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Lola Berry's weeds you can eat!
Ever thought about growing your own edible weeds? It’s cheap and easy! Lola Berry identifies which plants you can pull out of your garden and put onto your plate.
- jam packed full of goodies
- rich source of magnesium and vitamin C, not to mention potassium!
- it's a little bitter in flavour and great for your liver
- stimulates bile flow
- can drink nettle leaves in tea form too!
- I love this stuff we can eat the leaves and the roots, and they both do different things!
- leaves: work on the kidneys and are greta for getting rid of any fluid in the body
- the root: you can get roasted or un-roasted is super bitter and helps the body do a mini liver detox.
- lots of coffee drinkers love the dany root, as it's very earthy and bitter in flavour!
- this stuff is awesome to lower gut digestion
- you can eat the whole plant (who would have known it's technically a weed)
- the bulb is great roasted
- the tops are awesome in salads
- the seeds are lovely in teas and baking
- really great cure for wind and bloated tummies!
- it's also known as marigold
- this stuff had been used for yonks for topical wounds.
- great anti-inflammatory properties
- mildly anti-microbial
- looks pretty in a salad too
- this weed is used lots in Greek cooking
- it's an old school weed that has a really high omega 3 content!
- it's also a great source of vitamin A, which is awesome for eye-sight!
RECIPE: Nettle, fig and pistachio salad with balsamic dressing
- 4 handfuls of nettle leaves
- 100 g of roughly chopped pistachios
- 4 big fresh figs
- 1 tablespoon of balsamic vinegar
- 3 tablespoons of extra virgin olive oil
- pinch of pink himalayan salt (or any good quality rock salt)
- pinch of freshly ground black pepper
Start by rinsing your salad levels, then bring a pot of slightly salted water to the boil and blanch the nettle leaves for 4-5 mins, then place in cold water to stop the cooking process. As they cool those through your chopped pistachios, and tear up your fresh figs. then mix together balsamic, extra virgin olive oil, salt and pepper. Dress your salad and you're good to go!