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Edible Landscape

Wild salad munchies

14 years ago

I was noticing my Sheep Sorrel is already making nice clumps, I didn't know it got going this early. I've been picking it for salads in moderation. Anyone else picking some wild or weed type plants now for salad?

Below is one of many sites on google about sheep sorrel and other wild greens. I could pick dandelions but don't have many others they list.

Here is a link that might be useful: rawrob

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Comments (7)

linda_schreiber
14 years ago
Now? No. We've had a warm spell, and the snow is starting to melt, but there will probably be more....

But I am *really* looking forward to the lambs quarter to come, and the purslane.... Especially the purslane. Love it!
hemnancy
Original Author
14 years ago
Hi Linda, does the purslane grow wild there in Michigan? I once lived in Detroit for a few months, spring was lovely there. I have a lot of trouble growing it here, it gets some kind of leaf miner.
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You're looking for any perennials, or for other self-seeding annuals or weedy/native salad-worthy-type things that you don't have to plant and tend yearly in a vegetable garden, yes? I have a few more suggestions once you wade through the next paragraph. Warnings and cautions: First, I strongly agree with breezyb. Make sure that you know *precisely* what plant species you are dealing with [and not just by common name of the plant], and what part of that plant is 'edible', and at what season, and whether it is ok raw or only if cooked, etc. Second, remember that people can react to new edibles in very different ways. When trying something new, use just a little. Make sure you and family don't have problems. You can expand from there. [As example, I can eat pretty much anything, including lots of wild edible things, but my very first smidge of fresh organically grown cilantro nearly put me in a hospital. You just never know.] Third, remember that many things out there are *edible*, as in not poisonous. But keep in mind the sage wisdom of Crocodile Dundee: "You can live on it, but it tastes like...." Well, never mind. [grin] I agree with lpinkmountain on this one. Strawberry, and raspberry, leaves are edible. And they may have medicinal uses, but 'salad' they are not [wry grin]. You've had many good suggestions. And among the salad greens that Greenwitch mentioned, at least the sorrel [usually sold as 'french sorrel' here] is perennial in our zone, and some mustard greens are perennial or self-seeding here as well. Nasturtiums are annuals in this zone, but are cheap and common in seed packets everywhere, and are easy to grow, and the flowers are very nice in salads. Also check out information on various kinds of "cress" plants, mustard cousins. Some are probably 'weeds' in your yard, and others may do very well here. Purslane!! [Portulaca oleraceae] Excellent as part of a salad! A weed, but I always make sure that there are nice healthy patches in the garden that are not weeded out. Prolific growth. Fleshy leaves, nicely crisp when chilled, and just a bit of spicy/peppery flavor. One of my favorites! Lovage [Levisticum officinale] The leaves have a strongish celery-like flavor. Very fresh and nice. Wood sorrel [Oxalis acetosella] Excellent sharp/acidic flavor. Use in small quantities, as an herb rather than as a salad green.
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linda_schreiber
14 years ago
Yes, purslane is one of the few really welcome 'weeds' here. I let it grow as it wants to unless it is too much in the way of something else.

I'm interested in more about sheep sorrel....
hemnancy
Original Author
14 years ago
Linda- Sheep sorrel is a wild weed in my yard, I didn't appreciate it much until last year when I started eating it often in salad. It makes low clumps and eventually blooms, but I was eating it until frost last fall and it is going strong again now. I looked at some reviews and gardeners consider it pesky, invasive, and hard to eradicate. It's good that I like it. It beats trying to get rid of weed grass, etc. that is not edible.
t-bird
14 years ago
I am getting some chickweed going to munch on - it's suppose to be incredibly healthy, I got some organic seeds rather then just fetch some weeds from a vacant lot, lol! Never know what it's been exposed to....

If I don't like the taste in salads, will do some green smoothies with it....

I have sorrel and purslane going too.....they are all just sprouted now and I've never had any of them before- really looking forward to the sorrel....I super want to pair that "lemony" tang with some mache!

Also super psyched about sorrel being a super hardy perennial salad green.....does it get any better?

My lemon mint sure acts like a weed, although I planted it on purpose! I love it that when I am out of greens - there it is - a huge carefree patch of the.
pdxjules
14 years ago
Any of these greens can go into Pasta Sauces, rice or soup.

I mince Chickweed with garlic, sauteed onion, and add a bunch of garlic chives, and a swirl of olive oil, to make Chickweed Pesto for Pasta every Spring. Even starting from a Canned Spagetti sauce this makes a good dish.

Any pan deglazings, and cooking tool rinsings are saved to become a Soup Stock next. The broth can also be drizzed over whatever meat and veggies are roasting in the oven, to change that dish just a smidge for seasonal interest. It's a good time to enjoy Asparagus as part of meals...so the tougher stem are saved to go into the soup stock.

Naturally Fennel, bay leaves, carrots,spinach - whatever else you have on hand is added too! Meat really is optional, isn't it?
hemnancy
Original Author
13 years ago
Putting the tough ends of the asparagus in stock is a good idea. I notice the Borage is coming up now, I may try cooking some this year.

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