Showing posts with label Foraging. Show all posts
Showing posts with label Foraging. Show all posts

May 2, 2016

Foraging Cleavers for Food and Medicine

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Even though I don't have a garden right now, I'm still finding food to harvest from my yard. That's because God has provided us with a bounty of weeds that are good to eat - and most of them are "super food," packed with nutrients.

My season for eating fresh dandelion leaves is over because now the plants are blooming. (This makes the leaves awfully bitter - though there are ways around that. See my Ultimate Dandelion Cookbook for details.) Currently, we're eating the flowers. (Here's a favorite recipe.) Plantain is out and about, and is both good to eat and medicinal. Yellow dock is beginning to appear. Sow thistle, which is best when young, is cropping up. But lately, we've been focusing on cleavers (Galium aparine) - one of my children's favorites.



How to Identify Cleavers
Cleavers cling to nearly anything, including other plants.
(Courtesy Hugo.arg and Wikimedia Commons.)


In my yard, cleavers are among the easiest weeds to identify. Cleavers is a vining plant with long, thin leaves, and little bristles ("hooks" that bend toward the bottom of the plant) that tend to cling - or "cleave" - to just about anything it touches. (There's even a rumor that cleavers inspired the creation of Velcro.) The lowest leaves of the plant are petioled and rather round, whereas the upper leaves are sessile and shaped rather like narrow ovals. Cleaver plants can be 2 or 3 feet long when mature, and while they sometimes climb nearby plants or fences, they tend to grow horizontally across the ground. 

Cleavers are also sometimes called clivers, goose grass (because geese love to eat them), catchweed, or sweet woodruff (the latter being it's own variety of cleavers that is medicinal, but toxic when consumed in large quantities). Cleavers grow throughout the United States, and through much of Canada and Mexico, as well as in many other parts of the world.
Cleaver leaves have distinctive, oval shape leaves that appear on the plant in a circular pattern. (This photo and title photo courtesy of Harry Rose.)

What Do Cleavers Taste Like?

To me, cleavers taste like many other greens you are probably familiar with, like kale. They have a slightly bitter taste, much like some slightly bitter salad greens and not nearly as bitter as, say, dandelion leaves. Don't let that slight bitterness scare you, though. Even my children like to eat cleavers!


How to Eat Cleavers

Most often, my kids and I pick the young tips of cleavers and eat them raw. You'll see where the newest leaves grow in a cluster at the end of each vining end of the plant. Pinch these young leaves off and chew well before swallowing.

The newest leaves, or tips, of the cleaver are most edible. (Courtesy of Harry Rose.)
(I remember reading once that a foraging expert ate some raw cleavers during a class and didn't chew well. The plant clung to his throat, causing him to choke a bit before couching the plant back up! I have never had this happen, and I think it's because I eat only the youngest leaves, or "tips.")

But if you want to make absolutely sure cleavers stop clinging, you'll want to cook them. Pinch off the younger leaves and boil them for about 10 - 15 minutes. This will remove the clinging "hooks." After cooking, cleavers can be used like any green. For example, you can add them to omelets, rice, enchiladas, or smoothies.

As the plant ages, the leaves are less and less edible, becoming tough and more hairy. If there are buds or flowers on the plant, it's much too mature to eat.

I've also read that cleaver seeds - roasted at a low temperature - can be brewed into a caffeine-free coffee substitute. (Find complete directions here.)


Making Medicine with Cleavers
Courtesy NATT at NKM.

Traditionally, cleaver leaves (old or young and dehydrated) were used to make a tea or tincture to treat kidney problems (including kidney stones), to help treat fever, and to act as a diuretic. They were also mashed up and applied to stings and bites. Most herbalists also believe cleavers improve the immune system and act as a cleansing tonic; cleavers may also act as a gentle sleep aid.

Mountain Rose Herbs says cleavers are good medicine for hypertension, psoriasis, eczema, and general skin care (including rashes). The plant's leaves also make a nice addition to hair rinses.

Many sources claim cleavers have been scientifically tested and found anti-bacterial and anti-fungal, too. First Ways also recommends clever tea for swollen lymph nodes.

You can read more about the medicinal properties of cleavers at The Homeopathic Information Service website.

CAUTIONS: Most herbalists recommend consuming only small amounts of cleavers, since it's considered strong medicine. People on blood pressure medication should not consume cleavers (since it the combo of cleavers and their prescription may lower their blood pressure more than is safe). Those on diuretics or kidney medication should consult a physician before consuming cleavers. In addition, pregnant women should avoid cleavers. Some people are allergic to cleavers and may get a rash (contact dermatitis) when they touch the plant; if this happens to you, do not under any circumstances eat cleavers. As with all new-to-you plants, when trying cleavers for the first time, it's a good idea to crush a few leaves and rub them over your skin. Wait 24 hours before consuming any cleavers. It's also smart to eat just a few leaves the first time you eat cleavers, or any other wild food. If you are allergic to plants in the Rubiaceae family, you should not consume cleavers.

