Seasonal Spotlight: Miner’s Lettuce

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
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updated Jun 4, 2019
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(Image credit: Apartment Therapy)

When Kathryn posted about miner’s lettuce last year, we were surprised to learn that this springtime weed, which grows in many parts of the West, is actually edible – and delicious!

(Image credit: Apartment Therapy)

Miner’s lettuce makes a pretty salad and has a delightfully crisp texture and green, spinach-like flavor. All it needs is a light vinaigrette, salt, and pepper. We recommend eating it as soon as possible after picking, or keeping the stems fresh in a glass of water for up to a day (they make a lovely green bouquet, too!).

Native to California, miner’s lettuce is mostly found in the wild but sometimes sold at farmers’ markets. Have you ever tried it?

Learn more:
• Ingredient Spotlight: Miner’s Lettuce
• Foraging for Miner’s Lettuce, America’s Gift to Salad (The Atlantic)
• Claytonia perfoliata (USDA Plants Profile)

Related: Native Greens: Purslane

(Images: Gregory Han; Emily Ho)

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Vegetables
Ingredient