inspiration for using weeds in food

Flavour is another reason?áfor using weeds in food.

Herbalists like myself love to talk?áabout the wonderful nutritional benefits to be discovered in common garden weeds such as lambs quarters, stinging nettles, dandelion, chickweed and many, many more. ?áThe above link introduces you to how weeds make food more enticing in terms of taste. ?áIf ?áherbalists are not so convincing when we go on and on about nutritious weeds, perhaps this article can convince you to try them for the flavour. ?áI still remember the first time I tried a?áweed as a gourmet food. ?áMy neighbour, Eleanor, invited me over for lunch and she added chickweed to the salad. ?áThis weed tasted fresh, cool and sweet. ?áThe flavour reminded me of corn on the cob and it was simply delicious.

Do you cook with common weeds? ?áI would love to hear about it.

(A note to the nature newbies! ?áIf you do not know how to identify plants, you should seek out experts who can introduce these plants to you.)

Thanks to Sarka, my good friend and the author of Wellness Intel, for passing along this article to me. ?áI do love it!

Have a great weekend, everyone!

Related articles

• In The Garden: Finding Flavor in the Weeds (nytimes.com)