Have you ever stopped to notice that there is a holiday {or day of observation} dedicated to just about everything? Holy buckets, if we actually go to celebrate every single one of them, it would be one non-stop party. Still, it seems a waste to not at least pay my respects to a couple of the top contenders {I’m talking to you National Donut Day!}
This year, I’ve picked a couple of my favorites each month to celebrate. Maybe I’ll hang streamers, maybe I’ll send cards…maybe I’ll just go ahead and pour myself a tall glass of whatever we’re supposed to be celebrating. Afterall, life is short, and our National calendar is full. Let’s make the most of it, shall we?
Okay, trust me, I did my homework on this one, before I went willy-nilly suggesting you celebrate weed {here in Washington, National Weed Day could mean different things}.
Luckily, for this little gardener, the day really is about celebrating the pesky little interlopers in your garden. Why in the heck would we celebrate weeds in the garden? Well, it turns out, quite a few are actually edible:
- Dandelions. I’m sure we all kicked our fair share of dandelions when we were kids, but they are actually edible. The leaves can be tossed into a salad {the smaller they are, the less bitter}. The flowers are edible too. You can even fry them, if you are looking for a little bit more flavor.
- Purslane. This stuff is actually the bane of my existence in the garden, and I had no idea it was edible! Not only is it edible, it packs a punch. It has more Omega-3’s than any other leafy veggie. It’s apparently got a bit of a peppery flavor.
- Clover. Clover can be added raw to salads or made into a tea.
- Chickweed. Chickweed supposedly tastes like spinach, and can be eaten raw or cooked.
- Pigweed. These are usually the big dogs in the yard/garden {also known as wild amaranth}. The leaves are edible.
- Lamb’s Quarters. Also known as wild spinach. Who knew?!
- Mallow. Mallow leaves can be eaten raw or cooked–you can also use them to make tea that can soothe digestive ailments.
Disclaimer time: Make sure you accurately identify the weeds before you go topping them with ranch dressing and munching them down. I don’t need any National Weed Appreciation Day poisonings on my conscience!
Now what are you waiting for? Get out there and celebrate!
~Mavis
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Angela says
Your photo is not purslane, but spurge. Purslane is not peppery but sour like lemons. It is really very good cooked like spinach. Spurge is toxic. Spurge leaks a milky sap and has flat leaves. Purslane is succulent and has no white weepy sap.
Carrie says
I have a small card on my fridge that says “May all your weeds be wildflowers”. I’ve probably had it for 15 years now. It’s always reminded me to hope for the best.
Linda Longenecker says
LOVE this card quote. Going to make a vintage looking sign for my garden…Thanks!
Linda Longenecker says
I agree…PLEASE don’t eat one single plant unless you are positive of it’s I.D. !!!!!!!!!!!! Yikes, be careful, esp. with pets and children!
Mary from Chattanooga says
I have a friend who makes dandelion salve each year!
Have any readers tried it?
mandy says
There are a few gardeners in my community garden that enjoy dandelions, they’re happy to find them. I haven’t tried it. My grandma always liked purslane, so I planted some and it’s interesting sometimes I plant things one place then they end up somewhere else. I’m pretty sure I had some growing last year but had no one to confirm with, so I didn’t eat them. Kind of hoping they pop up again this summer. Another thing she taught me was about the nasturium leaves. I love adding those to my salads. My son is a huge fan now also. Great snap of peppery flavor.. My g was a big fan of lamb quarters also. I’m glad she made me a bit more adventurous in these areas.
Off topic, I just loved the pictures of Lucy with your chicks.
Dena says
I would also like to encourage people not to pull dandelions as they are one of the first few ‘foods’ available in the spring for both honey bees & bumble bees!