eating weeds: damn nasty unless you have a good cook

I cover this a bit in this podcast:

http://www.richsoil.com/permaculture/373-podcast-055-gaias-garden-chapter-6/

The idea is that a lot of weeds taste lousy when picked fresh.  But in the hands of somebody who really knows how to cook, weeds can be part of a path to a far tastier meal!

there is little in this world that a pinch of salt and a big dollup of butter can't fix :0)
with this one hit wonder recipe for any vegetable My 3 and 6 year old boys happily eat beets, asperagus, broccoli, cauliflower, zuchini....etc.....

whether vegetable or greens or weeds, they do tend to taste nasty cooked. for me anything that is pallatable must have some sort of salt and fat for my tongue to taste it.

Your totaly right,  food is not healthy if it tastes bad... cause no one will eat it. Food also has to look good. no one will eat a plate full of slimey, green/brown, gritty, steaming, earthy smelling, slop! you have got to put some grated cheese or chopped nuts or bacon crumbles or cream sauce on top. 

Although I do consider my sauteed lambs quarters with carmalized onions f@#$&%g awesome!

Lambsquarter with amaranth and arugula is bad to the bone as the "lettuce" in a BLT sandwich.

Hi Folks!

I am quite new in town.
I registred today.

Weeds are nothing else but plants. Crops are our favourite ones and they were selected to be so since the very begining of the farming.

You are right. We can also consider the others and find out if they can be eaten.

Here in france, some people eat Portulaca oleracea (I do not know the word in English) and dandy lion.

Catch you later!

Paddy67

Isn't that what we call purslane?

Some. weeds are pretty good raw.. wood sorrel and dock come to mind.. Some things get much better after a frost -  like clover.

Sauteeing with bacon, onions, and balsamic vinegar is pretty foolproof!  Did that to a batch of dandelion and beet greens the other day.

Like tame plants, it's all in the timing. Many greens are sweet and tender in the spring or when young and tough and bitter when older. Or you can pick the new, little leaves. In the winter I eat chickweed, and dandelion, purslane and flat-leved dandelion in the fall, everything else in between:  young grasses, chiso, dock, garlic chives, plantain, shorrel, lambsquarters - and flowers of dandelion, shamrock, daylillies, chickweed. I'm talking about raw. Anything can be sauteed with onions and garlic at any time. Don't eat anything unless you know what it is for sure.