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Tony Grist

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Chickweed [Mar. 11th, 2017|05:04 pm]
Tony Grist
We sauteed the chickweed but before it went in the frying pan I ate a sprig raw and really I think it's better that way. As a cooked veg it becomes mushy and generic but as a salad item it tastes quite intensely green- viridian even.

Who knew chickweed was so good to eat? Well, our great, great grandparents did- and we've forgotten. We've forgotten so much.
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Comments:
From: cmcmck
2017-03-11 07:28 pm (UTC)
It is good!

So are nettles and hop shoots.
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[User Picture]From: poliphilo
2017-03-11 07:35 pm (UTC)
I've cooked with nettles. Hop shoots are yet to come my way.
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From: cmcmck
2017-03-11 07:37 pm (UTC)
They make a great salad veg when picked young- slightly bitter and astringent and they work well with milder salads like lambs lettuce and chard.
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[User Picture]From: poliphilo
2017-03-11 07:48 pm (UTC)
I'll look out for them.
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From: cmcmck
2017-03-12 02:37 pm (UTC)
You may have to look for freebie wild ones in the hedgerows as I've never seen them on sale.
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[User Picture]From: sorenr
2017-03-12 05:39 am (UTC)
I don't think I've ever tried chickweed, though last year it would have been a major crop in my vegetable garden!

And of course it's also a very attractive salad green, really, so I'll definitely try it out this year. (I can't see it being attractive when cooked, though - not many soft greens are.)

(Now you have me looking forward to the first tender shoots of ground elder - and sweet, fresh beech leaves!)
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[User Picture]From: poliphilo
2017-03-12 09:10 am (UTC)
You can eat beech leaves? Now that I didn't know!
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[User Picture]From: sorenr
2017-03-12 09:27 am (UTC)
You can eat all beech leaves, but they're only nice if they're completely newly sprung - otherwise they're a bit like chewing on parchment. The completely fresh, lime green leaves, though, are rather tender and has a bit of a sweetness to them in my opinion. So the season tends to be only a couple of days, really.

I suspect the more mature leaves won't be nice even if cooked; they're too fibrous and have lost that sweetness of fresh shoots.

(My mother has taught me a lot about what's edible and what's not. I grew up with nasturtiums and marigolds in the salad bowl when I was a kid...)
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