Monday, March 31. 2008
Janet returned from her walk this evening with a grocery bag full of nasturtium greens and flowers. We had read that they are edible, so she wanted to try them. I made a salad from them. Here's how:
First make a tomato/cucumber salad by chopping equal parts tomato and cucumber, about 1/4 part onion (red is best), and mixing them in a bowl with some red wine vinegar, olive oil, salt, pepper, and chopped or dried parsley. Let it sit, stirring occasionally to get the flavors out.
Wash the nasturtium greens and chop them to salad size. Toss with broccoli, alfalfa, and fenugreek sprouts. Put on plates. Sprinkle on black pepper and some chopped or dried parsley.
Spoon the tomato/cucumber mix along with some of its juice over the greens. This is all the dressing you'll need. (Leave that coagulated crap at the grocery store where it belongs.) Bury the salad in nasturtium flowers and serve it up.
I'm sure there are lots of other weeds you could add, but nasturtium is what Janet brought back from her walk so nasturtium is what we're eating.
I would urge anyone who is inclined to eat their weeds to be sure what it is you are eating first. Make sure it is non-native, non-poisonous, and hasn't been sprayed. Then let's see what you can cook up. We've eaten mustard, dandelion, fennel, and nettles from our yard. I think the nettles are native, but they're growing near a hose bib and we just trim the tops once in a while. If you like cooked greens, by all means, try nettles. They are delicious! Fennel grows all over the San Diego area and the greens go very well on salads in addition to the usual dishes made from their stalks or seasoned with their seeds.
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