The use of edible weeds has been something of a hot topic in the media for the past few years, but we find it is still a bit of a mystery for many backyard food gardeners. The range of weedy plants we find popping up in our gardens are often considered a nuisance, but some are actually highly nutritious and can be used in a variety of ways in the kitchen.
The dandelion is a well-known weed that can be found growing all over the Mornington Peninsula. Despite being considered rather annoying by many gardeners, this plant is actually packed with goodness and is a great source of vitamins A, C, and K, as well as minerals such as iron and calcium. The leaves of the dandelion can be used in salads, soups, and stews, while the roots can be roasted and ground to make a caffeine-free coffee substitute.
Chickweed has a more delicate, slightly sweet flavour and is rich in vitamins A, C, and D. It can be used in salads or added instead of lettuce to sandwiches and can also be used as a garnish for soups and stews. Some people also use chickweed as a medicinal herb, as it is believed to have anti-inflammatory properties.
Ah, the dreaded stinging nettle! Despite its intimidating name, these plants are packed full of beneficial nutrients and should not be so feared. The leaves are rich in vitamins A and C, as well as iron and calcium. While the leaves of the stinging nettle can cause a mild allergic reaction when touched, they can be safely consumed once cooked. Nettle leaves can be used in soups, stews, and even pesto. You can even add them to your green smoothie. Go for the young leaves.
Purslane is a common succulent plant that is often found growing in gardens and popping up in paving and paths. Despite being considered a weed by many, this plant is a great source of omega-3 fatty acids, as well as vitamins A and C. The leaves and stems of the purslane can be eaten raw in salads, or cooked and added to stir-fries and soups. It’s actually very tasty.
Plantain is rich in vitamins A, C, and K, as well as minerals such as calcium and iron. The leaves can be used in salads, while the seeds can be ground and used as a flour substitute in baked goods.
While these weeds may not be as well-known as some of the more traditional vegetables found in gardens, they are just as nutritious and versatile in the kitchen. By incorporating these plants into your daily harvests, you can not only add more interest to the meals you whip up for your family and friends, but also change the way you think about your weeding tasks. It’ll give you a different perspective on your gardens.
It is important to note, however, that not all weeds are safe for consumption. It is essential to properly identify any plants before consuming them, and to avoid eating plants that have been treated with pesticides or other chemicals. If you are unsure about the safety of a particular plant, consult a local expert or guidebook before consuming it.
HAPPY GARDENING!
Drew Cooper, Edible Gardens
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