Real 'weed' RECIPES for 2008 ! (no joke ! )

[Marcos]

Over the last couple of weeks approaching the holidays I've finally had some time to myself. So I got the fireplace roaring a couple nights in a row and delved into my father's 6 old 'Foxfire' books from the 1970's and 1980's.

For those of you not familiar with the 'Foxfire' magazine or the 12 book series, it essentially was, and is an attempt to put into writing...in a 'random' format...many of the 'Old World' and / or 'Appalachian' ways of doing things, before that unique knowledge (mostly unwritten) fades away as the people of those regions modernize, and the older generations slowly dies off.

What caught my eye to put into lawnsite was some things in 'Foxfire 2' (printed in 1973 by Anchor Books).
There is a WHOLE CHAPTER in it that describes 'Spring Plant Foods', many of which name the very same 'weeds' in actual RECIPES that you and I struggle to control on our customer's lawns every year!

Now...bear in mind that the folks being interviewed in this book are mountain people from Rabun Gap GA...right at the very northeastern tip of the state.
(The kids doing the 'interviewing' were all high school students at the nearby Rabun Gap-Nacoochee School.)

So what's different about 'weeds' that you'd find 'isolated' in a mountain setting like Rabun Gap in 1973, vs. the feasibility of 'cooking up' the same 'weeds' in and around a residential neighborhood today? .............. 2,4-D...etc. That's what !!!!:cry:

So... What I'd like to do is to blog on to this thread a 'weed recipe' once a week or so until the busy season kicks in.
If you've got any (serious) weed recipes feel free to join in.
If things warm up for you enough and you are interested in trying any of the recipes that I will blog on to this thread in the coming weeks, you must 1st be certain that you find a site that is absolutely 'VIRGIN' of any prior SYSTEMIC herbicide applications.

That in itself could be tough to do for some people...!

[Marcos]

Chickweed (Stellaria media)
(birdseed, starweed, starwort, winterweed, satinflower, tounguegrass)

"Chickweed is a naturalized native of Europe, grows all year, and can be gathered in the winter months. It is an annual growing to eight inches high, with weak stems, and succulent, bright green leaves. Flowers are small, white , and star-shaped."

"The whole plant is edible before flowering, and a good source of vitamin C in winter time. It can be used as a potherb, or in salads, or in soups instead of okra."
"It is good mixed with sheep sorrel, or peppergrass, or more sharply flavored plants."

"The closely related Mouse-ear (Cerastium) is also edible, but less flavorsome as the whole plant is covered with wooly hairs."

_______________________________________________________________

CREAMED CHICKWEED parboil, strain, chop fine. Reheat with milk, butter, salt, and pepper.

from : Foxfire 2 , Anchor Books, 1973

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Next week.....................my favorite, and yours! dandilions! :)

Who else out there has dandilion recipes?

[wooley99]

I haven't tried any of the recipes from Foxfire but I'm tempted by the ones that turn into wine. I may have to build one of the stills described as well. My wife got me a subscription to the magazine this year. Until now I'd only collected the books.

My lawn is off-limits for collecting for human consumption but I do have a couple acres in the woods in Alabama that might work...

[Marcos]

I haven't tried any of the recipes from Foxfire but I'm tempted by the ones that turn into wine. I may have to build one of the stills described as well. My wife got me a subscription to the magazine this year. Until now I'd only collected the books.

My lawn is off-limits for collecting for human consumption but I do have a couple acres in the woods in Alabama that might work...

Well, since you've brought up wine and all!
Here's what my dad used to make when I was a little boy:
(My 2 sisters and I were in charge of picking ALL the flowers....)


I'm pretty sure (in hindsight) now that he used FOXFIRE's recipe!

