How to Eat 3 English Weeds

Spring officially bouncing, which means the list of gardening tasks has grown steadily longer.

Pruning, sowing and weeding are the top of many gardeners’ minds – though Royal Horticulture Society (RHS) It is recommended not to use harsh chemicals for the last task, as they may accidentally get rid of the balance of backyard wildlife.

“Many organisms marked as pests are natural parts of the garden ecosystem and are also food sources for other wildlife; many so-called weeds are native wildflowers in the UK that enhance the biodiversity of our gardens,” he said. RHS is added.

I’ll go further; in fact, many “weeds” are delicious too.

So we think we’ll share some of the most “delicious and nutritious” backyard bounties – though Woodland Trust Warning,,,,, Never eat something you are not sure aboutand Make sure the area you are foraging has not been sprayed yet.

Michigan State University Saying young dandelion greens is an important addition to salads (the bigger the leaves, the bitterer they are; fry them to eliminate more harsh flavor).

Place the washed yellow flower head In “Flour, Egg and Milk Batter” and then cook in oil until golden brown like a pancake, letting you enjoy “Dandelion Fritters”.

This is the Appalachian classic;It is best to eat it with honey or applesauce.

“Similar to the taste of spinach, nettles provide a great addition to soup, pesto and pie fillings, and are also a delicious toast topping.” BBC Food write a letter.

Boiling, hot or dry leaves should get rid of their horrible sting. Don’t eat them raw and try to choose tender young tricks.

Once cooked, you can use spinach anywhere; Spanakopita, soup and pesto are all welcome choices.

Additionally, nettle tea involves dipping fresh leaves in boiling water for about five minutes, There are many potential health benefits.

The plant has toothed, vaguely heart-shaped leaves and white flowers, which fill the edges of branches in spring, providing both delicious leaves and roots. Forest Land Trust Fund write a letter.

Young, vibrant green leaves have a “gentle spicy garlic flavor” and are Very suitable “Soup, dressing, casserole or seasoning” (reportedly lovely in cheese sandwiches too).

At the same time, the roots of older plants can be replaced with horseradish. ”

Who knows so many delicious people hiding in your back garden?