Source: Haphazard Homestead
If you have some of these common wild plants, weeds, and trees in your yard, you could be eating an incredibly delicious wild salad, too. Forage 24 plants from your yard. Then turn them into an amazing salad with a wild salad dressing.
Even though spring is the easiest time for foraging a wild salad, there are still plenty of great wild edible plants to eat as late spring heads into summer.
The plants in order of appearance:
1. Common sowthistle – Sonchus oleraceus
2. Grand fir – Abies grandis
3. Spearmint – Mentha spicata
4. Wild field mustard – Brassica rapa
5. Wild garlic – Allium vineale
6. Chickweed – Stellaria media
7. Black locust – Robinia pseudoacacia
8. Sheep sorrel – Rumex acetosella
9. Blue Spruce – Picea pungens
10. Trailing blackberry – Rubus ursinis
11. Nipplewort – Lapsana communis
12. Cleavers – Galium aparine
13. Oregon grape – Mahonia aquifolium
14. Western Larch – Larix occidentalis
15. Dandelion – Taraxacum officinale
16. Common hawthorn – Crateagus monogyna
17. English daisy – Bellis perennis
18. Hedge mustard – Sisymbrium officinale
19. Curly dock – Rumex crispus
20. Bristly hawksbeard – Crepis setosa
21. Lemon balm – Melissa officinalis
22. White clover – Trifolium repens
23. American elm – Ulmus americana
24. Bittercress – Cardamine hirsuta
Here are some tips for making a great wild salad:
1. Focus on plants that are in good condition.
2. Pick clean. Look through what you pick, as you are picking it. leave the grass, pieces of other plants, and poor-quality plant parts out in the field.
3. Pick organized – and keep everything organized until you’ve double-checked it all, back in the kitchen
4. Chop the plants into tiny pieces
5. Keep some of the wild flowers aside, to mix into the chopped greens. It all looks nicer that way.
6. Use a simple salad dressing. Let the taste of all those wild plants shine. A simple oil and vinegar mix works fine!