Edible Weeds

Edible Weeds

Some see a weed, some see a wish.

I have always loved the quote, "The only difference between a flower and a weed is judgement." by Wayne Dyer

It's true; think about it, who decided violets were not welcome in the flower beds or lawns? We created an entire industry to fight again "weeds" and spray our yards for the perfect grass. As I told you in the last blog post, I go for the weediest yard on the street award, and I win every year. And guess what, I also have the prettiest wildflowers on the street too. My lawn is filled with flowers like violets, spring beauties, and dandelions. If you just curled up your nose, let me try to change your mind.

Did you know that many "weeds" are edible and have numerous herbal benefits? Yes, dandelions have uses beyond driving you crazy, blowing their seedheads into the wind, and reaching their roots to China. In fact, the entire dandelion plant is edible. The roots are used in herbal tinctures to help improve the liver and your gut health, and when roasted, it is used as a coffee replacement.

Dandelion leaves can be eaten raw in a salad or cooked in the same way you fix any tender greens such as spinach. They are packed with all the vitamins in the alphabet - A, B, C, E, and K.

Even those vibrant yellow blossoms are edible and make a fun pop of color for salad, toppings for baked goods, and homemade wine. They also make great infused vinegar, scrubs, or honey.

Violet flowers are also edible and are fun to use as decorations. One of my favorite things is to place them in an ice cube tray, fill them with water, and throw them in the freezer. The ice cubes are beautiful to add to lemonade or iced tea for a summer picnic.

Candied violets are also great toppings for cupcakes, cookies, or drinks.

To candy violets, it's super-duper simple. First, you collect and clean violet flowers. Next, you beat an egg white until it’s frothy all the way through, but not stiff. Then you dip the flowers in the egg and dredge the violets in powdered sugar. Shake off any excess egg or sugar, and lay them on a paper towel. Remove any flower stems still attached and place them in a fridge overnight. Store them in an air-tight container in the fridge or at room temperature and they will keep for 4-6 weeks. I promise you'll impress the heck out of your friends with that easy trick.

Here are a few more of my easy-to-find favorites. 

Lamb's quarters, also known as white goosefoot, is a spring weed that doesn't have an attractive flower but is still easily identifiable by its diamond-shaped leaves with powdery silver undersides. The leaves can be eaten raw or cooked and have a similar flavor to spinach or swiss chard; slightly nutty and earthy. It sounds like me, earthy and kinda nutty. 

Wild mustard greens are delicious and easy to find. Mustard usually grows in meadows or on the edge of woods. The tall bright yellow flowers are hard to miss, but ideally, you should pick the leaves before it flowers. Garlic mustard is also edible and has white flowers and a not surprisingly a garlicky flavor; it is invasive in our area, so pull the entire plant if you have any growing on your property. 

Give this simple recipe a try, and hopefully, I can change your mind on "weeds" or maybe at least give you a new appreciation for them. 

Dandelion Infused Honey

Ingredients:

dandelion blossoms

local honey

a jar

To Make:

Gather two cups of loosely packed clean dandelion flowers. Place them in a pint jar, making sure not to pack them too tightly and allowing the honey to saturate the blooms. Cover with honey, and place in a dark place for at least two weeks. At the end of that time, taste, and if you want a more potent flavored honey, leave for another week. When your honey is ready, you can use it as is or strain the flowers out and enjoy it on toast, scones, or yogurt. It also makes a beautiful handmade gift so your friends will think you actually make the stuff you pin on Pinterest.

For the love of new perspectives and ourselves,