One of the
things I look forward to the most each spring is picking wild greens and
hunting mushrooms (the edible kind, not the psychedelic kind.) Today I thought
I’d share with you some of my family favorites in the wild green category which
are readily available here in southern Missouri. If you’re feeling so brave,
you might want to give these ‘weeds’ a try! BUT only pick from areas you know
don’t have herbicides or pesticides so you don’t get sick, and always wash them
thoroughly.
The best and easiest to find for the
greens novice. This lawn and sidewalk nuisance is actually pretty darn tasty.
Dandelion is best when picked while young and the leaves are small. I
personally like this mixed with other greens since it’s pretty bitter. The
older they get the more bitter they become. Good fresh or cooked.
Lamb’s Quarter is one of my
favorites! It’s great sautéed or eaten fresh, and isn’t super-bitter.
Poke is NOT recommended for the novice! It’s
actually poisonous if not picked at the right stage and prepared properly with
repeated boiling and draining. It’s a green that HAS to be cooked in the right way. We pick
this when it’s just up and we also like the young stalks fried. This is my
favorite green though, and I try to add it to other greens whenever I can, or
eat it by itself. Despite the pain it is to prepare, it holds a nice flavor.
Young tender stalks can be rolled in flour and cornmeal and have a mild okra
flavor (the stalks must be prepared correctly too.)
There you
have it, my top 3 wild greens pick, though wild mustard and sour
dock are two more additions to our seasonal skillet. These are part
of many meals throughout spring and summer for my family.
No comments:
Post a Comment