Eat shoots and leaves: Mark Hix celebrates spring with leaves plucked from the garden or hedgerow This is a great time of year to harvest tiny shoots and leaves from the lettuces or herbs in your garden - or even wild plants like nettles, wild garlic and young sea beet. After that burst of warmer weather in March, all sorts of things sprang up in the garden and all of my rosemary bushes burst into full flower. These tiny spring delights offer lots of inspiration for dinner parties or light lunches. Some of the plants in your garden may not immediately scream, "Stick me on a plate for dinner" - but you'd be quite surprised at how wonderful some of those young spring shoots and leaves look and taste when you dish them up. Serves 4 as a starter Salmon with spring vegetables Spring garden salad