Iceberg, romaine, maybe some red leaf lettuce…. These are the greens that most of us are used to eating in salads. During my travels and my time becoming more acquainted with the food that I eat and where it comes from, I’m realizing that there are a host of flavors, textures, and nutrients that I have been missing out on in my salads. Adding in some of these lesser known edible greens to my diet is also good to help diversify what is grown. The lettuces that I am used to eating pale in comparison to the flavor and nutrition of a “wilder” kind of salad. 

The current farm that I am living on recently harvested a “wilder” salad for a local restaurant. The chef was excited about adding new flavors to his menu and sourcing locally grown greens. Restaurants have an opportunity to show patrons new and lesser known vegetables that go beyond the crowd favorites. There is a real opportunity to educate consumers on different foods that aren’t staples in the American diet, but are healthy for both people and the planet. Additionally, selling produce to restaurants that are looking to source locally grown, fresh produce and vegetables, goes a long way to help small farms stay in business. 

I’m learning about many new greens that can go into salads. Many are classified as “weeds” but I’m coming to realize the definition of some “weeds” are just in the eye of the beholder.

A “WILDER” SALAD

Kale: Kale is an annual plant that is a member of the brassica family. It thrives in the winter time and is known for its hardiness. It is nutrient dense and high in antioxidants. 

Sorrel: Sorrel is a perennial herb that is high in vitamin A & C. It is in season late spring to mid summer. 

Violet Leaves: Violet leaves are “welcomed weeds” in many gardens. They are high in soluble fiber, as well as vitamin A & C. Commonly used fresh in salads or cooked in soups or sautés. 

Nasturtium Leaves & Flowers: Nasturtium leaves and flowers are commonly found in gardens. These are another example of a “welcomed weed.” They have a mildly peppery taste and are high in vitamin C and Iron.

Flavor Adds: Mint, lemon balm and fennel were added for some extra flavor. Each of these herbs can also be used fresh to make teas, or used as garnishes on other dishes.