Wild leaves: tasty and nutritious

They are real “superfoods”, and might be growing already next to you. The nutritional level of wild greens can be 10 or 20 times greater than “domesticated” greens like spinach or kale. This means even a few leaves added to your salad or stir fry can bring a lot of goodness.

Pictured here are:

  • Ground Elder (mild but delicious, can be eaten raw but also superb as main ingredient for a risotto or quiche)
  • Nasturtium (mildly spicy, makes a great pesto and the flowers are edible as well, can be used add color to salads)
  • Sorrel (tangy and fresh, can be used in soups, salads, green juice, and any dish where a mild zest is welcome)
  • Pimpinelle (light cucumber and nut taste, great in salad accent, green sauce, and much more)
  • Oregano (tastes great fresh in several dishes, can be strong so use sparingly, most people are familiar with its taste)

Next time you find these “weeds” growing next to your plants, don’t put them in the compost, put them in your plate! You might want to encourage them to grow more. Most don’t need any care at all, just harvest and enjoy.

Some important tips:

  • Be sure you are identifying them correctly, ask someone experienced if in doubt.
  • Try first a small amount to see how you like their taste.
  • Pick the small young leaves to eat. As they grow leaves often become fibrous and bitter and those won’t taste good.


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