Disclaimer 
I am not a doctor, nor should anything on this website (www.ProverbsThirtyOneWoman.blogspot.com) be considered medical advice. The FDA requires me to say that products mentioned, linked to, or displayed on this website are not intended to diagnose, treat, cure, or prevent any disease. The information on this web site is designed for general informational purposes only. It is not intended to be a substitute for qualified medical advice or care. There are no assurances of the information being fit or suited to your medical needs, and to the maximum extent allow by law disclaim any and all warranties and liabilities related to your use of any of the information obtained from the website. Your use of this website does not constitute a doctor-patient relationship. No information on this website should be considered complete, nor should it be used as a substitute for a visit to, consultation with, or the advice of a physician or other qualified health care provider.  




Feb 9, 2015

Mullein: The Common Weed That's Good Medicine

On this blog not long ago, I mentioned giving my sick husband mullein tea; I wanted to include a link to where I'd posted about the medicinal properties of this common weed - but soon discovered I'd never made such a post! Somehow, I'd neglected to share this important plant with you. So although mullein won't appear in your yard or wilderness areas until spring, I want to share information about mullein now. That way, when you do spot mullein growing in your area, you can harvest some of the plant for your medicine cabinet.

Many herbal recipes aren't proven by science - primarily because there is little to no profit in spending time and money on testing them. But mullein, in many cases, has been tested and found beneficial. My family has greatly benefited from this herb - so much so, I let it grow in my yard, wherever the wind and birds plant it's seeds. Yes, even if it's in the middle of the tomato patch!


Identifying Mullein

Mullein is sometimes called "cowboy toilet paper" because it has velvety soft leaves that, could, I suppose, serve as toilet paper. (But those leaves also have little hairs on them, so I wouldn't personally want to use it in place of TP!) In the mullein's first year, it grows a rosette of those soft, elongated, oval, gray-green leaves that stay low to the ground.
Mullein in it's first year. (Courtesy of Hardyplants at English Wikipedia.)
In the plant's second year, it grows a tall stem without branches. Depending upon growing conditions, this stem can get quite high - at least several feet, up to around six feet.
Mullein in it's second year. (Courtesy of Magnus Manske and Wikimedia.)
The plant's stem-less yellow flowers (about 1 1/2 inches across when fully open) grow on this pole-like stem and bloom from late spring to early fall
Mullein beginning to bloom. (Courtesy Leslie Seaton and Wikimedia.)
Mullein blooming. (Courtesy MPF and Wikimedia.
Mullein flower. (Courtesy H. Zell and Wikimedia.)
Mullein Flowers as Medicine

Mullein flower oil (or an infusion of the flowers in olive oil) has long been used as an ear infection cure, and two scientific studies support claims that it works at least as well - and perhaps better than - antibiotics. Mullein flowers are also sometimes used to treat gout and migraines, as well as bruises, rashes, and skin irritations.


Mullein Leaves as Medicine

Mullein leaves are analgesic (pain relieving), antihistaminic (for treating allergic reactions), anti-inflammatory, antioxidant, astringent, antiviral, inhibits bacterial growth, and works as a fungicide. In addition, mullein leaves are traditionally used to treat diarrhea and congestion in the chest. They've been used to treat wounds, hemorrhoids, and skin infections, too. Web MD notes that mullein is used for "cough, whooping cough, tuberculosis, bronchitis, hoarseness, pneumonia, earaches, colds, chills, flu, swine flu, fever, allergies, tonsillitis, and sore throat. Other uses include asthma, diarrhea, colic, gastrointestinal bleeding, migraines, joint pain, and gout. It is also used as a sedative and as a diuretic to increase urine output." In addition, a tea made from the leaves helps relieve hemorrhoidal irritation or perineal itching. (For ease of application, place the tea in a sitz bath.)

Mullein Roots as Medicine

Mullein roots are traditionally used for urinary and bladder control (including problems due to a swollen prostate). The roots are also a diuretic and a mild astringent.

According to herbalist Jim McDonald, “One of my students used an infusion of Mullein root to treat Bell's Palsy that occurred as a complication of Lyme's disease, and it resolved the problem completely. Years after that David Winston told me he'd been using it for Bell's Palsy for well over a decade, and considered it useful in other cases of facial nerve pain…”

More commonly, a decoction of the roots is used to treat toothaches, and to stop cramps and convulsions. The roots may also be used to treat migraines and sciatica.
Mullein leaves. (Courtesy John Tann and Wikimedia).
Preparations

Tea of leavesPack a tea ball with dried leaves. Pour boiling water into a cup, add the tea ball, and steep. Cover with a saucer while steeping, until the tea stops steaming.

