Make a Salad With Edible Weeds in Your Yard Plus a Vinaigrette
In the spring, our yards begin to green up and fill in with wonderful foliage.
Some of us attempt to limit the spread of weeds by killing or pulling them. Really, a weed is just another plant that happens to be in the wrong place.
However, I welcome weeds, especially weeds that I can eat. Many plants that we consider to be weeds are, in fact, herbs. They have many culinary as well as medicinal properties.
In my yard, I have quite a few edible weeds. Spring is the best time to make a salad from them, too. The leaves are young and tender. As they get older, they tend to get more bitter-tasting, so it’s best to use young leaves.
Before going out and picking weeds, make 100% sure you know exactly what you are picking. Look at pictures and guidebooks to help you. If there is any doubt, do not pick a plant—better safe than sorry!
Wherever you pick weeds, be certain that no one has used pesticides or herbicides on them.
WEED AND SEED
This is a great tailgaiting dish! Serve as a main vegetarian dish or a side dish. You won’t have any leftovers!
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- 1 pkg broccoli slaw
- 1 bunch green onion;chopped
- 1/2 C salted sunflower seeds
- 1/2 C toasted slivered almonds
- 1 pkg beef flavor ramen noodles
- Dressing: 3/4 C oil 1/2 C sugar 1/4 C white vinegar Add seasoning packet from noodles Mix this well and cover salad items with dressing and serve.
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