More Unusual Spring Greens You'll Enjoy

Chickweed

Chickweed (Stellaria media) is called like that because chickens love it. If you have parrots or budgies, they'll also be really happy to have this lush green with its cute little white flowers. Gardeners might see chickweed as a, well, weed, and it sure does multiply quickly. Don't overlook this plant as a food source too quickly though. It's succulent and healthy — full of calcium, magnesium, manganese, zinc, iron, phosphorus, potassium, folate (folic acid), and vitamins C and A. You can make soup with chickweed or add it to your salads. You could also make pie or a pate with it. 

Chickweed is probably originally from Eurasia, but is now common in North America as well. Chances are that you have it growing in your garden as well. When you go out to gather chickweed, it is best to take a pair of scissors with you rather than pulling the plant out. This will ensure that you don't get gritty bits of sand in your food, and that the plant will carry on growing.

Nettles

Stinging nettles represent yet another weed that many gardeners loathe. It potential to sting might tell you to keep well away from this plant but don't give up so easily, as this plant offers you  plenty of nutrients. Calcium, iron, magnesium and vitamins K and C are among them. To stop nettles from stinging you, wear gloves as you harvest them — and rest assured that this plant no longer stings once it is cooked. 

We love a spring lasagna with nettles, asparagus and fava beans. You can also make pesto with nettles, and if you're really creative urtica dioica makes a fantastic ravioli filling. If you like your food spicy, an Indian nettle aloo (with potato and chickpeas) is another good option. Then, there's good old nettle soup.

Sorrel

Sorrel, a plant with fresh sour taste, has been cultivated for centuries. It's also quite likely to grow in a rough meadow somewhere near you. East European cultures frequently incorporate sorrel (Rumex acetosa) in soups, but you can also put it in mashed potatoes or simmered and served cold, with olive oil and garlic. 

Sorrel a small amount oxalic acid, which is what makes it so sour. That means you can't eat it all the time. You'll find lots of vitamin A in sorrel, and also some calcium, phosphorus, potassium, magnesium and vitamin C. 

See Also: Spring Food: Fresh Fruits and Vegetables

Fiddlehead Ferns

Fiddlehead ferns are a young fern's furled fronds, used as a tasty veggie. They're especially beneficial for vegetarians, and not just because they look like octopus legs! The fiddleheads, which got that name because they have the appearance of little violins, are full of omega 3 and omega 6 fatty acids, as well as plenty of iron and dietary fiber. Fry them in a rich coconut sauce with other veggies if you like Asian food, or steam them and serve them with mayonnaise after the ferns cool down.