cooking with your edible weeds
My garden, a pretty small backyard plot in New York City, sprouts an impressive variety of invasive weeds. Fennel, lambsquarter, gigantic poke plants, honeysuckle, woodsorrel, creeping charlie...you get the idea. I've lived here for eight years and, in an attempt at using these plants I can't get rid of anyway, have made up some amazing recipes usong the edible ones. One of my favorite snacks while gardening is the seedpods of woodsorrel. They're crunchy and tart, and all summer I've been trying to think of how to preserve them to use as a condiment. Drying them is out, as they burst when touched when they're mature. I could pickle them, freeze them or preserve them in oil, but I don't know what, if anything, would work. Has anyone ever done anything with those? Any thoughts on the best way? Also, what are your favorite ways to cook your edible weeds? Here are some of mine: Salmon baked with caramelized onions, whole small lambsquarter and woodsorrel plants and fennel leaves Lambsquarter lasagna with woodsorrel cream sauce All of the edible greens thrown into bean and kale soup Lambsquarter and goat cheese quiche And of course some impressive salads.