GALINSOGA HEDGE MUSTARD
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
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.