Tea of roots: Boil 1 tablespoon of dried root in 1 cup water for 10 - 15 min. Pour the liquid through a coffee filter or double layer of cheesecloth. Drink up to 3 cups per day.

Compress of flowers: Pour 1 cup of boiling water over 1 tablespoon of dried flowers; cover. Steep until cool; strain. Soak a clean cloth in the tea, wring it out and place it on the affected areas. Cover the compress with plastic wrap. Change it twice daily.

Steam: Add a handful of flowers to a bowl of hot water. Cover head with a towel and deeply inhale the vapors.

Oil of flowers (for Ear Infections/Ear Wax Build Up/ Infected Piercings/Ear Mites in animals):  Pick fresh flowers and let them wilt for a few hours to reduce their moisture content. Put the flowers in a clean glass jar. Fill the jar with olive oil. (You might need to top it off the following day.) Cap the jar and place it in a warm location for about a month. Strain through a coffee filter or a double layer of cheesecloth. Pour into a clean glass jar. Apply with a Q-tip. (Mullein flower oil is often combined with infused garlic oil.)


CAUTIONS: When using Mullein leaves, always strain them from liquid, since they have little hairs that can prove irritating. The entire Mullein plant is said to possess slightly sedative and narcotic properties; personally, my family has never experienced these. The seeds of Mullein are considered toxic and have been historically used as a narcotic.



Disclaimer 
I am not a doctor, nor should anything on this website (www.ProverbsThirtyOneWoman.blogspot.com) be considered medical advice. The FDA requires me to say that products mentioned, linked to, or displayed on this website are not intended to diagnose, treat, cure, or prevent any disease. The information on this web site is designed for general informational purposes only. It is not intended to be a substitute for qualified medical advice or care. There are no assurances of the information being fit or suited to your medical needs, and to the maximum extent allow by law disclaim any and all warranties and liabilities related to your use of any of the information obtained from the website. Your use of this website does not constitute a doctor-patient relationship. No information on this website should be considered complete, nor should it be used as a substitute for a visit to, consultation with, or the advice of a physician or other qualified health care provider.  

Feb 2, 2015

Dandelion Leaf Green Smoothie

This past month, my family's been enjoying dandelion leaves in all manner of dishes, but one of our current favorites is in smoothies. If you've had a good, hard frost, or if the snow is melted and the dandelion leaves are coming up, you, too can enjoy this super food drink. (If you don't get hard frost or snow, all is not lost. You can blanch dandelions with a box, for example - something I explain in my book The Ultimate Dandelion Cookbook.)

As it turns out, common dandelion leaves from what most people consider a pesky garden weed, aren't native to North America. They were brought here by European immigrants who prized them as a food source. And no wonder! Dandelions are one of the best greens you can eat, beating out spinach in terms of protein, vitamins A, C, K, Omega 6, iron, phosphorus, potassium, and calcium. Yes, dandelion leaves are very, very good for you.

The trick is to catch them before they get bitter. To do that, you must pick the leaves before the plant begins blooming, and ideally after it's been quite cold. Even so, this smoothie recipe will cover up leaves that are slightly bitter. Oh, and if you wish, you can substitute other greens for the dandelion leaves; kale and spinach are especially yummy.

Dandelion Leaf Green Smoothie Recipe

To your blender (I use and love the Magic Bullet NutriBullet our Grammy gave us this Christmas):

1. Add about 1/2 cup (packed) of washed dandelion leaves. If you're unused to greens, you may wish to put in a bit less, or just not pack them down in the measuring cup.

2. Add 1 banana, broken into chunks. If you like icy smoothies, use a frozen banana.

3. Add about 3/4 cup of apple (or as much as you can add without going over the fill line). You can also use a ripe pear, instead, but we prefer the smoothie with apple.

4. Add enough liquid to almost come to the fill line. This is a very personal thing; add a lot if you like thinner smoothies, or add less if you like them thick. We like to use unsweetened almond or coconut milk, but you could use any type of milk - or even water (although I think this recipe tastes much better with milk).
  
5. If desired, you can sprinkle in some walnuts, but I don't always do this and it doesn't seem to affect the flavor of the smoothie.

6. Puree and drink drink away. Makes about 1 pint - enough for 2 people as a snack or supplement to a small meal, or enough for 1 person whose not eating anything else.

______________________

Ultimate Dandelion CookbookDid you know you can turn dandelion leaves, flowers, buds, stems, and roots into tasty and healthy treats? Learn more about eating and cooking with dandelions in my #1 Amazon Bestselling paperback or ebook, The Ultimate Dandelion Cookbook.



