Food Eat your weeds - let's share recipes for wild edibles

[WisconsinGardener]

I made Stinging Nettle Pesto tonight, and believe it or not, it was delicious! So, looking up the nutrition, I discovered that "nettles are replacing kale as the superfood of the moment, boasting the highest levels of protein and plant-digestible iron of any other green and high in vitamins A, C, and D as well as calcium, potassium, and manganese," according to the book, "Nettles" by Janice Schofield.

Of course, you know you don't want to touch the nettles directly. Cut the stems into reasonable lengths with scissors and then use the scissors to put the stem into a bag. Make sure you don't touch the scissor blades when you're done until you wash them well!

Here is the recipe I used:

Stinging Nettle Pesto

1/2 pound nettles (I removed the larger stems after cooking. I never weighed them. I just filled two of those grocery store produce bags)
4 large garlic cloves, smashed
1/2 cup toasted pine nuts (I made this with cashew nuts and it was great)
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice (Realemon works fine, too)
1 1/4 cups extra virgin olive oil (I didn’t use this much. I used more like 3/4 cup)
1/3 cup grated Parmesan cheese

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This removes their sting.) Dump into a colander to drain. When the nettles are cool enough to handle, squeeze out the extra moisture gently. You’ll have about a cup of cooked, squished nettles.

Official instructions: In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

Or, you can do like I did and dump everything into a blender at the same time and blend away. Worked fine.

Serve with noodles, crackers, etc. Really good!


Here's a recipe I came up with last summer. My daughter loved it and asked for it often. The first picture below is Pigweed - also called Redroot Amaranth. The second picture is lambsquarters.

Pigweed Pie

Large bowl of fresh Pigweed leaves (Redroot amaranth. Easily identified by red stem and roots). You can also use lambsquarters, and of course, you can use mundane things like Swiss Chard or Spinach.

Chopped, sweet onion
Cheese - I usually use cheddar, but swiss is good and even blue cheese
Optional - cooked bacon, crumbled
1/2 cup milk
1/2 cup mayonaise
4 eggs
piecrust for large pie dish

Cook pigweed just until well wilted. Cut up and drain well. I just guess on quantity. Mix in cheese (how much is up to you), onion (again, how much is up to you. I use a whole, large sweet onion), and bacon, if desired. Put crust into large pie dish and add the weed mixture. Put remaining ingredients in blender or whisk together well. Pour onto weed mixture. You may wind up not using all of it if your dish is too full.

I usually put the pie dish onto a cookie sheet because I'm messy. Cover the pie with aluminum foil and bake at 425 degrees for 45 minutes. Remove foil and bake until knife comes out clean - about 15 more minutes. How long it needs to cook will depend on how much fluid you wound up adding. Less will cook faster.

 

[spinner]

Another cool thread! (Broken Arrow started one on cheesemaking).

I don't have an exact recipe for it, but I just made a wild greens soup. I started with some ramps and sauteed them. When they were starting to soften I added some vegetable broth (you could use chicken broth) and a couple of cut up potatoes. When the potatoes were almost soft I added finely shredded nettles, sorrel, dandelions, a couple lovage leaves (not too many, it is strong) and horseradish greens. I would have added other greens, but that was what I could find at the moment. When everything was well done I used my immersion blender to puree it and stirred in some fresh, raw milk and salt and pepper. I don't make it too smooth, I call it "country style." This is pretty basic and there is a lot more you could do with it. You could stir in sauteed mushrooms, fiddleheads, asparagus, sweeten it up a bit by adding some carrot when you are cooking the potatoes, onions, Jerusalem artichokes, whatever greens you can find. It is a very flexible soup and really delicious.

Pasta with fiddleheads, asparagus, mushrooms, ramps and mint is also delicious. I call it "Pasta Forestiere." I start with olive oil in a saute pan and add chopped ramps. When they are starting to soften I add chopped garlic, mushrooms, fiddleheads and a splash of white wine if you want or some broth. Cook until the fiddleheads soften and add the asparagus. When everything is nearly done then add some chopped fresh mint, salt and pepper. Toss with some freshly cooked pasta, something like fusilli, campanelle, or rombi. Drizzle with a touch of truffle oil if you want, but not too much it is strong!

I find that fiddleheads take a little more time to cook than asparagus that is why I add it after the fiddleheads. I don't cook it very long, everything should retain it's own flavor and texture and just blend together well.

 

[Deemy]

Is there anything you want recipes on specifially? I have lots of foraging books. I'm always looking for recipes on foraging.Please keep thread going

 

[rkgjl]

Please don't let this thread die. Would love any and ll recipes

 

[Deemy]

You can always add fresh young edible leaves to your pizza or pasta sauce!How about in your scrambled eggs or in your meatloaf!

 

[gizbe]

Please don't let this thread die. Would love any and ll recipes

I would love more recipes, too! Also, am so glad you added the pictures as I really don't know my weeds. Many thanks for this thread.
Gizbe

 

[Kathy in FL]

I will try and post more tomorrow. I've been incredibly slammed with work since April but one of my favorite ways to "weed" the yard is to use the dollar weed in a salad. Yes I said dollar weed. You want it to be - by volume - less than fifty percent of the total salad. It makes a nice salad and adding in edible flowers makes a really great side dish presentation that will get a lot of comments at a gathering too.

 

[Kathy in FL]

I know my kudzu recipes are around here somewhere. I'll try and get those posted tomorrow as well.

 

[packyderms_wife]

I love dandelion greens, nettles, purslane, and a few other weeds!

 

[packyderms_wife]

this is lambsquarters not pigweed!

 

[spinner]

You are absolutely correct, packydermswife and it is delicious. It can be used anywhere you would use spinach. I have used it in a crustless spanakopita and I have made it simply cooked and served at room temperature on a platter surrounded with lemon slices and drizzled with olive oil.

