Posted on 02/14/2009 10:03:07 AM PST by 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.
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.
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.
My mom wilted those with a lighter and put them on our bee stings.
It is amazing. We conservatives are cutting back and exhibiting self-reliance. Libs are screaming for gubmint handouts.
It is known to have good effects on the skin, much like aloe.
An elderly neighbor grew Jerusalem artichokes in her yard and shared them with me. They are delicious.
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.
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.
I knew kudzu would pop up on this thread.
Makes sense to this Southern gal.
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!
Yes, they are beautiful. Thanks for posting the pic!
The poison Hemlock (of Socrates fame) looks similar to Queen Anne’s Lace so be careful.
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.
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.
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