Wild Forage in your garden

Weeding is so much more fun if you call it 'harvesting'.

Here are three common plants we call weeds that make delicious spring treats.

Grab a damp large linen tea towel to wrap your harvest and keep it fresh while you enjoy your garden. 

Black Locust, (Robinia pseudoacacia, also called the false Acacia)

Only the flowers are edible! The leaf and other parts of the tree contain compounds not agreeable to people. The flavors of a black locust are wonderful, fresh and raw, they have a summer pea like flavor. Use in ice cream, as a garnish. They're great in mixed drinks or baked goods in place of other flower syrups or even honey. I love them on a big spring salad! 

Purslane , (Portulaca oleracea) 

This humble plant has been regarded as a valuable medicinal and edible herb since antiquity. As a vegetable it can be eaten raw and cooked, in salads, juices, sandwiches, dips, pesto, stir fries, quiches, soups, curries, stews, sauces and more. It has more omega-3 fatty acids than any other leafy vegetable, seven times more beta carotene than carrots! 

Garlic Mustard, (Alliaria petiolata)

Considered an invasive plant species in the Philadelphia region, Garlic mustard was introduced into this country for medicinal use and as an edible herb. You can use it to make a poultice to relieve the itching of bugbites; or simply try crushing a  leaf and rubbing it on your bite. You can also use it in a salad, mix it with cooking   greens for a little garlicy flavor or make a pesto from it!