FORAGE: Wonderful World of Weeds (GARDEN, RECIPES, HERBS, REMEDIES)

[Guest guest]

Wonderful World of Weeds

by Lynn Smythe

 

Okay, so I finally got my husband to try edible flowers in some of the

salads I serve him made with ingredients picked from our organic garden.

He was really thrilled when I told him I was writing an article on

edible weeds. I have banished him from the kitchen so he can't see what

I'm adding to the meals I prepare. After he gulps down dinner then I can

tell him what he just ate (I just ate purslane, isn't that the stuff

growing all over our paver stones in the front yard that you won't let

me spray with Round-up!?!) Yup honey, and you're still alive to tell the

tale. His co-workers think I'm insane - they never seem to accept our

dinner invitations, I wonder why?

 

Here are some weeds you may want to consider adding to your culinary

creations. Many of these weeds can now be purchased from garden centers

(either as plants or seeds) so you can grown them in your own yard if

you can't find them growing in the wild.

 

Burdock (Arctium lappa) - cultivated as a vegetable in Japan where it is

known as gobo. The stalks are scraped and cooked like celery. The roots

can be eaten raw in salads or added to stir fries.

 

Cattail (Typha latifolia) - the pollen can be used to enrich flour. The

unripe flower spikes can be cooked as a vegetable and the young shoots

and inner stems are eaten raw or cooked.

 

Century plant (Agave americana) - the flower stems and leaf bases can be

roasted and eaten. Certain species can be made into alcoholic drinks

such as tequila.

 

Chickweed (Stellaria media) - can be added raw to salads or cooked as a

vegetable.

 

Chicory (Cichorium intybus) - the roots of this plant are used as a

coffee additive. The sky blue flowers are also edible and make a

terrific addition to salads.

 

Dandelion (Taraxacum officinale) - the flowers can be made into wine or

jelly. The roots are sometimes used as a coffee substitute. The young

leaves make a nice addition to salads.

 

Epazote (Chenopodium ambrosioides) - a tropical American weed commonly

used in Mexican cooking to flavor corn, beans, mushrooms, seafood, fish,

soups, and sauces.

 

Garlic mustard (Alliaria officinalis) - the young leaves add a mild

garlic flavor to salads, sandwiches, and soups.

 

Goldenrod (Solidago spp.) - the leaves and flowers can be used for

herbal tea.

 

Horseweed (Conyza canadensis) - the young leaves can be cooked as a

vegetable.

 

Kudzu (Pueraria lobata) - AKA Japanese arrowroot. It is a prolific weed

in south Florida. A starch can be made from its roots. This starch can

be used to thicken sauces and gravies as you would use cornstarch. The

leaves can be battered and fried.

 

Lamb's quarter (Chenopodium album) - the young leaves can be added to

salads.

 

Milk thistle (Silybum marianum) - the young leaves with the spines

removed are eaten raw or cooked as a spinach-like vegetable. The flower

buds can be eaten, they are like miniature artichokes.

 

Plantain (Plantago spp.) - the young leaves are edible if the fibrous

midribs and veins are removed. The seeds are also edible.

 

Prickly lettuce (Lactuca serriola) - the young leaves can be eaten raw

in salads or cooked as a vegetable.

 

Purslane (Portulaca oleracea) - tastes similar to spinach and the leaves

and stems can be eaten raw in salads or cooked or pickled in vinegar.

Cooked purslane has a mucilaginous texture similar to okra.

 

Sheep's sorrel (Rumex acetosella) - the young leaves can be added to

salads, sauces, soups, and egg dishes.

 

Shepherd's purse (Capsella bursa-pastoris) - has been used as a food for

thousands of years. The seed pods have a peppery flavor and can be used

as a seasoning.

 

Stinging nettle (Urtica diocia) - the cooked young leaves can be eaten

like spinach, added to soups and egg and vegetable dishes. Do not

consume raw leaves, they are covered with highly irritating hairs thus

the name STINGING nettle.

 

Edible Weed Salad

 

3 cups mixed greens such as lettuce, spinach, kale, Swiss chard.

1 cup mixed weeds such as:

-dandelion leaves

-chicory leaves and flowers

-chickweed leaves and flowers

-lamb's quarters leaves

-purslane stems and leaves

-shepherd's purse leaves

 

Toss all the ingredients together in a large bowl along with olive oil,

vinegar, salt, pepper and a few to many crushed garlic cloves depending

upon your personal preference.

 

Make sure you use the young, tender leaves of any weeds you will be

adding to your salads and other culinary creations. Older leaves tend to

turn bitter, tough, and stringy.

 

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