Galin­soga parv­i­flora

NZ Lifestyle Block - - Feature Foraging Weeds -

OTHER NAMES: gal­lant soldier DIS­TRI­BU­TION: in­creas­ingly more com­mon in warmer parts of the North Is­land, less in the South Is­land ABOUT: this leafy, up­right, sum­mer an­nual spreads rapidly, but is val­ued as an edi­ble veg­etable in Colom­bia where it orig­i­nates. It grows in gar­dens, pas­ture and waste places where the soil is dis­turbed. USES: the yel­low-green, mild-tast­ing leaves are good in sal­ads be­fore the plant flow­ers. The dis­tinc­tive flow­ers have spa­ces be­tween the three-lobed white petals and yel­low cen­tres. It is as­trin­gent in its ac­tion so can be used for stings and in­sect bites.

It is a source of pro­tein, cal­cium, mag­ne­sium, potas­sium, zinc, B vi­ta­mins and vi­ta­min C, plus fi­bre. I use the young leaves and flow­ers in smooth­ies.

Hedge mus­tard pesto

Galin­soga smoothie

1 hand­ful of fresh galin­soga leaves 5 dan­de­lion leaves or other green

leaves like kale 1 green ap­ple 2 small ba­nanas 1/2 av­o­cado 2 car­da­mon pods, freshly ground 1 tsp chia seeds 2 tsp pump­kin seeds 2 cups wa­ter

Grind the chia and pump­kin seeds in a cof­fee grinder. Place every­thing in the blender, add the wa­ter and blend. 1 big hand­ful wild hedge mus­tard & chick­weed Juice of 1 lemon 1/2 tsp cider vine­gar 1 tsp salt 1/4 cup sun­flower seeds 1/4 cup al­monds

Put all the leafy in­gre­di­ents in a small food pro­ces­sor, then add the re­main­ing in­gre­di­ents. Blend to the de­sired con­sis­tency, smooth or chunky.

ALSO KNOWN AS: fa­then

DIS­TRI­BU­TION: th­ese weeds grow through­out NZ

You want ripe cherry toma­toes at roo room tem­per­a­ture. Place in a bowl, the then add the crushed gar­lic and red wine vine­gar and mix to­gether, then sea­son with salt and pep­per. Leave to stand for 15 min­utes. Slice your crusty, rus­tic bread into por­tions, and lightly toast, then driz­zle with olive oil. Top with the tomato and oxeye daisy mix. Serve im­me­di­ately as a light lunch snack. A slice of a tasty cheese on top is a de­li­cious op­tional ex­tra.

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