Springtime Wild Greens Salad

This is a is a classic springtime salad made from whatever wild greens and edible flowers can be foraged at the time.

Go to the printable version of the recipe

Springtime Wild Greens Salad




I enjoy foraging and it's a real treat to do so at the outbreak of spring. This  year spring, thus far, has been weeks of sunshine. The wild plants have responded and are out in profusion. Every year, to celebrate spring I do out and forage for the year's first springtime salad, mixing edible greens and flowers together for a beautiful display of edible wild food.

This salad is very much a 'construct it with what you find' type of dish. A mix of wild spring greens, topped with springtime flowers. So, there are no real quantities in this recipe, just an indication of the types of greens and flowers you can use.

Ingredients:

For the Greens:
very young nettle leaves (blanch in boiling salted water for 30 seconds to remove the sting)
cleavers (goosegrass)
young ground elder leaves
ground ivy leaves
garlic mustard
ramson (bear garlic) leaves
young hawthorn leaves
young linden (European lime) leaves
wavy bittercress leaves
lady's smock leaves
oxeye daisy greens
young alexanders leaves
young dandelion leaves
three-cornered leeks

For the flowers:
hawthorn blossoms
apple blossoms
dandelion flowers
three cornered leek flowers
wavy bittercress flowers
lady's smock flowers
Oxeye Daisy or common daisy petals
violet flowers
primrose flowers

Method:

Wash and pat dry the leaves and do the same for the flowers.

Tear any large leaves into pieces. Add the leaves to a bowl and toss to combine. If desired you can dress with a light lemon vinaigrette.

Top with a handful of edible flowers and serve.


biscuits, baking, cymric (welsh), traditional
Soups
Traditional
Springtime Wild Greens Salad https://fabulousfusionfood.blogspot.com/2025/04/springtime-wild-greens-salad.html Springtime Wild Greens Salad. This is a reconstructed ancient Greek/Roman recipe for a pan-cooked pizza style flatbread topped with honey, cheese and sesame seeds . https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivKyf_M5E6Cd8D9TNpV7uNOCICppi7OWYgh3XxeaNtpBsdlk10nBtEiNJ0g2qqGKWWlbIyFWdsNuxUy1tLyDzm7eXNL7LZxsRn6N8ZVF38W2sJPm2_xq0QPwdz8SicKpw4T1LtaIUSc7U/s1600/blackcurrant-almond-paste-tart.png 2025-04-08
Yield: 6

Springtime Wild Greens Salad

Springtime Wild Greens Salad. This is a is a traditional Welsh recipe for a classic shortbread biscuit (cookie) from Ynys Môn (Anglesey) that's shaped with a scallop shell before cooking. The recipe is presented here in Cymraeg (Welsh)  and English.
prep time: 20 mins cook time: 5 mins total time: 25 mins

Ingredients:

For the Greens:
  • very young nettle leaves (blanch in boiling salted water for 30 seconds to remove the sting)
  • cleavers (goosegrass)
  • young ground elder leaves
  • ground ivy leaves
  • garlic mustard
  • ramson (bear garlic) leaves
  • young hawthorn leaves
  • young linden (European lime) leaves
  • wavy bittercress leaves
  • lady's smock leaves
  • oxeye daisy greens
  • young alexanders leaves
  • young dandelion leaves
  • three-cornered leeks

    • For the flowers:
  • hawthorn blossoms
  • apple blossoms
  • dandelion flowers
  • three cornered leek flowers
  • wavy bittercress flowers
  • lady's smock flowers
  • Oxeye Daisy or common daisy petals
  • violet flowers
  • primrose flowers

    • Method:

    1. Wash and pat dry the leaves and do the same for the flowers.
    2. Tear any large leaves into pieces. Add the leaves to a bowl and toss to combine. If desired you can dress with a light lemon vinaigrette.
    3. Top with a handful of edible flowers and serve.
    Springtime Wild Greens Salad
     
    This recipe is reproduced, with permission  from Fabulous Fusion Food's Springtime Wild Greens Salad recipe page. For more Wild Food  recipes see the FabulousFusionFood's Wild Food recipes page.  To help  you identify wild edible plants you can use FabulousFusionFood's Wild Food Guide.

    © Dyfed Lloyd Evans

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