James Jhon

Colleen Peltomaa wrote:

Matthew Fallon wrote:

john muckleroy jr wrote:Garlic mustard?I've never heard of it.Where can I get some seed?

garlic mustard grows wild and is an early spring green around me, i can try collecting seeds next spring if anyone wants some...they grow all over! i end up pulling a lot out, same as with wood sorrel and purslane (though i try to use them up if i can)  it tastes exactly as the name implies, definitely an addition to a salad,not the main green! it'd be like eating a whole bowl of nothing but dandelion leaves (yuck!)

i've heard several herbalists claim purslane as the 'most nutrient rich".
green dean's one of my personal faves, i totally agree with him on NOT buying purslane seeds, i had some and they were weaklings!
 

amaranth leaves are great too as someone else mentioned, i have red amaranth and man does it Spread! but very easy to just yank the whole plant if its crowding other things. in india it's known as 'red spinach' which is a really apt name for it. you can make lots of things fromt he seed head too, gluten free baked goods, pop it like corn, make pudding etc. its very high in iron for one thing..

I know this post is old, but last year I pulled a bunch of wild greens and instead of making a salad I rinsed and juiced them in a masticating juicer.    Dark green juice, and I added stevia to taste and down the hatch it went     The pulp goes into the compost pile.

I am hearing for the first time that someone drank wild green bunches. If you juice them in a masticating juicer then we can say it is a masticating juicer recipe. Can you tell me that what type of those bunches was?

Which knife do you use for cooking?  I have heard a lot about German and Japanese knives that they are good. But I have not used it yet. I have read many articles about them. Some people even compare German vs Japanese knives.  If I buy them, I will know which one is better. If you know, then share your experience