Car­damine hir­suta

NZ Lifestyle Block - - Feature Foraging Weeds -

OTHER NAMES: hairy cress DIS­TRI­BU­TION: through­out the North Is­land and east­ern South Is­land, also Stew­art and Chatham Is­lands ABOUT: a small, rosette-shaped an­nual with lobed leaves, small white flow­ers and up­right seed pods that ex­plode, fling­ing the seeds far and wide when ripe and you touch them. Likes to grow with con­tainer plants but also in damp gar­dens, driveways, and cul­ti­vated or dis­turbed soil. It grows and goes to seed within a few weeks, en­abling it to have sev­eral gen­er­a­tions in a year. USES: the small, pep­pery-tast­ing leaves are great bursts of flavour in a salad, es­pe­cially in win­ter, and you can use them whole. The leaves are high in vi­ta­min C.

4 beet­root (500g) 50g sun­flower and/or pump­kin seeds 1 tbsp honey 2 tbsp olive oil 1 tbsp lemon juice 40g bit­ter cress sea salt Pre­heat the oven to 200°C. Wash the beet­root and boil in wa­ter for about 45-50 min­utes or so – they should be ten­der when pierced with a skewer. Spread the seeds in a fry­ing pan and dry roast while stir­ring for about 8 min­utes. Whisk the honey, oil, salt and lemon juice to­gether. While the beet­root are still warm, peel them and cut into bite-size pieces. Mix all the in­gre­di­ents to­gether in a bowl and serve.

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