Fantastic Greens And How To Use Them (Part 1)

Mugwort 
Mugwort leaves are green on top and white underneath and it has a strong aromatic scent. Mugwort leaves should be harvested when they are young shoots although seeds can also be used. I prefer the young leaves as they are more tender and a slightly more delicate flavour.
Earthy, aromatic flavour (mushrooms, thai food, jellies for meats, gin, root veg, shell fish e.g. clams, mussels)
Creamy mushroom and mugwort soup, thai style clam broth, Mugwort and chickpea flour artisan crackers.

Yarrow
Yarrow leaves are feathery and green, with generally white or pink flowers (white being more common). They are best removed from the main stem as this can be tough when older and it doesn't take too much cooking as it becomes bitter. Best used raw.
Earthy, anise flavour (artichokes, gin, dessert wine,  peaches and nectarines, flatbreads, infused cream sauce for fish or chicken, tomatoes)
Peach and Yarrow Ice cream, Savoury yarrow, fennel and bechamel cake, pasta aglio olio with yarrow and artichoke.

Rock Samphire 
Rock samphire grows abundantly on rocky walls near the sea/around the beach/harbour walls etc. and has a fleshy dusty green appearance with umbellifer like blooms that turn into fleshy seeds during the summer and autumn. In my opinion rock samphire is best used in the spring time as the flavour increases in intensity during the summer when flowering.
Strong carrot/parsley/anise flavour (root veg, fish (the oilier the better), gin, pickled with cheese/ham/pate, fennel, artichoke)
Salsa verde made with raw rock samphire, carrot, wild corriander and rock samphire soup, smoked mackerel pate with pickled rock samphire.

Dandelion
Abundant everywhere pretty much all year round. The leaves can be eaten raw or cooked, the flowers can be added to salads, pickled or used to flavour vinegar (among many uses), the unopened flower buds make excellent pickles or caper substitute, the root can be dried, roasted and ground to make coffee substitute. This is undoubtedly one of the most commonly known and used wild edibles
Bitter/peppery flavour (beetroot, mushroom, garlic, lemon/vinegar, cream, mustard)
Sorrel, lime and dandelion green fizz, spring salad, dandelion capers, sauteed dandelion greens in garlic and chilli.