Sat 27 Mar, 2004 11:14 am
Don't spray your lawn weeds, eat them. Many of our weeds are great in salads or boiled. Many of these "weeds" were intentionally brought over here by pioneers for easily-grown greens.
Here's a short list:
Chickweed--Stelleria media. Tender green which can be eaten as is or boiled for a few minutes.
Henbit--Lamium sp. Great green for cooking like spinach.
Bedstraw or cleavers--Gallium aperine. The young plant is a good cooked green. The plant soon becomes fibrous and sticks to your clothes in long strands.
Dandelion--Taraxacum officinale. Use leaves and flowers as cooked green.
Older greens are a bit bitter like collards, but they're still good.
Throw all of the above together in a pot of water and boil until tender. The chickweed should be added later as it only needs a few minutes of cooking. Drain greens, add a little oil and salt.
The fruits--seeds--of peppergrass--Lepidium virginicum, and shephard's purse--Capsela bursa-pastoris, are a nice peppery nibble, and adding some to the above cooking pot might work too.
If you're not familiar with these plants, get a book or look them up on a search engine. If still in doubt, ask somebody.