Eat Your Weeds

Everybody loves blowing dandelion clocks, but most gardeners will stop their children as it spreads pesky dandelion seeds all over the garden, and we don't want that.

Or do we?


Our garden is full of dandelions, much as I'd like to claim the credit for being a relaxed gardener the reality is that we inherited it this way. I'm not complaining though, because Dandelions are so good for you! They support digestion, prevent anemia, reduce swelling and inflammation (particularly good for sufferers of IBS), lower blood sugar and can be used to treat eczema, warts and acne.

In fact, Dandelion leaves contain more vitamin A, C and iron than broccoli; as well as being a great source of magnesium and potassium.

They are a little bitter, but they are great in a mixed salad (I served some to guests with spinach and rocket last weekend and nobody batted an eyelid). You can make Dandelion Honey (replace the sugar with Stevia or even actual honey!), Dandelion Soup, saute the flowers, roots and leaves with some onion and garlic (avoid the stems), Dandelion tea or add them to your morning smoothie/juice.

The other plant we inherited tonnes of in our garden is stinging nettles. These can easily take over a yard, but you can get your own back by eating them! They are an excellent source of vitamins A, B and C, as well as minerals like calcium, magnesium and zinc.

They make a great accompaniment to broccoli, tomatoes, mint and fennel; and despite their 'sting-ey' ways, most of the plant is edible if you steam or dry it. Nettle Pesto is delicious, as is the nettle cheese we recently bought from the Castle Quarter, and I can't wait to try this beautiful green nettle soup.
nettle soup with fish recipe

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