Spring is the perfect time to pull up your wellies and head into the fields (or your front yard) and collect an amazing dinner of wild edibles! In America we would mow over most of these edible greens without a second thought thinking they are pesky weeds instead of seeing delicious frittatas, stuffed pasta, crostini and more growing in our front yard! I’ve picked six different wild herbs or erbe selvatiche to identify today (obviously there are tons more like ramps, liscaro, wild radicchios, nettle, etc.)
With the help of our Italian neighbors they have taught us what to eat and what to leave behind, I only know the names of most of these wild greens in Italian :
1. Poppy greens – sweet
2. Wild chicory – bitter
3. Grispigno (when you cut it ‘milk’ will weep from its stalk) – bitter
4. Plantain/rabbits ear – very soft & sweet
5. Brocoletti/broccoli rabé – cut off the stalks and eat just the top
6. Dandelion greens
Many of our neighbors pick overflowing baskets of greens in the early spring, blanch them (then once cool, squeeze all the water out) and freeze in balls – then they have lovely Spring greens to eat all summer long!
Food, we love you.