These recipes were provided by FareShare garden and kitchen volunteer Susan (pictured above right) who likes to cook with the wild greens she helps to weed out in our Abbotsford garden.
Susan says…
“The Fareshare kitchen garden grows thousands of kilos of organic vegetables every year.
However, there are other plants that are abundant in the garden that usually go into the compost.
Many of these ‘weeds’ are edible and I collect them on a regular basis in spring, autumn and winter. During the summer there is insufficient water for luscious weeds suitable for cooking.
Calling these plants weeds is a misnomer, these plants are just growing in the wrong place.
It is best to pick younger leaves to cook with and I like to make salsa verde, pesto and Asian pesto inspired by Christine Manfield, vinegars and quiches using mixed leaves.”
Susan’s favourite wild greens include:
- Cleavers – known as ‘sticky weed’
- Dandelion
- Mallow
- Plantain
- Purslane and
- Sow thistle
*Before harvesting wild greens, ensure they have not been sprayed with herbicide and consult an expert guide such as The Weed Forager’s Handbook to avoid picking any plants that could cause irritation or illness.
FareShare Volunteer Susan’s top recipes to make with wild greens:
Salsa Verde
Ingredients
2 ¼ cups mixed wild greens
½ tsp salted capers, washed with hot water to remove the excess salt
1 tsp Dijon mustard
½ tbsp red wine vinegar
4 tbsp extra virgin olive oil
¼ tsp salt
2 anchovies
½ clove garlic
1 ice cube
Method
In a food processor, pulse the weeds, then add remaining ingredients and pulse until desired texture is reached.
The ice will ensure the salsa will remain bright green.
Place in a jar and cover with extra virgin olive oil.
The salsa should last several weeks in the fridge if covered with extra oil.
The salsa verde is delicious served with grilled fish or chicken.
Wild greens pesto
Ingredients
2 cups wild greens
2 tbsp cashew nuts
1 clove garlic, chopped
½ tsp salt
¼ tsp ground pepper
1/2 cup pecorino, grated
Pepper
7 tbsp extra virgin olive oil
1 ice cube
Method
In a food processor, chop the weeds with the ice cube then add the nuts, garlic, salt and pepper and cheese.
With the motor running, add the oil until it is amalgamated. Check the seasoning and add more salt and pepper if needed.
Pour pesto into a clean jar and cover with extra olive oil. Store in in the fridge.
Peanut Pesto
Ingredients
200 ml peanut oil
40 grams raw peanuts
1 tbsp minced ginger
2 green bird’s eye chillies, minced
8 cloves garlic, minced
4 1/2 cups wild greens
20 ml lime juice
1 tsp shaved palm sugar
2 tsp fish sauce
Method
Heat oil in a frying pan and fry the peanuts over moderate heat until golden.
Strain and allow to cool. Reserve the oil.
Blend the cooled peanuts in a food processor with the chilli, ginger and garlic.
Add the weeds and half the reserved oil then blend to a fine paste.
Blend in palm sugar, fish sauce and lime juice until the weeds are finely minced.
Gradually pour in enough remaining oil with the motor running to make a smooth paste.
Pour into a jar and cover with a film of oil. Refrigerate up to 2 months in fridge
