I've been using a little bit of stuff here and there, but last night I made the first true spring salad. It contained:
A little bit of store lettuce for crunch and color contrast (being much paler than my garden stuff), a whole bunch of spinach and parsley (both over-wintered), leaves of cabbage, celery, dandelion, chickweed, raspberry, anise hyssop, mint, lemon balm, lots of little violet petals, some lilac flower buds (very tangy!).
That is a salad that lights up your mouth! Every bite has flavours in it, different from bite to bite.
Incidentally, I was walking around my lawn, grazing, tasting things. I came to the garlic which has no bulbs yet, but big healthy leaves. So I took a bite of garlic leaf. Oh man! It is SO strong of garlic. I don't like raw garlic, so don't eat raw garlic cloves, but it seemed possible the leaves were even stronger than the cloves. My one bite challenged my stomach for a little while. So we use the stems of onions for green onions, but I never heard of anyone cooking with garlic leaves. Why is that? It seems like those leaves would give you plenty of garlic flavor and wouldn't be so strong once cooked.
Another question. I put the dandelion leaves in the salad. Could I have used the flower petals as well? What about the pansy petals, I think those are edible too? What about the viburnum flowers? The buds have not opened yet and already they are fragrant!