....but I'm sure we QUADRUPLED it, at least, in volume! :laugh:

____________________________________________________________

Dandelion Wine

Pour one gallon boiling water over 1 gallon dandelion flowers.
Let stand until blossoms 'rise'. (Twenty-four to forty-eight hours)
Strain into stone jar.
Add juices of 4 lemons, 4 oranges, 4 pounds of sugar, and one yeast cake.
Stir four to five times a day until it stops fermenting.
Keep well covered.
In two weeks, strain, bottle and cork tightly.
_______________________________________________________________


I will blog dandelion cooking recipes later next week...ones from Foxfire and a couple that AREN'T.
Dandys are a traditional part of our springtime menu around here... but you've got to get them EARLY while they're still good and TENDER!!! :rolleyes:

..please join in if you have some other 'weed' recipes too!

[wooley99]

As I remember Grandma made dandelions as a side dish shortly after ramps were done.

[Marcos]

Happy New Year Dandelion Recipes


Dandelion (Taraxacum officinale)

(blowball, peasant's clock, cankerroot, down-head, yellow gowan, witches' gowan, milk-witch)

Dandelions are common on lawns and in fields and long roadsides. Stems grow three to fourteen inches and are hollow. Dark green, dentate basal leaves emit a milky juice as that get old. The golden yellow flowers are one to two inches across. Dandelion is a native of Europe, naturalized all over America.

Edible parts include the young leaves, the flower buds, and the scraped roots. Dandelion greens are very rich in iron and vitamin C...Some authorities say the roots are inedible, and all traces of root must be cut away when preparing greens for cooking. Gather much more than you think you need, for they cook down. Some cooks add a pinch of soda when cooking dandelions.

- Foxfire 2 Anchor Books 1973

.................................................................................................... ....

I'd like to emphasize to anyone out there who has never cooked with dandelions to :

1) Make sure you're picking the dandelions from a location that could have never possibly been sprayed with any systemic herbicide, particularly 2,4-D !!!!!!

2) For best overall taste and texture of dandelions it has been found by our family that they need to be picked and eaten ONLY VERY EARLY in the season !.......early to mid-spring at the latest !

As summer approaches and the plant 'hardens off' it becomes bitter tasting!
I don't recommend cooking with 'late summer' dandys !!! :cry:

_________________________________________________________________


Dandelion Greens

Gather leaves when young.
Wash and boil about 20 minutes in water with fatback added, or drain and fry in oil. Season with salt and pepper.

Or after cooking, drain off water, and heat with small amount of vinegar.
Add small amounts of fried salt pork, heat, and eat.

Or cook lightly in salted water. Drain. Mix milk, butter, one egg, and vinegar together. Cook to (just) a boil and pour over greens.

_________________________________________________________________


Marcos' Family Dandy recipe !!!!

Fry 2 thick strips of bacon. Remove when semi-cooked, and dice them both into very small pieces. Fry again until well browned and 'dry'.
In a bowl break 1 egg; add 1 tablespoon flour, one teaspoon sugar, and one teaspoon salt.
Mix well and gradually add 1 1/2 cups water.
Add this to the fried bacon (including grease) and bring to a boil, stirring constantly.

When it starts to thicken add 3 tablespoons of apple cider vinegar and pour over young dandelion greens.

Serve immediately while HOT !

_________________________________________________________________


Dandelion Bud Omelet

Gather one cup dandelion buds before flower color shows. Fry buds in dab of butter until they 'pop'.
Add 4 eggs, salt and pepper.
Top with raw (young) dandelion leaves, finely cut before serving.

_________________________________________________________________


Dandelion Salad

(....many of our 'family recipe' idea(s) were originally derived from this recipe that appeared in Foxfire 2 in 1973.):rolleyes:



Wash and pat dry one-half cup unopened flower buds and one bunch tender (young) leaves.
Fry two strips of bacon. Toss buds in hot bacon grease until they open. Drain.
Mix with leaves and bacon; add tablespoons oil and vinegar.

Or wash young dandelion leaves and chop fine.
Add salt, vinegar, and olive oil.
When mixed, add one tomato cut in pieces, or cooked lima beans. Toss.

Or mix chopped dandelions with chopped ramps or wild onion, top with bacon, bacon fat, and vinegar.

