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Spring Foraging: Picking A Healthy Salad Straight From The Wild
Chicory. Image source: indianapublicmedia.org
The other day here in the Missouri Ozarks, the high temperature reached 70. My wife and I took advantage of the fabulous weather and went out to our favorite mulch pile to grab a truck load for the vegetable garden that will be planted soon.
I unloaded the mulch into the garden while my wife planted peas along the fence and under some trellises. When the truck was empty, I took a quick inspection tour of the garden and found to my delight that early dandelion greens were beginning to poke through the soil. This was a great sign of a coming spring, and an early reminder that spring foraging time will be at hand soon!
For me, spring foraging is all about the salads. As the ground thaws and warms a vast array of interesting and nutritious greens explodes from the earth, and my interest in a big dinner salad is revived.
One of the first greens to show is the dandelion. Dandelion greens, when they are young and tender, add a pleasantly bitter bite to salads. They are also a great addition to soups and stews, added to the mix after most of the cooking is done.
Source: http://www.offthegridnews.com/2014/04/24/spring-foraging-picking-a-healthy-salad-straight-from-the-wild/
