Edible Wild Greens in Your Own Backyard
Did you know that Dandelions are edible? Well, they are, and so are many other commonly thought of weeds. There might be even edible “weeds” in your own backyard. Here are some descriptions of the most common edible wild greens and where to find them. Who knows, this may come in handy one day when you are lost in the woods:
• Bladder Campion (Silene vulgaris): Also known as: Maiden’s tears.
Description: Shirt-lived perennials; 8 to 50 inches tall, 1-inch white flower June to October.
Range: Most of the U.S. (except Gulf Coast states and desert areas) in gravelly soils, abandoned fields.
*For a tasty, springtime breakfast, sauté chopped onion or wild leeks in olive oil, just until the onion or leeks are wilted. Toss in about 2 cups of chopped bladder campion. As soon as the leaves turn bright green, add three or four well-beaten eggs and cook until the eggs are done. Serve with salt and pepper, or drizzle with tomato sauce or salsa.
• Chickweed (Stellaria media):
Description: Annual; 2 to 26 inches tall with upright or trailing stems; tiny, star0like white blooms with notched petals in February to September, depending on the climate.
Range: Throughout the U.S. in meadows, woods and cultivated ground.
• Dandelion (Taraxacum officinale):
Description: Perennial 2 to 12 inches tall; 1-to2-inch yellow flowers April to November; long, lobed leaves.
Range: Throughout the U.S. in fields, lawns, disturbed sites.
• Purslane (Portulaca oleracea):
Description: Annual; prostrate plants with stems up to 36 inches long and succulent leaves; small yellow flowers late spring to early fall; edible leaves have a tart, lemony flavor. This aggressive weed is an excellent source of healthful omega-3-fatty acids.
Range: Throughout the U.S. in fields, gardens, walkways and other areas.
• Stinging Nettle (Urtica dioica):
Description: Perennial; upright, usually unbranched plants grow to about 6 feet; stems have long stinting hairs; inconspicuous yellow-green flowers. May to September.
Range: Throughout the U.S. in rich, moist soils.
Be sure and wear gloves to harvest and handle uncooked leaves and stems (hairs are highly irritating), cooked young shoots and tender top leaves are tasty, very nutritious and non-stinging.
Try this recipe at home:
Dandelion Greens with Cowpeas
Serves: 6 to 8
3 cups cowpeas (black-eyed peas)
3 tbs. oil, bacon drippings or even butter
2 cups chopped onion
4 cups ham or other meat stock
1 cup short-grain rice, preferable Arborio
4 cups chipped dandelion greens (or more to taste)
Salt and pepper to taste
Grated Parmesan cheese (optional)
Put cowpeas in a deep bowl, then add the boiling water to cover them. Let cowpeas stand about 40 minutes, or until fully swollen. Drain and set aside.
Heat oil in a deep stewing pan and add onion. Cover and cook over medium high heat about 3 minutes. Add prepared cowpeas, stock and rice. Cook over medium heat for about 20 minutes or until cowpeas are tender and rice is soft. Stir in chopped dandelions; when leaves turn bright green, remove pan from heat and adjust taste with salt and pepper. And Serve.
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Earthly Eating Recipe
Chickweed Pie
Serves: 6 to 8
One 10-inch pie crust
3 cups chopped chickweed
1 cup diced slab bacon (optional)
1/2 cup finely chopped onion
3 large eggs
1 1/2 cups sour cream
1 tbs. all-purpose flour
1/2 tsp. grated nutmeg
Preheat oven to 325°F. Line a 10-inch pie dish with crust and make a raised border around the rim to prevent filling from overflowing during the baking process.
To prepare chickweed, remove all leaves, twigs, and root ends, reserving only the greenest, leafiest parts. Rinse thoroughly in a colander and gently pat dry with a paper towel. Bunch the chickweed together into a ball and chop it up with a sharp knife until reduced to a confetti texture. Measure, then put the chickweed in a large bowl.
Fry diced bacon( if using) in a skillet unto it begins to brown, the add onion. Cook about 3 minutes, or until onion wilts. Using a slotted spoon, transfer bacon and onions to a bowl with chickweed. Discard drippings from the pan.
In a separate bowl, beat eggs until lemon colored, then add sour cream, flour and nutmeg. Add the egg mixture to chick wee., onions and bacon (if using). Spread filling evenly in the pie shell and pat down firmly with a spoon. Bake for 45 to 50 minutes, or until the pie has set in the center and top looks golden brown.
Happy Eating!
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