Last week I did a quick turn in my yard and soon had five wild greens for a spring tonic. Eating wild greens in early spring is similar to a spiritual rite for me . . . a transaction between me and Mother Earth. I acknowledge my need for her sustenance and she acknowledges that she provides. Besides wild greens there are many versions of spring tonic. I wrote on Spicebush spring tonic here.
As you read about my five weeds, you’ll notice a commonality between them nutritionally. It’s the same among all the tonic plants and roots. They’re high in Vitamin C, A, and K, fighting scurvy and vitamin deficiencies. Our ancestors didn’t have this knowledge, but after a long winter, their bodies did. And the earth provided.
Here’s a bit about each of the greens I used followed by ways to prepare them. Do not gather greens in a chemically treated yard or near congested roadways.
Dandelion Greens
The common dandelion is not a weed, even though we spend good money to eradicate it. This plant was introduced to the Americas in the 1600s, cultivated as food and medicine. Dandelion greens are high in vitamins A, C, and K and also provide the mineral calcium. Most of us can identify the dandelion, but it is easy to confuse with wild lettuce. The good thing is, it doesn’t really matter. Both are excellent spring tonic greens.
Wild Lettuce
Wild Lettuce comes in many varieties all around the globe. In the US we have native and introduced varieties. The three kinds in my yard are Canadensis (native), Serriola (introduced), and Virosa (introduced). Romaine lettuce is in the same family. These greens are a super shot in Vitamin C, free radicals, and fiber for detoxing. You’ll know you have wild lettuce when you see the white sap after you’ve pulled a leaf.
Wild Lettuce 
Wild Lettuce Sap after picking
Chickweed
There are 25 kinds of chickweed, but it’s the common chickweed that we are used to. Common chickweed was introduced by European immigrants and has long been naturalized in Northern America. It is a creeping annual, forming a low and well rooted carpet. Fresh chickweed contains high amounts of vitamin C, A, D and B. Iron, calcium and potassium can also be found in chickweed.
Onion Grass
Wild onion or onion grass is a native to the Americas. All parts are edible, from the small bulb to the stems and flowers. It’s flavor is stronger than our cultivated onion, so remember that a little goes a long way. Onion grass is high Vitamin C, A, and K. It is also quite rich in potassium, calcium, manganese, and selenium.
Clover
Though the Americas do have native clovers, the white and red cover we know best are naturalized from Europe. It’s a prized nutritional plant for grazing pastures and rich in the vitamins a sluggish body needs. Clover leaves contain Beta-Carotene, Vitamin C, most of the B vitamins, Biotin, Choline, and protein.
Preparation
Your palate may decide your preparation. Bitter flavors are almost nonexistent in our modern diet. Two generations ago bitters were a standard, wild greens being part of that flavor family.
Raw salad. Wash, drain, chop. Add the dressing of choice and eat. Strongest flavor.
Wilted salad. Prepare your greens as above, but use this traditional cooked dressing to wilt your greens. It’s heat wilts your greens and tones down the bitter flavors. If vegetarian, warm your favorite vinaigrette.
Sallet. This Appalachian dish is anything but salad. Parboil and drain your greens two times. The third time simmer your greens with bacon, ham or smoked turkey. Serve with vinegar. The leftover liquid is called pot likker, rich in vitamins and minerals. Drink as a vegetable broth or eat with crumbled cornbread.
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