Foraging for Dinner

I really wanted fresh vegetables for dinner tonight, but it’s a cold and rainy spring in Overland Park and my garden grows slowly.  Luckily, many wild plants share our outdoor spaces, so I did a bit of foraging in our organic yard and came up with nettle tops and dandelion buds.  

My nettle bed in early April. The tops are very tender and mild this time of year.
Nettle stems and leaves in steamer. They cook quickly.
A quick steaming turned the nettle leaves and stems into a delicious dish reminiscent of spinach with asparagus. Nettle provides a healthy serving of protein, minerals, B vitamins, vitamin C, and vitamin A while nourishing the adrenals, kidneys, digestive system and lungs.  I saved the steaming water, now infused with vitamins and minerals, to spray on my seedlings for a mild fertilizer boost, and gave my dog a tasty treat of fresh nettle greens (I admit, he begged for it).  Plants, animals and people all benefit from the power of Nettle!

Fresh dandelion buds ready to saute.

I cooked the dandelion buds my favorite way: sauteed in garlic butter with sea salt, and they were YUMMY.  Dandelion provides minerals, vitamin A, vitamin C, and B vitamins, and is nourishing to the lymph and digestive systems. It is especially restorative to the liver and is considered a spring tonic.

A simple and very nourishing plate of foraged vegetables.
Once again, I encourage you to eat your (organic) weeds!  They’re high-quality, FREE food available to everyone willing to forage.  

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