One of my favorites is milkweed buds. Before they open when they look like little broccoli heads. They are delicious. We just saute them with some garlic scapes or garlic and they can be eaten as a side dish or tossed with pasta. Good in a stir fry, fritatta, or a simple soup.

I always shake my head when these wild food threads come up because they die so quickly. Here is a board full of supposed "preppers" and the threads about buying in bulk and stocking up on all kinds of dry foods (Ramen noodles? Really? Those things will kill you.) go on and on while the threads about finding and using food that grows all around us and is FREE die a rapid death. The investment in foraging is learning and doing and as it has been said so many times the best prep is knowledge.

 

[Kathy in FL]

As promised ... Kudzu recipes galore. I've gathered these recipes from all over and have tried every one of them. Some went over better than others with the family. But I don't get to do it as much as there is no kudzu growing naturally around my primary location and I'm not about to plant a patch and start it up. I'm crazy, not insane. LOL. One of these days kudzu is going to take over the earth.


Kudzu Blossom Jelly

Spoon over cream cheese, or melt and serve over waffles and ice cream. The blossom liquid is gray until lemon juice is added.
4 cups Kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4-ounce) package powered pectin
5 cups sugar

Wash Kudzu blossoms with cold water, and place them in a large bowl. Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight. Pour blossoms and liquid through a colander into a Dutch oven, discarding blossoms. Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute. Remove from heat; skim off foam with a spoon. Quickly pour jelly into hot, sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes. Cool on wire racks. YIELD: 6 half pints.

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Rolled Kudzu Leaves

Kudzu Leaves
1 can diced tomatoes
2 teaspoons salt
3 cloves garlic, cut in half
Juice of 3 lemons
Bacon Grease (optional)

Stuffing ingredients: 1 cup rice, rinsed in water
1 pound ground lamb or lean beef
1 cup canned diced tomatoes
1/2 teaspoon of allspice
Salt and Pepper to taste

Gather about 30 medium-sized young kudzu leaves. Make sure area has not been sprayed with chemicals to kill the Kudzu. Wash leaves. Drop into salted boiling water. Boil a 2-3 minutes, separating leaves. Remove to a plate to cool. Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem to about the middle of the leaf. Combine all stuffing ingredients and mix well. Push cut sides together and fill with 1 teaspoon stuffing and roll in the shape of a cigar. Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan. Bacon grease is great for seasoning.
Arrange Kudzu rolls alternately in opposite directions. When all are in the pot, pour in a can diced tomatoes, 2 teaspoons of salt, and 3 cloves of garlic, cut in half. Press down with an inverted dish and add water to reach dish. Cover pot and cook on medium for 30 minutes. Add lemon juice and cook 10 minutes more.

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Kudzu Quiche

Makes 4-6 servings.
1 cup heavy cream
3 eggs, beaten
1 cup chopped, young, tender Kudzu leaves and stems
1/2 teaspoon salt
Ground pepper to taste
1 cup grated mozzarella cheese
1 nine-inch unbaked pie shell

Preheat oven to 350 degrees. Mix cream, eggs, kudzu, salt, pepper, and cheese. Place in pie shell. Bake for 35 to 45 minutes until center is set.

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Kudzu Tea

Kudzu leaves
Mint
Honey

Simmer 1 cup of finely chopped Kudzu leaves in a quart of water for 30 minutes. Drain and serve with honey and a sprig of mint. If you prefer a sweeter taste use honey to sweeten the tea.

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Deep Fried Kudzu Leaves

Pick light green leaves, 2-inch size.
Thin batter made with iced water and flour
Oil

Heat oil. Rinse and dry kudzu leaves, then dip in batter (chilled). Fry oil quickly on both sides until brown. Drain on paper toweling. Eat while warm.

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Kudzu Leaves and Vine Tips

In the early spring and throughout the growing season, harvest the very end of an established kudzu vine where the new growth is forming small shoots and young leaves (called runners). Only the young leaves and vine tips are tender enough for human consumption. The older leaves and vines are too tough for the human digestive system. Wash the kudzu thoroughly in cool water. Then soak the kudzu for 20 minutes in some clean cool water with a little salt added. Rinse and drain. Process immediately or store in the refrigerator for 3 to 4 days in an airtight container. Kudzu leaves have a soft fuzz on them. The fuzz is offensive to most people when eaten raw. The fuzz wilts quickly when cooked. Therefore, briefly dip the fresh leaves in some boiling water and then immediately dip in cold water. The fuzz will wilt, the appearance of the leaves will change, but the taste will not have changed.

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Kudzu Leaf Recipes

Kudzu leaves and tender vine tips may be boiled the same way you boil spinach.

Boiled kudzu leaves mix well with other cooked greens including spinach and young poke sallet leaves. (Note: Young poke sallet leaves must be boiled three times in clean water prior to eating.)

Boiled kudzu leaves blend well with cooked rice and many cooked wild meats.

Fresh kudzu leaves may be processed in a pressure cooker following a spinach canning recipe, and stored in canning jars for future consumption.
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Kudzu Flower Blossoms

Kudzu blooms from late July through September, depending on the climate and location. The most common species in the United States has magenta and reddish purple flowers that resemble a wisteria. A less common variety has white blossoms.

Kudzu flowers smell like ripe grapes. However, the blossoms do NOT taste like grapes. They have a unique flavor that is just a little bit sweet.

The flowers are sometimes hidden behind the green leaves. Pick the flowers when they are dry (not covered with the morning dew or rain). You may just pick the flowers, but it is usually easier to cut the entire flower raceme of blossoms and then remove the individual flowers later. Wash the flowers gently but thoroughly in cool water and then drain. They will remain fresh for one day. Or freeze them for future consumption.