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Dandelion Green Drink

Cook chickweed and dandelion, each alone.
Put through a sieve, add cider vinegar, and drink for a tonic.

_________________________________________________________________


Coffee Substitute

Gather dandelion roots. Peel.
Roast until dark brown. Grind.

[1MajorTom]

Growing up, my mom would occassionally put dandelions in our salads. just the leaves, never the flower buds.

[AintNoFun]

all the old school italians in my family used dandelions alot in salads and whatnot..

[gene gls]

Milk Weed leaves were a favorit with my inlaws. Cooked up like Spinich.

[Marcos]

Milk Weed leaves were a favorit with my inlaws. Cooked up like Spinich.

(I also found some recipes for milkweed in 'Foxfire 2', but I've never tried milkweed myself...Maybe I'll do that in 2008. :))
.................................................................................................... ....

Milkweed ( Asclepias syriaca)

a.k.a (silkweed, cottonweed)


...young shoots are edible when very young, before leaves unfold.
Young pods can be used as a substitute for okra, and flowers are cooked into sugar.

In Tn and Ky milkweed is considered a tonic, greens "good for what ails you."

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Fried Milkweed

Cut shoots into small pieces. Boil 15 minutes in salted water. Drain. Fry in small amount of fat. Add in eggs, salt and pepper, and cheese, if desired.

_________________________________________________________________


Milkweed Soup

(shoots)
Gather shoots while young and tender (not after July).
Wash, cook and drain. Add more water, rice, bacon drippings, salt, pepper, or wild onions.
Cook over a slow fire until done.

(pods)
Boil a hambone, add young milkweed pods cut in small pieces, several wild onions or ramps, and a handful of rice. Cook slowly. Add salt and pepper before serving.

Cut milkweed shoots in small pieces. Drain. Serve on toast, topped with hard boiled egg and bread crumbs. Add onion, if desired. Or add bacon or fatback, or top with cheese sauce.

[Marcos]

Next time I blog I've got a few recipes for Broadleaf Plantain to post.

In the meantime......C'mon !
I know some other folks out there have some legitimate (and maybe 'unwritten') family recipes for plants that may otherwise be considered turf weeds by others.

Let's hear some!

:waving:

[44DCNF]

my herbed butter recipe (good for what ails ya) would likely get deleted.

[John Gamba]

Growing up, my mom would occassionally put dandelions in our salads. just the leaves, never the flower buds.



Can you make some room in your PM box please:waving:

[1MajorTom]

oopss.. I just noticed that.. Ok, I emptied just for you. :waving:

[John Gamba]

oopss.. I just noticed that.. Ok, I emptied just for you. :waving:


True love. that what that is.

[LawnTamer]

I don't know if this is a recipe, but people here have been eating purslane in salads for 150 yrs. Pioneers ate it that is, most today probably couldn't identify it. I often put the leaves in my salads, very tasty, has a lot more flavor than lettuce.

Here's a pic of what it looks like. It is a warm season weed that often grows along side spurge.
96035

[Marcos]

I don't know if this is a recipe, but people here have been eating purslane in salads for 150 yrs. Pioneers ate it that is, most today probably couldn't identify it. I often put the leaves in my salads, very tasty, has a lot more flavor than lettuce.

Here's a pic of what it looks like. It is a warm season weed that often grows along side spurge.
96035

LawnTamer, here's some purslane recipes just for you, since you brought it up and all!

( Of course......, just make sure you pick the purslane FAR AWAY from areas that have ever been treated with systemic herbicides of any kind !!!)
.................................................................................................... ...

_Purslane


Portulaca oleracea

(pussley, pigweed)


A common weed in gardens or cultivated fields, purslane grows flat on the ground, with thick radiating stems, and small, pinkish fleshy leaves.
Small yellow flowers in the leaf axis open only when the sun is shining.
Seeds are in small lidded capsules.

