10 Edible Spring Herbs

Spring is prime time for edible greens and gentle movers, here are a few of our favorite herbs to explore (and nibble on!) right now:

BORAGE FLOWER
Borago officinalis

• in the same plant family as comfrey
• flowers are slightly sweet and moistening
• great pollinator flower, bees LOVE it, also called “bee bread”
• borage flower essence promotes “cheerful courage”

DANDELION LEAF
Taraxacum off.

• tooth shaped leaf
• grow from a single point in the ground (basal rosette)
• leaves and flower stem secrete white latex
• bitter green leaf, high in potassium, diuretic, great sauteed with eggs, added to pestos, etc 

CALENDULA FLOWER
Calendula officinalis

• bright orange color indicates high levels of antioxidants
• glandular trichomes beneath the ray flower petals secrete a sticky, golden resin which is rich in flavonoids and triterpenoids, helping calm inflammation and stimulate tissue repair. 
• edible petals make a bright garnish, traditionally used to color cheese and butter, earning the nickname “poor man’s saffron.”

SOUR GRASS, YELLOW WOOD SORREL

Oxalis stricta

• the stem, leaves, seed pods & flowers all have a bright, lemony tang thanks to oxalic acid—making it a fun trailside nibble or salad sparkle.
• The seed pods can explode when ripe—dispersing seeds like mini botanical fireworks
• Though often mistaken for clover, Oxalis is in its own family (Oxalidaceae) and has distinctly heart-shaped leaflets that fold at night or in harsh sun—plant naps!
• caution with kidney stones

LEMON BALM

Melissa officinalis

• Bright, lemon-scented leaves with a calming effect on both body and mind—perfect for teas, tinctures, or just rubbing between your fingers for an instant mood boost.
• Traditionally used to ease anxiety, lift low spirits, soothe digestive upset, and support restful sleep
• A gentle member of the mint family (Lamiaceae), it spreads easily and thrives in gardens, pots, and even sidewalk cracks
• Bees love it—Melissa comes from the Greek word for honeybee
• Best used fresh for full aromatic potency; drying can mellow its lemony punch. I always add a few leaves to pestos and love a tea made from the fresh leaves.

3 CORNERED LEEK

Allium triquetrum

• in the garlic (Allium) family
• green stripe  runs longitudinally down the middle of each the white petal (tepal)
• triangular stem with 3 distinct flat sides
• mild onion/garlic flavor
• great in salads and pestos

PURPLE DEAD NETTLE

Lamium purpureum

• Mild, slightly sweet leaves with fuzzy tops—edible raw or cooked, and rich in vitamins and antioxidants.
• Early spring bloomer that attracts pollinators and pops up in disturbed soils.
• Despite the name, it doesn’t sting! (It's in the mint family, not a true nettle.)
• Young tops are best—toss them in soups, pestos, or smoothies for a wild green boost.
• Anti-inflammatory, gently cleansing, and often overlooked in favor of flashier weeds.

CLEAVERS

Galium aparine

• in the Ribiaceae (coffee) family
• the seeds, once mature and roasted, can be used as a mild coffee substitute
• tiny hooks cover the aerial parts of the plant, making it stick to everything 
• while not the most enjoyable to munch raw, the juice of cleavers is a mineral rich spring time tonic that supports gentle lymphatic flow and glandular inflammation

VIOLET LEAF & FLOWER

Viola spp.

• “shy violet” has heart shaped leaves and likes shady areas of the garden
• the leaves of this gentle lymphatic herb specificaly stagnant lymph in the armpit/breast area
• the flowers are edible, mild, and slightly sweet—perfect for crystallizing, floating in drinks, or decorating cakes and salads. 
• considered a cooling herb, violet leaf and flower are great fo hot conditions, both topically & internally
• this one gets added to my herbal pestos, the flowers small leaves are great in salads 
• rich in Vitamin A & C

STINGING NETTLE LEAF 

Urtica spp.

• leaf has a serrated edge
• they sting! Tiny needles contain histamine
• the sting is used to improve circulation & arthritis
• home to aphids, therefore a breeding ground for ladybugs
• high in minerals, diuretic
• blanch and make into a pesto with 3 cornered leek, basil and dandelion
• dry and use for tea and in soup stock