Good enough to eat

Macclesfield Express - - LEISURE -

BE­FORE you go throw­ing those dan­de­lions, net­tles and ground el­der into the compost bin, think again –be­cause weeds can mirac­u­lously be turned into gourmet veg.

If you boil net­tles, their sting in­stantly dis­ap­pears and they can be added to soups and quiches.

Cover dan­de­lions with a bucket a cou­ple of weeks be­fore har­vest­ing them for mild-tast­ing pale leaves that are great in sal­ads, or lightly steam some leaves of ground el­der - one of the hard­est peren­nial weeds to erad­i­cate - and serve them with a knob of but­ter.

Other weeds, in­clud­ing Shep­herd’s Purse, have de­li­ciously spicy leaves sim­i­lar to those of wa­ter­cress, while pineap­ple weed gives a taste of the trop­i­cal, which goes well in yo­ghurt dips or sprin­kled on sal­ads.

You may not have them all in your gar­den, but it shouldn’t take much for­ag­ing to find a few to take to the din­ner ta­ble.

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