This extraordinarily prolific and invasive weed is a typical frustration for Calgary gardeners, who wrestle to eliminate it as a result of every stem produces as much as 15,000 seeds.
You probably have numerous it, there’s excellent news: you may eat it.
Leafy greens are delicate with little taste, which makes them nice for soups, stews, pastas, and even salads.
Appropriate each uncooked and cooked, the tender leaves are excessive in fiber and vitamin C and can be utilized with different inexperienced greens and herbs. They are often layered in lasagna, for instance, or whipped into pesto with contemporary basil.
Youthful, smaller leaves are extra tender, however even bigger, extra established vegetation are appropriate for cooking. And when you wait lengthy sufficient, you will have lovely bell-shaped purple flowers to make use of as an edible garnish.
We talked about edible weeds on the Calgary Eye Opener this week.
Go searching and also you may discover a plethora of different edible vegetation as effectively.
These edible weeds embrace dandelions, lamb’s quarters (with textured leaves, they style a bit like nutty spinach), purslane (a community of tiny leaves, it is wealthy in omega 3), and plantain, which has flat, clean, ridged darkish inexperienced leaves that are likely to lie flat on the bottom and squeeze between cracks within the sidewalk.
Ensure you know what they’re and have not been sprayed with weed killer, and you possibly can have a free provide of good-for-you greens all summer season lengthy.
Calgary Eye Opener9:20Julie van Rosendaal on weeds
Spanakopita with Summer season Greens
Here is a simple spanakopita recipe you could make with any mixture of leafy greens and herbs – spinach, kale, Swiss chard, creeping bellflower, plantain, contemporary mint, basil, parsley, cilantro, and many others.
It is a simplified solution to make spanakopita. It isn’t essential to cook dinner the greens first.
If you want, put a clove of crushed garlic in your ramekin of butter or oil to infuse it earlier than brushing your phyllo.
- 8 cups (roughly) contemporary inexperienced greens – spinach, kale, Swiss chard, creeping bellflower, plantain, contemporary mint or different herbs
- 1 shallot, finely chopped (or about ¼ purple onion)
- 1-2 garlic cloves, crushed
- ½-1 cup crumbled feta
- Olive oil, melted butter, or a mixture, for drizzling and brushing
- Salt and pepper to style
- 6 sheets filo pastry, thawed
Preheat your oven to 350F.
Tear your greens into a big bowl, add the shallot, garlic, and feta, drizzle generously with oil (and even melted butter), season with salt and pepper, and smash together with your arms to mix every part. Coat it with oil and break the greens.
Lay a sheet of phyllo dough in a baking dish (or deep pie plate) about 9 inches in diameter or an identical quantity, letting extra phyllo dough dangle over the perimeters.
Brush the underside (and a few sides, if desired) with oil or melted butter and place one other sheet on prime, at a distinct angle so the perimeters overhang an uncovered a part of the pan.
Brush with butter or oil and prime with a 3rd piece of phyllo, brushing over it as effectively (if desired – or skip it).
Pile the crinkled greens into the phyllo, then fold over the perimeters that stand out from the sting of the pan. Rub three extra sheets of phyllo and place on prime, protecting any uncovered filling, and brush or drizzle with extra oil or butter.
Bake for about half-hour, till golden brown and piping sizzling.