Leaves that you can eat, but you didn't know you could, till you did!

[Nicos]

Young nettle leaves.

absolutely delish in soup form!

https://www.rivercottage.net/recipes/nettle-soup

here's one recipe- but you can chuck them in with most soups to bulk them out ( as you can with the outer leaves of lettuce which don't look too inviting in a salad!)

[Nicos]

Nice sites Jay-ell!

[purplekat]

Tomato leaves - I found out from James Wong's latest book but there's a little on the internet too. He uses them like a bay leaf when cooking to add a fresh tomato flavour.

Tomato Leaves: The Toxic Myth | Garden Betty

http://http://www.nytimes.com/2009/0...anted=all&_r=0

[Yasai]

Of course you could dig up the root, chop it, roast it, grind it .and use it as a coffee substitute

It has never occurred to me to do this. A very chatty ambulance driver the other day gave me the lowdown on how to make dandelion root tea. A revelation!

[Sarico]

Sarico, do you mean the leaves or the stalks or both? I never knew that? theyre so spiky too! We eat the flowers and the courgettes of course!

leaves and stem. Usually I harvest the top of the plant about 4sets of leaves. Here is how I do cook it.
http://www.growfruitandveg.co.uk/gra...ant_66590.html

[veggiechicken]

I remember you telling us how you cooked them, Sarico.
That year I had no courgettes - with or without leaves Still haven't tried it!

[Sarico]

Well another way to use spare plants. You could try to sow some seed avert week so you get a good harvest considered the speed that courgette plant grow when the weather get better.

[ancee]

Sarico, That looks lovely and we will definitely be trying the recipe you've provided. You should have your own cookery show! Brilliant! thank you

[Jay-ell]

The leaves of Roselle (Hibiscus Sabdariffa - normally grown for its red fleshy calyx) are apparently used in Burmese curries. Ill give it a go later in the year if I can find any recipes.


And vine leaves of course - try making dolmas without them

[Scarlet]

If anyone wants to try ground elder, please pick mine! I'm overrun with the stuff, it's a gardeners nightmare.

[Mr Bones]

A Zimbabwe lady told me how she ate pumpkin leaves. They were tasty but a bit of a faff as they had to have the prickles stripped from leaves and stems before being cooked like spinach and served with cream.
Also, on recommendation, I tried dandelion root chews. The thick roots are sun dried until tough but still flexible. They take some jaw work to get the juices going and taste just like half dried out dandelion roots. Far too bitter for my taste.