Many foragers appreciate stinging nettles as mild-flavored, nutritious, spring greens. We use them in pasta, stews, and soups. But not everyone realizes that stinging nettles can also make a tasty wild beverage. Stinging nettle cordial is a refreshing herbal drink that can be enjoyed on its own or in a flavorful adult beverage.
What kind of spring greens grow in your neighborhood and what can you do with them once you’ve got them back to your kitchen? Mild greens are often eaten raw, while bitter greens are usually served cooked. Before you start using your spring greens, it’s a good idea to know how to make the most of your harvest. Here’s a…
Read More
I love living in Santa Fe, really I do. But one of my favorite wild greens, miner’s lettuce, doesn’t grow wild here. Native to the West Coast of the U.S. and Canada, it blankets hillsides there in early spring, when cool temperatures and moist growing conditions encourage lush, juicy growth. Whenever possible, I arrange to visit a friend in the…
Read More
You may use any species of dock in this creamy dock custard recipe, as long as it’s tender and tasty. Curly dock (Rumex crispus) is the most common dock in most parts of the country, but broad-leaved dock (R. obtusifolia) is also common and well-suited to this dish. Four to five cups of fresh dock leaves will cook down to…
Read More
The genus Rumex can be divided into two general groups: the docks and the sorrels. Both are delicious wild edible plants, and each group deserves its own article. Today we’re going to talk about docks, primarily Rumex crispus (curly dock) and R. obtusifolius (broad-leaved dock). The sorrels will get their own article as soon as possible.