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Kudzu Flower Salad

Kudzu flowers may be eaten plain or as part of a salad or other dish.

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Kudzu Flower Tea

Pour a cup of boiling water over 1/4 cup fresh flowers and let it steep for 4 or 5 minutes. Strain and drink.

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Kudzu Flower Wine

4 quarts well water
6 quarts fresh kudzu blossoms
yeast
4 cups sugar
1 gallon jug
1 balloon

Pick kudzu blossoms when they are dry (mid-day). Rinse in running water to remove any foreign particles, dirt, or dust. Pour three quarts of boiling water over the blossoms and stir. Put a lid on the container and stir twice a day for four days. Strain the liquid through a clean cloth. Press the blossoms to get all the liquid from them. Add four cups sugar. Dissolve yeast in lukewarm water. Pour the dissolved yeast into the liquid. Stir well. Cover and let it stand for five days. Then transfer to a one-gallon jug. Add enough well water to bring the liquid within two inches below the neck of the jug. Attach the balloon to the top of the jug. Place jug in a cool dark place that is between 65° F to 75° F. Periodically gently loosen the balloon and allow the gas to escape and then replace the balloon firmly on the neck of the jug. In approximately six weeks the balloon will stop expanding and the wine is done. Strain the wine through a clean cloth and transfer it to airtight bottles. (Optional: Drop five raisins into each one-gallon bottle.) Cork each bottle tightly. Allow it to sit for an additional six to twelve months before drinking.
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Kudzu Roots

Kudzu roots are normally harvested in the winter months. Only a kudzu root that was started from a seedling will produce a root that contains a good quantity and quality of starch. Good kudzu starch roots may weigh up to 200 pounds and be as long as 8 feet. The vast majority of kudzu roots are formed when an established vine touches the ground. Most of the roots growing near the surface are NOT high quality. Most kudzu roots look like tree roots and are NOT edible.

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Kudzu Root Sucker

In a survival situation, any kudzu root between 1/2 to 3/4 inches in diameter can be washed, cut at both ends to a length of about 6 inches, and then all the exterior bark should be scrapped off. The raw root can then be sucked on to gradually remove all its internal nutrients. Only suck the nutrients out of the root. The root is wood. Wood is NOT digestible. Do NOT eat the wood.

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Kudzu Root Tea

The thin, tender young roots can be dug up, washed, diced, boiled, and strained to make a tea.

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Pork Tenderloin with Kudzu Salsa

Yield: 4 servings

½ cup soy sauce
1 tablespoon sesame oil
2 teaspoons teriyaki sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 pound pork tenderloin
½ teaspoon oregano
½ teaspoon cumin
¼ cup honey
2 tablespoons brown sugar

Kudzu salsa:
1 cup diced freshly boiled Kudzu stems
1 large tomato, diced
1 tablespoon minced red onion
1 teaspoon olive oil
¼ teaspoon salt
2 tablespoons honey
1 tablespoon cilantro
1 tablespoon lime juice

Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag. Add pork. Seal and chill 6-8 hours; Remove pork from marinade, discarding marinade. Sprinkle with oregano and cumin; Stir together honey and brown sugar. Brush pork with honey mixture; place on greased rack in roasting pan; Bake at 400 degrees 25-30 minutes or until thermometer reaches 160 degrees. Cut pork into slices; serve with Kudzu salsa; To prepare salsa, combine all ingredients, cover and chill until ready to serve.

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Kudzu Flower Jelly

4 half-pints
4 cups kudzu blossoms
4 cups boiling water
1 tablespoon lemon juice
1 package pectin
5 cups sugar

Put washed blossoms in bowl. Pour boiling water over blossoms, stir and set in refrigerator 6 hours or overnight. Strain and put liquid in a medium pot. Liquid will be brown. Add lemon juice and pectin. Bring to a full rolling boil, stirring constantly. Allow to boil 2 minutes. Skim foam. Then pour into sterilized jars and seal. Process jelly in boiling water bath for 7 more minutes.


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Fruit Juice Jelled Kudzu Desserts

Yield: 2 servings

1 cup fruit juice
2 tablespoons kudzu starch

Combine juice and kudzu powder in a saucepan, whisking until powder is dissolved. Bring to a boil. Simmer, stirring constantly for 1-2 minutes, or until transparent and well thickened. Pour into moistened individual cups and cool. Serve chilled.

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Kudzu-Rice Quiche

Yield: 6 servings

4 eggs
2 cups cooked rice
½ cup finely grated Swiss cheese
½ pound fresh, young kudzu leaves
2 tablespoons butter or margarine
½ teaspoon salt
1 cup cottage cheese
¼ cup grated Parmesan
6 tablespoons heavy cream or evaporated milk
¼ teaspoon nutmeg
6 drops hot sauce

Preheat oven to 350 degrees. Grease a 9-inch pie pan or use an 8- or 9-inch square cake pan. In a medium bowl, beat 1 egg. Add rice and Swiss cheese. Stir well. Spread mixture evenly in prepared pan, making a crust. Refrigerate until ready to fill and bake. Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine. Add butter and set aside. In a medium bowl, beat remaining 3 eggs. Stir in salt, cottage cheese, Parmesan cheese, heavy cream, hot sauce and nutmeg. When it's blended, stir in Kudzu. Pour into prepared rice crust. Bake 30-35 minutes or until firm.

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Dried Kudzu

Dry only the smallest leaves. Place them between paper towels to absorb the moisture and microwave for 30 seconds, then flip. Continue microwaving and flipping until dry. Leaves are easy to burn, so watch carefully. Crumbled leaves can be used in your favorite bread or pasta recipes. Freeze them for longer storage.

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Kudzu Candy

Melt almond bark or flavored candy melts from a craft store in a double boiler. Add raisins, nuts and crushed, dried kudzu leaves. Spread on a cookie sheet; let cool completely and then break into pieces. Or pour candy into molds and cool completely.

