Spring is slowly showing up, bringing up new hope after winter. Gold sunbeams are warming up the earth and early flowers shone in all kinds of colors. More opportunities are coming up to support our system and soul with wild food.
I made salad today, using wild herbs and flowers.
Last year I let some of the lamb's lettuce flowered and I collected the seeds after. Obviously many of the seeds got spreaded by the wind through the garden. Today I found a very nice surprise finding it all over the garden.
I collected some dandelion leaves. Young leaves taste most delicious.
I was surprised that wild garlic already came from the ground. I picked a few leaves. I'm always careful about it, picking it leaf by leaf, not to pick up any other plant that looks similar but could be poisonous.
Foraging the woods I found lungwort flowers. Those are great for recovering from respiratory diseases and it's good for virus protection.
There are many Primrose flowers shining in yellow beauty. They taste really nice and sweet and they're full of vitamins.
It detoxes our body, especially the bladder.
I see daisies as tiny beauties with big spirits.
They also taste sweet and have many good effects on our body.
There are carpets of corn speedwell flowers all around the garden. They are a bit bitter, but great for our gut health.
I picked a bit of dead nettle, but not too much as it's kind of bitter. The flowers taste sweet and a bit acidic.
I made the salad by cooking potatoes in the skin. I peeled them after and cut them into small cubes.
I added cleaned lamb's lettuce, dandelion leaves, wild garlic, lungwort, primrose, daisies, corn speedwell and dead nettles.
I also added fresh parsley and thyme, salt, homemade apple cider vinegar and homemade extra virgin olive oil.
