Ingredients:
1 part ground-ivy
1 part yarrow leaves
1 part chervil leaves
1 part nettle leaves
1 part watercress
1 part daisy
1 part birch leaves
1 part very young dandelion
Preparation:
Wash and chop the herbs. Then put the ground-ivy, the yarrow leaves, the chervil leaves, the nettle leaves, the watercress, the daisies, the birch leaves and the young dandelions in a bowl and mix well.
Then you can add a salad marinade to the spring salad if you like. A French dressing with a little mustard tastes best with it.