Today there is a huge demand for antiviral and immune-supportive herbs amid growing concern over COVID-19. Many are sold right out as herbalists scramble to get packages out. But don’t worry – I’ve got good news – the wild spring greens are here! Jam-packed with “nutraceuticals” known to have antiviral, antibiotic, anti-inflammatory, immune supportive and immune-stimulating properties, they’re absolutely free and grow abundantly outside your front door.
And they’re delicious. From mild and sweet, to tart and citrusy to peppery and oniony, wild greens add all kinds of flavor to your everyday meals. So in this post, I’m going to share a bounty of simple and nutrient-filled recipes from the Gather website. Click on the links and you’ll find info on how to identify, harvest and cook with these superfoods of spring!
Today we know them as weeds but across the old world (and still today) the arrival of the first shoots of green was eagerly awaited by country cooks and celebrated in a bounty of dishes. From dandelion, nettles, wild mustards, sheep sorrel, wood sorrel, plantain and wild onions, these “weeds” were once consumed to revitalize the body after winter and are part of a medicinal spring cuisine thousands of years old.
And it’s no wonder. Wild greens are so chock full of vitamins, A, C, D, E, K, and minerals like iron, calcium, magnesium, potassium, silicon, boron and zinc, omega 3 fatty acids, phytonutrients, antioxidants, flavonoids and carotenoids – and so much more – they are considered “nutritive restorative” plants by many herbalists.