Wild Wood Salad is a combination of edible flowers and wild crafted plants such as Yarrow leaves and flowers, Ground Ivy, Plantain leaves, Chickweed, Mint, White Dead Nettle, Marigold flowers, Clover, Cornflower, Borage and Pansy flowers. It makes a refreshing change to those run-of-the-mill mixed lettuce salads! It is a nutritious and flavourful mix with all the added benefits of seeds and nuts. Packed with lots of vitamins and minerals to feed even the fussiest vegan!
*Some botanicals are unsafe for pregnant and nursing women. People suffering with kidney disease and epilepsy should research herbs before consuming. Please be responsible for your own health.
**NEVER eat plants you cannot identify. Do not harvest plants sprayed with pesticides/herbicides. Do not eat flowers from florists. Not all flowers are edible.
The Herbs -
Yarrow leaves (Achillea millefolium)
Plantain leaves (Plantago major)
Chickweed (Stellaria media)
Ground Ivy (Glechoma hederacea)
White Dead Nettle (Lamium album)
Common Blue Violet leaves (Viola sororia)
Mint (Mentha Spicata)
Lemon Verbena (Aloysia triphylla)
Marjoram (Origanum majorana)
Savory (Satureja hortensis)
The Flowers -
Borage (Borago officinalis)
Marigold (Tagetes tenuifolia - aka T. signata)
Clover (Trifolium species)
Cornflower (Centaurea cynaus)
Pansy (Viola X wittrockiana)
Rose (Rosa rugosa or R. gallica officinalis)
The Seeds -
Wild Angelica (Angelica sylvestris)
Sesame (Sesamum indicum)
Sea Purslane (Atriplex portulacoides)
The Dressing -
Cracked black pepper
1. Wash the herb leaves well. If you own a salad spinner use it to get rid of as much water as you can. Alternatively, shake them out by hand and place on kitchen paper.
2. Prepare the flowers by holding upside down and rolling between fingers to dislodge insects. Remove any stamens and styles from whole flowers (pollen can cause allergic reactions in some people). Check the petals and cut off any white portions that you see at the bottom (normally the part where it was attached) these parts can sometimes be bitter. Wash well and arrange on a paper towel to dry.
3. Combine all the herbs and flowers together in a bowl.
4. Spread the seeds on a tray and bake in an oven until just slightly golden. About 10-12 minutes in a medium heat. When they are done, remove from the oven and allow to cool.
5. Make the dressing by combining the avocado oil, salt, black pepper and raspberry vinegar together in a bowl and whisk. Adjust to taste. If you like your dressing more on the acidic side, add more vinegar.
6. Add the cooled seeds to the herbs and flowers and pour on the dressing. Toss gently and serve immediately.
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