Eat Your Weeds

Some homeowners might think of the dandelions that pop up in their yard as a nuisance. Or, some may see oxeye daisies, with their delicate white petals, as a sure sign of spring. To others, these young plants are all delicious ingredients that can liven any springtime meal or salad. Once you know what to look for, being outside in the spring presents seemingly endless options for fresh foraged greens.

Here’s a quick rundown of some common spring greens:

Fiddleheads are one of the earliest spring greens and named appropriately. These ostrich fern shoots, which haven’t yet unfurled, look remarkably like the curled head of a fiddle. Fiddleheads have a rich flavour, similar to asparagus or green beans, but also unlike any other vegetable. To prep, simply soak fiddleheads in water for about 15 minutes then peel off the papery chaf. Fiddleheads should be steamed or boiled until completely tender prior to consuming as they have been known to cause illness if not cooked thoroughly.

Dandelion leaves are best eaten before the flower blooms. After this point, the plant develops an unpleasantly bitter flavour. Dandelions can make a tasty addition to salads but use them sparingly along with mild-flavoured greens. Dandelion leaves are also tasty sautéed and may replace chard in some dishes. If picking dandelions, always be sure to pick them from an unsprayed yard or field.

Oxeye daisy is a surprisingly sweet green that exudes a flavour reminiscent of apple. These flowers often grow in a circle on yards and in fields. They may be eaten raw in salads or pureed then added to sauces or soft cheeses. Oxeye daisy leaves are a tasty starting point for spring greens because the flavour is more delicate and fruitier than other varieties.

Mustard greens are a peppery green that produces the seeds that are used to make Dijon mustard. Mizuna is one common type of mustard green that is readily available in stores and often used in salads.  The thicker, deeply coloured leaves may be steamed and/or sautéed, but lose their flavour when overcooked.

Chickweed has a similar flavour to spinach when boiled and is just as nutritious. It may also be used uncooked in salads and makes a nice accompaniment to dandelion leaves.

Sorrel is a leafy green that has a distinct lemony flavour. It may be eaten raw or cooked, and prepared in a similar way to spinach. If using sorrel in a salad, favour smaller, more tender leaves that have a fruitier flavour. The versatility and bright flavour of sorrel makes it an excellent complement to any spring green.

There are a surprisingly abundant amount of wild edible greens available and you may not have to look further than your backyard or the cracks in your sidewalk. While spring is quickly turning into summer, experiment with different greens while there are still plenty to try.

By Candice Schultz. Originally published at eatmagazine.ca