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

Reader Contribution by Staff
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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.

See also:

Easy Early Salads with Perennial Greens

Zesty Sorrel — The Garden Green with Zing!

Spinach Alternatives

Power-packed Purslane

Cooking Greens for Greens Haters

Above: Sorrel (Photo by Leonid Nyshko/www.fotolia.com)