Edible Weeds
It might surprise you to know that many of the ‘weeds’ in your lawn or garden are actually edible!
Purslane is slightly sour and salty. Chickweed is sweet. Dandelion greens contain more vitamin A, vitamin C, calcium and iron. Be sure to pick dandelion leaves for a salad before the flower buds form, when the leaves are still small.
When it comes to edible weeds, knowing what you can use and how is important and you can use the form below to send a picture to Sarah for help in identifying your weeds.
Would you like to share a recipe or need Sarah’s help to identify a weed? Contact Sarah
Sarah's recipe for Fresh Purslane Salsa
6 ounces Purslane (about a 2″ diameter bunch)
—steam lightly for no more than 2 minutes and plunge into ice water
to quickly cool. Strip the leaves off the stems. Put in a ceramic, glass, or metal bowl. Discard (compost)
stems or chop up an add to an omelet or soup.
stems or chop up an add to an omelet or soup.
3-4 tomatoes
—scoop out seeds and discard. Chop finely and add to purslane. There should be roughly an equal amount of tomatoes and purslane.(I like to use ‘Early Girl’ or heirloom tomatoes from the garden or my local farmers’ market.)
4-6 Green onions
—slice finely, including the green tops
—slice finely, including the green tops
1 cup finely chopped cilantro
Fresh lemon juice to moisten
Fresh lemon juice to moisten
—approximately 2 small lemons
Mix, chill, and serve with good quality organic corn chips.
Yum!
Mix, chill, and serve with good quality organic corn chips.
Yum!
