Foraging wild plants is healthy and fun. You get outside and then eat what you find. If foraging is not your thing, you can get these herbs at larger grocery stores or your local farmers’ market. But we say, try a little foraging. The Missouri Department of Conservation is a great resource.

Photo by Andrew Barton

Wild Herb Dip

Courtesy of Pat French


1 tablespoon butter
1⁄4 cup fresh wild herb leaves: dittany, sorrel, dandelion, watercress,* or any mixture of wild greens
2 tablespoons wild onions, chopped (or chives or domestic onion tops)
1⁄2 cup sour cream
1⁄2 cup cottage cheese, low-fat or regular 
Salt (optional)
Crackers, toast squares, or potato chips


In a small skillet, melt butter over medium heat. Add wild herb leaves and onions or chives, stirring for about 3 to 5 minutes or until well wilted. Cool the mixture. Place sour cream and cottage cheese in a blender or food processor and blend until smooth. Stir herbs into cream mixture. Taste and add salt if needed.

Makes about 1 cup

Serve this as a snack or appetizer with crackers, toast squares, or potato chips for dipping.

*Note: If you use watercress for this recipe, do not sauté it with the onions. Just chop it finely, and add it raw.

Article originally published in the 2010 Now We’re Cookin’ special publication by Missouri Life.