I’m not much of a cook, but this time of year it is easy to make great dishes that use weeds. Today’s lunch was gluten free pasta and grass fed beef, with stinging nettle (Urtica dioica), common chickweed (Stellaria media), dandelion (Taraxacum officinale), broadleaf plantain (Plantago major), violet (Viola spp.), cleavers (Gallium aparine), bee balm (Monarda didyma), red clover (Trifolium pratense), field garlic (Allium vineale), and broadleaf dock (Rumex obtusifolius).
All the greens where harvested within a 2 minute walk of our house. Most of them were growing within 30 feet of the door. I may never get to the place where I can eat only wild food, but who cares when it is so easy to a a little diversity to our diet.
Thanks for reading,