Dandelion (Taraxacum off.) leaves are smooth on the back. They are often
confused with chicory, shepherd’s purse, and wild lettuce.

Chicory (Chicorium intybus) leaves are hairy, and much bitterer; few like it in salads.

Shepherd’s purse (Bursa capsella-pastoris) leaves taste like cress.

Wild madder (Galium mollugo) tips are yummy in salads.

Cleavers (Galium aparine) sticks to your tongue; wait a while, until it has seeds on it, then we will tincture some.

Cronewort (Artemisia vulgaris) leaves and roots are still mild enough for salads.

Sheep sorrel (Rumex acetosella) leaves add a sour tang to salads

Baby burdock (Arctium lappa) leaves spring up from the overwintering root. Too bitter for me, and definitely not for salad, but they are served as a cooked green by some Italian-Americans.

Stinging nettle (Urtica dioica) is big enough to harvest for soup.

DO NOT EAT marsh marigold (Caltha palustris). Just admire the beauty, soon gone, of another spring ephemeral.