Edible Weeds Recipes

Nasturtium and nipplewort which are very common weeds, abundant and lush in the early springtime are easy to identify are they are delicious pared together in this Nasturtium & Nipplewort Stuffed Mushrooms recipe. These two wild edible greens are peppery and slightly bitter, consecutively, when eaten fresh, but wilted down make a wonderful substitute for spinach or silverbeet (which could also be used in this recipe).



Both nasturtium and nipplewort are high in vitamin C. Nasturtium is a natural antibiotic has immune boosting, antibacterial and anti-fungal properties. It is also is high in antioxidants, potassium, phosphorus, calcium, magnesium, zinc, copper and iron. It has an unmistakable round leaf, succulent stems that attach to the back of the leaf.



Nipplewort gets its name from the plants flower buds as they resemble nipples before they flower. Along with its anti-inflammatory, antiseptic and calming effects, it can also be used for treating sore nipples which is where its name comes from. However if you brew it into a tea it can be used to stop milk flow. It can also be used for UTI's. It is high in A and B vitamins, fibre and protein along with calcium, manganese, tryptophan and phosphorus.



Nipplewort grows in a rosette and the flowers resemble dandelion or sow thistle flowers. The leaves are a spade shape with two or four smaller oval shaped leaves just further down the stem. I liberated these plants from a drain and they are super lush, so they obviously enjoy a damp spot. The leaves get smaller as the grow upwards and start to flower, they also get more bitter taste as they age.



Nasturtium & Nipplewort Stuffed Mushrooms

~New Recipe~


Vegan | Gluten-free

Serves 4


Gather your ingredients and mix the following together in a large bowl:

6 large field mushrooms

¼ c extra virgin olive oil

1 stalk of rosemary, leaves removed and roughly chopped

½ tsp salt

¼ tsp black pepper


Leave to marinate while you prepare the greens into a large pot with a lid:

600g nasturtium and nipplewort leaves, roughly chopped

1 c (250ml) water

1 tsp salt


Cook on a high heat for five minutes, until wilted, turning over during this time to ensure even cooking. Tip out into a colander and quickly cool by running under cold water. Once cold, squeeze to remove excess water and roughly chop again. Prepare the following:

1 onion, finely diced

4 cloves garlic, crushed

zest and juice of 1 lemon

1 c walnuts, roughly chopped

240g cream cheese, plant-based or dairy, grated

1 slice of bread, sourdough, gluten-free or regular, broken into small pieces

½ tsp salt

¼ tsp black pepper


Preheat the oven to 180°C. In a frying pan on a medium heat add:

¼ c extra virgin olive oil


Cook the mushrooms open side down for four minutes until golden. Flip them over and cook for a further four minutes until golden then remove from the pan to a baking dish with the open side facing up. To the same pan add the onion and sautee for five minutes until soft and golden, then add the garlic along with the wilted greens, lemon zest and juice. Cook for one minute then add the walnuts, cream cheese, bread and seasonings. Remove from the heat and stir together well. Divide the filling evenly between the mushrooms, packing them in to fill the hole. Drizzle with extra virgin olive oil and bake for 20 minutes until golden on the top. Serve a top soft polenta (recipe in The Veggie Tree Autumn and Winter Cookbook) or mashed kumara and potato.



Springtime is a wonderful season for wild edibles and foraging is the perfect way to get into nature, soak up some vitamin D and gather ingredients for your dinner. Enjoy this recipe friends, and if you are enjoying my recipes here on theveggietree.com I'd love to hear from you or please leave a review or comment below.

Anna x

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