Cooking with Herbs

By pjain      Published July 3, 2019, 5 a.m. in blog Gardening   

Cooking with Herbs

Salads and Sauteed

Chickweed

Chickweed Salad Recipe

1 cup chickweed leaves
1 bunch scallions
1 beet
pinch of sea salt
3 tbsp. organic coconut oil
2 tbsp. wine vinegar
1/2 tsps. mustard of choice

Rinse and drain chickweed. Thinly cut scallions. Grate a raw beet. Place in bowl.

Combine the coconut oil, wine vinegar and mustard well then toss through salad. Sprinkle a pinch of salt over salt and enjoy.

Serves one.

SRC: ediblewildfood.com

Spring Pea Recipes

Dandelion Recipes

Southerners have long recognized the inner beauty of the dandelion. They stew the greens with pork and turn the flowers into wine.

Mixed Salads with Weeds as Key Component

An easy salad with pea shoots, dandelion greens, baby arugula and watercress. Boiled a handful of fiddleheads, added them to the greens and dress the whole thing with a light vinaigrette. It tasted like spring.

Ramp, or wild leek

Ramps grow in rich forest soil from Georgia to Canada and cross-country to the Midwest. You can forage for them yourself or benefit from the labors of others at farmers markets and specialty stores.

If you can't see ramps in the woods, you'll be able to smell them. They both smell and taste stronger than leeks or onions. After a few weeks, the leaves die and all that remains is a naked stalk that won't bloom until the middle of the summer.


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