A fine pot of cooked greens can result from a trip to a field or vacant lot. A mixture of mild and tangy greens is nice. The spring of the year is the beast time to find a variety of tender and tasty pot herbs. Our favorites include:

MILD:

Pokeweed (parboil)
Chickweed
Violet
Lambsquarter
Dock

TANGY:

Sorrel
Wintercress, creecy greens

Dandelion and plantain are delicious if gathered in winter or very early spring. These two greens become bitter during warm weather.