Oh, that’s a curious thought! Moss is kind of like royalty for me, it loves staying hidden under bark and in damp corners. I’d rather keep it that way than turn it into crunch, because it doesn’t really taste the way greens do. I’ve spent two weeks photographing a single fern, watching each leaf change with the light—such a tiny, moving masterpiece. Maybe we could add a fresh leaf or a tiny succulent as a garnish instead? I’m always up for a plant experiment, just not with moss for a salad.