Wednesday, April 11, 2012
Wild foods, part two
I harvested nettle tops today for a spring nettle tea. If you've never tried it before, it will surprise you. It's salty and briny and rich. I harvested quite a few nettles before being stung. The sting is mild, though, and goes away quickly. Don't let that deter you from this wonderful, mineral-rich wild food.
Dandelion greens (foraged from the yard) make a delicious spring salad for lunch. Wash the greens well and dress simply with lemon juice, olive oil, and maple syrup.
Look around your yard this week and see if you can identify nettle and dandelion and try your hand at incorporating them into a simple, spring meal. Your body will thank you.