That weed infested garden you see going on in your backyard, might just turn out to be the best salad garden you’ve ever grown! Needless to say, also the easiest.
Edible weeds are becoming an after-thought, if even a thought at all in our lives today. When we’ve been told something is a weed in our garden our education will have us to putting on our gardening gloves, pulling them out and getting rid of them.
But it may just do you some good to find out what you can forage for yourself, for when you do, your backyard may suddenly transform into an edible garden!
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The most commonly found weed would have to be dandelion. People know of dandelion but most people will pluck these wonderful plants out of the ground. STOP!
The best thing about dandelion is that every part of the plant is edible, you can choose from young green leaves to make a salad, and if you don’t enjoy the bitterness you can add a pinch of salt to help neutralise the sensation. You can also cook the leaves that compliment root vegetables very well and will also help with the digestion of fatty meals. The leaves can also be dried to make tea leaves.
Petals from the dandelion flowers are sweet and tender and they can be added to salads and omelettes. The roots are also edible and in Japan are enjoyed as a vegetable, however a somewhat complicated technique is involved in doing so. However on a more simplistic front, the roots can make for a wonderful coffee substitute that is caffein-free. It is easy to prepare dandelion ‘coffee’ and as long as you harvest the roots in Autumn you will create a great tasting highly nutritional drink that holds wonderful health benefits for the liver.
Dandelion is truly the most iconic of all weeds. It has been a very savoured plant since ancient times and valued for it’s curative properties.
Unless counting parsley, which is considered a herb, dandelion is the most nutritious vegetable ever tested by the US Department of Agriculture.
Dandelion is high in iron, calcium, vitamins A, B, C and K, thiamin and so much more including beta-carotene which is associated with living a long healthy life. Dandelion is also used as a medicinal herb, often used for the treatment of liver disease, kidney and spleen complaints and along with many other beneficial properties that it holds, it is also known as being a digestive aid and appetite suppressant.
It has been used in traditional Chinese recipes to help with acne, and in Mexico and Turkey dandelion is used as an anti-diabetes medicine.
Dandelion has been spread in both cultivation and by accident and is found so commonly around many areas of the world; less in tropical areas.
When you look for dandelion look for rich mid-green leaves growing from a central point in the ground. The leaves vary in shape with the margins ranging from deeply toothed to only slightly serrated. From the centre of the plant a hollow flowering stalk will bear one single yellow bright flower. The flower itself will eventually transform into a white petaled globe that easily is blown away by the wind or human breath. Although is may seem deterring, all parts of the dandelion will emmet a white latex when damaged. The roots are taproot shaped and look like a very slender carrot.
Dandelion is short-lived, and the best leaves will come from the younger plants (before flowering), the best roots however, will come from the veteran plants.
Although dandelion has a slight bitter taste to it’s leaves, it is one that is worth developing a fondness for, as it is not only plentiful in our environment, but extremely nutritional as well.
Give these recipes a go and comment your thoughts and ideas for more recipes!
Dandelion Salad with Radish & Avocado
Serves 2
4 big handfuls dandelion leaves
4 radishes, thinly sliced
1 avocado, diced
3 spring onions, thinly sliced
3 tablespoons olive oil
1 tablespoon lime juice
Place all of the ingredients in a salad bowl and combine. Serve.
Pancetta & Pine Nut Dandelion Salad
Serves 2
4 big handfuls dandelion leaves
8 rashers pancetta or prosciutto, sliced
1/2 cup pine nuts
1 small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Place all of the ingredients in a salad bowl and combine. Serve.
Dandelion with Bresaola & Figs
Serves 2
2 big handfuls dandelion leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar
pinch of salt and pepper
8 Bresaola (Italian aged dried beef), sliced
4 fresh figs, quartered
Place the dandelion leaves, olive oil and balsamic vinegar in a bowl and combine. Season with salt and pepper.
Divide the dandelion leaves across two plates and top with an even portion of sliced Bresaola and figs.
Serve. [author_bio name=”yes” avatar=”yes”]
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