Into a large vitamix blender I added: – a whole lot of fresh garden cilantro with juicy stalks – about 5 or 6 whole chard leaves fresh the garden, green, ruby, and yellow – about 5 or so dark green dino kale leaves – a whole head of an heirloom lettuce from the garden – [...]Share on Facebook
Category Archive for 'Plants'
If I had to name this recipe it would be “spring cilantro mango”. Or what about “cilantro mango tango”? In a large vitamix blender I put: – Fresh picked cilantro — leaves, stalks and several fresh “tips”, where it’s light green and juicy (where the plant is starting to send up its flowering stalk). [...]Share on Facebook
The hills are green, and the thistles are bursting out. Not too long ago, I was walking barefoot on the young winter grass and eating baby thistle sprouts. In a few short winter months, those same sprouts have turned into formidable plants, 2-4 feet high covered with sharp prickles (thorns, spines). They have sent up [...]Share on Facebook
Perused one of my local wild spots yesterday, with an eye out for the surplus. I’m looking for things whose cup overfloweth, if you know what I mean. So at this time, mostly overripe (we got about 1% of the harvest) wild artichokes (Cynara cardunculus) open up into these amazingly beautiful flowers. They are covered [...]Share on Facebook
Cynara cardunculus, or artichoke thistle, is the wild version of the commerical artichoke. But get this, they taste the same, and have delicious hearts, but they are armored with thistle spikes. Considering eating a whole artichoke down the heart is a slow food and fun ordeal already in our culinary traditions, then why should adding [...]Share on Facebook
Cleavers, beastraw, Galium spp. are edible plants in the madder or coffee family. (Noni is also in this family and you can see the resemblance in structure!) They have these velcro like leaves and stems that stick or “cleave” to you. And to everything else, too. While out on this now fabled winter chanterelle hike, [...]Share on Facebook
These are extraordinarily common wild and deliciously edible plants that grow here in the winter and spring. They are cool season greens that are great for the garden, too! (That is, if you’re not already overrun with them. If this is your problem I suggest juicing). Green smoothie, anyone? Here’s the new video: Share on [...]Share on Facebook