ning ught ty ly, al ts ys y ty, ly e f s. These are edible plants. Dandelions, purslane, sow-thistle, nasturtiums, flatweed, chickweed, scurvyweed, oxalis, pigface, clover, dock, turkey rhubarb, mallow and cobbler’ cobbler’s peg. It’s a r remarkable list of extraord extraordinary plants, each of which can be eaten, and each of w which were found within a 10sq m section of a Sydney park. A veritable feast un under our feet. Of all the wild weeds in Austral Australia, tetragonia is my favouri favourite. Als Also known as War Warrigal greens or bea beach spinach, it is a ha hardy and aromatic gr green leafy vegetable th that can used in place o of spinach, rocket or s silverbeet. With a d delicately bitter taste a and a rich grassy n note it’s a perfect in ingredient and un uniquely Australian. T To find out more abo about foraging and wild wee weeds, check out the latest issue of my magaz magazine, Roughcut, online. Go to issuu.com and search ‘ ‘roughcut’.
All around us are unknown and forgotten foods.