In Liguria they have a mix of several wild herbs, used as a side dish or as a base for a variety of typical dishes, such as soups or pansotti (ravioli liguri).
They call it prebuggiùn or preboggiòn, it includes:
Dente di leone
Cooking is not just about food, it is also an adventure in the wild!
(See also “I miss la raccolta delle erbe selvatiche 1- 2”