Step 1

Important Note: Not all wildflowers are edible, in fact there are some wild flowers that are toxic, like the tiny white blossoms of the deadly Poison Hemlock plant and the toxic Giant Hogweed plant. Always be 100% sure you have identified the right wild plant to eat and enjoy. See my links above in the article for info on how to properly identify each of these edible wildflowers. Once you know how to identify the edible ones, it becomes fun, safe, and delicious!

Step 2

Collect wildflowers and greens. I love the flavor of the Oxeye Daisy greens in the salad and add in a large handful of dandelion greens too. If picking the flowers the night before, keep the stems in water, just like you would regular cut flowers, until ready to use. (I actually store them chilled in the fridge too.)

Step 3

Whisk salad dressing together in a small glass, then toss with salad.

Step 4

Serve.