Pucker up salad
Pucker up salad

Burdock root vinegar and yellow dock seed vinegar are especially good choices.

Serves 4

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.