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Edible weeds
ongoing

Posted on 02/14/2009 10:03:07 AM PST by djf

I have decided to start a thread focusing on edible weeds. Many of the common plants we see everyday are edible, and while most are not hugely palatable or nutritious, a few are truly very good.

If you would like to post a recipe, please post recipes related to these plants only.

As always, an extreme amount of caution is advised. It's probably true that 90 percent or so of plants are actually edible, there is a small percentage that if you eat them, you WON'T have to worry about eating again!

Oleander comes to mind, it would take less than two leaves to kill an average person.

So be careful.


TOPICS: Food; Gardening; Outdoors
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To: djf

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.


41 posted on 02/14/2009 10:34:40 AM PST by LucyJo
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To: Alas Babylon!

We’ve got enough Kudzu here to feed the world! I saw a PBS special that showed people deep frying the leaves and making tea. Pretty cool show.


42 posted on 02/14/2009 10:34:49 AM PST by RushIsMyTeddyBear (Obama dozed.....people froze.)
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To: djf
Fiddlehead ferns, a delicacy up here in New England for a brief time in the spring.


43 posted on 02/14/2009 10:35:56 AM PST by LibFreeOrDie (Obama promised a gold mine, but he will give us the shaft.)
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To: djf

Caffeine Free Coffee Substitutes

The roots of both chicory and dandelion can also be used as a caffeine free coffee substitute or coffee additive. Harvest the roots, wash well to remove dirt then cut them into small, thin slices. Place these slices on a cookie sheet on the lowest setting in your oven until they are dry or use a food dehydrator if you own one. If you are using the roots for medicinal purposes once the roots have been dried and have cooled down to room temperature they can be placed in dark glass containers and stored away from direct sunlight.

If you are using the roots as a coffee substitute the dried roots must be oven roasted at approximately 250 degrees for 30-40 minutes so that they obtain a coffee-like appearance and taste. The oven roasted root pieces can then be ground up in a blender or coffee grinder then made into coffee using your favorite method of brewing (i.e. drip coffee maker, French press, etc...) You may also make a coffee blend by mixing around 50% coffee beans with either 50% roasted chicory or roasted dandelion roots.


44 posted on 02/14/2009 10:38:24 AM PST by LucyJo
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To: djf
Wild (prickly) lettuce

Here near Seattle there are like three kinds of wild lettuce. They are, like their garden cousins, one of the earliest plants to emerge in the spring. Leaves and shoots. As with many of the latex bearing plants, they get bitter as they get older.


45 posted on 02/14/2009 10:39:44 AM PST by djf
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To: djf

My mom wilted those with a lighter and put them on our bee stings.


46 posted on 02/14/2009 10:41:55 AM PST by goodwithagun (My gun has killed less people than Ted Kennedy's car.)
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To: LucyJo
Thanks! Needs a pic..

Chicory and it's lovely blue flowers


47 posted on 02/14/2009 10:42:18 AM PST by djf
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To: djf

It is amazing. We conservatives are cutting back and exhibiting self-reliance. Libs are screaming for gubmint handouts.


48 posted on 02/14/2009 10:43:41 AM PST by goodwithagun (My gun has killed less people than Ted Kennedy's car.)
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To: goodwithagun

It is known to have good effects on the skin, much like aloe.


49 posted on 02/14/2009 10:44:04 AM PST by djf
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To: CH3CN

An elderly neighbor grew Jerusalem artichokes in her yard and shared them with me. They are delicious.


50 posted on 02/14/2009 10:45:25 AM PST by LucyJo
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To: CH3CN
Jerusalem artichokes

Just this week I was asking a grocer what ever happened to them.

I never see them for sale anymore.
Used to find them packaged as 'Sun Chokes'.
Good sub for water chesnuts.

51 posted on 02/14/2009 10:45:27 AM PST by Vinnie (You're Nobody 'Til Somebody Jihads You)
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To: djf

If it gets to the point where this is necessary to survive (and will last longer than a bottle of thousand island) then please point me to the oleander.


52 posted on 02/14/2009 10:45:48 AM PST by Free Descendant (Palin Power!)
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To: LucyJo

I knew kudzu would pop up on this thread.


53 posted on 02/14/2009 10:45:49 AM PST by patton (SPQA - the last, the least and the lost)
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To: autumnraine

Makes sense to this Southern gal.


54 posted on 02/14/2009 10:49:31 AM PST by LucyJo
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To: Free Descendant
CAUTION!!! CAUTION!!! CAUTION!!!
Do NOT eat this plant!!!

Oleander

Flowers are white, red or pink. Highly prolific, and used in landscaping. Leaves are also used for suicide in some parts of the world. This plant is DEADLY!!


55 posted on 02/14/2009 10:51:22 AM PST by djf
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To: djf

Speaking of poison ivy. I could do the same when I was a kid, but I learned the hard way that I have changed with age!


56 posted on 02/14/2009 10:52:17 AM PST by LucyJo
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To: djf

Yes, they are beautiful. Thanks for posting the pic!


57 posted on 02/14/2009 10:55:53 AM PST by LucyJo
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To: djf

The poison Hemlock (of Socrates fame) looks similar to Queen Anne’s Lace so be careful.


58 posted on 02/14/2009 10:56:46 AM PST by Vinnie (You're Nobody 'Til Somebody Jihads You)
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To: djf

Violet leaves are good.

I’m a berry lover myself. Blackberries, raspberries, mulberries, wild cherries, wild grapes, yum yum yum!

I also add burdock roots or dandelion roots to my stews when I can, they’re good.

I’ve tried cooking with acorns, but I think I messed up the leaching part because it had a bitter aftertaste. Acorns need the tannins leached out by grinding them and then soaking in several changes of water. I got impatient.

Here’s my favorite recipe:

Berry Noodles:
1 cup berries (fresh, frozen, or canned)
1 tablespoon lemon juice
sugar to taste
1/3-1/2 cup noodles (Thick, homemade noodles are best)

If using store-bought noodles, cook according to package directions until almost tender. If using fresh-made noodles you can skip this step.
Bring berries, lemon juice, and sugar to a boil, stirring constantly. Add a bit of water if its too thick. Add noodles and simmer gently until noodles are done. Serve hot or cold.

Goes well with ice cream.


59 posted on 02/14/2009 10:57:07 AM PST by Ellendra (Most eco-freaks wouldn't know nature if it bit them on the butt . . . and it often does!)
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To: djf

PLEASE be very careful with ‘wild carrot’ or Queen Anne’s Lace. It resembles very closely Wild Parsnip and Water Hemlock which are both extremely poisonous. Even experts are frequently confused by them.


60 posted on 02/14/2009 10:57:12 AM PST by blindsangamon
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