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Kudzu Blossoms

To make jelly, pour hot water over blossoms. Let stand overnight; strain through cheesecloth. Do not freeze liquid; it will change color. Liquid may be canned in sterilized jars.

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Kudzu Blossoms Note

I make kudzu jelly and was just cruising the net looking at other's recipes. I noticed that it said not to freeze the juice. For years, I have frozen the juice, yes it turns the color of a grape popsicle but when thawed it returns to its original color and makes great jelly so this is a great alternative for picking in the hot summer and making the jelly in the fall and winter when things cool off a bit. Just thought I'd share that with you. Lisa

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Kudzu Leaves with Sesame Dressing

Boil young leaves, wrap in a cotton dishcloth and press with several pounds of weight for 10 minutes. Dice fine and dress with a mixture of 2 tablespoons tahini (or substitute sesame or peanut butter creamed with 1 teaspoon water). 1-1/2 tablespoons vinegar, 1 teaspoon honey, and 1/2 teaspoon salt (or 1-1/2 teaspoons natural soy sauce).

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Steamed Roots

Since ancient times, kudzu roots have been used in Japan as, an emergency food in times of famine. Gathered during the fall or winter, when they are rich in starch, they are cut into cubes, steamed or boiled, and served seasoned with natural soy sauce, miso, or salt.

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Kudzu powder may be substituted for flour, arrowroot, or cornstarch as a thickening agent in most recipes. Use the following proportions:

1 teaspoon kudzu powder = 3 teaspoons flour
1-1/2 teaspoons kudzu powder = 3 teaspoons arrowroot
4-1/2 teaspoons kudzu powder = 3 teaspoons cornstarch
Acidic liquids such as lemon juice require 10 to 15 percent more kudzu powder for thickening or jelling than water or alkaline liquids such as apple juice.

Dissolving Kudzu Powder: Combine the powder and cold liquid in a small bowl or cup. Stir well, then mash any remaining lumps with fingertips. Pour through a small, fine-mesh strainer into cooking liquid, retrieving all kudzu from bowl with a rubber spatula. Dip strainer in cooking liquid to rinse.

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Apple Pie with Kudzu-Apple Juice Glaze

This old-fashioned pie with its opalescent glaze contains no sweetener, yet has its own delicious natural sweetness and delicate texture. The glaze also does nicely atop any of your favorite fruit or vegetable pies (onion, kabocha, or pumpkin are especially good) as well as tortes and cheesecakes.

1/2 cup whole wheat flour
3/4 cup unbleached white flour
1/4 teaspoon salt
3 tablespoons (sesame) oil
1/3 cup water
1/2 egg white (optional)
4 (pippin) apples, thinly sliced
1-1/3 cups apple juice
1/3 cup raisins
1/2 teaspoon cinnamon
1/2 teaspoon lemon juice
2 tablespoons kudzu powder

Preheat oven to 400° F. Combine flours and salt, mixing well. Add oil and rub mixture gently between palms to blend evenly. Gradually add water to form a dough and knead for 2 minutes, or just until smooth. Roll out round on a floured board and use to line a nine-inch pie plate. Flute edges, prick bottom with a fork, and brush, if desired, with egg white. Bake for 30 minutes, or until nicely browned. While crust is baking, combine apples, 1/3 cup apple juice, and raisins in a saucepan and bring to a boil. Cover and simmer for 15 minutes. Mix in 1/4 teaspoon cinnamon and lemon juice, remove from heat, and allow to cool. While apples are simmering, combine kudzu powder and the remaining 1 cup apple juice in a small saucepan, stir until dissolved, and bring to a boil. Simmer for about 1 minute, or until transparent and nicely thickened. Spoon cooked apples into baked crust and smooth surface. Pour kudzu glaze evenly over the top, then allow to cool to room temperature. Cover and refrigerate. Serve chilled, topped with a sprinkling of cinnamon.

 

[rkgjl]

Kathy the Kudzu recipes sound delish, "unfortunately" I don't believe it grows here. Can you think of another weed that would sub well?
My yard is full of stinging nettles, mallow, lambs quarters, pigweed and yes some purslane. I've never used the purslane or mallow. The others have ended up in my eggs and soups. But that's really all I know to do with them. Thank you all so much for your help with this

 

[rkgjl]

Oh, and the pesto...YUM can't wint to try that!!!

 

[packyderms_wife]

You are absolutely correct, packydermswife and it is delicious. It can be used anywhere you would use spinach. I have used it in a crustless spanakopita and I have made it simply cooked and served at room temperature on a platter surrounded with lemon slices and drizzled with olive oil.

One of my favorites is milkweed buds. Before they open when they look like little broccoli heads. They are delicious. We just saute them with some garlic scapes or garlic and they can be eaten as a side dish or tossed with pasta. Good in a stir fry, fritatta, or a simple soup.

I always shake my head when these wild food threads come up because they die so quickly. Here is a board full of supposed "preppers" and the threads about buying in bulk and stocking up on all kinds of dry foods (Ramen noodles? Really? Those things will kill you.) go on and on while the threads about finding and using food that grows all around us and is FREE die a rapid death. The investment in foraging is learning and doing and as it has been said so many times the best prep is knowledge.

I have a bunch in the north garden growing that needs to be picked and ate up this week!

 

[Kathy in FL]

Kathy the Kudzu recipes sound delish, "unfortunately" I don't believe it grows here. Can you think of another weed that would sub well?
My yard is full of stinging nettles, mallow, lambs quarters, pigweed and yes some purslane. I've never used the purslane or mallow. The others have ended up in my eggs and soups. But that's really all I know to do with them. Thank you all so much for your help with this

For the greens part, probably any of them that pass for wild spinach. That's what kudzu tastes like to me ... like a slightly wild spinach. You can can kudzu just like you do spinach anyway.

