The fruit trees are blooming, the sun is rising earlier each day, and it's time to start clearing a space for this year's garden. I'm always delighted to see that the edible weeds are already up, ready to harvest for the salad bowl!
Like mine, your yard may blossom purple in March, with some combination of two common wild weedy edibles: violet and ground ivy. I love making salad with the violet leaves and flowers, adding small bits of leaves from the aromatic ground ivy, daughter of the mint family.
I also pick dandelion leaves for my stir fries and wild salads, breaking up the young leaves to distribute their strong flavor. Keep an eye out for the dandelion flowers which are just beginning to bloom, to top off dishes with her sweet flower heads.