What Are Your Favorite (Unusual) Spring Greens — And What Do You Do With Them?


| 4/19/2010 4:46:33 PM


Greens of all kinds are the guests of the garden that greet us first and stay til the end of the party. If you want to cook with locally abundant foods, greens are almost always a good place to start because different greens are available from spring to fall, and even winter. Did you know you could eat young beet and radish greens? Have you ever tried tangy sorrel or juicy purslane? What are your favorite eating greens? Share your tips and recipes with each other in the comments section below.

Sorrel 

 

See also: 

Easy Early Salads with Perennial Greens 



Zesty Sorrel — The Garden Green with Zing! 

Bs W_3
5/15/2010 10:32:32 PM

our favorite is Barlauchblatter (not sure of the english name), we first discovered it in Europe where it comes up wild in woodlands and yards. Brought some seeds back and it grows well in our PNW climate. It has a nice garlic-like flavor and can be used fresh in salads and sautees, or dried in any number of ways.


Jeanne Benink
4/26/2010 12:35:31 PM

The invasive species called Garlic Mustard (Alliaria petiolata) puts out lovely edible green leaves that make awesome sautees. Because this herb is considered an invasive species here in WI, we pull the entire plant before it flowers, harvest the leaves to eat, then dispose of the rest of the plant. We would normally compost the stems and root, but it's not encouraged in our state because it's choking out some of our forests.


Marilyn_26
4/24/2010 8:33:28 PM

Fresh, young radish tops--cook as you would mustard or kale. Satisfies that early spring carving for something green besides cole crops.




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