Common Weeds And Wild Edibles Of The World (full movie about foraging)




Eight Delicious Weeds You Should Eat Now

dandelion
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If you think everything in your yard that isn't grass is a nuisance, you're missing out—on a free lunch. Some pesky weeds are loaded with antioxidants, vitamins, and protein and are even more nutritious and tastier than pricey farmers' market fare. To make sure you're grazing on edible stuff, download the app Wild Edibles, created by botanist Steve Brill, who regularly eats his way through New York City's Central Park.

 

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Dandelion
dandelion
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The most familiar lawn weed of all was actually introduced to the US by European settlers as a salad green. Dandelion greens are slightly bitter when mature, so harvest them in early spring and late fall, when they're sweetest. The flowers are edible, too. Dandelions have more beta-carotene than carrots do.

 

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Purslane

purslane
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This is the Kim Kardashian of plants. It's annoying, it seems to be everywhere, and it's notoriously difficult to get rid of. The round, succulent leaves sprout from a reddish stem (the plant, not Kardashian), and purslane is loaded with antioxidant vitamins A and C, plus healthy omega-3 fatty acids. Put the stems and leaves in salads and on sandwiches, or use them in soups or as a spinach substitute in any recipe that calls for it. (They're related and have a similar taste.)

 

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Bamboo

bamboo
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This invasive plant, made into everything from floorboards to pajamas, is actually a type of grass. But it's the bamboo shoots that you want. They're full of fiber and taste like corn. Harvest shoots that are less than 2 weeks old and under a foot tall. They must be cooked first: Peel the outer leaves away and remove any tough flesh. Cut across the grain into 1/8-inch slices and boil in an uncovered pan for 20 minutes (or longer, if they still taste bitter). Eat with soy sauce, or add to salads and stir-fries.

 

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Japanese Knotweed

knotweed
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This looks a little like bamboo (and is sometimes even called Japanese bamboo), but they're not related. It's not as widespread outside the Northeast and Midwest as other weeds, but if you find some, harvest the green and red shoots when they're 6 to 8 inches tall, before they turn woody. Snack raw, or steam or simmer for a tart, rhubarblike taste.

MORE:Learn How To Grow Non-Invasive Bamboo

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Lamb's-Quarters

lambs quarters
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Commonly called wild spinach, this appears in early summer after the last of the spring spinach has disappeared from farmers' markets. It's loaded with calcium and protein, as well as vitamins A, C, and K (even more so than spinach). The best way to eat the leaves—or pretty much any green weed on this list—is to wash them well, sauté in olive oil while still wet (the steam helps them wilt), and add garlic, pepper, a dash of salt, and a squeeze of lemon or lime, says Hank Shaw, forager and author ofHunt, Gather, Cook.

 

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Watercress
watercress
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You can pay for a bunch at your local grocer, or you can find a nearby stream and stock up on this antioxidant powerhouse for free. The most popular way to eat watercress is raw in salads. If you need some other ideas, check out the watercress recipes in the Rodale Recipe Finder.

 

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Kudzu
kudzo
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This highly invasive weed, introduced from Japan in the late 1800s, now covers more than 7 million acres of the southern United States. But the "weed that ate the South" can actually be eaten itself in a wide variety of ways, ranging from making jams and jellies to pickling the flowers. Kudzu newbies should try steaming or boiling the roots until tender and adding soy sauce or miso, as is often done in Asian cooking. The plant is also used in Chinese medicine for treating allergies, colds, and fevers and as a digestive aid. Brew tea by boiling a cup of chopped leaves for about 30 minutes.

 

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Red Clover
red clover
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It contains the phytoestrogen genistein, which has been found to have a protective effect against colon and prostate cancers. However, because there's some evidence that phytoestrogens can have the opposite effect on breast cancer, don't overindulge. Red clover flowers sprinkled over rice or cooked in soy sauce are not only tasty but also high in protein. White clover is also edible but not as nutritious.





Video: You will die if you eat this common weed! Purslane look alike

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Date: 07.12.2018, 03:01 / Views: 44134