Lawn Care Forum banner
Cancel
Create thread New Forums

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

Jump to Latest
21 - 39 of 39 Posts
Discussion starter · #21 ·
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
 
Discussion starter · #22 ·
Marcos said:
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
Click to expand...
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:
 
Discussion starter · #23 ·
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."

_________________________________________________________________

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.

_________________________________________________________________

Violet Salad

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

_________________________________________________________________

Violet Jelly

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

_________________________________________________________________

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.

_________________________________________________________________

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:
 
#24 ·
Marcos said:
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?
Click to expand...
That's them. The flower can be concave or covex. I eat only the root. I do not know any recipies.
 
Save
Reply Quote Like Like
Discussion starter · #25 ·
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.

_________________________________________________________________

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.

_________________________________________________________________

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:
 
Discussion starter · #27 ·
wooley99 said:
On the news tonight they are cooking pasta made from coca leaf with llama bolognese sauce in Bolivia. Does that qualify???
Click to expand...
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!
 
#28 ·
Marcos said:
That news blurb probably had something to do with their crazy leader, Hugo Chavez' recent quotes that " cocoa leaves aren't cocaine ".
Click to expand...
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.
 
Discussion starter · #29 ·
wooley99 said:
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.
Click to expand...
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)
 
Discussion starter · #30 ·
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- itÂ’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.
 
Discussion starter · #31 ·
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. ItÂ’s difficult to describe, but if you enjoy leafy greens such as kale, collards, and spinach youÂ’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:
 
Discussion starter · #33 ·
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 ? :)
 
Discussion starter · #35 ·
DUSTYCEDAR said:
that is some great stuff
Click to expand...
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.....
 
#36 ·
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!
 
Discussion starter · #37 ·
wildbilly1113 said:
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!
Click to expand...
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.
 
#38 ·
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.
 
Discussion starter · #39 ·
wildbilly1113 said:
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.
Click to expand...
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:
 
21 - 39 of 39 Posts
About this Discussion
38 Replies
11 Participants
Last post:
Marcos
Lawn Care Forum
posts
7.2M
members
230K
Since
1999
A forum community dedicated to lawn care and landscaping professionals and enthusiasts. Come join the discussion about performance, modifications, classifieds, troubleshooting, maintenance, and more!
Full Forum Listing
Explore Our Forums
Lawn Mowing Pesticide & Herbicide Application 🔧 Mechanic and Repair Business Operations Lawn Mowing Equipment