Wild Spring Salad
Updated: Oct 23, 2020
One of the joys of Spring is greens. In most cases greens, especially with young greens, they are best eaten raw. Wild Greens have strong and pronounced flavours, when you are eating a Wild Salad, especially in the Spring you know that it did not come out of a bag!
There are many ingredients that you could potentially add to a Wild Spring salad but I am going to list some of the easiest to find and identify so that even if you are the biggest novice you will be able to re-create it and enjoy wild foods.. Obviously if you are time starved you’ll find a lot of these ingredients growing in your garden too so there is no excuse to make this simplest of side dishes.
Check out What Wild Food is in Season in Spring here.
Oh, and if the flavour is to strong (though I don’t believe it should be!) you can use one or two of these amazing ingredients with a standard (but British) lettuce!
Wild Spring Salad
Selection of Wild Flowers such as Sweet Violet, Dandelion and Wild Primrose to garnish
The Lime tree is common throughout Britain in all but the poorest of soils. What you are after are the Oval leaves, they have a sharp toothed edge and often become sticky with honeydew. Use this leaf to make up the bulk of the salad!
This pleasantly spicy plant is sweeter than its water loving cousin. The leaves are compound and well… Cress like! The leaves are dark green and later in the year the flowers are white.
These arrow shaped green leaves have an excellent flavour that is sharp or almost acidic with a lemony background. Amazingly cool and an excellent addition to any salad. There are many types of Sorrel such as Creeping Sorrel and Wood Sorrel.
The dandelion leaves are the easiest to recognise. Pick only the youngest of these deep toothed leaves so that the Chicory flavours are more mild. Check out more Dandelion recipes in the search tool.
The leaves of this tree are glossy and deeply lobed on spiky branches. The flavour of the leaves is mildly nutty and the texture firmer than the other salad leaves.
Found in grassy and waste places this perennial and the leaves are hairless and pinnate. In summer the flowers are small and yellow and grow together in clusters. This plant has a bitter taste and adds excellent contrast to a salad (don't eat Tansy if you are pregnant!).
I am not going to tell you how to make a salad, so chop it up however you like it. The flavours of this salad are strong so dress it lightly, if at all. After the salad is dressed sprinkle over a selection of edible Wild Flowers, I use Wild Primrose, Sweet Violet and I pull the petals out of Dandelions to add soft shards of yellow throughout the salad, but hey you can use what you find or prefer!
….. Oh, please remember only the youngest leaves, you want tender light leaves for a salad!!
Visit our Wild Food and Foraging shop for a whole host of Wild Food goodies.