So easy, it doesn’t require a recipe. Toss mixed greens with small amounts of wild edibles. Good add-ins include watercress, chickweed, purslane, wild garlic mustard, wild onions/garlic, redbud, forsythia, honeysuckle, and violet petals. Dress with a simple vinaigrette of 1 part balsamic vinegar to 2 parts olive oil, a grinding of pepper, and a couple pinches of sea salt.
Rita is an award-winning syndicated journalist, inductee into Escoffier Hall of Fame, President’s Medal ACF, Appalachian herbal scholar, accredited family herbalist, author, cooking teacher, media personality, motivational speaker, and the founding editor of AboutEating.com. She pens a weekly column for Community Press Newspapers and writes about food, health, and gardening for national publications.