Purslane is rich in vitamin C. The whole plant is edible before flowering, and adds bulk to other greens.
Young shoots can be added to soups as a substitute for okra, or pickled.
Poutices of purslane were once used for inflammation of the eyes.

_________________________________________________________________


Pussley Casserole

Cook, drain, and chop fine. Add eggs and cracker crumbs, or crumbled cornbread. Bake.
Top with grated cheese just before serving.

Or...put the cooked greens in baking dish with bread crumbs, onions, or poke greens, and beaten egg. Bake at low heat.

_________________________________________________________________


Fried Purslane

Cook lightly, drain, chop, and mix with corn meal and beaten egg.
Fry in olive oil or bacon grease.

Or...fry in bits of salt pork, add vinegar and brown sugar, and simmer.
Add chopped pussley. Serve hot.

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Pussley Salad

Wash well and chop fine.
Mix with salt, oil, and vinegar.
Add cress or peppergrass for sharper flavor.
Or add purslane to cress and dandelion, serve with vinegar and chopped hard-boiled egg.

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Pickled Pussley

Cook with onions with vinegar and one quarter cup ground mustard seed.
Simmer, strain, pour over pussley tips.

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Pussley Dumplings


Chop fine. Mix with biscuit dough, salt, pepper, and butter.
Make into balls, drop into soup or stew.

:waving:

[Marcos]

Broadleaf Plantain Plantago major

( dooryard weed, great plantain, Englishman's foot, devil's shoe-string, hen plant, birdseed, waybread, rabbit plantain )

Plaintain is a very common dooryard weed, a native of Europe, and naturalized in this country.
It has large round, basal leaves and a spike of greenish flowers and seeds.
The leaves are edible when young, rich in calcium, vitamins A & C, and make excellent greens, especially when added to mustard.


Plantain Greens

Pick leaves. (Pull off stems.) Parboil fifteen minutes. Drain and rinse.
Boil again in fresh water with fat meat until tender.

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Plantain Salad

Cook plantain leaves, chopped fine, in salt water. Add a pinch of sugar.
Mix with other (aforementioned) greens in salads.

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Another blurb (in another section of Foxfire 2 ) talks about cooking blackberry leaves, plantain leaves, and wild mustard together!

That's one I'll definitely try next summer...I do my share of wild blackberry picking around here in June!
Maybe I'll do a 'safflower oil stir fry' with the three together- and add some type of meat to bulk it up...

.................................................................................................... ...............................................

Next week....

Your favorite weed and mine!

Nutgrass !

[Paradise Landscapes]

Queen Anns' Lace AKA: Wild Carrot. Smells just like carrots. I'll walk the lawns first to pick up trash and these "wild carrots" eat them while working. Yes, cook with them just like carrots.

[Marcos]

Queen Anns' Lace AKA: Wild Carrot. Smells just like carrots. I'll walk the lawns first to pick up trash and these "wild carrots" eat them while working. Yes, cook with them just like carrots.

Cool !
No I didn't know Queen Anne's Lace is edible !
(You're talking about the same Queen Anne's Lace as I am, with the tall thin stalk that has the white frilly flower, with a bug ALWAYS in the middle sucking sap :laugh:, right ??)

Do you know if it's edible all the time or just at early stages ?

And do you know any actual recipes?

[Marcos]

Nutsedge

Cyperus esculentus

(coco-sedge, yellow galingale, chufa, ground nut )


This larger sedge grows in damp, weedy places.
It has rather stout stems up to eighteen inches high, with yellowish divided flower heads.
Sweet nutty tubers with a tough, dry rind occur on the roots.
These can be ground into flour.



Foxfire 3
Anchor Press Edition
1975

[Marcos]

Nutsedge

Cyperus esculentus

(coco-sedge, yellow galingale, chufa, ground nut )


This larger sedge grows in damp, weedy places.
It has rather stout stems up to eighteen inches high, with yellowish divided flower heads.
Sweet nutty tubers with a tough, dry rind occur on the roots.
These can be ground into flour.