For more information about harvesting and using dandelions, see these posts:

"Ah Sweet...Dandelions?" (including a recipe for cooking dandelion leaves)
How to Make Dandelion Tea (from the roots of the plant)
Making Dandelion Jelly
Teaching Children to Forage (with dandelion cookie recipe) 
Eating Dandelion Flowers
How to Preserve Dandelion Greens
Dandelion Flower Fritters
Dandelion Leaf Noodles
Dandelion Medicine 
How to Make Dandelion Wine
Dandelion Root Medicine: Where to Find It, How & Why to Use It


Cautions: According to the University of Maryland Medical Center, very rarely, people have reactions to dandelion. If you're allergic to "ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin. People with kidney problems, gallbladder problems, or gallstones should consult their doctors before eating dandelion." Dandelion is a diuretic, which means it may also make other medications less effective. To learn more about this, visit the University of Maryland Medical Center website.

 

Sep 29, 2014

Eating Groundnuts (Apios americana) - & Why You Might Want to Grow Them

Groundnuts from my garden.
A few years ago, I read about groundnuts (Apios americana, potato bean, hopniss, or "Indian potatoes"...not peanuts, which are also sometimes called ground nuts). I was instantly excited. Here is a vine with pretty flowers that doesn't mind some shade. And it produces food! And not just any food; the tubers contain 15 - 17% protein, much higher than the potato they taste a lot like. 

Groundnuts don't grow wild in my area, so I bought two tubers on eBay and planted them in a pot with well-draining soil. When the vines turned yellow in the fall, I tipped the pot over and discovered many more tubers had grown. They were all pretty small, though, so I replanted them in the pot. (I've since learned it takes two years to get tubers of edible size.)

Last summer, the plant thrived. It grew pretty green vines with pinkish flowers. When the vines turned yellow in the fall, I couldn't wait to tip the pot over and see if I had edible tubers. I did! Plus plenty of small ones to replant.

Groundnut flower.
Harvesting Ground Nuts

Groundnuts are unlike anything else I've ever seen. The tubers grow on "strings" (really roots). They remind me a bit of an old fashioned sausage string; tuber, root, tuber, root, tuber, root, all in one piece (see the photo, above). You'll want to put small tubers back in the soil so you'll have a crop for the future. Tubers that are at least 1/2 inch wide can be eaten. To prepare, just snap the tubers off their string-like root and scrub clean.




Cooking Groundnuts

When I researched recipes for ground nuts I realized three things:

1. Most people wait to harvest groundnuts until the first frost; like a lot of other root crops, the frost sweetens them.

2. Really, you cook groundnuts just like potatoes.

Some people peel their tough skin before cooking them, but most people boil the groundnut whole (skin on); the skin then comes easily before eating. 

Groundnuts are usually either boiled and chopped, fried, or roasted in the oven. Most people compare them to potatoes, but a few compare them to sweet potatoes, especially if roasted. I find they taste like a cross between a potato and a bean.

Please note that groundnuts take longer to cook than potatoes. For example, if you're boiling them for "mashed groundnuts," they'll need to boil about half an hour. Also, do try to avoid very large groundnuts, as they tend to cause gas.

3. You can eat the beans, too! Eat them cooked like green beans. (Oh, and the flowers are edible, too. Just remember, you want flowers and bean pods if you want your groundnuts to spread.)

Favorite Groundnut Recipes:

* Groundnut chips
* Groundnut flour
* Crock pot groundnuts and lamb 
* Glazed groundnuts

May 16, 2014

Dandelion Medicine: Using the Common Dandelion Medicinally

The more I learn about the common dandelion, the more I'm amazed at how unappreciated it is. If you're a regular reader, you already know what an excellent food dandelions are. (In fact, I wrote a whole  cookbook packed just with dandelion recipes.) But did you know that dandelions are great medicine, too? In Canada, dandelion is a registered health product, and for many, many centuries, the dandelion has been prized for its medicinal properties.

Dandelion roots, before dehydrating.
Dandelion Root Medicine

Perhaps the strongest dandelion medicine comes from the plant's roots, which are used to detoxify the liver (I can personally attest to how well this works), kidney, and gallbladder. Some believe the root may also help treat diabetes, yeast infections, gout, PMS (again, I've had great success here), and eczema. Dandelion root and the herb uva ursi have also been shown to reduce urinary tract infections (UTIs) in women. (Uva ursi is not safe for long term use, however.) The roots are also rich in inulin, which is a prebiotic that encourages healthy microorganisms in the gastrointestinal tract, so the root is great for upset stomach, too, and may be beneficial to diabetics.

Perhaps the most exciting use of dandelion root is the treatment of cancer. There are many anecdotal accounts of the root curing cancer (click here to read one), and currently the root is being studied scientifically for the treatment of cancer.

