Scorin’ Some Weed(s)

Free munchies from your backyard!
Abstract macro photo of dandelion seeds with water drops

Before you mix up the vinegar and salt solution and start pumping in an effort to kill weeds in your yard, you might want to take inventory of what’s popping up amidst your Kentucky Blue or Bermuda or St. Augustine or whatever. You could be offing a free lunch.

Some so-called weeds are actually not only good for you, as in loaded with antioxidants and vitamins and even protein, but they’re also quite tasty. Dandelions are yummy in salads. Clovers are as well. Of course they must be unsprayed with toxic chemicals, and it’s a very sound idea to wash them thoroughly if you live where there animals about. Just sayin.

Good site to visit is http://www.organicgardening.com/learn-and-grow/8-weeds-you-can-eat, where the following is shared: “Here are some suggestions for finding free munchies in your backyard. Just remember to ID them with a credible source if you’re not plant-savvy—there’s even an app for that! If you’ve got a smart phone, download the Wild Edibles app created by Steve Brill, a botanist known for giving edible-plant tours of New York City’s Central Park. Also, wash your harvest thoroughly before consuming, and steer clear of areas that may have been treated with chemicals or pesticides.”

Impress upon your kids that not all plants are edible, please. But for more good info on dandelions, visit http://www.treehugger.com/lawn-garden/eat-dandelions-9-edible-garden-weeds.html. The piece tells us, “Once in a while, we might come across dandelion greens or purslane for sale in the produce section of the grocery store, or the farmers market, but for the most part, many common edible garden weeds aren’t available anywhere else except for our lawns or garden beds. And that’s a shame.” There’s a list of common garden weeks and their uses, both culinary and medicinal. Be cautious of your sources – don’t eat something you can’t identify.

But consider this for your morning toast, and it’s one weed we all know and love – as cheerful as Mima’s kitchen on a spring morning, it is! Go to http://www.almanac.com/recipe/dandelion-jelly-0 for more.

EdgyPlate - Millennials love Foraged edible dandelions flowers and greens with jar of dandeli

Dandelion Jelly

Ingredients

1 qt dandelion blossoms

2 qt water

2 Tbs lemon juice

1 package (1 3/4 oz) powdered fruit pectin

5 1/2 c sugar

Directions

Pick the dandelion blossoms and rinse thoroughly.

Snip stem and green collar.

Boil petals in 2 qt water for 3 minutes.

Cool and strain, pressing petals with fingers to extract juice.

Measure out 3 c of dandelion liquid.

Add lemon juice and powdered fruit pectin.

Bring mixture to a boil (large jelly kettles work best for this).

Add sugar, stirring to mix well.

Continue stirring and boil mixture for 2 1/2 minutes.

Pour into small glasses and cover with paraffin when jelly is cool.

Enjoy!

And think of Mima. We are.

 

 

RELATED BY

Twitter EdgyPlate