A Taste of Spring Weeds

Nettle and Asparagus Soup*

This recipe combines 2 favorite seasonal plants.

Yield: 3 quarts

INGREDIENTS:

5 tablespoons olive oil, divided

1 medium onion diced (about ½ cup)

7 garlic cloves, minced (about 2 tablespoons)

1 tablespoon dried Rosemary

2 teaspoons dried thyme

1 teaspoon freshly ground black pepper.

1 1/2 teaspoons salt

5 cups bone broth (or vegetable broth) or water

2 medium potatoes, diced (about 1 ½ cups)

1 bunch asparagus cut into 1-inch pieces.

5 cups chopped fresh young nettle leaf (use gloves when chopping)

1 tablespoon lemon juice

Dash of cream (optional)

 DIRECTIONS:

1. Heat 3 tablespoons of olive oil in a large saucepan over medium heat. When hot, add the onion and sauté until translucent.

2. Add the remaining 2 tablespoons of olive oil and wait a few moments for it to heat. Add the garlic, rosemary, thyme, black pepper, and salt. Sauté for 1 minute or until aromatic.

3. Add the broth, cover, and bring to a boil.

4. Add the potatoes and simmer for 5 minutes.

5. Add the asparagus and nettle leaves and simmer for 5-7 minutes or until the asparagus pieces are fairly soft.

6. Once the asparagus pieces are soft, turn off the heat. Add the lemon juice.

7. Using a blender, blend the soup on high until thoroughly  creamed. (If using an upright blender, be sure to allow steam to escape while blending to avoid a big, hot mess)

8. Add salt and pepper to taste. Serve in bowls with a dash of cream. (optional)

 Variation: Simple mushroom topping: While soup is simmering, heat 1 tablespoon butter in a small saucepan. Add 1 minced garlic clove and sauté for 30 seconds or until fragrant. Add a handful of minced mushrooms and cook until tender. Top each serving of soup with a few spoonfuls.

 Violet Vinegar*

Those with deep purple blossoms will make the deepest colored vinegar. Drizzle violet vinegar over fruit and salad greens or drink it in the form of an oxymel or cocktail.

Yield: 2 cups

INGREDIENTS:

1 cups fresh violet flowers

Up to 2 cups champagne vinegar or white wine vinegar (at least 5% acidity)

 DIRECTIONS:

1. Put violets in pint jar. Pour in enough vinegar to fil the jar and submerge the flowers completely. (May not use entire 2 cups)

2. Cover the jar, preferably with a glass or plastic lid (vinegar will corrode metal). If using a metal lid, place parchment paper between the lid and the jar. Label the jar.

3. Let the jar sit at room temperature, out of direct sunlight for 1-2 weeks, shaking daily. The longer you infuse it, the stronger the flavor will be.

4. Strain the vinegar into a clean jar with a nonreactive lid. Store in the refrigerator for up to 1 year

 Violet Oxymel*

An oxymel is a combination of vinegar and honey. This can be sipped by the spoonful or used in cocktails, mixed with sparkling water, or used to soothe a dry cough. Use light honey like clover or wildflower so you won’t overpower the flavor of the violets. Use equal parts honey and vinegar.

Yield: 1 cup

  INGREDIENTS:

½ cup Violet Vinegar (recipe above)

½ cup honey

 DIRECTIONS:

1. Combine honey and vinegar in a bowl and whisk to combine.

2. Pour the oxymel into a clean jar and cover with a nonreactive lid. Store in the refrigerator for up to a year.

Chickweed Pesto*

Slather this on anything you want the verdant taste of Spring. If using young tender Chickweed, use the whole stem, leaf and flower. Older plants can have unpleasant fibrous stems, so pluck the leaves rorm the stem.

Yield: about 1 cup

 INGREDIENTS:

¼ cup pine nuts

3 cups loosely packed fresh chickweed

2 garlic cloves

Kosher salt

½ cup extra virgin olive oil

¼ cup grated Parmesan cheese (or 1 tablespoon chopped preserved lemon peel)

 DIRECTIONS:

1. Toast the pine nuts in a dry skillet over medium-low heat, stirring frequently, until lightly toasted, about 2 minutes. Remove the nuts from the pan and let them cool.

