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RE: Another Free Hotel Salad - Wild Style! - trees, vines, weeds and a great salad!
I had never heard of eating grape vine or mulberry leaves before. Typically when I forage for wild greens I am looking tender young danilion, plantain, and black berry sprigs, maybe a little sorrel. Most other wild greens that I am aware of have to be boiled to take out the bitter taste and avoid an upset stomach.
You are enjoying some good eating with tender young dandelions and plantain, for sure! And the new blackberry shoots, too. And sorrel is always good! I do blanch and then cook a lot of greens, too. That's delicious.
For me, it depends on the condition of the plants. To extend the spring picking season, I look in shaded areas with good ground moisture, for plants that are 'behind' compared to ones in the sun. I also look in disturbed areas that are well watered, whether it's a garden or just a patch of ground that's gotten rain, to find brand new sprouts. And many edible trees and vines don't become bitter, just tough -- so then I look for the growing tips with the new growth. That can really extend the salad season. And then I can move to the summer greens, like lambsquarter, redroot pigweed, and purslane!