 

[spinner]

rkgjl, I really like purslane in salads, it is nicely crunchy and has a nice flavor that is not too strong. I have heard that you can use it in gumbo instead of okra, but I haven't tried it yet.

You can make pesto from dandelions and ramps as well. I make dandelion pesto and freeze it in paper muffin cups.

 

[spinner]

I really don't follow this recipe rigidly, but use it as a guide.

Lentils with Wild Greens

1/2 lb lentils
1 a few ramps or a small onion, chopped
1-3 cloves of garlic - to your taste
3 c. water
1 bay leaf
salt and pepper
1 lb (about) wild greens of your choice, nettles, dock, lambs quarters, pigweed (amaranth), sorrel, dandelion, whatever you like
1/2 tsp ground coriander
1 tsp cumin

Cook the lentils with the ramps or onion, half of the garlic, water and bay leaf for about 30 min. till the lentils are tender. Add salt and pepper. Clean and chop the greens and wilt in their own liquid. Drain the lentils, but save the liquid and add the lentils to the greens. Stir all together adding the lentil liquid to your taste. Add the coriander, cumin and the rest of the garlic, salt and pepper to taste. Stir and cook over medium heat for about 5 min. and serve.

Sometimes I add some cooked orzo pasta. I like some goat cheese crumbled on top, too.


Wild greens are nice cooked with a clove of garlic in olive oil and served simply with a poached egg on the top. A touch of Sriracha added to the greens is good if you like a little heat. Bruschette is good with it.

 

[Kathy in FL]

These are all for sassafras.

Sassafras Tea

Take a handful of bits of root for every half gallon of tea. Boil as you would coffee. If you like strong flavor, boil till the water turn darkish red. You can sweeten if you like. Don't throw the roots away, they'll last for several makings.


Sassafras Infusion

1 c. dried sassafras root bark
3 qts. water

In a 4-quart saucepan, simmer sassafras root bark or roots in water for about 30 minutes, or until water is deep rose-colored. Strain and use at once, or store, covered, in the refrigerator. Makes about 2½ quarts.


Sassafras Brittle

This candy is clear and very hard. If this clear, hard candy is not boiled to 305F, or past the stage where it cracks when it’s dropped into cold water, you could surely lose a filing from a tooth. It will not be hard and crystallized enough unless this temperature is reached.

2 c. sassafras infusion
3 c. sugar

Combine ingredients in a large saucepan and stir until sugar is dissolved. Boil syrup without stirring until it reaches 305F on a candy thermometer. Pour into a buttered 9" square pan and let stand until lukewarm. Score into 1" squares and let cool. Break apart and serve, or store in closed plastic bags. Yield: 1½ pounds.


Royal Sassafras Candy

2 c. sassafras infusion
3 c. sugar

Combine ingredients, stir until sugar dissolves, and boil without stirring in a large saucepan to 244F to 250F on a candy thermometer. Pour into a buttered 9" square pan. While still warm, score into 1" squares. Let cool. Break into squares and serve; or store in closed plastic bags. Yield: about 1½ pounds.

 

[Kathy in FL]

Acorn Flour

Put decupped, cracked, and hulled acorns in a pot, cover them with boiling water, and bil from 2 to 4 hours, changing the water for fresh, already boiing water whenever it becomes dark. When you change the water, taste an acorn -- they are leached enough when all astringency has gone. They will darken as they cook. Drain the acorns and let surface moisture dry off, then spread them in a shallow pan and raost them for about an hour in a 300F oven. The acorns are then ready to be eaten like other nuts or to be ground into coarse flour or meal to be used in bread, muffins, or cookies. The roasted acorns or the flour may be stored in airtight cans, or else frozen for future use. Uncooked acorns freeze well too -- they will keep indefinetely.


Acorn Muffins

This was once a “hard-times” bread because acorns are so plentiful and cost nothing. Sweet or nut muffins can be made from this recipe by adding 4 tablespoons sugar to the dry ingredients, omitting the garlic or onion salt (substitute 1 T. plain salt), and substituting melted shortening for the bacon fat. Add ½ cup walnuts or pecans to the batter, if you like.

1 c. acorn flour
1 c. cornmeal
1 c. flour
3 t. baking powder
1 t. garlic or onion salt
1 egg, slightly beaten
1½ c. milk
2 T. bacon drippings, melted

Preheat oven to 425F. Sift together the acorn flour, corn meal, flour, baking powder, and the onion or garlic salt. Beat egg and milk together; stir in bacon drippings. Add liquid to dry ingredients and stir just until moistened; don’t overmix. Pour into well-greased muffin tins and bake 15 minutes, or until brown and crusty. Makes about 18 muffins.

 

[BertaBurtonLake]

Acorn Flour

Put decupped, cracked, and hulled acorns in a pot, cover them with boiling water, and bil from 2 to 4 hours, changing the water for fresh, already boiing water whenever it becomes dark. When you change the water, taste an acorn -- they are leached enough when all astringency has gone. They will darken as they cook. Drain the acorns and let surface moisture dry off, then spread them in a shallow pan and raost them for about an hour in a 300F oven. The acorns are then ready to be eaten like other nuts or to be ground into coarse flour or meal to be used in bread, muffins, or cookies. The roasted acorns or the flour may be stored in airtight cans, or else frozen for future use. Uncooked acorns freeze well too -- they will keep indefinetely.


Acorn Muffins

This was once a “hard-times” bread because acorns are so plentiful and cost nothing. Sweet or nut muffins can be made from this recipe by adding 4 tablespoons sugar to the dry ingredients, omitting the garlic or onion salt (substitute 1 T. plain salt), and substituting melted shortening for the bacon fat. Add ½ cup walnuts or pecans to the batter, if you like.

