Using wild greens and so-called weeds in salads is gaining popularity, among world-class chefs and casual cooks alike. Here are some common plants and weeds that are edible:

• Dandelion (Taraxacum officinale) flowers can be used to garnish a salad or make tea or wine. Young dandelion leaves can also be mixed into salads.

• Chickweed (Stellaria media) is a nutritious addition to a salad.

• Purslane (Portulaca oleracea) contains high levels of omega-3 fatty acids, plus vitamin C, vitamin B and carotenoids, magnesium, calcim, potassium and iron.

• Lambsquarters (Chenopodium album) is another nutritious weed. One cup of raw lambsquarters leaves contains 80 mg of vitamin C, 11, 600 IU of vitamin A, 72 mg of phosphorus, 309 mg of calcium and good amounts of thiamin, riboflavin, niacin and iron. It adds a nutty taste to pesto and can replace spinach in most recipes.

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Thinking of foraging for wild greens? Read up on poisonous weeds first.

Find great vegetable garden recipes in the Everything Vegetarian Cookbook

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