I love this little flower, and it’s a good thing, because it grows ALL OVER my yard and property. It is delicate and beautiful and it makes me happy to look at those sweet blossoms with their heart shaped leaves. And they taste good, too.
The blossoms have sort of a nutty, raw-pea kind of flavor, and the leaves are just nice and mild. I like to chop the leaves and put them in salads and fritters (my current-favorite way of using wild greens, recipe down below). The flowers I’ll leave whole and put on top of salads and dips as an edible decoration. They make a nice presentation when bringing stuff for a pot-luck.
These delicate, innocent-looking little plants grow very robustly, so I’m not worried about over-harvesting at all. They are related to pansies and johnny jump ups, which are also edible flowers. They grow around the edges of buildings and woods, where they get some shade for part of the day, and are happy no matter how much or little rain there is.
Okay, here’s the recipe for my current-favorite way of eating wild greens: Fritters!
- 1 cup grated fleshy vegetable like sweet potato or zucchini.
- 1/4 cup flour of choice (I like garbanzo bean flour)
- 1 egg
Now here’s the fun part – chop up whatever wild greens you’ve got on hand, throw in about 1/4 cup (more or less, depending on taste) and mix it up good with the other ingredients. Spoon onto a hot griddle with plenty of oil and flatten into a disc shape. Fry until golden, flip and repeat. These are delicious hot off the griddle or cold so they are great to pack in lunch boxes.