In addition, the roots are packed with beta-carotene, calcium, vitamins B1, B2, B5, B6, B12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc.

For medicinal purposes, the roots are usually dried and made into a tea (click here for a complete how to). The dried root can also be ground up in a coffee grinder and added to water or juice. In orange juice, there is no detectable flavor. Drink 2 - 3 times daily.

Dandelion Leaf Medicine
Dandelion leaf.


Dandelion leaves are a scientifically proven diuretic - meaning they increase the amount of urine the body produces, and thereby reduce swelling and bloating. And unlike most other diuretics, dandelion leaves won't cause a potassium deficiency. Dandelion leaves are also thought to improve kidney function and strengthen the immune system, as well as sooth an upset stomach and put an end to constipation.

The leaves also happen to be packed with vitamin A, B, C, and K, potassium, phosphorus, magnesium, calcium, iron, zinc, carotenes, and fiber.

You can eat dandelion leaves, just like you'd eat any other greens (like kale or collards). However, you have to catch them in the early spring, before they flower and become bitter. (Bitter leaves can be made less bitter by boiling them for a minute, then changing the water and boiling again for a minute, then changing the water again and boiling for one minute...but this process also decreases the nutrients and medicinal properties in the leaves.)

You can also puree the leaves in a smoothie, or make an infusion of the leaves. For the latter, Dian Dincin Buchman, Ph.D., writes in her book Herbal Medicine that you should use one pint of boiling water for every handful of leaves (and flowers, if available). Steep for 10 minutes, then strain. If desired, add a little honey to offset bitter leaves. Drink the infusion 2 - 3 times a day. Leaves may also be dehydrated and crumbled into a tea ball to brew medicinal tea.

Dandelion flower.
Dandelion Flower Medicine

Dandelion flowers are a known diuretic and are thought to improve the immune system. The flowers are also packed with antioxidants and are a superb source of lecithin - which is believed to maintain brain function and may slow or stop Alzheimer's disease. Lecithin is also supposed to be good for the liver. Additionally, dandelion flowers are a good source of vitamins A, B, and C, beta-carotene, iron, zinc, and potassium.

For the best medicinal results, use the flowers to make a simple tea that you may drink 2 - 3 times a day. Click here for a how to. The leaves may also be dehydrated and made into tea, but bear in mind older flowers will burst into seed in the dehydrator.

Dandelion Stem Medicine

Dandelion stems are traditionally used on scrapes and cuts, to speed healing. Just break open a dandelion stem and apply the sap to the affected area.

_________________________
Ultimate Dandelion Cookbook
Did you know you can turn dandelion leaves, flowers, buds, stems, and roots into tasty and healthy treats? Learn more about eating and cooking with dandelions in my #1 Amazon Bestselling paperback or ebook, The Ultimate Dandelion Cookbook.


For more information about harvesting and using dandelions, see these posts:

"Ah Sweet...Dandelions?" (including a recipe for cooking dandelion leaves)
How to Make Dandelion Tea (from the roots of the plant)
Making Dandelion Jelly
Teaching Children to Forage (with dandelion cookie recipe) 
Eating Dandelion Flowers
How to Preserve Dandelion Greens
Dandelion Flower Fritters
Dandelion Leaf Noodles
Dandelion Leaf Green Smoothie
Dandelion Root Medicine: Where to Find It, How & Why to Use It
How to Make Dandelion Wine


Cautions: According to the University of Maryland Medical Center, very rarely, people have reactions to dandelion. If you're allergic to "ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin. People with kidney problems, gallbladder problems, or gallstones should consult their doctors before eating dandelion." Dandelion is a diuretic, which means it may also make other medications less effective. To learn more about this, visit the University of Maryland Medical Center website.





Disclaimer 
I am not a doctor, nor should anything on this website (www.ProverbsThirtyOneWoman.blogspot.com) be considered medical advice. The FDA requires me to say that products mentioned, linked to, or displayed on this website are not intended to diagnose, treat, cure, or prevent any disease. The information on this web site is designed for general informational purposes only. It is not intended to be a substitute for qualified medical advice or care. There are no assurances of the information being fit or suited to your medical needs, and to the maximum extent allow by law disclaim any and all warranties and liabilities related to your use of any of the information obtained from the website. Your use of this website does not constitute a doctor-patient relationship. No information on this website should be considered complete, nor should it be used as a substitute for a visit to, consultation with, or the advice of a physician or other qualified health care provider.  


Feb 12, 2014

Dandelion or Spinach Noodle Recipe


One of the most popular recipes in my Ultimate Dandelion Cookbook, having been featured at several blogs (including Backyard Renaissance and Simply Homemaking), is Dandelion Noodles. But even if you've read that book, you may not know you can use the very same recipe for any type of green, from nettles to collards and kale to - yes! - ordinary old spinach.

