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Pucker up salad
Burdock root vinegar and yellow dock seed vinegar are especially good choices.
Collect 25-30 woodbine leaves; separate leaflets and tear in half.
Collect ¼-½ cup of sheep sorrel/whalewort.
Collect oxalis as available.
Collect 6-10 curly dock leaves; cut finely.
Collect 1 cup chickweed tender tips.
Toss all greens together.
Garnish with rose petals or nasturtiums.
Serve with tamari, herbal vinegars,* extra virgin olive oil, gomasio, and a drizzle of maple syrup.
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