Spring Greens

I wonder . . . when our ancestors spoke about spring greens, did they mean these?


No need to wait for your garden to come up when you have plantain, clover, dandelions, and heal all look alike: Purple Deadnettle – Lamium purpurem (also edible).  Also in this bunch are a few greens I kept covered with a sheet over the winter to keep them from dying: celery tops, parsley, beet greens, and thyme.

These will be thrown into my smoothie this morning, to which I will add wild blueberries from the freezer section of the grocery store, frozen strawberries, frozed sweet cherries, banana, water, and a can of coconut milk. Yummy!

This combination will probably fill my blender and produce four large glasses of smoothie which I will save in the refrigerator until I drink them, one at a time. Probably will last me a couple days at least.

And the greatest thing is the wild greens have much more nutrition than your average garden greens!  Most people don’t realize that dandelions are one of the most, if not the most nutritious green vegetable there is!!  The yellow flowers are edible too, as well as the root can be used for roasted root tea (haven’t tried that yet though).

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