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weed salad--yummy  RSS feed

 
Thelma McGowan
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Location: western Washington, Snohomish county--zone 8b
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so here are some ingredients that I picked today for lunch...a salad!
since my lettuce is mostly slug bait, I replace it with Chickweed, baby dandelion greens, lambs quarters, accented with fennel, purple kale and some teeny radishes , arugala and tomatoes. Of course with any salad ingredients and dressing choices are unlimited
this is so much better than just green tossed lettuce, I find i use much less dressing since the chickweed is so naturally sweet.

I do recomend chopping weeds much finer than regular lettuce as weed stems have more robust stems....if you rough chop there will be a lot more chewing :0)

I recomend it!
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salad ready for dressing
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ingredient list chickweed, baby dandelion, lambs quarters, fennel weed. purple kale, teeny radishes
 
Jocelyn Campbell
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Location: Missoula, MT
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Any body else with some gorgeous wild edible salad pics?
 
Matu Collins
Posts: 1976
Location: Southern New England, seaside, avg yearly rainfall 41.91 in, zone 6b
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Here in New England the wild edibles are still pretty small right now. I've got my eye on some dandelions, sheep sorrel and chicory coming up. I also love the tender growing tips of the bull briars. They don't come until June. The wild lettuce is very bitter but mixes into a blend just fine. I don't eat poke salad daylilies or milkweed flowers but some do and we have all those in abundance here soon. My favorites are chickweed and purslane but they haven't come up yet either.
 
John Elliott
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Yes, chop them finer.



And remember, fiber is good for you.
 
Peter Ellis
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Location: Central New Jersey
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Chuckle. Dandelions with lunch and dinner just the other day. Have not seen my lamb's quarters yet this year, nor the wood sorrel, I think they are a bit behind. But then, we just had an ice storm the other night, so they might be smart
 
Judith Browning
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We are eating variations on this pretty often...chicory, dock, violets, sorrel, a bit of dandelion (they and the chickweed were mainstays for the last six weeks...starting to get old now) red bud flowers, the yellow flowers are some overwintered turnips going to seed...I haven't found my wild arugula yet, a great salad green, too....forgot to cut some green onions. ... oh, and it is my grandmothers plate...her 'good' dishes that I have incorporated into our 'everyday'
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John Elliott
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I'll add my recommendation for steamed salsify buds to this thread because they look like weeds, what with their dandelion like seed heads. I read where all parts of the salsify plant are edible, so since I have an excess of flowering salsify plants, I decided to cut some unopened buds and fix them like asparagus -- steam them in the microwave with a little water for 4 minutes. They came out quite well, with kind of an asparagus flavor. Nothing reminiscent of oyster though, I guess that is just for the roots.


And no, they don't require the chewing abilities of a goat.
 
Charles Tarnard
Posts: 337
Location: PDX Zone 8b 1/6th acre
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Hosta, dandelion, sorrel, land cress, mint and oregano. A few drops of balsamic vinegar made it great. Not a pretty picture, but you get the idea .

 
dirk maes
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Location: belgium
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@ Charles, what type of hosta is it. I find them fibrous.
 
Charles Tarnard
Posts: 337
Location: PDX Zone 8b 1/6th acre
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I don't know. I've owned the place for years and it was here when I got here. I only this year learned it was edible. My Google fu tells me it is most similar to the 'revolution' variety, that might not be right.

For me everything that was odd about it (for me it's not the texture, but a sour / milky aftertaste) was made right with only a few drops of balsamic vinegar.

EDIT FOR PIC:::

 
Tim Wells
Posts: 120
Location: Essex, England, 51 deg
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some nice flavours there

add an onion flavour/ allium eg perpetual onion, garlic chives (ransoms), chives

lambs lettuce

i call lambs quater: fat hen, spear leaved orache is very similar

baby dock leaves 2x 5 inch are superb

pepperyness from american land cress ( a brassica) rocket, water cress

 
I agree. Here's the link: http://stoves2.com
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