CHENOPODIUM Chenopodium al­bum

NZ Lifestyle Block - - Feature Foraging Weeds -

Chenopodium gi­gan­teum

ALSO KNOWN AS: ma­genta spreen, lambs quar­ters, tree spinach & spring crops and gar­dens. Ma­genta will even self-sow in cracks in paving stones. Both are an­nual plants with goose­foot-shaped leaves, and can reach up to 2m high. One plant has a huge amount of leaves for use as food.

USES: fa­then has a white dust on the un­der­sides of its leaves which is full of cal­cium and pro­tein. Ma­genta has a lovely pink dust on new leaves mak­ing it easy to iden­tify, even when

Fa­then/ma­genta spreen smoothie

3 stems ma­genta

spreen or fa­then 2 car­rot leaves 5 cavelo nero leaves 2 beet­root leaves 1 ba­nana 1 cup blue­ber­ries 1 ki­wifruit 1 tan­gelo, peeled 1 tbsp al­monds,

soaked overnight 2-3 cups wa­ter

Drain the al­monds and dis­card the wa­ter, and scrub the hairs off the ki­wifruit, or peel. Place all the in­gre­di­ents in a food pro­ces­sor and blend on low un­til well bro­ken down. This mix­ture yields 1.5 litres, enough for a fam­ily or you can keep some aside for the next day in the fridge. tiny. They are highly nu­tri­tious plants, rich in vi­ta­mins C, E, fatty acids, iron, cal­cium, min­er­als, an­tiox­i­dants and pro­tein. The leaves are tasty when steamed.

Por­tu­laca ol­er­acea

DIS­TRI­BU­TION: com­mon in the north­ern North Is­land, de­creas­ing as you head south­wards ABOUT: grows in dry, waste places, gar­dens, farm gate­ways and bare ground. Purslane has been used as a food and medicine for over 2000 years. It is an an­nual that grows low to the ground with a deep tap­root, and has red­dish, branch­ing stems and teardrop-shaped fleshy leaves. The flow­ers are small and yel­low. The suc­cu­lent, drought-tol­er­ant leaves have a sour, re­fresh­ing taste and con­tain the high­est plant source of Omega-3 fatty acids which are anti-in­flam­ma­tory and im­mune-strength­en­ing. USES: eat­ing purslane as a food gives ac­cess to the 92% wa­ter in the leaves which is al­ka­line, full of life-en­hanc­ing en­zymes, vi­ta­mins and min­er­als. The mu­cilagi­nous juice can be ap­plied to sun­burn, cuts and skin ir­ri­ta­tions. To en­sure you have it all year round you can pickle it: fill a ster­ilised jar with purslane, lightly packed in, add some salt, pep­per, gar­lic (op­tional), and honey. Fill the jar with cider vine­gar, then place on the lid. Keep at room tem­per­a­ture for a week and then move it to the re­frig­er­a­tor and keep there un­til eaten. This is a de­light­ful pickle-like side gar­nish for most recipes.

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