Came to second the “pesto” idea and share books. We do more Chimichurri around these parts, but same basic idea: throw a bunch of leaves in a blender with oil, acid, and an allium. Other herbs/spices if you’re feeling jazzy. Add nuts or seeds for “pesto.”
Recommended reading:
An outstanding book for beginners in wild edibles: Wild Wisdom of Weeds by Katrina Blair
Highly recommended reading
A little more advanced, a lot more thorough: Foragers Harvest by Sam Thayer
(Not directly weed related, but Ratio by Michael Rhulman has been useful for getting out of the habit of using recipes for every single meal. If you want a free copy of these books, message me directly or see if they’re floating around in annas-archive.org or libgen.rs)
Anyone who says weeds taste bad is poorly informed, doesn’t know how to cook, or just had a bad experience. When I was bartending I had dozens of people tell me they don’t like gin(or tequila, whisky, etc) and then I make them a 3 ingredient sour and they flip a tit seeing that they had been unduly prejudiced since that one bad experience. Please, if you just “don’t like weeds,” wait around for someone who knows what they’re doing to prepare them for you(or do more research). Chances are you just don’t know what you don’t know.
Study cures ignorance like food cures hunger.
