Sharing of wild food recipes looks easier than my favorite organic farmers and the local specialty food market sell now these "weeds" in order to supplement the vegetables grown.
Most of my wild edibles discoveries were at the beginning of the trial and error. When I got older, I got the knowledge of experts, to be published and adopted in some cases classes.I need a value for the Bookshelf must comply vis-à-vis the growing list of wild food experts. the link to this information at the end of this article.
These early spring arrivals – and in some cases, the roots, leaves are all ideal for salad. select them now for a few weeks, they must be cooked.
Early Spring Green Salad
1/2 cup of tiny plantain leaves *
1/2 cup of wild Onion grass
1/2 cup small dandelion is less than 2 "
1/2 cup of trout Lily leaves
tiny purple leaves 1/2 cup
1 cup lambs quarter leaves
1 cup water Cress
1 cup white mustard leaves
2 cups of wood Sorrel
1 cup of the beauty of spring flowers
Flowers-violet, yellow, and/or white 1/2 cup of violet
1/2 cup of trout Lily flowers
1/4 cup spring beauty bulbs
1/2 cup of trout Lily bulbs
Rinse with a light spray cans may be best foliage, tubers and Thistle in cold water and drain.
Tear or coarsely chop the leaves and tubers-nakata and then sprinkle the top of the blossoms.
I recommend before you add the dressing to taste salad-you may find that you don't need a waterproof dressing.
* If more than 1-2 inches, you might need to remove the stringy central role to eat raw
Bon appétit.
Author and naturalist, JJ Murphy, has been eating wild food at the farmer's older weeds verkkokauppasi veggie Garden, but he ate weeds. He now resides in Harriman, NY. Wild edibles and add edible recipes, you can learn more about: http://www.writerbynature.com/index.php?topic=recipes
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