What’s your knee-jerk reaction to weeds as a gardener?
In the past, I used to hear my mother’s voice urging me to uproot those weeds out of our garden. But then I learned that the dandelion is full of nutrients, and each part of the plant is edible. The plant holds vitamins and minerals like iron, calcium, beta-carotene, B-vitamins, and more. When you think of dandelions, you can imagine a nutritional look-alike to kale… it’s quite the impressive healthful option.
With the rise in popularity in the U.S. around wild foods, it’s a good reminder cultures around the world have foraged throughout history. So as you peruse farmers’ markets and see foraged produce like dandelion greens, be sure to bear in mind that you too can find your own salad greens around your home.
But, there are look-alikes to dandelions that are not very tasty, so it’s good to know what dandelion characteristics you are looking for. The Catsear, often mistaken for a dandelion, is–though not poisonous–not a delicious substitute. Want to know how to differentiate dandelions from the rest? Take a look at the infographic below.
There are also other plants, like purslane, lamb’s quarters, red clover, and nettle, and plantain that are rich in nutrients and harvestable from your yard. These weeds are often overlooked, but they can be used in a variety of culinary ways. To learn more about these foraging delights and for a recipe for dandelion greens, scroll down for Fix’s infographic.
Want to learn more about these foraging crops? Check out the full article about these foraged crops here.
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