What plants can we make leaf curd out of?

I'm trying to experiment with leaf curd; extracting the protein and vitamins from leaves, while leaving behind the fiber and water, so that leaves can actually become a staple instead of a vegetable.

What leaves work? Can I just use any edible leaf, or are there certain necessary characteristics? I'm especially wondering about dandelions and linden or lime (Tillia) trees.

There is very little information online, I don't know why. It seems that an important topic has been skirted around. Maybe I will understand the lack of interest once I actually try it!

Anyway, my scanty findings seem to indicate that any non-toxic leaf can be used. I've found a reference to using ash and linden trees, so that is what I will try first. I've got to find some food grade muslin, much tighter then cheesecloth.

Gilbert Fritz wrote:There is very little information online, I don't know why. It seems that an important topic has been skirted around. Maybe I will understand the lack of interest once I actually try it!

Anyway, my scanty findings seem to indicate that any non-toxic leaf can be used. I've found a reference to using ash and linden trees, so that is what I will try first. I've got to find some food grade muslin, much tighter then cheesecloth.

Did you ever try this with linden? I am tempted to try it in the spring and am curious about your results.

Here’s one search result I’m sure you’ve seen... but what the heck? It’s interesting, I think. http://fergustheforager.co.uk/2009/06/208/ I’ve never heard of leaf curd, never even dreamed of such a thing, so thanks for bringing it back up. We don’t have that much here in the way of abundant, unused vegetation (brittle area, usually), so I won’t be trying it, but interested in what you come up with from your experiments.

Cindy Skillman wrote:Here’s one search result I’m sure you’ve seen... but what the heck? It’s interesting, I think. http://fergustheforager.co.uk/2009/06/208/ I’ve never heard of leaf curd, never even dreamed of such a thing, so thanks for bringing it back up. We don’t have that much here in the way of abundant, unused vegetation (brittle area, usually), so I won’t be trying it, but interested in what you come up with from your experiments.

Thank you! Yes, I will be trying it once the leaves come out. ;)

I did try; but I didn't have any proper equipment, so all I ended up with was a few tablespoons of green slime . . . which was the leaf protein, I guess. It didn't taste like much of anything, just a bit grassy. Mixed in with a grain of some sort and spiced properly it might have been fairly good.

I remember reading something in a pamphlet like 20 years ago about using hemp and marijuana leaves for a "tofu-like food," which I can only assume is leaf curd.  I wonder how well they stack up for protein content.

It does seem very like tofu - blend and strain once and reserve the liquid, boil and strain a second time and reserve the solids.  I think I'm going to see how much damage I can do to my nettle patches this year with this.