Wise Woman Herbal Ezine ~ April 3, 2012
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The Green Report, Part One by Susun Weed:
Welcome spring! Welcome viriditas, the greening force. Welcome nettle. Welcome flowers. I missed you. Here’s the first part of the green report for the month of April. And what a beautiful report it is, filled with blossoms, like spring. Let’s celebrate, let’s eat the flowers. Make a salad right now and eat it with a smile.
Violets (and pansies and jump-ups) come in many colors, each with a different taste.
Ground ivy (Glechoma hederacea) flowering tips are delicious in salads.
Peach flowers, cherry blossoms, apple blossoms too; all the rose family trees provide flower petals rich in vitamin C. (I shake them loose after they have been pollinated.)
Forsythia is edible, oh my!
So is periwinkle (Vinca minor) so long as you limit yourself to no more than 2 blossoms a day.
Even tulip petals (but not daffodils, oh my!) can go in the salad
Chickweed (Stellaria media) is ready to harvest for salad, oil, tincture, and pesto.
Wild carrot (Daucus carota) leaves are loaded with potassium and delicious in salads. (They smell like carrot.)
Stinging nettle (Urtica dioica) is big enough to harvest for soup.
Sheep sorrel (Rumex acetosella) leaves add a sour tang to salads.
Easy Spring Salad
Pour a bag of organic salad mix into a large bowl. Dress with herbal vinegar, olive oil, and tamari; toss. Sprinkle wild flowers across the top. Enjoy!
More green report to come next week!
green blessings,
Susun
www.susunweed.com
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