2. Combine the pine nuts, chickweed, garlic, and ¼ teaspoon salt in a food processor. Pulse until finely chopped.

3. With the processor running, slowly pour in the olive oil and process until the mixture is smooth.

4. Add the cheese and pulse until just combined. Taste and adjust the ingredients and seasonings as desired.

5. Serve immediately. Refrigerate for up to 3 days or freeze for up to 3 months.

 To store in the refrigerator, transfer the pesto to an airtight container and pour a thin layer of olive oil on top to prevent oxidation. To store in the freezer, transfer the pesto to a freezer-safe container, or freeze in ice cube trays and then transfer the cubes to a freezer-safe containter.

 Variations: For nut-free version: ½ cup shelled hemp seeds can be substituted for the pine nuts.

For a dairy-free version: omit the Parmesan cheese and salt and add 1 tablespoon of chopped preserved lemon peel.

 Burdock and Ginger Soda*

This has become one of my favorite drinks! To me, the use of the spices makes it taste similar to root beer. I like using fresh vs dried root, though you can use either one.

Yield: About 6 drinks

 INGREDIENTS:

¼ cup (1 ounce) scrubbed, thinly sliced fresh Burdock Root or 2 tablespoons (1/4 ounce) dried burdock root

¼ cup (1 ounce) peeled, thinly sliced fresh ginger, or 2 tablespoons (1/4 ounce) dried ginger

1 ½ cups water

1 lemon, sliced into rounds

4 whole allspice berries

1 whole star anise pod

1 green cardamom pod, cracked

½ cup mild-flavored honey, or to taste

Chilled seltzer or club soda, for serving

 DIRECTIONS:

1. Combine the burdock, ginger, and water in a saucepan. Bring to a boil over high heat.  Cover the pan, reduce the heat to low, and simmer for 30 minutes.

2. Remove from the heat and stir in the lemon slices, allspice, star anise and cardamom. Let it cool slightly and then add the honey. Let cool completely.

3. Strain the syrup through a fine-mesh strainer, then transfer to a clean jar or bottle. It can be stored in the refrigerator for up to 1 week.

4. To make a soda, mix 1 part syrup with 4 parts seltzer, taste and adjust quantities as desired.

 *Wild Remedies: How to Forage Healing Foods and Craft Your Own Herbal Medicine, Rosalee de La Foret and Emily Han, Hay House, 2020

Ginger-Garlic Braised Dandelion Greens**

A little bit bitter and oh so good!

Serves: 2-4

 INGREDIENTS:

2 teaspoons Ghee or coconut oil

1 garlic clove, finely minced

1 bunch dandelion greens, kale or collards, rinsed and coarsely chopped

1 tablespoon tamari

1 teaspoon maple syrup

1-inch thumb fresh ginger, grated

1 ½ teaspoon toasted sesame oil

Sprinkle of flake salt, to taste

 DIRECTIONS:

1. In a small bowl, combine the tamari, maple syrup, ginger, and toasted sesame oil and whisk together. Set aside.

2. In a cast iron skillet, heat the ghee on medium-low until melted. Add garlic and cook for about 1 minute or until just soft and fragrant, not browned.

3. Add dandelion greens, tossing them with the ghee and garlic until they’re bright green and wilted. Turn off the heat.

4. Pour the sauce over the dandelion greens, coating them thoroughly. Add the greens to a plate, pour the remaining sauce in the pan over the greens and sprinkle on the flake salt.

 Rose Cinnamon Tahini Milk**

The nutty and slightly bitter tahini is transformed into a delicious drink with the help of cinnamon and rose.  May also blend with your favorite adaptogens.

Yield: 1 quart

 INGREDIENTS:

¼ cup raw tahini

1 tablespoon rose petals OR 1 teaspoon rose water

2 dates, pitted

½ teaspoon cinnamon

¼ teaspoon salt

4 cups water (I use a blend of water and coconut milk or almond milk)

 DIRECTIONS:

1. Place all in a blender and buzz for 1-2 minutes.

2. Taste and adjust amounts.

Lasts 4 days in refrigerator. Shake well before use.

