MARTHASTEWART.COM

Advanced Recipe Search

Newsletter

In this week's

  • Weeknight Menus
  • No-Fuss Recipes
  • Easy Desserts
get the newsletter
Home Page » Food » Edibles in the Wild

Edibles in the Wild

cancel submit

What do you think of this? Let everyone know! (Click all that apply.)

cancel submit

SHARE THIS

Connect with Facebook to easily update your status and share photos, recipes, and more with your friends.

Connectcancel

More Ways to Share:

Edible-Weeds Glossary

Stinging Nettle
These hearty leaves turn almost nutty when cooked.

Chickweed
Imparts a mild, earthy flavor to soups and salads.

Lamb's-Quarters
Slightly more delicate in taste and texture than spinach.

Purslane
Adds a citrus touch to salads, sautes, and soups.

Burdock Beneath
The root's gnarled exterior is a crisp texture and a slightly sweet, earthy flavor.

Ramps
A pungent cousin to both leek and garlic.

Dandelions
Mildly bitter leaves; serve raw or cooked, alone or with other greens.

Sorrel
Both types are refreshingly sour.

Wild Garlic
Both bulb and stem have a bold flavor.

Fiddleheads
Crisp, curly, and sweet.

From Martha Stewart Living, April 2008

Page 1 | 2

Contributors' Comments Add Comment

Also Try...

Next
Prev
  • French Wines
  • Leeks
  • Salmon with Leeks
  • Portobellos and Leeks
  • Protein-Rich Recipes
  • Easter Shopping List
  • Seed Starting
  • Roasting Fish
  • Comfort Foods
  • French Wines
  • Leeks
  • Salmon with Leeks
  • Portobellos and Leeks
  • Protein-Rich Recipes
  • Easter Shopping List
  • Seed Starting
  • Roasting Fish
  • Comfort Foods

 

Today on MarthaStewart.com