Foxfire 3
Anchor Press Edition
1975


Oops!
Found a couple more for nutsedge !!
_________________________________________________________________


Chufa Drink

Soak tubers for 8 hours. Mash.
Add one quart water and 1/2 pound sugar to each 1/2 pound of tubers.
Strain through a sieve and serve as a drink.

_________________________________________________________________


Chufa Bread

Ingredients:

2 1/2 cups warm water
two packages active dry yeast
one tablespoon salt
one tablespoon melted margarine or butter
seven cups unsifted flour
one cup peanut butter
1/4 cup softened margarine or butter
one egg white
one tablespoon cold water
1/4 cup chopped nutsedge tubers


Measure warm water into a warm mixing bowl.
Sprinkle in yeast and stir. Add salt and melted margarine.
Add flour and stir until dough is sticky. Place in a greased bowl; let rise 1 hour.
Turn dough on a floured board. Roll half into an oblong pan, cover with peanut butter, softened margarine, and nutsedge tubers.
Cover the rest with dough.
Roll up and seal.
Brush the top with egg white.

Bake at 450 F oven for 25 minutes.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>


Next time I'll blog some recipes for wild violets...


But in the meantime, let's hear some OTHER recipes for ' weeds ' !!!
:waving:

[Marcos]

Violets

Viola papilionacea

(johnny-jump-up)


The violet is common in meadows, lawns, and damp open woodlands.
It grows to eight inches tall with heart-shaped, deep green leaves and long stemmed, deep blue flowers.
There is a cream-colored form, and the common form with blue and white flowers, called "confederate violet" and naturalized around many home gardens and farm sites.

Violet leaves and flowers are both edible. Leaves are very rich in vitamins A and C, and have been used in teas, as well as medicines to induce sleep.
Violet flowers have long been used in fancy confections, candied or sugared.
In the past century, a gift of candied violets was a " message of love."

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Violet Greens

Wash and cut up leaves of blue violets.
Cook with a little water for twelve minutes. Serve butter over them, or cook with bacon or fatback.
Or...mix violet leaves with dandelion greens or milkweed shoots and top with bacon and chopped up hard-boiled eggs.
Or mix with lamb's quarters or pokeweed and cook as above.

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Violet Salad

Simply add shredded violet leaves to other (aforementioned) spring greens for salad, or use alone with vinegar and bacon.

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Violet Jelly

Cook violet flowers with boiling water. Strain.
Add sugar, pectin, and juice of half a lemon.
Simmer until it jells.

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Sugared Violets

Cook two cups sugar, one-half cup water, and a dash of cream of tarter.
Stir until sugar 'grains'.
Dip fresh violets blossoms (free from stems) and place on platter to dry.

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Violet Syrup

Cover violet blossoms with water. Let stand two days. Strain.
Cook with honey and juice of lemon. Stir well. Bring to a boil.
Put in jars and seal.

(Good for colds or coughs)

:waving:

[Paradise Landscapes]

Cool !
No I didn't know Queen Anne's Lace is edible !
(You're talking about the same Queen Anne's Lace as I am, with the tall thin stalk that has the white frilly flower, with a bug ALWAYS in the middle sucking sap :laugh:, right ??)

Do you know if it's edible all the time or just at early stages ?

And do you know any actual recipes?

That's them. The flower can be concave or covex. I eat only the root. I do not know any recipies.

[Marcos]

Dock Rumex crispa

(pike plant, curled dock, yellow dock, white dock)

Dock is a common weed that grows in fields, yards, and around barns.
It is about knee-high, and has leaves six to eight inches long. Leaves have crinkled edges. Flowers appear in a green spike in May and June, followed by seeds that turn dark brown and look like tobacco.
The closely related patience dock (R. patientia) and the speckled dock (R. obtusifolious) are common in waste places. Patience dock has reddish, or red-veined leaves. While speckled dock has narrow, spotted leaves. Swamp dock (R. verticillatus) is found in very wet, swampy places.

