These nutritious greens are ones you might enjoy picking and tossing into raw salads: chickweed, miner’s lettuce, purslane, oxeye daisy, lambsquarters, sheep sorrel, field mustards, and hairy bittercress. Finding the herb and nibbling on a leaf will give you the best idea of how to incorporate it into salads, soups, stews, sandwich fillings, etc. Each one has in individual texture and taste that is unique to its being. The chickweed and miner’s lettuce are more delicate in flavor; the purslane and sheep sorrel tend towards the bitter side; the oxeye daisy, field mustards and hairy bittercress are more peppery and the lambsquarters has a deeper flavor. You can also use the young lambsquarters as you would nettles. It makes a delicious steamed veggie.
