Comments on: Eat Your Lawn

By: D is for Daikon Carrot Pickles « Hitchhiking to Heaven

D is for Daikon Carrot Pickles « Hitchhiking to Heaven — Sat, 30 Apr 2011 14:46:12 +0000

[...] fritters, and dandelion calzone! Also, Hank at Hunter Angler Gardener Cook wants to remind you to Eat Your Lawn, which sounds like a pretty good idea to [...]

By: Bay Area Foraging with Hank Shaw

Bay Area Foraging with Hank Shaw — Wed, 09 Mar 2011 19:12:44 +0000

[...] weeds” are a great place to start. I wrote a primer on lawn foraging a while back that runs through the basics. Mostly these are salad greens, and right now is prime [...]

By: hank

hank — Tue, 23 Feb 2010 04:23:53 +0000

Buzzie: LOVE those garlic chives. I miss them a lot.

My Spatula: Don’t worry, they’ll come back!

Nate: Yes they are. Just don’t eat giant bowls of them every day, or you could get kidney stones.

mbe: Spring will be here in a moment…

Sylvie: Orach and lamb’s quarters are more of a late spring thing for us, and purslane is a summer weed.

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Tue, 23 Feb 2010 01:27:02 +0000

don’t forget pigweed (lamb’s quarter) and purslane – at least on the East Coast. Both good for salad. Lamb’s quarters can also be lightly cooked, and purslane is tasty pickled. Are they naturalized in California like they are for us?

By: mbe

mbe — Mon, 22 Feb 2010 16:56:04 +0000

What a fantastic post! I can’t wait for spring to arrive in Vancouver so I can eat a nice salad like this.

By: Nate @ House of Annie

Nate @ House of Annie — Mon, 22 Feb 2010 12:14:20 +0000

Are Oxalis leaves edible?

Since you are using foraged weeds in your salad, would you like to enter this post in our Grow Your Own roundup this month?

By: my spatula

my spatula — Mon, 22 Feb 2010 04:44:58 +0000

damnit! my husband and i just spent the entire weekend weeding our entire garden and putting everything in the yard waste bin!

By: C. H.

C. H. — Sun, 21 Feb 2010 03:32:35 +0000

Hank–

Sorry for the confusion! No, we don’t have nettles in our yard, it’s way too dry. But I first started foraging (for dandelions) in the front yard–hence my husband’s teasing–and branched out from there…to the woods, to nettles and other good greens…

By: buzzie

buzzie — Sat, 20 Feb 2010 19:42:02 +0000

Great post!
Funny how some people don’t trust what they can eat in their front or back yards, but will go and buy dandelion greens in a store.

The wild garlic chives are a favorite flavoring for us in the spring and they are everywhere in our yard – so we gotta love ‘em and use ‘em. We’ll make a green dressing out of them puréed with olive oil (soon I hope)! It’s a false Spring day today. Snow is still on the ground but crocus are showing their greens and the sun is brilliant.