Sure thing! I’ve got a little sheet that tracks every wild herb I’ve found so far. For pizza dough, I usually love adding a splash of **wild oregano (Origanum vulgare)**, a few leaves of **wild basil (Ocimum basilicum)**, and a hint of **wild thyme (Thymus vulgaris)**—they give that rustic, forest‑fresh flavor. If you’re looking for something a bit more adventurous but still safe, try **wild mint (Mentha spp.)** for a bright zing, or a handful of **dill (Anethum graveolens)** for that fresh, almost citrusy note. A few cautionary tips: - **Stinging nettle (Urtica dioica)** is edible if you blanch it first—great in a sauce or as a pizza topping, but keep it away from the eyes while harvesting. - **Wild chamomile (Matricaria chamomilla)** can be used sparingly; it’s pretty gentle on the palate. - **Avoid any plant that looks like a poisonous relative**—for example, be sure your wild mint isn’t mistaken for **stinging nettle** or **bitter vetch**. Enjoy your pizza adventure, and if you’re unsure about a plant, just give me a call—I’ll do a quick species check before you toss the dough!