Spring Foraged Greens
Our garden is planted, but nothing will be ready for another month. In the meantime, we have plenty to eat from that need no human tending, only foraging. The non-tended wild plants of the field, which by the way often have a higher nutrient density, are ready now.
Today we harvested dandelion flower heads, spear thistle stems, yarrow, garlic mustard brassicas, and the best ingredient, stinging nettle. Our 5 and 8 year-old children did most of the work, including harvesting, chopping and cooking. They definitely did most of the eating. This is what we foraged:
We chopped the yarrow, thistle and garlic mustard and added all 5 ingredients into simmering water. We simmered and stirred for 5 minutes. Next, we strained the broth for tea and plant food. Then, we stir-fried the foraged greens with 1-2 tablespoons of butter and salt to taste. A delicious side dish for a meal!
Many of the things that people call weeds, are not only good for the soil, they are good for you! Instead of polluting the ground with deadly poisons, make a meal.