1 c. acorn flour
1 c. cornmeal
1 c. flour
3 t. baking powder
1 t. garlic or onion salt
1 egg, slightly beaten
1½ c. milk
2 T. bacon drippings, melted

Preheat oven to 425F. Sift together the acorn flour, corn meal, flour, baking powder, and the onion or garlic salt. Beat egg and milk together; stir in bacon drippings. Add liquid to dry ingredients and stir just until moistened; don’t overmix. Pour into well-greased muffin tins and bake 15 minutes, or until brown and crusty. Makes about 18 muffins.

One of my ancestors on my father's side kept her daughter and herself alive by gathering acorns the fall prior to 1609-1610 "The Starving Time" in Jamestown VA and eating them over that winter. Only 60 of the 500-some colonists survived.

 

[BertaBurtonLake]

I made some of these last night.

Dandelion Fritters Recipe

4 cups of fresh picked (washed) dandelion flowers
2 cups flour
2 eggs
2 cups milk

Mix the milk, flour and eggs and beat until blended well. Season the batter, if you like, with herbs, garlc, onion powder, or sweeten it with a little sugar.

Dip the flowers in the batter and deep fry in peanut oil until floating and golden brown on the bottom side. Turn them over and brown the other side.

Remove from oil and drain on paper towels or newspaper.

 

[WisconsinGardener]

this is lambsquarters not pigweed!

Yes - and that's why my description says, "The first picture below is Pigweed - also called Redroot Amaranth. The second picture is lambsquarters."

They both work equally well in my "Pigweed Pie." I just like the alliteration of the pigweed.

 

[WisconsinGardener]

Thanks for all the recipes! I've been forgetting to check this thread!

 

[Kathy in FL]

I'm not sure if this should be here or in Granny's recipe area. I found it while researching for something else and while it doesn't grow in my area I thought someone would certainly find it interesting. The original recipe can be found at http://the3foragers.blogspot.com/2011/06/black-locust-recipe-black-locust-jelly.html and I am copying the post in its entirety so any comments belong to the blogger.

Black Locust Recipe - Black Locust Jelly

This jelly is made using the same method we have been using all spring to make flower and blossom jellies. We gather the Black Locust (Robinia pseudoacacia) flower clusters right before or very shortly after they open for the sweetest and most fragrant results. The white flowers are removed from the green stems, and tightly packed into a measuring cup. Boiled water is poured over the flowers, and we allow them to steep overnight. I strain the flowers out through a jelly bag, and allow the liquid to settle. The pollen will sink to the bottom of the cup, and I discard that liquid to keep the jelly clear. This jelly would make a great dessert glaze, since it is so clear and shiny.

Black Locust Flower Jelly makes about 5-8oz jars

4 c. packed black locust flowers
3 c. boiling water

1. Pour the boiled water over the flowers, cover, and allow them to steep overnight.
2. Strain the flowers through a jelly bag, you will get about 3 c. of liquid.

2 1/2 c. black locust flower infusion
4 T lemon juice
1 box Sure-Jel pectin
4 c. sugar

3. Combine the infusion, lemon juice and pectin in a large pot. Bring the mixture to a boil, stirring often.
4. Add all of the sugar at once, and stir. Bring back to a rolling boil for 1 minute.
5. Remove the jelly from the heat and ladle into sterilised jars. Simmer in a water bath for 10 minutes.

 

[Kathy in FL]

Here's a very basic flower jelly recipe that can be used for multiple types of blossoms. It isn't very specific so a "jar full" is kind of relative but when I do it I use an old may jar which is about a quart size and while I don't shove them and pack them in tightly I don't leave great big gaps between the blossoms either.

QUEEN ANNE'S LACE JELLY OR FLOWER JELLY

Jar full of flower heads
Boiling water
Juice of 1 lemon
Certo or Sure Jell
3 c. sugar

For violet, lilac, rose petal, Queen Anne's Lace, milkweed, clover, elderberry, dandelion, carnation, peony or any edible sweet smelling flower: make an infusion by pouring boiling water over jar full of flower heads. (On roses or peonies cut off white parts on petals.) Let stand at least 5 hours or overnight. Strain and for every 2 1/2 cups of infusion add juice of lemon and 1 package of Sure Jell or Certo. Bring to boil, add 3 cups sugar and boil hard 1 minute. Place piece of flower in jar for identification (you may opt not to do this). Pour in jelly and seal. If you use honey instead of sugar, add 1 1/2 cups honey at the end because honey loses its nutritional value when boiled.

 

[Kathy in FL]

There's another set of instructions for making Flower Jelly at http://chickensintheroad.com/farm-bell-recipes/flower-herb-jellies/ and the ratio of flowers, water, and sugar are slightly different. The good thing about that link is it gives you pictures where the lady is making a pretty Bee Balm jelly. The color is not enhanced at all with coloring and it still comes out this gorgeous fuchsia color.

 

[Kathy in FL]

Jelly made from Mountain Ash berries. From: http://calmmindpainfreebody.com/wildthings/mountainashjelly/mtnashjelly.html This is also known as Rowan Jelly

Mountain Ash and Crabapple Jelly Recipe

2 lbs mountain ash berries (thawed)
2 lbs crabapples or apples
Note: for a milder recipe use 1 lb mountain ash and 3 lbs crabapples
Add 3/4 cup sugar for each cup of juice used

In muslin or cheesecloth bag (for easier removal before jarring) add:
Peel of 1 lemon for each 8 cups of juice
2 cloves, for each 8 cups of juice

Method:
•Wash frozen mountain ash berries and crab apples then put into pot. Cover with water to level of fruit and simmer until pulpy. Mash while cooking.


