Prepping Edible Weeds for Cooking

comments (0) April 18th, 2012

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cookinwithherbs susan belsinger, contributor
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Video Length: 1:19
Produced by: Tomaso

Once harvested, I bring my weeds into the kitchen for cleaning. I try to trim them while harvesting, leaving unwanted plant parts, trimmings and soil outside. I also pull the leaves from the stinging nettles while wearing gloves and drop the leaves into the bowl. I use the bowl of a salad spinner for gathering and washing. If you add a little vinegar to the wash water, the grit on the leaves will fall to the bottom of the bowl. Also it helps to make the hidden critters float.

After washing and spinning dry, I either use the leaves whole, or depending on the recipe, I often rough chop them. For my "Weed Soup" as my sister Doneth affectionately named it, I chop the leaves beforehand, since it is easier to eat.

Video recipe: Green Goodness Soup


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posted in: nettles, chickweed, dandelion, wild edibles, edible weeds