In central Israel, my small yard is home to at least seven wild edible species: mustard, nettles, chickweed, sow thistle, goosefoot, mallows, and wild beets. These Mediterranean natives offer a variety of culinary possibilities. Among them, wild beet greens are a seasonal favorite, particularly in late winter.
Late winter in the Levant is the ideal time to harvest wild beet leaves. I gather them until mid- to late March, while in other regions like North America and Europe, they may be available later in spring and summer. The glossy dark green leaves of wild beets add a burst of flavor to dishes like soups, quiches, and stir-fries.