They are all very rich in vitamins A & C. The long yellow roots of dock are used for medicine, boiled into tea and used as a bitter tonic. Dock greens eaten in spring will thin and purify the blood. Cooked with meat, dock leaves are said to make the meat cook more rapidly. Seeds can be munched for a snack.

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Dock greens

(Leaves of dock are sometimes cooked by themselves, but more often in combination with other leaves, such as horseradish, mustard, or turnip greens.)

Wash thoroughly. Parboil until leaves turn a lighter green.
Pour off water, wash two or three times.
Then either fry (in medium of your choice) or salt for three to five minutes,
or bring to a boil in fresh water, season and serve.

_________________________________________________________________


Hot Dock greens on Toast

To one pint of cooked dock, add one tablespoon chopped onion, two tablespoons horseradish, and one cup sour cream or a little vinegar.
Season with salt and pepper. Serve on toast and top with fried bacon.

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Stewed Dock

To several cups of cooked dock, add two cups tomatoes, and browned onions.
Simmer and serve. Top with cheese, if desired.

_________________________________________________________________


Dock soup

Cook young leaves, drain off water and strain.
Add milk, onion, butter, and two tablespoons flour.
Cook slowly one-half hour.
.................................................................................................... ....


....next time..... 'Glechoma hederacea', or Ground Ivy tea recipe
:waving:

[wooley99]

On the news tonight they are cooking pasta made from coca leaf with llama bolognese sauce in Bolivia. Does that qualify???

[Marcos]

On the news tonight they are cooking pasta made from coca leaf with llama bolognese sauce in Bolivia. Does that qualify???

That news blurb probably had something to do with their crazy leader, Hugo Chavez' recent quotes that " cocoa leaves aren't cocaine ".

This could be a signal by him that he's (quietly) condoning future efforts to traffic cocoa (or cocaine) out of Venezuela, or out of that region in general.

Is it a weed ?
Sure...
If it's not growing in a place where it's INTENDED to be grown.
So it's all relative...

I know a fellow that grows dandelions and other greens for two restauants in this area, mainly for their salads.
He uses an old greenhouse to ensure a year-round crop.
If some turfgrass were to germinate and begin to grow among his seeds, THAT would be considered the WEED to him!

[wooley99]

That news blurb probably had something to do with their crazy leader, Hugo Chavez' recent quotes that " cocoa leaves aren't cocaine ".

The president of Bolivia is Evo Morales. He's the OTHER South American wack-job leader. But I think the news bite was just some goof-ball chef that needed an angle. Pretty efficient though; the llama carries the coca leaf to the plant, both llama and leaf are processed and after dinner you get a free coat.

Back to the thread topic though - I wonder if Henbit is edible? It's a member of the mint family. Then I could stop hoeing the winter garden and just snack on it.

[Marcos]

The president of Bolivia is Evo Morales. He's the OTHER South American wack-job leader. But I think the news bite was just some goof-ball chef that needed an angle. Pretty efficient though; the llama carries the coca leaf to the plant, both llama and leaf are processed and after dinner you get a free coat.

Back to the thread topic though - I wonder if Henbit is edible? It's a member of the mint family. Then I could stop hoeing the winter garden and just snack on it.

yes...but only the leaves are!

Henbit
Lamium amplexicaule

This plant can sometimes be confused with Purple Deadnettle but the difference in the two can be seen in the leaves. Henbit has heart-shaped leaves with big scalloped edges that grow along the entire length of the stem. Purple Deadnettle has more triangular shaped leaves that grow in a big clumps.
_________________________________________________________________

Wild Weed Salad

This recipe can be changed to suit what is in season at the time. Make sure you're aware of what your picking before you eat anything. That's just common sense.

