Making a soup out of some intentionally planted weedy things and some weeds that just showed up.

Wood sorrel, japanese knotweed, amaranth leaves (pigweed!), creeping charlie.

Plus intentionally planted: dill, carrots and carrot greens, spinach.

The japanese knotweed stems are basically like rhubarb, I've been adding it to compote.

Today is the first time I'll be trying to cook the leaves, which are apparently edible, but since the stems are so rhubarb-like I've had this mental aversion (rhubarb leaves are poisonous)

Of the weedy things that "show up", wood sorrel is the only one we've tried to propagate more of, which is @mlemweb's favorite green for its delicate texture and mildly lemony taste.

We have tried adding some new weeds to our lawn though: started on wild strawberries and crimson clover last year, and adding various mints (including chocolate and pineapple mints!) this year (which yes, we might regret, but for now it's fresh tea every day)

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Also trying to get some fennel and dill goin' which we might also regret

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@cwebber IME, worst case with those is you end up with a swarm of black swallowtails.

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