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Natures SALADS & GREENS

Discussion in 'Foraged Food' started by stephenjames213, Jan 4, 2012.

  1. stephenjames213

    stephenjames213 Technical Support

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    [FONT=&amp]NETTLES[/FONT]
    Nettles are all round useful plants, look for the sharply toothed, narrow leaves covered in stinging hairs. They are excellent boiled and served with a little butter, they also make a fine soup. Select fresh young heads. Boiling negates the stinging. Elder leaves can be dried and stewed to make tea.
    nettels.jpg
    [FONT=&amp]MALLOW
    [/FONT]
    Rather too glutinous to be eaten alone, the mallow makes a great extra to add in to a rabbit stew or a veg soup
    mallow.jpg
    [FONT=&amp]BEECH LEAVES
    [/FONT]
    young leaves are grate in a green sald ,
    beech.jpg
    [FONT=&amp]LADY'S SMOCK
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    Up to 20in. grow In damp areas, small leaflets of lilac or white 4 petaled flower. Tastes like black pepper.
    lady.jpg
    [FONT=&amp]ROSEBAY WILLOW-HERB
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    Pick only young shoots,lightly steam or fry, preferably steamed.
    willo.jpg
    [FONT=&amp]SHEEP SORRELL
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    Reaching up to 3ft. Long arrow shaped leaves,small flowers of grren and red. eat raw or Boil for a few minutes and serve with butter .
    sheep.jpg
    [FONT=&amp]VIOLETS
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    Violet leaves are good in a salad .
    violet.jpg
    [FONT=&amp]JACK-BY-THE-HEDGE
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    Tastes of garlic, strongly. they are nice when used to stuff meat.
    jack.jpg
    [FONT=&amp] HAWTHORN
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    The young leaves have a strong taste , ideal in a mixed salad
    haw.jpg
    [FONT=&amp]LADY'S TUMB/REDSHANK
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    Up to 2ft. Reddish stem , spotted leaves, they have pinkish spikes. use as you would spinich
    ladys2.jpg ladysth.jpg
    i have tryd some of the above in salds at home or camping, i found them in wildernes to british wild salds