After a winter of store-bought greens, and sprouting seeds to add to salads, it's a delight to start harvesting fresh edibles again from the garden. Sorrel is always yummy, albeit a tad bitter -- if only all salad greens were perennials that kept doubling in size! -- and the onion and garlic chives come up early and thick. Kale and spinach seedlings have been planted, lettuce is waiting a bit longer to go into the ground (there was a dusting of snow last night), dandelions and rhubarb are well along already.
And violas are in abundance at this time of year, adding color and beauty to a salad. The flowers and leaves are edible, rich in vitamins A and C and an antioxidant called an anthocyanin. There are lots of other uses for these flowers -- candied violets and medicinal preparations, among other -- but we're just looking for fresh eatin' right now.
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