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Weeds - are there any you like?

post #1 of 21
Thread Starter 

Weeds are bad things, right? They're rebels. They don't follow your plans. I decided that if I can't fight 'em, I may as well join 'em--well, a few of them anyway.

 

I like dandelion greens. I like the blackberries I get off of wild plants here in western Oregon, as long as they are not making a fortress in MY yard.

 

Spearmint grows like a weed here and I have no complaints.

 

I figure that I should have some respect for weeds in general. They are weeds because they are very hardy plants, tough survivors. But I can't find it in myself to like the wild morning glories here. They strangle anything else you try to grow, if you give them any chance. Anyway ...

 

Are there any weeds you have respect for, and maybe actually like?


Edited by OregonYeti - 3/9/15 at 5:45pm
post #2 of 21

Nettles! The stingy ones of course... don't forget to bring some plastic gloves when you collect and handle them.

Can't wait to get some and make nettle soup, a fantastic cleansing tonicum for the body in spring.

 

Also, nettles are some sort of deluxe spinach. I posted this in petals' pasta challenge;

 

http://www.cheftalk.com/t/76049/challenge-june-2013-pasta/150#post_431640

and this one too;

http://www.cheftalk.com/t/76049/challenge-june-2013-pasta/120#post_431540

post #3 of 21

Purslane, dandelion, burdock, milkweed and cattails pop immediately into mind, probably my favorites?, purslane and dandelion, grows everywhere tastes great and we use it sautéed on steak or with broccoli rabe and spinach.

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #4 of 21

Nettles, nettles, nettles. Cream of nettle soup and oh the pastas! Nothing else stays that vibrant after cooking.  I really like the ravioli idea. Risotto is my all-time favorite but a fettuccini or spaghetti with other spring-time goodies. Morels and Porcini come to mind. Maybe spring-run Salmon. The colors would be great together. My two cents.

post #5 of 21
Thread Starter 

I will have to try nettles! Where I went to school in the Himalayas they were all over, and some taller than I was. They're not so easy to find here in western Oregon but maybe I can.

post #6 of 21

Red clover, watercress, lamb's quarters, bamboo (although it takes a lot of work), amaranth, plantain (or white man's foot), chamomile, yarrow, chickweed, echinacea, evening primrose, daisies, field garlic, violets, stinging nettles and garlic mustard. 

post #7 of 21
Thread Starter 
Quote:
Originally Posted by Fablesable View Post
 

Red clover, watercress, lamb's quarters, bamboo (although it takes a lot of work), amaranth, plantain (or white man's foot), chamomile, yarrow, chickweed, echinacea, evening primrose, daisies, field garlic, violets, stinging nettles and garlic mustard. 


 Nice! How do you like to prepare these for eating?


Edited by OregonYeti - 3/12/15 at 4:00pm
post #8 of 21

I am HUGE fan of butter slathering or creaming.....lol 

 

Some of them like the plantain, lamb's quarters, amaranth are good as spinach, chard or kale substitutes. I try to put some of these in my teas and others in my salads or smoothies as well. 

 

Bamboo is great in stir fry....of course! I try them all out in different ways to get to know the plant. I am still on a massive learning curve but I have the majority of them in my edible garden. I also eat daylilies.....the tubers are awesome sautéed in butter and herbs.

post #9 of 21

Nettles, wild asparagus, dandelions, purslane, thistle, pigweed, clovers...

post #10 of 21

I posted this in the recipe section some time ago under the title; "Roast beef, potato medley, mange touts, confit of garlic cloves, Hollandaise with bear garlic. "

 

We call it "daslook" meaning badger garlic, you call it bear garlic. I used it in a Hollandaise in this dish. Few pictures and a picture of bear garlic and blossom here;

http://www.cheftalk.com/t/80441/roast-beef-potato-medley-mange-touts-confit-of-garlic-cloves-hollandaise-with-bear-garlic#post_466812

post #11 of 21
Quote:
Originally Posted by HappyHound View Post
 

... Risotto is my all-time favorite .... The colors would be great together. My two cents.

Absolutely, and, you just brought me to the idea of using nettles in a risotto instead of spinach. Both tastes could be compared, but nettles give a much more vibrant, darker green.

 

I posted this picture here somewhere; it's a risotto made with fresh spinach, it could easily be made with nettles!!

 

  <- click on the picture to enlarge

post #12 of 21
Thread Starter 

I think I will have to drive into the nearby Coast Range to get some nettles. The place where I know they grow is a favorite place of mine for another reason. It's next to a stream where I usually catch a nice cutthroat trout or 2 and then move to a nearby spot where there are bright orange crayfish all over and I catch some of them. The nettles are right next to the crayfish spot. Hmmmm. I should do it this spring. Even if I am successful in just two out of three, or even one, it's a very nice day there. A car goes by about once every hour. It's so lush and green. I love it. Deer hang out there. It's been too long since I've been there.

post #13 of 21

grab a few stems, root in water, plant in a container

post #14 of 21
Any advice on indoor herb growing?
post #15 of 21

Sumac makes a great lemonade in the summer! The acidic quality is nice with fish.

lavender to make herbs de Provence for ratatouille

Cattail (catstail) hearts

 

I always grin when I hear or read dandelion which is a phonetic spelling of an English pronunciation of the French words "dent de lion" i.e. Lion's tooth.

 

 

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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post #16 of 21
Thread Starter 

There are many here who know more than I do.

 

I know that Corsican mint (as in creme de menthe mint) thrives in diffused sunlight rather than direct.


Edited by OregonYeti - 4/15/15 at 7:22pm
post #17 of 21
Thread Starter 

I love sumac. :^)

post #18 of 21

Here I thought you meant "in the weeds"

 

I don't think anybody really likes that. 

post #19 of 21
Thread Starter 

This was a weed where I went to school in the Himalayas in India.

Doesn't taste that good.

post #20 of 21

Have any of you ever tried this one ? it grows rampant all over denmark.

 

http://en.wikipedia.org/wiki/Aegopodium_podagraria

 

It has a nice flavor almost like a herb, I use the young shoots in salads, later on in the summer the leaves gets stringy and is better used cooked

 

If you want to grow it, you need to confine it as it both have root shoots and normal seeds

post #21 of 21
Sativa or indica.

Then there is of course; the weeds.

But info is power, so unweed the weeds!

Weeds are plants you dont want in your garden.

Wood Sorel I only learned last year is nice grows everywhere here. I want to learn about more native species, not just garden varieties.
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