So recent events in the world have peaked my interest in foraging for wild edible plants. The best time to learn to recognize edible plants is not in an emergency situation. I checked out three books at the library, but I am starting with this one:
|From our local library
Foraged flavor has some of the more easily identifiable edible wild plants. I am guessing it also has the more common types of plants because I have found most of them growing in my yard. Prolifically. Today I thought I would try out chickweed. The type of chickweed I used is not quite the same type shown in the book. I did make sure to positively identify it using the wild edibles app on my iPhone.
|Mouse-eared Chickweed, tastes sort of like any saute’d green,
except a little chewier.
As usual I did not have all the ingredients called for in the book (which has recipes for all the foraged plants). So here is my modified recipe, which I really liked and Steve thought was good enough to at last eat all of it.
Chickweed with Almonds and Soy Sauce
1/4 cup slivered raw almonds
1 Tablespoon flax seeds
1 Tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
4 ounces (5 cups) tender chickweed (cut just the ends up to the first two leaves)
2 Tablespoons GF soy or tamari
1 Tablespoon honey
red pepper flakes to taste
pinch of salt
Toast almonds and flax seeds over medium-low heat for 2 minutes or until the white part of the almonds starts to turn a light golden brown. Transfer to a bowl and set aside.
Saute onions, cracked black pepper and garlic in olive oil until soft, add chickweed and saute until wilted/soft.
Remove from heat and add remaining ingredients, stirring well.
We ate ours over rice and I thought it was pretty tasty. So tasty I didn’t remember to take a picture before it was all gone!