Although it is a bit cold, it has been dry and sunny today, which inspired me to check if anything is sprouting as spring approaches.
My favourite baby greens are the ones that sprout just as spring is about to begin. They are packed with vigor and nutrition because they are at their peak growth stage, bursting with concentrated nutrients and energy.
Here’s what I found!
As I entered the woodland, I spotted a few ground elder (Aegopodium podagraria) sprouting out of the litter.
Sprouting beautifully!
Ground elder is full of vitamin C, antioxidants, and anti-inflammatory compounds. The taste is mild, slightly earthy, with a subtle peppery bite with a fresh, slightly citrusy undertone, Perfect for adding to a salad!
I couldn't resist gathering some for a fresh salad. Ground elder, in its early stage, is a tender, delicious green.
Continuing my walk, I found cleavers (Galium aparine), a powerful diuretic with amazing detoxifying properties.
Cleavers are great for cleansing the body after the cold, less active winter lifestyle. They have a mild, grassy flavour with a hint of cucumber, making them a refreshing addition to any salad.
Next, I found some wild strawberries (Fragaria vesca) with fresh, sprouting leaves.
Wild strawberries are known for their high antioxidant content and vitamin C, which support skin and heart health. The taste is sweet and juicy, with a hint of nice tartness.
I also spotted salad burnet (Sanguisorba minor), with its beautiful set of lobed leaves.
Salad burnet has a light, refreshing cucumber-like flavour with a hint of nutty taste, and it’s great for digestion. It's rich in antioxidants and astringent compounds.
Then I came across dandelion (Taraxacum officinale). Known for supporting liver detox and digestion.
Dandelion also has mild diuretic effects and is packed with vitamins A, C, and K. The older leaves are bitter, but the younger leaves are milder and make a great salad addition.
I was delighted to find some hairy bittercress
Hairy bittercress (Cardamine hirsuta) has a mild, peppery, and slightly tangy flavour, similar to watercress. It’s fresh and slightly spicy, making it a great addition to salads, sandwiches, pestos, and garnishes.
Cow parsley (Anthriscus sylvestris) also made an appearance.
Its mild, herby flavour and high vitamin C content add a lovely touch to my salad. It's known to support digestion and has mild diuretic effects.
I couldn’t resist picking a few daisy flowers (Bellis perennis). Their mild sweetness and floral notes add a gentle touch to the salad, while their anti-inflammatory properties provide an extra boost.
Lastly, I found some wild primrose (Primula vulgaris). These sweet, floral flowers are known for their anti-inflammatory effects and respiratory support, bringing a delicate flavour. It has a hint of lettuce-like freshness.
Just as the sun went down, I finished picking.
After gathering all these vibrant greens and flowers, I head home;
I soaked them in water for 5 minutes, washed them well, and spun them dry.
Then, I chopped the bigger leaves and left the smaller ones as they were, tossing everything with a simple dressing. A bit of olive oil or elderberry syrup, honey, or salad cream—whatever feels right that day!
The mix of textures and flavours—tender cleavers, crisp ground elder, the cucumber-like watercress, and the slight bitterness of dandelion—all balanced out beautifully. The wild primrose and daisy flowers added a lovely floral touch.
I gobbled this one in just a few minutes; it was so delicious, and I feel good knowing it’s wholesome and organic, free from nature!
Have a wonderful day,
Mariah 🌼🍃