Because of my high regard for native plants, our yard is more of a mowed field than a lawn; there is as much clover and dandelion and plantain as there is grass. But I’ve often joked with friends who have perfect lawns, that if we ever had a famine, my family would be fine, because we could eat our lawn!
I’m excited about blogging about my love affair with herbs, weeds, and edible flowers, not only because I can share some of my experiences, but because it will force me to get back into it and try new things, starting today! For dinner, I’ll stir-fry dandelion leaves with onion and garlic. Mmm mmm, can’t you just taste all those wonderful vitamins and minerals!
Later: For dinner I softened some onions and garlic in olive oil, then laid several bunches of dandelion leaves on top to steam a little. Once wilted, I stirred them on a medium-low heat for about 15 minutes and added a little salt and butter. They were bitter, but not unpleasantly so, kind of like endive, and more butter made it much better. Nobody really complained about the flavor (they’re used to me trying new stuff on them!) but I did end up eating most of it. I also chopped some leaves up and put them in the turkey-rice soup I was cooking for my unsuspecting family – they couldn’t even tell! I will definitely do that from now on. All those good vitamins and minerals captured in my soup!
(Important Foraging Precautions)