Time: Prep time 10 minute
Serves: 4


  • 4 Leaves (spinach, lettuce, Swiss chard, beet green,
  • etc.)
  • 4 Edible flowers (calendula, nasturtiums, borage, pansies, violas, etc.)
  • *optional: Herbs (cilantro, oregano, thyme, basil,¬†etc.)
  • *optional: a grated root vegetable (beet, carrot, etc.)
  • 2 Tablespoon Oil (olive is best)
  • 1 Tablespoon Vinegar (balsamic, apple cider, etc.)


  • Knife
  • Colander
  • Cutting board
  • Grater (optional)
  • Small bowl
  • Measuring spoons

What to Do:

  1. Wash all ingredients by rinsing in colander
  2. Lay the leaf on the cutting board. Separate petals from flower and place them on the leaf. Add herb leaves and grated root if using. Roll the leaf.
  3. Measure and mix oil and vinegar in a small bowl. Dip the rolled salads into the dressing and enjoy!