Pucker Up Salad
Serves 4

• Collect 25-30 woodbine leaves; separate leaflets and tear in half.
  
• Collect ¼-½ cup of sheep sorrel/whalewort.
  
• Collect oxalis as available.
  
• Collect 6-10 curly dock leaves; cut finely.
  
• Collect 1 cup chickweed tender tips.
  
• Toss all greens together.
  
• Garnish with rose petals or nasturtiums.
  
  Serve with tamari, herbal vinegars,* extra virgin olive oil, gomasio, and a drizzle of maple syrup.

* Burdock root vinegar and yellow dock seed vinegar are especially good choices.

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