Just a heads up. Some of the early greens are shooting up: Chickweed, dandelions, chicory etc. Soon we should see violets, spring beauties, shepards purses, pepper grass etc (and Morels). These are packed with nutrients that beat store bought greens and all have medicinal properties, and most important-- They're free. RJ
Well, I was just giving a heads up, but watch it, I could bore someone to death talking about edibles. I'm drinking dandelion root coffee right now. Dig the roots of 'lions or chicory, scrub them well, bake on a cookie sheet at 275 F for four hours or until brown all the way through. Usually I only bake for 2 hours and the center is usually white. There's more medicinal properties with the 2 hour methods but it doesn't have the robust flavor. Grind in a coffee grinder or just smash them up, and use the grounds as you would regular coffee. I usually switch to Dandelion cofee for lent when regular coffee becomes more of a necessity rather than a boost. 'lions cleanse the system. German studies show them to work to get the bile to flow and as a diuretic (gets you to pee a lot to get rid of toxins) that won't leech the body of potassium. Try drinking the "coffee" for a week and see if you feel better overall. A day is all that it takes for me. It may take some getting used to but the taste does grow on you. Fry the flower heads like mushrooms and add them to eggs. The greens are bitter (they were the bitter herbs used by the hebrews for passover). I couldn't stand them at first but they grow on you like dark beer does. It's best to eat them before the last frost. Here's a recipe even my wife will eat. This is a Steve Brill recipe 3 tablespoon of olive oil 3 cups of chopped onions 2 cups of grated carrots (or another sweet root, I'll add grated turnip sometimes. 2-4 cups of chopped dandelion leaves depending on your taste. a few chopped garlic cloves 2 tablespoons of soysauce 1 tablespoon of wine black pepper and other spices you might want to add (sometimes I'll throw in a tomato) Stir fry the onion until soft. Add the other ingredients and simmer for 20 minutes or until the flavors blend evenly. Enjoy. I'll use it as a side or add meat to it. But sometimes this recipe will stick to your ribs as a meal on it's own. Chickweed is one of the few wild greens that modern americans can eat raw and enjoy. It's also packed with nutrients and traditionally used to help with obesity, coughing, and cool the skin and relieve itching (No sceintific proof with this one.) RJ
MAN.... I can't wait for the morels to start popping up this year. Every year we have a spring morel & bluegill fillet dinner.
There is a recipe thread for those inclined to post or save some others. NO, no link, it's more fun to search it out, might find some other things fun along the way.
A few of my favorites for spring: To remove the bitterness from dandelion greens, boil them twice and drain between. Watercress and scallions wilted with hot bacon grease and served with cider vinegar and cold cornbread. Sac-á-lait Sauted day-lilly blossoms or wild asperagus young squirrel fresh roe frog legs cooter jumbo jimmies mud bugs oysters and you can serve grits with any of these.
Allow me to translate to native northerners: Sac-á-lait = Crappie young squirrel = That's right, park rats... yummy cooter - I don't know this one jumbo jimmies - or this one mud bugs - crawfish, I assume
