Edible weeds
Some of my favorite edible weeds:
• Burdock (Arctium lappa) Roots of non-flowering plants harvested after frost make a vinegar that is deep, and richly flavorful as well as a world-renowned tonic. Petioles of the leaves and the flowering stalk are also edible; for recipes see my book Healing Wise.
• Chickweed (Stellaria media) Young leaves and stalks, even flowers, in salads. Blend with virgin olive oil and organic garlic for an unforgettable pesto. Add seeds to porridge.
• Dandelion (Taraxacum officinalis) Leaves eaten at any time, raw or cooked, but especially tasty in the fall – not spring!. Roots harvested any time; pickle in apple cider vinegar for winter use. Dandelion flower wine is justly famous.
• Garlic Mustard (Alliaria officinalis) Year-round salad green. Leaves used in any season, even winter. Roots are harvested before plant flowers. Seeds are a spicy condiment.
• Lamb's quarter (Chenopodium alba and related species, e.g. Chenopodium quinoa). Young leaves in salads. Older leaves and tender stalks cooked. Leaves dried and ground into flour (replaces up to half the flour in any recipe). Seeds dried and cooked in soups, porridge.
• Purslane (Portulacca oleracea) The fleshy leaves and stalks of this plant are incredibly delicious in salads and not bad at all preserved in vinegar for winter use.
• Sheep Sorrel (Rumex acetosella) Leaves add a sour spark to salads. Cooked with wild leeks or cultivated onion and potato they become a soup called "schav."
• Stinging Nettle (Urtica dioica) Young leaves cooked for 40-45 minutes and served in their broth are one of my favorite dishes. Seeds can be used in baked goods, porridge.
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