Around Rome, where wild greens have been valued for over two thousand years, sophisticated diners consider themselves cheated if their salad of wild greens, misticanza, does not contain at least twenty-one separate varieties. Do they count them, we wonder, shape by shape and texture by texture and taste by taste?
Still, the point is well taken, for part of the pleasure of any wild salad is composing the dish outdoors, clipping a bit of this or that, a throwing in this texture or flair or color to balance or add variety to al the others. No wild salad ought to be of any one thing, unless, indeed, of dandelions, when one is really hungry for them; rather, it should be a sort of edible bouquet, at once as varied and beautiful as it is salubrious.
Joe Eck & Wayne Winterrowd in Living Seasonally: The Kitchen Garden and the Table at North Hill
A lot of you mentioned yesterday that you were enjoying dandelion greens and we are too, though they’re getting big enough that they’ll need cooked now instead of eaten raw in salads. The garlic mustard is also perfect right now, we’ve been eating a lot of it as well. The wild violets are also blooming and we eat the leaves and flowers in salads as well. I also need to start picking the blossoms to dry for winter teas.
Is there anything wild on you plate this season?Filed under Around the Garden | Comments (4)