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March 31, 2017
Wild Spring Greens!

Good morning!! A small tribute to greens! Wild greens to be exact that grow in spring! They are actually the same ones that grow in the winter but who is going to go out and pick greens in the middle of winter? In spring, when the weather warms up, many people go to the countryside to find whatever greens you come across and pick them!

And now you’re going to tell me that you know your greens and how to pick them and so on and so forth… So I will show you some of the greens I took pictures of at the farmer’s market recently…

Let’s start with the easy ones…

Chard!

Shiny big leaves! It likes moist soil… It is a variety of beetroot. Full of fiber, protein and antioxidants. Perfect for the fasting period!  Research has shown that chard can help with regulating diabetes due to some of the substances it contains. You can eat it in pies as well as tomato stews and of course you can make stuffed vegetables with chard. Instead of making dolmades with cabbage you can use chard leaves instead!

Now on to Dandelion Greens!! 

Well, you can’t see them upside down.. but if you see their flowers you will notice that they are very beautiful with a pretty blue color! There are so many different varieties of greens… some are wild others aren’t.. even the spiny hickory and the endive are a part of the dandelion family.

It is generally bitter apart from the ones that are cultivated, that are a little milder in flavor… A natural diuretic, stimulant and helps with digestion. It has also been noticed that it helps with diabetes. Try the freshest leaves raw in salads. You can boil them alone or along with meat. The dish may be a little bitter so it might not be favored by younger children.. but it is soooo delicious!!!

Sow Thistle! 

Small greens, leaves spread out over the soil with toothed leaves. They belong to the same family as the dandelion greens. They are also quite bitter but once boiled the intense bitterness goes away. You can use them in the kitchen in the same way as dandelion greens.

An important tip for ANY greens is that they need to be washed very, very well before eating them. But don’t wash them and then put them in the fridge! The excess moisture will make them spoil much quicker. Also, when picking them yourselves, be careful to pick them from areas where there are no animals.

Mustard Greens..

White, black, wild. All three are very common but most of us don’t know that sinapis grows from the mustard greens and mustard is made from sinapis. These greens are very tasty, not too bitter but with a special peppery taste that suits many dishes… especially fish.

Hartwort! A unique aroma and flavor… especially in pies.. 

A wonderful plant, with lacey leaves with a little fuzz… It can be eaten raw of course.

It’s great to know how to pick and choose the best greens because they are super delicious and super healthy!!

Happy green picking and cooking!

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