This evening’s salad (6th May 2016) with 61 ingredients, made with my first helper of the season…and I seriously need help this year!! Here’s the recipe…have a go yourself  (it doesn’t have to be exactly these ones ;) )

Take a few tops of garlic mustard (Alliaria petiolata), leaves of cow parsley (Anthriscus sylvestris), a shoot of lovage (Levisticum officinale), a rhubarb leaf petiole, leaves and flowers of wood sorrel (oxalis acetosella), ground elder (Aegopodium) leaves, flowers of Primula elatior (oxslip), Jerusalem artichoke sprouts, Hop shoots, lots of Hablitzia shoots, leaves and bulbils of Allium paradoxum, flowers of Primula denticulata, flowers of Primula “Red Strain”, Allium fistulosum (welsh onion) leaves, Trillium grandiflorum leaves, leaves of Megacarpaea delavayi, leaves of Allium victorialis (Granvin strain), leaves of Rumex alpinum, flower buds of perennial honesty (Lunaria rediviva), two flower broccolis of Barbarea vulgaris, Atriplex rubra (garden orach) seedlings, leaves of white clover  Trifolium repens “Dragon’s Blood”, Black Isle Blush chives, shoots of jack-go-to-bed-by-noon (Tragopogon pratensis), Allium x cornutum leaves, leaves of Allium scorodoprasum, Allium hymennorhizum leaves, Ligularia fischeri leaves (Korean Ligularia), leaves and flower shoots of Allium zebdanense, flower  shoots of Chinese Allium humile, Allium cernuum (Chicago onion) leaves, Allium douglasii leaves and flower shoot, Honewort leaves (Cryptotaenia canadensis), Angelica gigas (Korean angelica) leaves, Mentha spp. shoots, Aster scaber (Korean aster) shoots, Viola Canadensis (Canada violet) leaves, Cardamine bulbifera leaf,  Cardamine raphanifolia leaves, leaves of Sorrel “Russian Giant” and Sorrel “Profusion” , Perennial Kale (cross) leaves *2 , Taraxacum “Vert de Montmagny”, Rumex patientia (patience dock) leaves, young garlics (from bulbils), carawat (Carum carvi) leaves, seakale leaves (Crambe maritima), Japanese chive leaves (Allium scoenoprasum var yezomonticola), day lily shoots (Hemerocallis dumortieri), Arabis caucasica “Pink” (leaves and flowers), Alchemilla (lady’s mantle) leaves, Catawissa onion (Allium x proliferum) leaves, Allium obliquum leaves, Scorzonera hispanica shoots, Myrrhis odorata (sweet cicely) leaves, Primula vulgaris flowers, German tarragon shoots (Artemisia dracunculus sativa) and Norrland onion (Allium nutans x angulosum)

I cut all the leaves with scissors, wash, add a simple salad dressing of olive oil and wine vinegar and a little salt, mix and decorate with the flowers and other interesting leaves and plants…EAT and enjoy the diverse tastes of spring, each mouthful is different!