An incredible selection of wild foraged leaves including ox-eye daisy leaves, ground ivy, chervil, three cornered leeks, chickweed and tangy sorrel.
Wash well before use.
Eat raw as a salad.
Pairs well with roasted squash, shallots and toasted pumpkins seeds. Try adding some feta cheese/tofu/sliced cold meats, alongside chickpeas/rice/pasta/quinoa/buckwheat.