Baby bitter dock - this wild edible is a great source of nutrients! We choose the youngest leaves for a milder flavor.
Arugula flowers - a milder flavor than the arugula leaves, a pretty and unique garnish for any salad or power bowl
Dandelion greens - similar to arugula, but a little more pungent and a lot more vitamin A! It doesn't need to be a weed anymore! I usually use it raw in salads, but some people add it to stews and soups at the very end of cooking.
Mixed brassica greens - Cook then up just like mustard greens! the young leaves from all types of brassica plants (cauliflower, brussels sprouts, etc.)
Wild salad mix - may include wild lettuce, sheep's sorrel, bitter duck, dandelion greens, traditional lettuces.
Cooking mix - may include sweet potato greens, landcress, turnip greens, baby dock
Chickweed - despite the name, this tasty green is quite unique and great for eating! Shouldn't be a weed at all. Has a flavor somewhat resembling corn, almost like the silk of a corn ear. Great as a stuffing or sauce; substitute for spinach in spanakopita or mix with parmesan and stuff in homemade ravioli. Or, blend with garlic chives, pecans and olive oil for a milder, wild pesto!
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Sheep sorrel (half bag) - these tart, tiny leaves can be cooked in stews or substituted for kale in smoothies! Also great to add to salad when a side dish for fish.
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Loose cabbage - this is standard cabbage that didn't form a tight head before it was time to harvest. But it's no problem, definitely still edible! These are actually ideal cabbages for doing things like Polish stuffed cabbage where you need to separate the leaves anyway. Also great for making homemade sauerkraut!
Out for season:
Sweet Potato Greens - yes, they're edible! Use fresh or cooked just as you would spinach - but enjoy many more vitamins with a unique flavor!