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y0b
@y0b
Cultivating "gourmet weeds": what looks like parsley is actually a wild green and one of my favorites: ground elder. Tastes great raw on salads and cooked in risotto, quiche and many dishes. I cut my patches often so I can keep harvesting the tender new growth year round. In winter it goes dormant and in the spring the rhizomes send an abundance of fresh shoots. Some gardeners see it as a weed to be eradicated, but I find it a lovely ground cover and nutritious food that's easy to care for, so it's welcome in my garden. Have you tried it? It's not really available for buying so you will need to find a place where it grows wild near you.
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Anna Morris 🎩🍿
@klusya
I very much enjoy ground elder! It has been my staple spring ingredient, I've made a couple of casts about it: https://warpcast.com/klusya/0xe5d56db6 Although I think the slight anise flavour is not to everyone's taste. But personally, I enjoy it 😊
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y0b
@y0b
I haven't tried it as a main pesto ingredient, but I did last spring a "wild herbs" pesto that was super delicious, and included ground elder, plus a bunch of other stuff. For fritters chickweed is one of my favorites. Once I made them and my sister gobbled them down in a flash. I saw this happen quite a few times, people try food made with wild plants and end up eating a lot, it could be their body craving micronutrients missing from their diet...
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