Making salad takes a lot of time. Not if you buy some washed and ready to eat lettuce in a plastic bag and pour some of your favourite dressing purchased at the same supermarket. The washed and ready to eat packet might be not as clean as you think as an article in the business insider suggests. I never use factory salad dressing, I don’t like the taste, but there are reasons why commercial salad dressings are unhealthy. Organic life lists some shocking facts about commercial dressings.
Lettuce, the base of every good salad:
I heard people saying that lettuce has no nutritional value, but which lettuce was analysed, mine or the one from Coles? I insist in having lettuce leaves as a basis to all my salad rather than spinach or silverbeet leaves, it’s just nicer. Anyway, this lettuce needs thinning (and weeding)!
I boil some home-laid eggs to make the salad a bit more substantial (salad as a lunch).
Now to the next step, collect all these superfoods:
Gather some dandelion leaves:
Dandelion is really god for your liver. Dandelion gives a nice bitterness to your salad creation. It is loaded with vitamin A, minerals and other vitamins. If you can’t tell dandelion apart from the look-alikes – I’ll promise to write another blog entry.
Yarrow too, is a bitter herb. Yarrow contains flavonoids, which are anti-inflammatory, antimicrobial, anti-tumour and antioxidant.
This herb is a potent healer too, that’s why I use it only sparingly and not every day. (yarrow plants for sale)
Herb Robert the healing Weed:
Herb Robert, an abundant weed in the Upper Mountains, is super healthy. I might pot some up what’s a weed here is scarce in other places. According to the well-known Australian herbalist Isabell Shipard, herb robert is a source of germanium which makes oxygen available to the cells and thus prevents cancer amongst others. I use a few leaves, it does not any special taste.
Salad burnet to add cucumber flavour:
Salad burnet, a very old fashioned plant, tastes a bit like cucumber. The dainty leaves look nice and it is a good plant for the ornamental garden or along pathways, of course, this plant as well, but how many salad burnet leaves will you eat? Maybe is the sum of all these (and other) herbs which makes a difference? (Salad burnet plants for sale).
Lebanese Cress – Perennial Salad Leaves for Shade:
In summer the leaves of Lebanese cress grow much bigger and it is then easy to harvest. It is a really handy ground cover for moist and shady places. Good for the brown thumbed gardener (buy plants here).
Lemon balm – Lemony Flavour for your Nerves:
Lemon balm finely chopped gives a fruity note; Lemon balm too is available for sale. Lemon balm is used as a relaxing tea and sleeping aid – too much won’t be good in your lunch!
Bronze Fennel for Better Digestion:
If I don’t have dill I use the perennial Bronze Fennel instead, one plant is more than enough for a family. Fennel eases digestion and, according to Dr Axe, is loaded with calcium and magnesium. It is one of these plants which double as herbs and ornamentals. (Bronze Fennel plants for sale).
Borage Self Seeding Annual:
Borage leaves have to be cut up very finely. This annual self-seeds in my place and I have two versions the common blue one and the white one. The white one is said to be milder, but I cannot taste the difference. It adds a cucumber-like flavour.
I don’t want to miss some onion flavour. I prefer very much the green leaves of allium family members to the common onion bulb-like: chives, garlic leaves, bunching onions or Chinese chives (garlic chives).
Gotu Kola the Super Herb:
Gotu kola is another all-rounder for your health, I always include some leaves. It is one of the preferred herbs of Isabel Shipard. She writes that in ancient China this herb was regarded as a fountain of youth. I can offer gotu kola only during the warmer month of the year.
Brahmi for the Brain:
Brahmi, never grows very big here I have to overwinter it inside. I add this brain herb sparingly.
Sorrel for Tangy Flavour:
Sorrel is another herb, I sometimes add. It is a great perennial plant for shady spots. I really have to investigate the oxalic acids. I don’t buy 100% into the narrate that they are bad for the kidneys. My gut feeling says that it depends on the combination of sorrel with other food, though I might be terribly wrong (please comment on that!). (Buy Sorrel plants here)
After adding the vinaigrette (here’s a recipe) I decorate the salad with
Pretty English Daisies:
English Daisies, which look gorgeous in salads and the garden, especially when planted as a group (buy English Daisy plants here).
Often I top the whole lot with roasted (I know that is another step and another pan to wash) pumpkin seed.
Which perennial salad greens would YOU add?
Which wild weeds would YOU add?
Which salad greens should not be eaten in quantity?