Edible Weeds Recipe
This zesty flavourful recipe for Weedolata is an edible weed version of Gremolata, which is a condiment traditionally from Italy. This wonderful weedy version utilises some very common, lush winter weed herbs along with a few different options for nuts and seeds to add even more great nutrition, flavour and crunch.
Nuts, seeds and leafy greens (including weeds) are what we want to be eating every day to keep our bodies healthy and full of long lasting energy! Today I gathered a big handful of dock, onion weed, nasturtium, plantain, baby wild mustard, dandelion, sow thistle, and a violet leaf (in that order)
for my Weedolata.
I like to separate them out in to similar shaped groups before I chop them to make it easier to get a nice fine chiffonade, which is a cheffy word for slicing very thinly, which is perfect for the more tough and slightly stringy wild weed herbs like plantain, mustard and dock. Just gather the leaves together twist them together a little and slice as thinly as possible.
Makes 3 cups
Vegan | Gluten-free
Gather your ingredients and prepare them into a bowl as follows:
2 cloves garlic, peeled and crushed
Zest and juice of 1 lemon
2 cups firmly packed wild weed herbs, finely chopped chiffonade style (see above for explanation)
1/2 tsp salt
1/4 tsp cracked black pepper
1/2 c your choice of pistachios, Walnuts, almonds or brasil nuts, roughly chopped up a bit
1/4 c hemp hearts, pumpkin or sunflower seeds
1/4 cup extra virgin olive oil, hempseed oil or a mix of both
Toss together well. Serve as a nutritious, flavour boosting side dish or salad, as a wrap or sandwich filling, an accompaniment to pasta, risotto, scrambled tofu or eggs, veg~n sausages and mash, or any meal really, that could do with a bit of a fresh kick to it. Your Weedolata will keep for at least 4 days in the fridge in a sealed jar or container.
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