 **The Kosmic Kitchen Cookbook: Everyday Herbalism and Recipes for Radical Wellness, Sarah Kate Benjamin and Summer Singletary, Roost Books, 2020

Dandelion and Violet Massage Oil* (using an Instapot)

A gentle and nourishing oil to support healthy lymph flow. Massage over areas rich with lymph glands such as belly, armpits, neck, breasts, etc.

Yield: About 2 cups

 1 cup fresh violet flowers

1 cup fresh dandelion flowers

2 cups oil (e.g., olive, coconut, almond, apricot kernel, etc.)

Insta pot

glass jar

strainer, lined (can use any of the following: cheesecloth, coffee filter, muslin)

measuring cups

30-50 drops (1/4 – ½ teaspoon) lavender essential oil (optional)

 Directions:

1. Place flowers and oil in the Instapot.  Place and tighten lid.

2. Turn to YOGURT setting. Time for 72 hours.

3. At the end of the time, turn off Instapot and remove lid. (Be aware there may be some condensation on the underside of the lid. Wipe carefully without getting any  into oil.)

4. Line strainer with cheesecloth. Place over clean dry glass jar and pour oil mixture,  straining out the flowers. If using essential oils, add now and stir well.

5. Label and store in a cool, dark place. Use within 1 year.

 Potato Pancakes with Nettle*

Crispy on the outside and creamy on the inside. Great for snacks, appetizers, or side dish. May be served with sour cream and applesauce (traditional for latke-style)  or a soy and vinegar dipping sauce.

Yields: about 8, 3-inch hearty pancakes or 16, 3-inch thin pancakes.

 Ingredients:

Dipping Sauce (optional)

3 tablespoons soy sauce

1 tablespoon rice vinegar

½ teaspoon sugar or honey

¼ teaspoon toasted sesame oil

 Pancakes

2 cups packed fresh nettle leaves (use gloves when handling)

1 pound russet potatoes (about 2 medium), may leave peels on

2 stalks green onions or 1 large shallot, finely chopped

1-2 eggs, beaten

1 hot pepper, seeded and finely chopped (optional)

½ teaspoon kosher salt

Vegetable oil for frying

Directions:

For the dipping sauce:

Combine all ingredients in a small bowl. Set aside until ready to serve.

 For the pancakes:

 1.. Set aside 8-16 nice -looking nettle leaves, which will be used to decorate the pancakes.

2. Bring a large pot of water to a boil. Add the remaining nettle leaves to the pot and cook, stirring frequently, for two minutes. Drain and squeeze out excess water. (You can reserve the nettle cooking water to drink as tea or to feed when cooled to plants.) Finely chop the cooked nettles.

3. Grate the potatoes using a box grater or the greater insert in a food processor. Place the potatoes in a cheesecloth and squeeze out as much water as you can OR place a fine mesh strainer over a bowl and use the back of a spoon to press out as much liquid as possible. After a couple of minutes, a starchy paste will settle at the bottom of the bowl. Carefully pour off the liquid.

4. Combine the starch with the grated potatoes, nettles, eggs, scallions or shallots, hot pepper (if using), and salt and mix well.

5. In a large skillet heat enough oil to coat the bottom over medium-high heat. For hearty-sized pancakes: scoop up enough mixture to fit into the palm of your hand and carefully press into an even circular shape. Place into the skillet and gently press a reserved nettle leaf on top of the pancake. (May use chopstick or gloved hand to handle leaf).

For thinner pancakes: drop a heaping tablespoon of the potato mixture into the pan, using the back of the spoon to flatten and shape into a 3-inch pancake. Gently press a reserved nettle leaf onto the top of the pancake.

6. Repeat this process to fill the pan and cook the pancakes until they are crisp and golden on the bottom, about three minutes. (May take longer with heartier pancake). Turn the pancakes over and cook until crisp and brown on the other side, about three more minutes. Remove from pan and drain on paper towels.

7. Repeat with the remaining pancake mixture, adding more oil to the pan as needed.

8. Serve warm with either dipping sauce or sour cream and applesauce on the side.