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To make a delicious tossed salad, all you have to do is combine a variety of plants that have flavorful leaves and that go well together. Also, look for wild plants growing around your garden or even next to your regular plants. Don’t be shy to also toss in a few edible flowers that will be appetizing, lend color, and make your salad tastier. In the Centre’s garden, we have the following plants and flowers and add them to our salad. We hope our combination gives you a few ideas: Begin with different types of lettuce. When fresh, they are rich in provitamin A or beta-carotene, which is essential for our vision as well as for healthy skin and tissues, and in vitamin B9, needed for cellular growth and, therefore, for the growth and regeneration of body tissues.

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Red Russian kale is a miracle plant for consumption since it contains, among other nutrients, protein and has antioxidant properties.

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Try adding Bok Choy and Red Bok Choy to your salad. We planted these in our garden mainly because they are rich in vitamin A and potassium.

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Bok Choy

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Red Bok Choi

Arugula’s delicious peppery flavor will liven up your salad.

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Spinach also grows in our garden. In addition to its great taste, it provides vitamin B9 or folic acid. Spinach is also known for its properties as a blood thinner and, particularly, for promoting increased blood flow to the brain.

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Endive is a type of lettuce that will lend a slightly bitter flavor to your mixture.

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Beet leaves are rarely used, but don’t throw them away; instead, include them in your salad. Like the rest of the plant, beet leaves have excellent antioxidant properties and are rich in iron.

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Swiss chard is a good source of vitamins C, A, and B6, as well as riboflavin, magnesium, potassium, iron, copper and folic acid. It can be eaten cooked or raw and can be added to your salad.

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Basil is an aromatic herb traditionally found in most gardens, comes in many varieties, and can also be added to salad.

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Oregano offers, in addition to its flavorful taste, antiseptic properties and it is said to aid digestion.

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Dandelion is a wild plant that provides vitamins C and D as well as the vitamin B complex. It is also rich in minerals such as magnesium, iron, copper, phosphorus, zinc, potassium and manganese. After flowering, the plant’s leaves become bitterer, but its taste can be balanced out by the mixture of greens you choose. Autumn dandelions are also delicious.

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Purslane is an annual plant used in herbal medicine. It grows easily all by itself in the garden. Its creeping leaves are rich in trace elements: potassium, magnesium and calcium. Its tart flavor will spice up a salad

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Chickweed is a wild organic plant that is indicative of fertile and well-balanced soil, so it is a good sign to see it growing in your garden. It can be eaten in soups or added to salads. It contains calcium, silica, magnesium and vitamin C.

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Lamb’s quarters is an annual plant that often quickly appears after the soil has been tilled. The young stalks can be eaten like asparagus. Add its leaves to your salad since they are very rich in protein, vitamins A and C, and calcium.

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Sorrel grows wild in our garden. Surprise your dinner guests with its delicious tart flavor. Its fresh leaves can be eaten, but you can also make a soup with them. It should be eaten in moderation because the oxalic acid it contains could be harmful to our bones and reduce iron absorption.

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Clover is a legume that takes nitrogen from the air and transfers it to the soil, making it a very good natural fertilizer. Its leaves and flowers can also be added in small quantities to salad. The leaves have expectorant and diuretic properties while the flowers are astringent and have healing properties.

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Remember to add flowers! Borage flowers can be used to top off and brighten up salad. This annual plant contains potassium nitrate.

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Daylilies are edible and you can grow them in your garden and then use them to add flair to your salads and to surprise everyone with their sweet taste. This sumptuous flower is worth discovering.

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