Wild Salads
Dock, Sow Thistle, Bull Thistle, Winter-cress, Watercress, chicory, and dandelions can all be served as a cooked vegetable. Some require several changes of water, particularly when older leaves are used, but I would stay away from those. They tend to be bitter, bitter, bitter.
Other parts of these plants can be used in other ways, and the roots of a few other plants can be used in salads rather than their leaves; Indian Cucumber-root is one such example. Its tuberous rootstock, thinly sliced, is a nice addition to a salad. That same rootstock can be served as a cooked vegetable.
And that's just the start...
"Wild Salads" (c) 2004 Gregg M. Pasterick - All Rights Reserved.
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The copyright of the article Wild Salads in North American Wildflowers is owned by Gregg Pasterick. Permission to republish Wild Salads in print or online must be granted by the author in writing.
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