Recipe: Gathered Greens with Pickled Fiddleheads and Beets – Part 2: Gathered Greens

From the Vitality Food Feature ‘STALKING THE WILD FIDDLEHEADS‘.


  • 2 cups fresh wild greens: dandelion, watercress, purslane, lambs quarters, mixed with spinach or mesclun greens
  • 1 small onion, thinly sliced
  • 5 Tbsp walnut or extra virgin olive oil
  • 3 Tbsp pure maple syrup
  • ¼ cup crumbled feta or goat cheese

1) In a salad bowl, combine wild greens and onion.

2) Using a slotted spoon, lift fiddleheads and beets out of the marinade and add to the bowl of greens.

3) Measure ¼ cup of the pickling vinegar mixture into a jar or small bowl.

4) Add oil and maple syrup and shake or whisk to combine.

5) Drizzle over salad ingredients and toss gently.

6) Divide evenly among 4 plates and sprinkle cheese over each.

As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her wellness practice over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest, Cooking with Cannabis (Sterling) and The Herbalist’s Kitchen (Sterling, 2018).

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