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Edible Wildflower Salad

A summer wildflower salad featuring wild Pea Flowers, Oxeye Daisies, and golden California Poppies.
Author Andrea Wyckoff


  • Wildflower Salad:
  • 6 cups greens (a mix of salad greens from our garden dandelion leaves, and Oxeye Daisy leaves)
  • 3 cups Wild Pea flowers
  • 1 cup Oxeye Daisy flowers
  • 1/2 cup golden California Poppy flowers
  • optional: nasturtiums from the garden wild rose petals, chicory flowers.
  • Cherry Pit Dressing:
  • 1/4 cup light olive oil
  • 2 Tablespoons cherry pit vinegar (flavored with cherry pits see notes)
  • 1 teaspoons to 2 wildflower honey
  • 1/2 teaspoon mustard
  • sea salt & black pepper to taste


  1. Important Note: Not all wildflowers are edible, in fact there are some wild flowers that are toxic, like the tiny white blossoms of the deadly Poison Hemlock plant and the toxic Giant Hogweed plant. Always be 100% sure you have identified the right wild plant to eat and enjoy. See my links above in the article for info on how to properly identify each of these edible wildflowers. Once you know how to identify the edible ones, it becomes fun, safe, and delicious!
  2. Collect wildflowers and greens. I love the flavor of the Oxeye Daisy greens in the salad and add in a large handful of dandelion greens too. If picking the flowers the night before, keep the stems in water, just like you would regular cut flowers, until ready to use. (I actually store them chilled in the fridge too.)
  3. Whisk salad dressing together in a small glass, then toss with salad.
  4. Serve.

Recipe Notes

I love the subtle flavors of cherry blossoms that come to life in vinegar when you marinate the cherry pits to make "cherry pit vinegar". See my post for more info on how I make cherry pit vinegar.