bills
Deeply Rooted
My hens may not appreciate this post..but eating weeds is a wonderful means of attacking them..Serve them right..lol
In studying more about the different kinds of weeds that continue to pop up in my veggie garden, (in spite of the drought like conditions this summer), it turns out many of them are quite tasty, and good for your health.
I found out a few years ago that Lambs Quarter was great to eat when the leaves are picked young, and quickly sauteed with a little butter and garlic, and a light squeeze of lemon juice.
Chick weed which grows in abundance, is great added to a salad, as of course are young dandelion leaves. My Granny used to feed me them 50 years ago.
Purslane was a new one for me this year. I have always just pulled and disposed of them, but after reading this..I think I might give it a try.
"Nutritionally, Purslane is a powerhouse. It has more than double the omega-3's that kale has. It has over four times the vitamin E of turnip leaves. It has other antioxidants, and about as much iron as spinach does. The Center for Genetics, Nutrition and Health in Washington, discovered that the purslane had the highest level of Omega-3 fatty acids, of any other green plant. Equal to eating salmon.
Apparently it's moisture-rich leaves are cucumber-crisp, and have a tart, almost lemony tang with a peppery kick, and one chef suggests using it in a panzanella. A mixture of purslane, tomatoes, cucumbers, basil, olive oil and vinegar and onions, served over crusty bread.
There are several more edible weeds which I am still yet to try yet, and was curious which ones you may have eaten?
In studying more about the different kinds of weeds that continue to pop up in my veggie garden, (in spite of the drought like conditions this summer), it turns out many of them are quite tasty, and good for your health.
I found out a few years ago that Lambs Quarter was great to eat when the leaves are picked young, and quickly sauteed with a little butter and garlic, and a light squeeze of lemon juice.
Chick weed which grows in abundance, is great added to a salad, as of course are young dandelion leaves. My Granny used to feed me them 50 years ago.
Purslane was a new one for me this year. I have always just pulled and disposed of them, but after reading this..I think I might give it a try.
"Nutritionally, Purslane is a powerhouse. It has more than double the omega-3's that kale has. It has over four times the vitamin E of turnip leaves. It has other antioxidants, and about as much iron as spinach does. The Center for Genetics, Nutrition and Health in Washington, discovered that the purslane had the highest level of Omega-3 fatty acids, of any other green plant. Equal to eating salmon.
Apparently it's moisture-rich leaves are cucumber-crisp, and have a tart, almost lemony tang with a peppery kick, and one chef suggests using it in a panzanella. A mixture of purslane, tomatoes, cucumbers, basil, olive oil and vinegar and onions, served over crusty bread.
There are several more edible weeds which I am still yet to try yet, and was curious which ones you may have eaten?
