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I’m bringing spring to my table with an abundance of wild edibles: violets (amazingly rich in vitamin C), asparagus, dandelions, roses, chickweed (so named because young chickens and small birds love it), purslane and watercress, to name a few. Garnishing with wild edibles can turn ordinary food into a beautiful palate of color, adding flair, flavor and nutrition. The culinary use of wild edibles dates back thousands of years. The Romans used roses and violets to flavor and beautify their food. I’ve eaten Oriental dishes with daylilies, and have enjoyed the scent and taste of wild rose petals in Indian and Middle Eastern fare. I like to add delicate dandelion greens to our supper salads, as generations before me have done. Now I will caution you to eat only wild edibles you can positively identify and that have not been sprayed with chemicals. If in doubt, don’t pick them. Wild edibles are best picked in the morning when their water content is high.
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