I really wanted fresh vegetables for dinner tonight, but it's a cold and rainy spring in Overland Park and my garden grows slowly. Luckily, many wild plants share our outdoor spaces, so I did a bit of foraging in our organic yard and came up with nettle tops and dandelion buds.
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| My nettle bed in early April. The tops are very tender and mild this time of year. |
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| Nettle stems and leaves in steamer. They cook quickly. |
A quick steaming turned the nettle leaves and stems into a delicious dish reminiscent of spinach with asparagus. Nettle provides a healthy serving of protein, minerals, B vitamins, vitamin C, and vitamin A while nourishing the adrenals, kidneys, digestive system and lungs. I saved the steaming water, now infused with vitamins and minerals, to spray on my seedlings for a mild fertilizer boost, and gave my dog a tasty treat of fresh nettle greens (I admit, he begged for it). Plants, animals and people all benefit from the power of Nettle!
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| Fresh dandelion buds ready to saute. |
I cooked the dandelion buds my favorite way: sauteed in garlic butter with sea salt, and they were YUMMY. Dandelion provides minerals, vitamin A, vitamin C, and B vitamins, and is nourishing to the lymph and digestive systems. It is especially restorative to the liver and is considered a spring tonic.
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| A simple and very nourishing plate of foraged vegetables. |
Once again, I encourage you to eat your (organic) weeds! They're high-quality, FREE food available to everyone willing to forage.
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