Spring Wild Edibles Salad

A little sneak peak into what we like to eat these days.  All color, all beauty, good nutrition, and just plain silly fun in the garden.

We planted some magenta lambsquarters last year in the garden, and now they're everywhere (I'm actually really happy about this).  They're beautiful, full of omega 3's and make great additions to salads or smoothies. (Just please do some research first before you pull some of these out...if they are hairy, then they are the poisonous look-alike).  

Next we've got the borage flowers, again all about the omega 3's....they are colorful, vibrant, and a great addition to any salad. Great frozen in ice cubes also, for a refreshing drink. They seeded themselves this year, since our winter was so mild, but for the most part they are an annual. Save those seeds!  

My friend Wendy Weiner of the FrontYard Farmer gave me these beautiful edible chrysanthemums....I'm in love with them. Even the leaves are edible!  Thank you Wendy!

And last but not least, the wood sorrel that is in everybody's backyard, but people don't know it...tastes like a lemon on steroids, very very tart, but I so delicious! Instead of lemon in a salad, it adds a little bit of zing.  Just make sure you see the little yellow flowers, and you're good to go.  

All of these wild edibles over our spring arugula, a little toss with apple cider vinegar, flax seed oil and sea salt and it was the best salad of the season.  Enjoy!