If you've never made homemade noodles before, you're in for a treat. They are easy to make - and taste so much better than anything you can buy. I consider this a beginner's recipe - that is to say, the taste is very mild. If you already love dandelions or other greens, feel free to increase the amount of greens in the recipe.



Spinach Noodle Recipe (Dandelion Noodle Recipe, Nettle Noodle Recipe, or Other Greens Noodle Recipe)

1 1/4 cups greens (dandelion leaves, spinach leaves, etc. If using greens with thick stems running through the leaf, be sure to cut the stems out. Pack down the greens in the measuring cup.)
2 tablespoons water
1 egg
Salt
1 + cups  all purpose flour
Pack down the greens when measuring. By the way, on the left hand side is my fruit and vegetable keeper. I highly recommend it! I find it adds weeks to the life of my veggies.
 
1. Place the greens and water in a saucepan. Cover and cook over medium until the leaves are tender. Watch closely; if the water evaporates, add a tablespoon more. Don't allow the greens to scorch!

2. Add the egg and a pinch or two of salt, stirring to combine.


3. Carefully transfer the mixture to a food processor and pulse until pureed. (Or, use a blender to puree the greens.)

4. Pour the leaf mixture into a mixing bowl and stir in 1 cup of flour. If the dough is still soft, add a little more flour and mix again, repeating until the dough is stiff. If the mixture is too dry, add water, a tablespoon at a time, until a stiff dough forms.


 5. Turn out the dough on a lightly floured surface. Knead for about 1 minute. 


6. With a rolling pin, roll the dough very thin. Leave the dough untouched for 20 minutes. 


7.  Cut the noodles about 1/4 inch thick. (For the photos, I made the noodles pretty thick; my kids like them that way. But rolling the dough as thin as you can and cutting the noodles no more than 1/4 inch thick makes them more like the type of pasta you buy in the store.) If desired, you can loosely roll the dough into a cigar shape, cut into 1/4 inch strips, then unroll the noodles and cut them to whatever length you desire.

8. You may now cook the noodles, or you may dry or freeze them for storage.  

To dry the noodles, leave them in a single layer on the lightly floured counter, place them in a food dehydrator, or hang them on a pasta drying rack or a clothes drying rack. To avoid spoilage, be sure the noodles are completely dry before storing them. 

I personally never frozen fresh pasta, but you can. Just place the noodles flat on a baking sheet, or form into little "nests" and set them on a baking sheet; place the baking sheet in the freezer until the noodles feel solidly frozen, then transfer to an air tight freezer container for up to three months.

To cook the noodles right away, just toss into boiling water. Fresh pasta doesn't take as long to cook as dried or frozen pasta, so test for doneness frequently. (To test, just remove a strand of pasta with a fork, allow it to cool for a minute, then taste.) If it will be 2 hours or less before you need to cook the noodles, place them in an airtight container, or in a platter covered tightly with plastic wrap. Refrigerate and cook as soon as possible.

To serve, use whatever pasta sauce you like, or just butter the noodles.


Serves 2.

_________________________
Ultimate Dandelion Cookbook
Did you know you can turn dandelion leaves, flowers, buds, stems, and roots into tasty and healthy treats? Learn more about eating and cooking with dandelions in my #1 Amazon Bestselling paperback or ebook, The Ultimate Dandelion Cookbook.


For more information about harvesting and using dandelions, see these posts:

"Ah Sweet...Dandelions?" (including a recipe for cooking dandelion leaves)
How to Make Dandelion Tea (from the roots of the plant)
Making Dandelion Jelly
Teaching Children to Forage (with dandelion cookie recipe) 
Eating Dandelion Flowers
How to Preserve Dandelion Greens
Dandelion Flower Fritters
Dandelion Medicine
Dandelion Leaf Green Smoothie
Dandelion Root Medicine: Where to Find It, How & Why to Use It
How to Make Dandelion Wine


Cautions: According to the University of Maryland Medical Center, very rarely, people have reactions to dandelion. If you're allergic to "ragweed, chrysanthemums, marigold, chamomile, yarrow, daisies, or iodine, you should avoid dandelion. In some people, dandelion can cause increased stomach acid and heartburn. It may also irritate the skin. People with kidney problems, gallbladder problems, or gallstones should consult their doctors before eating dandelion." Dandelion is a diuretic, which means it may also make other medications less effective. To learn more about this, visit the University of Maryland Medical Center website.



