Serves 4

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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.