ASHEVILLE, N.C. (828newsNOW) — Wildflowers blooming across Western North Carolina, combined with other greens, can make for a fresh and vibrant salad.
A wildflower salad is a whimsical dish that combines edible wildflowers with greens, herbs and sometimes fruits or nuts. It’s as much about aesthetics as it is about flavor — colorful petals can add peppery, sweet or even slightly bitter notes.
The best time to incorporate wildflowers into a salad is typically during the spring and early summer months. May and June are ideal for harvesting many common salad-worthy wildflowers.
Edible wildflowers:
Daffodils, iris, Dutchman’s breeches, spring beauty, violets, painted trillium, dogwood, pink lady’s slipper, pinkshell azalea, redbud, tulip, flame azalea, mountain laurel, violets, painted trillium, dogwood, crab apple, rhododendron, ox-eyed daisy, pansies, dandelion, nasturtiums, marigold, borage, clover, fire pinks and turkeybeard.
Important considerations for wildflower salads:
Identification is key. Be certain about the identity of any wildflower before eating it. Some wildflowers are poisonous, and misidentification can be dangerous. Make sure all flowers are pesticide-free and edible. It’s best to forage with a guide or buy from a trusted source.
Enjoy the season:
The best time to gather wildflowers for a salad is during their peak bloom period, when they offer the most vibrant colors and flavors. Only pick wildflowers where it is safe to do so.
Suggested wildflower salad compositions:
- Greens: Mixed baby lettuces, arugula, spinach or wild greens like lamb’s quarters.
- Herbs: Mint, basil or parsley.
- Flowers: A colorful mix.
- Optional adds: Sliced strawberries, toasted nuts, goat cheese or thinly shaved fennel.
- Dressing: A light vinaigrette (e.g., lemon + olive oil + a touch of honey).
This story is brought to you by Färməsē Cocktail Lounge’s Cocktail of the Month
“Spring Fling”
Ingredients:
- 2 oz Mezcal
- .25 oz charred lime juice
- .5 oz chili pineapple syrup
- 1/4 dropper saline solution
- Charred lime juice: Half 6 to 8 limes, rub with oil and char on grill. Remove from grill, allow to cool and juice.
- Pineapple chili syrup
- 1 pineapple
- 3 ancho chillies
- 1 cup sugar
- 2 cups water
Instructions:
To prepare the pineapple chili syrup, cut pineapple into cubes and filet open chillies. Put in pot with water. Boil and reduce to simmer. Let simmer for about 20 mins. Remove from heat. Strain pineapple and chilli. Add sugar. Stir until dissolved.
For the cocktail, mix ingredients in mixing glass, pour over single large ice cube, garnish with lime or pineapple and serve!