1/2 cup young henbit leaves
1/2 cup young dandelion leaves
1 cup lamb's quarter new leaves
1 small head of butter lettuce, torn (optional)
1/2 cup tender nasturtium and violet leaves, torn
1/4 cup chive blossoms
1/4 cup rose or tulip petals
1/2 cup nasturtium and violet flowers
2 tsp. fresh mint chopped fine and bruised
2 Tablespoons chopped basil
2 cloves minced garlic
Salt and pepper to taste

Dressing
1 Tablespoon honey
3 ounces apple cider vinegar
1/4 cup salad oil



Carefully wash all the flowers and greens, let dry on paper towels. Mix gently in a salad bowl. Combine honey and apple cider vinegar, whisk in oil. Season to taste with salt and white pepper. Add dressing to salad and toss gently to coat all ingredients. Sprinkle with chopped almonds and serve.

(from 'the Gorham Garden' website)

[Marcos]

Ground Ivy
Glechoma hederacea

( jill-over-the-ground, lizzie-run-around-the-hedge, hedge maids, tun-hoof, maymaids, catsfoot, field-balm, creeping charlie, heart's ease, run-away-robin)


Naturalized from Europe, ground ivy is a small, creeping ground cover which roots at the joints, with oval, scalloped leaves and small blue mint flowers.
It forms large patches in waste places or in damp meadows.

The small bluish flowers produced by ground ivy have medicinal properties that have been described for millennia to treat inflammation of the eyes and tinnitus, as well as being a diuretic- it’s useful in kidney (Urinary Tract Infections) diseases and as a digestive aid.


_________________________________________________________________


Ground Ivy Tea

Gather the vine in summer and fall.

Make the tea by boiling six or seven leaves in a pint of water.
Strain and sweeten to taste.

Another recipe :
Use 1/4 cup fresh-picked, chopped leaves with one cup water.
Boil and strain, sweeten with syrup or honey.

Use hot or cold to reduce fever.

[Marcos]

Lamb's Quarters
Chenopodium album

( goosefoot, pigweed, wild spinach, fat-hen, frost-blight, bacon-weed, white goosefoot, mealweed, meldweed)

Another native of Europe, Lambs quarter can frequently be found growing in vegetable gardens, on disturbed soil, and along the fringes of fields and banks. The plants can grow to about four feet in height with multiple branches forming off of a main squarish looking central stem. Lambs quarter leaves often have a white, pollen-like substance coating their undersides.

The leaves and stems are edible and absolutely delicious, with a flavor that can be compared to spinach or chard with an earthy, mineral rich taste. It’s difficult to describe, but if you enjoy leafy greens such as kale, collards, and spinach you’ll love lambs quarter and enjoy the change of pace provided by its distinct flavor.

The whole plant can be used if it is under six inches high, and / or just the leaves themselves, picked from older, taller plants.

When cooking lambs quarter the easiest preparation is to simply steam the leaves and stems in a small amount of water until tender. The greens will cook very quickly and turn a dark green color as they shrink down during cooking. The cooked greens are delicious just as they are with no additional seasoning or flavoring necessary.

The young leaves and smaller stems can also be eaten raw in salads. Or you can experiment by substituting lambs quarter for spinach or chard in some of your favorite recipes.

_________________________________________________________________

Lamb's Quarter Greens

Cook leaves in a little water. Drain.
Cover with white sauce made of flour, milk, salt, and pepper.
Add a very small amount of lemon and butter, or bacon bits and apple cider vinegar, if preferred.

Or...
Gather one gallon greens (lamb's quarters and dock)
Wash and boil for ten minutes.
Drain, and add one cup water and four tablespoons oil.
Cook covered until tender, with meat if desired.


from : Foxfire 2, Anchor Books 1973
veggiegardeningtips.com


:waving:

[Marcos]

OK...this isn't a turf weed by any stretch...but does anyone out there have any decent old-time recipes for pokeweed they'll post on here???

:laughing:

[Marcos]

I just thought of another one.....that I see all the time on more 'neglected' turf grass sites and pastures.
Most folks confuse this one with dandelion when they see it kept cut at typical "lawn" height.


Chicory
Cichorium intybus

(succory, blue-sailor's, bunk)

Chicory is naturalized from Europe.
It has dandelion-like basal leaves, and stems that exude a milky juice.
It's bright blue flowers open every morning and close again by noon.