Disclaimer 
I am not a doctor, nor should anything on this website (www.ProverbsThirtyOneWoman.blogspot.com) be considered medical advice. The FDA requires me to say that products mentioned, linked to, or displayed on this website are not intended to diagnose, treat, cure, or prevent any disease. The information on this web site is designed for general informational purposes only. It is not intended to be a substitute for qualified medical advice or care. There are no assurances of the information being fit or suited to your medical needs, and to the maximum extent allow by law disclaim any and all warranties and liabilities related to your use of any of the information obtained from the website. Your use of this website does not constitute a doctor-patient relationship. No information on this website should be considered complete, nor should it be used as a substitute for a visit to, consultation with, or the advice of a physician or other qualified health care provider.  


Dec 3, 2013

Ultimate Dandelion Cookbook - now in paperback!

Many readers have asked for a print version of my #1 bestselling ebook The Ultimate Dandelion Cookbook. Now it's available!

The print version of The Ultimate Dandelion Cookbook has all the same great recipes and information as the ebook, with black and white photos inside. It makes a great Christmas present, too, since the best dandelion greens are just around the corner - after the snow melts!

From Amazon:

"An Amazon #1 Bestseller!
Become a dandelion hunter! 148 dandelion recipes for breakfast, lunch, dinner, snacks, and even dessert! What if someone told you one of the world’s most nutritious foods is also tasty, can be cooked many different ways, is easy to find, and is totally free? I know what I’d do: I’d run out and grab some! Well, the good news is, there is such a food: Dandelions. Yes, those pesky weeds with bright yellow flowers you’ve grown up thinking are the enemy of perfect lawns are actually food – brought to North America by immigrants who knew how valuable they are.
Every part of the dandelion is edible:
* Dandelion greens recipes are common throughout Europe and often used in salad, quiche, lasagna and other pasta dishes, and many other familiar and less-familiar dishes.
* The honey-like flowers are a healthy and tasty addition to bread, omelets, pancakes, and more – plus they make delectable dandelion wine, dandelion jelly, and dandelion wine.
* The buds are often pickled or added to stir frys and other dishes.
* The stems can be eaten like noodles.
* And the roots add coffee flavor to everything from ice cream and cakes to drinks. And let's not forget dandelion root tea!
The Ultimate Dandelion Cookbook offers 148 recipes, plus expert advice and tips, for cooking all parts of the dandelion – one of nature’s best free foods.
Here's what readers have to say about the book:



"5 Stars. Here is what we had for dinner last night: Dandelion noodles, picked with revenge in my garden, and eaten up with zest! So great, and so easy to make this recipe from the brand-new Ultimate Dandelion Cookbook. You can see pictures on my blog."

Caleb Warnock
author of Backyard Winter Gardening and other books
CalebWarnock.blogspot.com

* * *
"5 Stars. I was eager to read this book in order to find out the best ways to harvest, freeze and dry dandelion flowers. But what a delight to discover it also offered a treasure trove of info about the history, nutritional/ medicinal applications and new and traditional recipes for this humble, prolific plant. I was also surprised to learn about the different parts of the plant that could be used in cooking, especially the unopened bud. This book is worth it for the dandelion jelly recipe alone -- but, oh my! I can't wait to try the recipes for stem noodles -- and the dandelion tea . . . and the roasted roots . . . and the ice cream . . . and . . . ! I highly recommend this book to anyone curious about integrating fun and nutritious dandelion recipes into their diet. I consider it essential reading for fans of natural, wild foods and for culinary dabblers!"

Suzannah Doyle
Composer & Musician
SuzDoyle.com
* * *
"5 Stars. Kristina Seleshanko has created a wonderful collection of enticing recipes, all featuring those yellow-top, front yard pests: dandelions. She includes some rather expected dishes, like omelets, salads and soups. Other recipes, however, are likely to catch readers off guard, like pizza, soda, jellies, wine and even ice cream and cookies! What I enjoy most about this cookbook is the abundance of education. The author includes valuable nutritional information, but also instructions on how to harvest dandelions, how to preserve them and store and what alters the taste of these greens. She's obviously very knowledgeable. All in all, this book is an excellent value at a great price."

Tanya Dennis
Writer & Editor
TanyaDennisBooks.com
* * *
 "5 Stars. What a fantastic book! I have seen dandelion recipes here and there, and am determined to try my hand at dandelion cordial, but this book has it all. The author went to great pains to give a very comprehensive book on dandelions in every form. With this book you will learn to use every part of the dandelion to make foods and beverages for every meal of the day. If you are interested in frugal living or just trying something a little different, get this book and get out in the yard and start picking!"

Jennifer Shambrook
Author of I Can Can Chicken!
JenniferShambrook.com


The paperback of The Ultimate Dandelion Cookbook is $12.21 on Amazon - and you can still get the Kindle ebook version for just $2.99. Order it today and have it in time for Christmas!

