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Well actually the recipe I saw was for lettuce and weed soup. It said you could use lettuce which has bolted and suggested sorrel, nettles, dandelions, chickweed and groundsel, I've found another recipe on the web that suggests using ground elder. Has anyone ever tried this? I like the idea of being able to use up weeds. Although my recent lettuce and pea pod soup wasn't my greatest triumph, a bit like the courgette muffins and strawberry curry (don't ask)
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Life is too short for drama & petty things!
So laugh insanely, love truly and forgive quickly! -
Sounds as if it might be worth a try for my Farmers Market soups in the back end of the year , when I will be doing my "hedgerow preserves" - rowan jelly, bramble jelly, rosehip syrup and haw jelly.Originally posted by Comfreyfan View Post
There is one weeed in particular which seems to love all the pig slurry added this spring - chickweed - never seen so much of the stuff as this year.Rat
British by birth
Scottish by the Grace of God
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Lettuce & Weed Soup
I've just found this recipe in Andi Clevely's excellent book 'The Allotment Seasonal Planner'
Lettuce & Weed Soup
serves 4
1 large lettuce
8oz young mixed weeds: sorrel, chickweed, nettles, groundsel
1oz butter
8oz onions, sliced
1 garlic clove, crushed
15oz water/stock
1 tsp Marmite
Gently fry onions in butter for 5 mins. Add veg, saute for 5 mins or so. Add water/stock, bring to boil then reduce heat & simmer for about 20 minsLast edited by Two_Sheds; 22-01-2009, 02:44 PM.All gardeners know better than other gardeners." -- Chinese Proverb.Comment
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Can't see why not. They are all edible plants that were valued generations ago for their vitamin C content. I've certainly eaten chickweed - the problem is that you need a bucketful for 4 small servings!Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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I've cooked ground elder. Disguised it in a tomato-and-ground-elder soup to avoid upsetting my fussy husband. It added an interesting flavour. I know nettles are nutritious (so did my goats, when we had some) and I've often eaten dandelion leaves (in salad). Not sure about groundsel (recognising it for a start). Sorrel was a favourite 'field nibble' for all the kids (not just mine) when we lived in Orkney. They simply called it 'sour leaves'.Flowers come in too many colours to see the world in black-and-white.Comment
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All gardeners know better than other gardeners." -- Chinese Proverb.Comment
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You see, to me that looks like a cousin of ragwort, which is highly toxic to grazing animals, so yes, I've had it pointed out, but the similarity worries me....Originally posted by Two_Sheds View PostI bet you do know it!
Checked, and it IS related to ragwort. I think I'll leave it for budgies.....Flowers come in too many colours to see the world in black-and-white.Comment
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The flowers are indeed similar, but ragwort's leaves are much bushier/ more feathery.
It's also much taller ... groundsel is a little thing, about 6 inches tall. It's fed to budgies.
http://www.tradingstandards.gov.uk/n...es/ragwort.jpgLast edited by Two_Sheds; 23-01-2009, 03:12 PM.All gardeners know better than other gardeners." -- Chinese Proverb.Comment
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How about nettle and potato soup? You take the new leaves, cook them on a low temperature in a bit of butter then add boiled potatoes and vegetable stock.Comment
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I am very familar with ragwort, and groundsel is indeed a related plant (I checked). The budgies can have it as far as I am concered. Senecio species (there are 4 kinds of ragwort) are toxic, causing liver damage.Originally posted by Two_Sheds View PostFlowers come in too many colours to see the world in black-and-white.Comment
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