Young leaves are eaten like lettuce or endive.
The roots are also edible, often ground and roasted slowly in ovens (under low heat) to make a coffee additive, or coffee substitute.
Leaves are extremely high in vitamins A and G and in calcium.
_________________________________________________________________

Chicory w/ mustard sauce

Cook young leaves until tender.
Cover with a sauce made of 1/4 cup sugar, 1/2 tsp. salt, two egg yolks, one cup scalded milk, two tbs. apple cider vinegar, and one tbs. mustard.
Blend until thick in a double boiler.

Serve over the drained chicory.

_________________________________________________________________

Panned chicory

Melt 2 tbs. oil and add chopped chicory greens.
Cover and steam for 15 minutes.
Add 1 tbs. flour, a small amount of cream, salt and pepper.
Let simmer five minutes more.

_________________________________________________________________


Anyone else know of any different EDIBLE turf 'weeds' ?
...and if you do....got any recipes ? :)

[DUSTYCEDAR]

that is some great stuff

[Marcos]

that is some great stuff

Yeah...
If you know of any edible turf weeds...please chime in with 'em!

(But this doesn't neccessarily have to be about all 'turf' weeds...)

I know a guy that lives around here now, that originally grew up in the mountains of W. Va.
All he talks about every winter when I see him...is how he can't wait to get back home and go 'ramp hunting' in the early to mid spring.
He says they have a "Ramp Festival" somewhere in W Va that he goes to.

Apparently ramps are EXTREMELY pungent, much more-so than onions, and grow in clumps in wooded settings in loose soils.

I'd love to hear some background, and recipes about them.

And about poke weed, too.....

[wildbilly1113]

I don't know any recipes for ramps, the few times I ate them they were cooked in a big skillet with potatoes,bad breath for days. Pokeweed that I ate was boiled down like spinach, same for field cress. Not many ramps here in eastern WV. But in the middle they are plentiful. Kingwood,Wv. is the self proclaimed ramp capitol of the world.My favorite wild food or food of any kind are Morels. I will be eating some in about a month!

[Marcos]

I don't know any recipes for ramps, the few times I ate them they were cooked in a big skillet with potatoes,bad breath for days. Pokeweed that I ate was boiled down like spinach, same for field cress. Not many ramps here in eastern WV. But in the middle they are plentiful. Kingwood,Wv. is the self proclaimed ramp capitol of the world.My favorite wild food or food of any kind are Morels. I will be eating some in about a month!

http://thegreatmorel.com/

Oh yeah....I forgot about (non psychedelic:nono:) 'shrooms' !!!

I'd love to follow someone around who knows what they're doing collecting them.
My barber talks about it all the time.
He makes a whole vacation out of it...goes to Michigan, to a 'secret' shrooming hunting grounds!:laugh:

I've never done it.
...like to, though.

[wildbilly1113]

Marcos,Come on over to east Wv. in about a month and I will show you.Morels grow all over the world. Once you find one you will never what forget they look like.Most common variety is Shaped like a christmas tree with ridges. I gladly tell people where I find them cause the next year the area might be a development. They are getting more scarce but I still find enough to give to seniors who can't get out and look any more. Look in the woods and apple orchards.Flour,eggwash,finely crushed saltines[blender], deep fry, Enjoy.

[Marcos]

Marcos,Come on over to east Wv. in about a month and I will show you.Morels grow all over the world. Once you find one you will never what forget they look like.Most common variety is Shaped like a christmas tree with ridges. I gladly tell people where I find them cause the next year the area might be a development. They are getting more scarce but I still find enough to give to seniors who can't get out and look any more. Look in the woods and apple orchards.Flour,eggwash,finely crushed saltines[blender], deep fry, Enjoy.

Yeah...
That's why I 'cut and pasted' this link :

http://thegreatmorel.com/

...so that hopefully myself, and any other folks reading this thread won't go out and poison themselves by picking the wrong 'shrooms !
:confused: