With that said, it’s still important to harvest thoughtfully. Take only what you’ll use, be gentle with surrounding plants, and be mindful of where you’re gathering.

Important Safety Notes:

Since some edible plants have toxic lookalikes foraging requires careful identification with each and every find.

Never eat a plant unless you are 100% certain of what it is. Use a reliable plant identification guide like Peterson Field Guides for your specific area and cross verify with multiple sources. Or go with an experienced forager if you’re new. When in doubt, don’t eat it.

Before foraging, it’s important to consider where you’re gathering. If your yard has been treated with pesticides or other chemicals, it’s best to avoid harvesting from it. Avoid taking from the side of the road or near golf courses. Instead, keep an eye out when you’re on walks or hikes in cleaner, untreated areas.

Lastly, before eating it is recommended to throughly wash and dry your foraged finds.

Sources:

Wild Abundance. The Glories of Chickweed: Uses, Benefits, Recipes and More! Wild Abundance, https://www.wildabundance.net/blog/the-glories-of-chickweed/.

Grow Forage Cook Ferment. Foraging for Purple Dead Nettle: An Edible Backyard Weed. 10 Apr. 2020, https://www.growforagecookferment.com/foraging-purple-dead-nettle/.

The Nature Conservancy. Garlic Mustard: Invasive, Destructive, Edible. https://www.nature.org/en-us/about-us/where-we-work/united-states/indiana/stories-in-indiana/garlic-mustard/.