With the hot summer days here in the Northern Hemisphere, cool refreshing meals are a welcome treat. Fortunately you don’t have to look far to enjoy a tasty treat.Â Mary Kearns of herbanlifestyle sent this recipe you can gather in your own yard.Â To make it even better, she’s given us a recipe for a delicious dressing! Please be sure to read her cautions at the end of her entry.Â After reading this, you just may find me grazing in the yard like a farm animal! (I won’t say which one.)
Yesterday I created a salad made from ingredients that are as local as they get. Each of the ingredients originated on my property â€“ either our month-old garden, or from wild plants.
I was able to harvest a cup full of arugula from the garden, and a few marigold flowers. For the bulk of the salad, though, I turned to the wild plants in my yard.
My newly discovered favorite, garlic mustard (Alliaria Petiolata), provided a very nice mustard-green-and-garlic flavor to the salad. I included both the heart-shaped leaves and the petite white flowers in the salad.
It is a highly invasive plant, which can be harvested throughout the year. It grew in abundance on my property in Connecticut â€“ if only I had known then how delicious it is! Â In my area of the country, garlic mustard will flower from April to June. After that, the plant goes to seed.
Besides being delicious, renowned ethnobotanist Jim Duke (in his book, Handbook of Edible Weeds) points out that it is a highly nutritious plant, containing twice the betacarotene of spinach, as well as the cancer preventive constituents of both garlic and mustard.
I also included some young dandelion leaves. I have long avoided eating dandelion because I disliked the bitter taste, but I found that including a small amount of young leaves added a nice bite to the salad, along with plenty of nutritional value. Euell Gibbons, in his book Stalking the Wild Asparagus, recommends using leaves from dandelions before they have produced flower stalks.
I topped off the salad with a delicious vinaigrette, made with a blend of fresh herbs from my herb garden, and a few violets for color. Here is the vinaigrette recipe:
1/4 cup chopped fresh herbs (I used rosemary, thyme, sage, oregano and parsley)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 teaspoon of prepared mustard
2 garlic cloves, crushed
a pinch of sea salt
a dash of freshly ground pepper
Whisk all of the ingredients together, then pour over salad. It tastes best if prepared a couple of hours ahead of time to allow the flavors to blend.
Please Note: Make sure not to use any plants that have been exposed to chemical fertilizers, herbicides or pesticides. And if you are harvesting wild plants, only use those that are at least 8 feet from the road in order to avoid potential chemical runoff.