It’s mid summer and here I am, back again for “weeds you could be eating part deux.” Don’t mind the Hot Shots reference.
Oh my dandelion,
it has taken over your front yard, your side yard, and just about everything in between. You haven’t mowed it down because it’s bringing in so many local bees that are doing their pollinating thing and making your harvest possible. Well good news the whole dang plant is edible. Lemme tell you a little bout dandelion. Dandelion, taraxacum officinale, is packed full of vitamin A, C, calcium and is quite the liver tonic. You can make tea, you can make wine, you can make soup, you can make salads, you can make medicine and just about everything under the sun. Dandelion flowers make a great wine, you may need a lot of flowers, or can be added to any mead or wine to add complexity. The root of dandelion can be boiled in place of any vegetable or roasted and ground in place of coffee. The leaves of dandelion can be quite bitter when raw so I would suggest cooking them before ingesting, maybe try them in soup. Not only is dandelion good for you it’s good for the soil too. Dandelion roots break up the compact soil (ahem grass lawns) and aerate the earth. Their deep roots pull up nutrients and make them available to other plants. Only since the idea of grass lawns have dandelions been looked upon so poorly. I think it’s about time we change our perception on Dandelion.
Purslane do your dang thing.
We may have just missed the cut off for Purslane as its starting to get bitter in my garden, but just in case you still have a little left. Purslane, portulaca oleracea, often used as a ground cover, is an edible plant that grows low to the ground. Purslanes succulent leaves are delectable and high in omega-3 fatty oils so no need to take that fish oil, yuck. You can chop the stems and leaves as an addition to any salad or cook them and add them to any soup or vegetable dish. Next spring throw down some purslane seeds on your broccoli bed and have a living edible mulch.
what ever will be will be. Mountain Sorrel, oxyria dingyna, and Sheep Sorrel, rumex acetosella, are both edible and both grow around these parts. Sorrel leaves are edible and can be added to salad or sandwiches. The leaves can be sour so I would not suggest ingesting too many leaves or making an entire salad out of them.