Wild Weeds of Spring
Nutrient-dense, unpopular plants
“A weed is just a plant whose virtues have not yet been discovered.” - Ralph Waldo Emerson
Our garden is thriving at the moment. Overgrown, bramble-filled, lush, and spilling over with the wild weeds of Spring.
I have told my husband to hold off on the mowing.. Why mow what you can eat? I tell him. I know it looks wild, but I can’t bear to cut it. Weeds can be some of the most nutrient-dense plant foods. Yes - certain beauties such as the Stinging Nettle can trump lettuce, kale, silverbeet and rocket with their high mineral content, and wild nasturtiums add a wonderful peppery kick to pestos and salad garnishes.
WILD WEEDS
There are so many guidebooks now on the topic. Perhaps the simplest definition of a weed is ‘a wild plant growing where it is not wanted’ which begs the question - do we need to propagate all the plants that we grow? Weeds pop up naturally in certain soil environments and while many of them can be pests, there are some edible varieties that are worth cultivating.
Edible weed growing requires very little effort. In fact, they are brilliant, no-fuss plants for the lazy gardeners, or those that like to forage only when they need it.
Nettles are a prime example - the plant generally grows where the soil is rich in key minerals. Biodynamic farmers tell me that the nettle plant is an indicator of soil health. And the nettle tea (a concoction brewed by the avid gardener) will enrich the soil with key nutrients and growing capacity.
Pictured: Nettle soup. Three ingredients and a few stinging fingertips later, this was very easy to throw together.
Stinging Nettles
(Urtica dioica)
Nettle is one of the most mineral-dense plant foods. A 100g serve of fresh nettle provides fifty per cent of the recommended daily calcium, plus ample sources of iron and silica. The bright luminescent colour of the plant is an indicator of its high chlorophyll content; and it is known to be one of the richest sources of chlorophyll in the vegetable kingdom (trumping kale, spinach and other nutritious wild greens)
While the plant may not be the easiest to harvest (gloves are a necessity) they are very versatile to use in the kitchen. We pick random stems and throw them into tea pots (perfect before bed, I always sleep like a dream after nettle tea) or blend them with sauteed leeks, sour cream and chicken broth to make a very easy nettle soup.
Dried nettle is widely abundant from health food stores and vitamin outlets, but the fresh version is so much better. If you aren’t able to grow it at home, find yourself some fresh nettle stems and shake off the seeds into your garden. If the soil conditions are right, they will pop up during the next autumn season.
Nasturtiums -
I planted nasturtiums for many years as companion plants to our thriving vegetable patch. Little did I know, that the bright blooms and peppery-tasty leaves of the nasturtium plant were more versatile and useful than the lettuces that I was painstakingly propagating alongside them.
The name comes from the Latin nasus tortus, meaning "twisted nose", in reference to the effect on the nasal passages of eating the plants. Both the leaves and flowers are edible and have a strong, peppery flavour, which certainly packs some punch. They are very nutritious - containing high levels of vitamin A, C and D, and are an excellent source of antioxidants and polyphenols.
Nasturtiums in summer drinks + wild fermentation
Nasturtium leaves and flowers can be added to cocktails and summer drinks. Or throw in a few sprigs during the last stage of fermentation in your kombucha brew for added spice and peppery flavour.
You can also substitute the leaves and flowers for kimchi cabbage (remove 10% of the cabbage weight and replace it with an equal quantity of nasturtium leaves). Or, do the same for pesto making - removing 10% of the basil, and replacing it with nasturtium leaves before the fermentation process starts.
Have any weedy questions? I’d love to hear them -
Warmly, Belle
PS: Short of Halloween Ideas? Try this super-easy marshmallow recipe (it’s low-sugar, and great for gut health).
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