Grazing through the Forest Recipes

As shared by the University of Illinois Extension on "The Morning Show." "Grazing Through the Forest" Mixed Weed and Flower Salad ½ cup small arugula leaves ½ cup young dandelion leaves ½ cup purslane, chopped 1-cup lambs quarter new 2 cups spring leaf lettuce ½ cup violet leaves, torn ½ cup violet flowers ¼ cup chives and blossoms 2 tsp. creeping Charlie or fresh mint, chopped smoked almonds Dressing: ¼ cup olive oil 1 tablespoon honey 1/3 cup cider vinegar salt and pepper to taste Carefully wash all greens and flowers. Dry then mix gently together. Whisk oil, honey, vinegar and salt and pepper. Pour dressing over the salad tossing gently to coat all ingredients. Sprinkle with chopped almonds and serve. Yield: 4 servings The following recipes can be found in Wild Foods Field Guide and Cookbook by Billy Joe Tatum, 1976: Burdock The basic cooking method for all parts of the burdock is the same. To cook the peeled roots, the flower stems (stripped of their skin), or the washed and drained young leaves, place the plant parts in a saucepan and cover with water. Add a teaspoon of baking soda per quart of water, bring the water to a boil, and pour it off (The water will turn very green.) Cover with fresh water and boil until the vegetable is tender. Leaves will be done in a few minutes; stems or roots will take longer, up to 15 or 20 minutes. Wild Ginger Tea Serves 4 4 cups water 1 cup wild ginger roots, cleaned, scraped or scrubbed, and coarsely chopped 12 whole cloves 4 sticks of cinnamon for stirring Honey for sweetening 1.