Creamy Wild Soup
- 1 lg onion
- 1/2 C shitake mushrooms
- 3 C wild greens – nettle
- 4 T miso
- 3 T Olive Oil
- ¼ C seaweed
- 4 C broth or water
- ½ C. cashews, almonds, or sunflower seeds
- Saute oinion and shitake in soup pot in olive oil, add cashews, brown slightly.
- Fill pot to top with fresh raw wild greens – nettles (Urtica dioica) especially yummy.
- Add water or soup stock, seasonings and seaweed (keop is yummy).
- Cook until tender.
- Blend soup in blender.
- Other vegetables may be added – carrots, potatoes, etc. for a creamier soup.
- Miso is an excellent addition at the end.
Blood Building Broth
Nourishing, mineral rich, good for building up entire system, especially anemia and any conditions related to blood or nervous system.
- Simmer for one hour: beets, garlic, onions, lentils, buckwheat, burdock root (Arctium lappa), nettles (Urtica dioica) comfrey (Symphytum officinale) veggie scraps, lots of seaweed, parsley (Petroselinum sativum), and watercress (Nasturtium officinale).
- Strain, add miso to taste, drink as-is or use as base for soup, grains, etc.
- Garnish with mint sprigs, red clover and calendula petals
Note: You can also simply collect your veggie scraps until you have a bag full and simmer them as above. I call this compost broth! It’s delicious. I freeze my scraps until I have enough so that I don’t have compost before I start.
Wild Herb Casserole
- Preheat oven to 425 degrees.
- Cover baking dish with olive oil or butter.
- Fill with herbs:
- fillare (Erodium circutarium & E. moschatum)
- nettle (Urtica dioica)
- lambs quarters (Chenopodium album)
- purslane (Portulaca oleracae)
- sheep sorrel (Rumex acetosella)
- yellow dock (Rumex crispus)
- chicory (Cichorium intybus)
- dandelion greens (Taraxacum officinale)
- mallow leaves (Malva spp.)
- violet leaves (Viola spp.), etc.
- Can also add some cultivated vegetables: onions, broccoli, cauliflower, etc.
- Grate cheese on top and/or chunks of tofu.
- Put in blender and blend: 2 cups water, 1 cup flour, 4 eggs, any culinary herbs.
- Pour over casserole and bake for 20 minutes.
- **Substitute for eggs: 1 c. almond meal, 4T flax seeds
Enjoy the fresh young delectable wild greens and flowers.
A few of my favorite Spring salad additions include:
purslane, lambs quarters, amaranth, dandelion, filaree, sweet cicely, chickweed, fennel shoots, calendula flowers, borage flowes, violet flowers.
Wild Green Dressing
Put olive oil, lemon juice and garlic in the blender. Add sprigs of fresh basil, oregano, thyme, mint, parsley and lots of wild greens of your choice (sheep sorrel, chickweed, miners lettuce, etc) . Blend until creamy.
Steamed Greens w/ Feta
Steam greens ! Wild and cultivated!
- beet greens are especially good with mallow (Malva spp.) and purslane (Portulaca oleracae). Amaranth (Amaranthus spp.) also is scrumptious.
- Remember to use young greens for a most tender treat.
- Saute garlic in olive oil, add steamed greens and crumbled feta.
Wild Herb Pesto
- 4-6 cloves of garlic (Allium sativum),
- ½ cup of nuts or seeds of your choice, lightly roasted,
- 1 cup of olive oil or herb infused olive oil,
- 4 loosely filled cups of greens of your choice.
Some good combinations are:
- Sheep sorrel (Rumex acetosella), sow thistle (Sonchus oleraceus)
parsley (Petroselinum sativum) , walnuts
- parsley (Petroselinum sativum) dandelion (Taraxacum officinale lemon balm (Melissa officinalis) almonds
- peppermint (Mentha piperita) , parsley (Petroselinum sativum) pine nuts.
- basil (Ocimum basilicum) kale, sunflower seeds,
- Cover with a thin layer of oil and put in a small size container to minimize air space.
- It will keep in fridge for about 3 weeks, and may also be frozen.
- Enjoy on pasta, rice, bread, in soups, etc.