•Strain for a few hours or overnight through damp cheesecloth in a colander or through a jelly bag. Don’t press or squeeze the fruit or the jelly will be cloudy.
•Measure juice into pot, then bring to a light boil for 15 minutes.
•Add sugar and the muslin bag containing the lemon peel and cloves.
•Boil rapidly, stirring often and skimming off foam, until mixture reaches jelly temperature of 220 F.
•Remove from heat, remove muslin bag, and pour jelly mixture into hot sterilized jelly jars. Seal (processing optional) and store in a dark, dry place.


More ideas for using Rowan berries: http://firstways.com/2011/10/12/things-to-do-with-mountain-ash/

Mountain Ash wine recipe by Jack Keller: http://winemaking.jackkeller.net/mtnash.asp

 

[Kathy in FL]

Wintergreen Meringues makes about 48

1 c. wintergreen berries
4 egg whites, room temperature
1/2 tsp cream of tartar
1 c. sugar

1. In a food processor, chop the wintergreen berries into a coarse paste, scraping down the sides of the processor bowl. You will end up with about 4 Tbsp of a dry paste.
2. Preheat the oven to 250° F.
3. In a mixer bowl, whip the egg whites until foamy. Add the cream of tartar, then continue to whip to soft peaks.
4. Slowly add the sugar, and mix the egg whites until they form stiff peaks. With a whisk, mix in the wintergreen berry puree by hand, trying not to deflate the whipped egg whites.
5. Using a large star tip, pipe out the meringue into rosettes, leaving about 1/2" between each meringue. Bake for 3 hours until dry and crisp. Store in an airtight container.

 

[Kathy in FL]

Burdock Root Pickles makes 1 quart jar

about 2 pounds burdock root, enough to fill a quart canning jar
1/2 c. soy sauce
1/4 c. water
3/4 c. rice wine vinegar
6 Tbsp apple cider vinegar
1 Tbsp diced garlic
1 Tbsp diced ginger

1. Peel the burdock root and cut it into uniform sticks. Boil the sticks in salted water for 5 minutes, until tender. Drain the sticks, then pack them tightly in a sanitized quart canning jar.
2. In another pot, add the soy sauce, water, rice wine vinegar, apple cider vinegar, garlic and ginger. Bring the brine up to a boil for 2 minutes.
3. Pour the brine over the burdock sticks, and let it sit for 10 minutes. Add more brine if needed to cover the burdock. At this point, you can keep the pickles in the fridge and eat them in about 3 weeks. If you want to make them shelf stable, cap the jar with a canning lid and boil the jar for 20 minutes to seal. The pickles taste best after resting for at least 2 weeks, and will keep in the fridge once opened.

 

[Kathy in FL]

Fiddlehead Soup Recipe

5 medium potatoes cubed
2 1/2 cups fiddleheads
1 cup chopped wild leeks
3 stalks of celery chopped
2 onions chopped
5 cups water
2 cups vegetable broth
4 cloves of fresh garlic minced
salt and pepper to taste
1 to 2 cups cream (optional)

Pour the water and vegetable broth into a large pot. Add the cubed potatoes, chopped celery, wild leeks, onions, garlic, salt and pepper. Bring to a boil then turn the stove down to simmer. Add fiddleheads. Simmer until the vegetables are soft.

Put the soup mixture in a blender until desired consistency is reached. If you want to make this a creamy soup then return soup to the pot and slowly add cream until it is thickened.

If wild leeks are not available then substitute them with a medium-large size onion.
Make large batches of this and freeze so you can enjoy fiddlehead soup in the winter months!

Recipe copied from: http://www.ediblewildfood.com/fiddlehead-soup.aspx

 

[Kathy in FL]

I've used the following recipe myself and it isn't bad. It originally comes from: http://www.ediblewildfood.com/buttered-chickweed.aspx

Buttered Chickweed Recipe

2 cups chickweed leaves
one small onion chopped very fine
butter
salt
pepper

Wash chickweed thoroughly. Place in boiling salted water. Cook only for a couple minutes, drain well. Melt a small amount of butter in a frying pan. Briefly sauté the onion then add chickweed.

Sauté one minute.

Add salt and pepper to taste.

 

[AlaskaSue]

I'm sure you have all made plenty of fireweed/rosehip honey but here are a couple of other fireweed recipes that some of you may enjoy:

Fireweed coffee syrup: Boil equal parts water and sugar together, then add 2 cups of clean fireweed blossoms. Cook until sugar has dissolved and the liquid begins to turn a light gold. Pour into jars or bottles to use.
Fireweed vinegar: Pour rice vinegar or white wine vinegar over 2 cups of clean fireweed blossoms in quart jar to cover. Cover and keep in a cool, dark place for three to four weeks. Strain and store in refrigerator.
Fireweed fettuccini: Just add cup or so of clean fireweed blossoms as you knead your pasta dough. Then dry, cook, and use as usual.

 

[Kathy in FL]

Garlic Mustard and Cheese Ravioli Filling makes about 2 cups

1 T olive oil
1 c. chopped ramps or onions
2 cloves garlic, chopped
1 c. chopped maitake mushrooms, or chopped shiitake mushrooms
2 1/2 c. garlic mustard leaves, roughly chopped
4 T farmer's cheese, or drained ricotta
1 T sour cream
1 tsp salt

1. Sautee chopped ramps or onion in the olive oil over medium heat until transluscent, 4 minutes. Add garlic and chopped mushrooms, cook until the mushrooms release their juices and it evaporates, about 5 more minutes.
2. Toss in 2 cups of the garlic mustard leaves and cover the pan, cook 2 more minutes to wilt the leaves. Remove from the heat and allow the mixture to cool.
3. Put the cooked onion, mushroom and garlic mustard mixture into a food processor, and pulse a few times to mix. Add the remaining 1/2 cup of raw garlic mustard leaves, the farmer's cheese, sour cream and salt, and continue to pulse until the mixture is finely chopped. Taste and adjust salt.
4. Use the filling to fill ravioli, wonton wrappers, or as a spread.

