Komatsuna, red and green leaf lettuces, a few collard leaves, red and green mustards.
The chard is just too tiny but looks so good with it's red stalks and leaf veins. Got a few in the garden and a bunch in seed trays that can be planted soon.
I guess I should go hunt for some dandelion greens to add to the above. I need to learn about other wild salad greens around here too.
I had forgotten about this book, Wild Edibles of Missouri 243 pages by Jan Phillips, a very adventurous eater. I’m sure many species can be found elsewhere.
https://education.mdc.mo.gov/discover-nature/recipes/wild-edibles-missouri
https://mdc.mo.gov/sites/default/files/mo_nature/downloads/page/WildEdibles.pdf
Page 61 - Day Lilies - something I have a ton of. They’ve become naturalized around here and I grabbed some from the roadside years ago and evidently I picked a good spot in the yard because every couple of years, they triple in quantity. I thinned them a couple of years ago and gave a bunch to a neighbor. Now I have more than I did before thinning them. I had no idea they were edible.
“My favorite meal is the unopened flower buds. These, picked while still in
tight bud and boiled for a couple of minutes, give a delicious vegetable that
resembles the mildness of green beans with the slightly fibrous texture of
asparagus. Of course, I coat them with butter before serving.”
Nice! I’m a week or so behind you on the greens. I’m amazed that any survived our brutal heat wave last week. I kept them watered well, but some edges are a tad ‘crispy.’
Very nice! A few chunks of tuna, some olives, a crouton or two, a splash of vinegarette and you are good to go!