All the little green things are coming out now, and it’s so exciting to greet them all, even the weeds. Of course, weeds are nothing but plants that you don’t want, and a lot of them have worth even though they take over your strawberry patch. I missed my chance to eat all the bittercress when they were green and tender; they are already stalky and flowering, and I can’t keep up with pulling them out. Eating your invasive plants is a good way to take care of them! Do you have a lot of bittercress? You might want to check out this recipe for bittercress salad from The Three Foragers, based in Connecticut. But you can also google bittercress recipes and you’ll find quite a lot!
I love learning about new weeds that are edible. Just the other day I was clearing out the stone wall that runs along the edge of our driveway and pulled a weed that is so pretty and deep green it seemed a shame to waste it. Well, that intuition was correct, because later on that day I was on Instagram and saw that @raganella had posted a picture of that exact weed, and I found out its name was cleavers. Upon looking it up I learned it had tonifying properties and is used to cleanse the lymphatic system. Now I’m not pulling it anymore!
These bitter and spicy spring greens have long been used by people to cleanse the digestive system after the winter. This morning I went out to pick garlic mustard (an invasive that’s best when young), dandelion greens, onion grass, and cleavers. I decided to to make a spring tonic vinegar. Lately I’ve been inspired by Pascal Bauder’s Facebook page, an endlessly enthusiastic forager who, among other things, makes some gorgeous vinegary elixirs. I just cleaned my greens and covered them in white vinegar and we’ll see what it tastes like in a few weeks.
Some older posts of mine from What Julia Ate on foraging:
Update: as per @raganella, dry the cleavers for tea. Or as a cold infusion when fresh: “Just take a few sprigs and put in a mason jar with cold water. Let steep an hour or so.”