 

[Kathy in FL]

Japanese Knotweed Fruit Leather makes 2c. puree

4 c. peeled and chopped Japanese knotweed stalks
1 c. water
3 T sugar

1. Place the chopped knotweed and water in a large pot and bring the water up to a boil. Reduce to a simmer and stew for 10 minutes, stirring often. The knotweed will change color to light green as it cooks and will start to fall apart.
2. Add the sugar and cook 3 minutes longer. Remove from the heat.
3. Puree the stewed knotweed and allow it to cool. Spread the knotweed puree about 1/8" thick in a dehydrator fruit leather tray or on a silicone baking sheet. Dry at 150° F until the fruit leather changes to a darker green and is dry to the touch, or follow the manufacturer's directions for a dehydrator.

 

[Kathy in FL]

Autumn Olive Ketchup makes about 1/2 cup

3 c. raw autumn olives
1 Tbsp white wine vinegar
1/2 tsp salt
3 Tbsp raw sugar
1/4 tsp allspice
2 cloves of garlic, crushed

1. Add the raw autumn olives to a saucepan with 2 Tbsp water. Cook over medium heat 5 minutes, stirring, until the berries have burst. Press the pulp through a fine sieve to remove the seeds and small stems. You will end up with about 1 cup of puree.
2. Cook the puree for 5 minutes over medium heat, until the color darkens.
3. Place the puree in a blender with the vinegar, salt, sugar, allspice, and crushed garlic, and pulse a few times to smooth out the puree.
4. Return the ketchup to the saucepan and cook over low heat to reduce further. Cook for about 10 minutes, stirring often, until it is thick like ketchup. Taste and adjust the salt.

 

[Kathy in FL]

Goat Cheese and Autumn Olive Dressing makes about 2 cups

2 oz. fresh goat cheese
2 Tbsp white wine vinegar
2 Tbsp maple syrup
1/4 c. extra virgin olive oil
1/2 c. autumn olive puree
1/2 tsp sea salt
ground white pepper to taste
1 Tbsp chopped fresh tarragon (optional)

1. In a food processor or blender, combine the goat cheese, vinegar, and maple syrup and pulse.
2. With the food processor or blender running, add the olive oil and autumn olive puree, blending briefly until smooth.
3. Pour into a bowl, and whisk in the salt, pepper, and optional chopped tarragon. Chill about 20 minutes before serving with raw veggies for dipping, or dressed on a salad.

 

[Kathy in FL]

Autumn Olive Jelly makes 6 pints

16 c. raw autumn olives
2 1/2 c. sugar
1 box (1.75 oz) Sure*Jell low sugar pectin

1. Run the raw autumn olives through a food mill to remove the seeds and small stems, passing it through at least twice.
2. Hang the resulting juice and pulp in a jelly bag for an hour. You need to have 4 1/2 cups of the light pink, clear juice. Discard the pulp in the jelly bag.
3. Mix 1/4 c.of the sugar with the pectin in a small bowl, and then whisk it into the juice in a large pot.
4. Bring the juice to a rolling boil, and add the rest of the sugar all at once, stirring.
5. Bring the jelly back up to a rolling boil, and boil 1 minute. Remove from the heat, skim the foam from the top, and ladle into hot, sterilized jars. Process 15 minutes in boiling water. Cool.

 

[Kathy in FL]

The pictures that go with the following mushroom recipes are too good not to share. I'm going to give you the link to the recipe for each pic but just wow ...

Sulfur Shelf Recipe - BBQ Pulled "Chicken" Sandwiches
http://the3foragers.blogspot.com/2012/09/sulphur-shelf-recipe-bbq-pulled-chicken.html

Mushroom Recipe - Mushroom Sausage (Vegan)
http://the3foragers.blogspot.com/2013/10/mushroom-recipe-mushroom-sausage-vegan.html

Hen of the Woods Recipe - Hen Jerky
http://the3foragers.blogspot.com/2013/10/hen-of-woods-recipe-hen-jerky.html

Black Trumpet Recipe - Black Trumpet Choux Bombs
http://the3foragers.blogspot.com/2013/09/black-trumpet-recipe-black-trumpet.html

Cinnabar Chanterelle Recipe - Chanterelle Corn Chowder
http://the3foragers.blogspot.com/2012/08/cinnabar-chanterelle-recipe-chanterelle.html

 

[Kathy in FL]

I have some spice bush growing on our BOL and I know where I can order some sassafras. I'm giving some serious thought to trying this. Frankly I love sassparilla but it is hard to come by and when I can find it usually expensive. If I could make my own that would be fantastic.


Sassafras Root Beer makes about 4- 1 quart bottles

1/4 lb. fresh sassafras root
1 gallon water
22 oz. sugar
1/2 oz fresh or frozen spicebush berries (optional)
2 Tbsp lemon or lime juice
1 1/4 tsp. beer yeast

for the bottling:
4 tsp. raw turbinado sugar

1.Boil the fresh sassafras roots with the water for 20 minutes. Remove from heat and add the sugar, spicebush berries, and lime juice. Allow the mixture to cool to 90°F.
2. Remove a cup of the lukewarm water and sprinkle the yeast over the top, allowing it to dissolve and become a bit foamy. Pour the yeast mixture and the remaining decoction into a 1 gallon glass jar fitted with an airlock. Ferment for 3 days.
3. Strain the roots and berries from the beer. To the bottom of each sanitized bottle, add one tsp. of raw turbinado sugar. Pour in 4 c. of the beer, and close the hinge-lock top.
4. Refrigerate the bottles, checking for fizz in about 5 days. You may have to release some fizz if you store it for more than 2 weeks. Serve chilled.