_________________________



For more information about harvesting and using dandelions, see these posts:

"Ah Sweet...Dandelions?" (including a recipe for cooking dandelion leaves)
How to Make Dandelion Tea (from the roots of the plant)
Making Dandelion Jelly
Teaching Children to Forage (with dandelion cookie recipe) 
Eating Dandelion Flowers
How to Preserve Dandelion Greens
Dandelion Flower Fritters
Dandelion Medicine
Dandelion Leaf Green Smoothie
Dandelion Root Medicine: Where to Find It, How & Why to Use It
How to Make Dandelion Wine
Dandelion or Spinach Noodle Recipe


Jun 17, 2013

Foraging Yellow Dock + Yellow Dock Enchilada Recipe

Yellow dock
I've made it a habit to try to identify every weed that tends to grow in my yard; it's surprising how many are edible. Among my family's favorites is yellow dock (Rumex crispus; also known as curly dock).

Yellow dock makes it's first appearance in spring, as a plant with leaves that roll in on themselves like a cigarette or cigar. As the plant ages, the leaves at the bottom open up and grow quite large, and the plant grows taller, producing small, curled leaves at the top as it grows. Finally, the plant produces seeds - first green, then reddish brown. The leaves, seeds, and even the root of this plant are edible.

To identify yellow dock, look for arrow shaped leaves with the split, rounded shape of a heart near the stem. There is only one leaf per stem. Young stems are a pale green with reddish brown spots; older stems (such as the ones in the photo to the right) are mostly green. Fully opened leaves have reddish brown spots on them. If you're unsure if a plant is yellow dock, wait for the seeds to appear and turn their distinctive reddish brown.

Yellow dock leaves
 
Yellow dock's distinctive seeds.
Close up of yellow dock seeds.

Eating Yellow Dock Leaves

This is the most common part of the plant to eat. Once cooked, the leaves taste very much like spinach and are rich in vitamins C and A, iron, calcium, potassium, and beta carotene - but they also contain oxalic acid - a common ingredient in certain wild plants, as well as rhubarb and chocolate. However, oxalic acid, unless consumed in small doses, can be poisonous, so it's vital to always cook yellow dock leaves; if done as described below, harmful amounts of oxalic acid are removed. To cook yellow dock leaves:


1. Fill a pot with water and bring to a  boil.

2. Add clean, trimmed yellow dock leaves and boil for 1 minute.

3. Drain.

4. Repeat, using fresh water.

Note that, as with most plants, the larger the leaves are, the more bitter and fibrous they are. In cooking, use the leaves as you would cooked spinach. If you drain the leaves well after cooking them, you can also place them in a freezer bag and freeze them for later.

Eating Yellow Dock Seeds

Once the plant's seeds turn reddish brown, they are ready for harvesting.Stroke them off the plant with one hand, holding the branch over a container. Sift through the seeds and remove any debris. You may then toss the seeds into cooking oatmeal, or you may grind the seeds, hulls intact, with a coffee grinder, grain mill, or food processor (or, if you're really patient, a mortar and pestle). Now you've got yellow dock flour! Use it like any other flour - although I recommend adding some all purpose or whole wheat flour.

Yellow Dock Roots

Yellow dock roots are medicinal, and are harvested in the late summer or fall. They are long, so don't try to just pull up the plant; actually dig out the tap root instead. According to Web MD, yellow dock root is useful for inflammation and swelling in the respiratory tract and nasal passages. It's also a laxative and may aid the treatment of bacterial infections. It is also filled with antioxidants.

You may purchase the root in a capsule, or ready to drink as tea, or you may chop and dehydrate the roots, just like dandelions, to use for tea making.

You may also turn the roots into a tincture.
WARNING: If you have a history of oxalate kidney stones, you should not eat Yellow dock. 


Yellow Dock Enchilada Recipe

28 oz. red enchilada sauce

1 ½ cups yellow dock leaves, cooked

3 greens onions (scallions), chopped

1/3 cup sour cream

1 1/2 cups shredded Co-Jack or cheddar cheese

½ lb. cooked ground beef or cooked, shredded chicken breast

About 8 (7 inch) flour tortillas

Sliced black olives (optional)


1. Preheat the oven to 350 degrees F.

2. In a bowl, combine ½ cup enchilada sauce, dandelion leaves, onions, sour cream, and 1 cup cheese.
                                                            3. Spoon about ½ cup of enchilada sauce onto the bottom of an 11 x 7 inch baking dish.

4. Spoon about ¼ cup of the dandelion leaf mixture into a tortilla and roll up. Place, seam side down, in the baking dish. Repeat with remaining tortillas.

5. Spoon the remaining enchilada sauce over the rolled tortillas. Sprinkle remaining cheese over the top. If using, scatter sliced black olives over the top.

6. Bake until cheese is melted and filling is bubbly, about 20 minutes.

More yellow dock recipes:

Yellow dock seed crackers
Yellow dock clam soup