Cooking with Onion Weed
Cooking with onion weed is the highlight of spring in The Veggie Tree kitchen, we literally have it every day in some form or other, it is my absolute favourite wild herb. From the juicy stalks and pretty little white flowers have turned our damp clay banks into an edible lawn. A foragers delight, onion weeds are a perfect alternative to chives or spring onions with its delicate onion flavour and in this video I'll show you how to make the most of this abundant wild edible using it from the bulb to the flowers.
The entire plant is edible including the bulbs that can be harvested in late summer. Use the flowers to garnish salads, egg dishes, soups, dips, they work perfectly in place of spring onions in
Asian style dishes, they pretty much make anything look impressive!
In this video I show you four of my favourite recipes and share some valuable hints and tips when it comes to preparing and preserving their fabulous flavour.
In this video we start with Onion Weed Mayo to dress an Onion Weed, Potato, Kumara, Crispy Chickpeas and Capers Salad. Next up is Onion Weed, Kawakawa and Seaweed Super Salt.
Click on any of these links to take you straight to the recipes.
The medicinal and health benefits of the super food allium family has many benefits to enjoy including being a prebiotic which provide food for friendly bacteria in the large intestine. They help with memory and Alzheimer’s due to the high levels of lutein and folate. Helps reduce blood cholesterol levels, stimulates the circulatory blood system and is antimicrobial and anti-inflammatory.
Plus they contain chlorophyll, fibre, antioxidants, vitamins and minerals.
I hope this video inspires you to make the most of these fabulous free super food and make sure you tag @theveggietree if you make any of the recipes, I love to see folks enjoying them as much as we do!