Spring Herbs

Eating For Health

I sometimes feel a bit worse for the wear after enduring a long cold winter. It is hard to eat properly when vegetables are not fresh and inviting. This can cause everything from a general feeling of malaise and anemia. It is imperative to once again boost the system in order to be able to enjoy the seasons to come.

It is fortuitous that there is a plethora of healthful “weeds” growing just outside the doors. Dandelion leaves are high in vitamins A and C. This time of year, they are young and succulent. Their mild bitterness is a welcome addition to many dishes. This bitterness also aids in digestion. The leaves are mildly diuretic, so they will help dispel any unwanted water weight picked up over the winter months.

Stinging Nettles are one of the first plants to emerge after a long winter. They are also one of my favorite spring edibles. Not only are they delicious, but they are extremely healthful. Their high iron content is helpful to alleviate anemia brought about by a long winter and poor diet. Do not let the “stinging” moniker dissuade you. Dropping them into boiling water immediately neutralizes the sting. Their flavor is unlike anything else. They taste “green” in the best sense of the word. If a little care is taken, in five minutes enough can be picked to provide a few healthful, and delicious meals. I highly recommend giving this abundant plant a try this spring. You will not be disappointed.

Garlic mustard Alliaria Petiolata is currently in full glorious bloom. It is an invasive plant, so most people would welcome you picking all of it from their land. The leaves have a delicious garlic and mustard flavor. They can be chopped up and added to salads or used in sauces like pestos. Garlic mustard leaves are high in vitamins A and C.

Another of my favorite spring-time edibles are cattail shoots. This time of year, cattails are sending their delicious shoots skyward. There is something to eat from a stand of cattails all year long. A cattail stand is the closest thing to a wilderness grocery store there is. Before the flower stalks appear, the stems can easily be pulled from the ground. Simply peel the first couple of the tall leaves from around the shoot, and clasping the shoot near the base, pull upward. You will have something resembling a huge green onion. Rinsing the stem in clean water will help remove the slightly mucilaginous coating from the stem. The white portion has a consistency and taste reminiscent of cucumber. I like them much better than cucumber though. Enough tender stems can be gathered in 10 or 15 minutes to feed you for a week .It is worth your time and energy to get out and enjoy foraging in the beautiful spring weather.

Stinging Nettles make a delicious soup
One of my favorite spring-time dishes in stinging nettle soup. It is not only packed with vitamins and iron, it is delicious. Below is one of my recipes for this healthful soup. It can be enjoyed chunky, or it can be pureed to a silky smooth creamed nettle soup. Either way, I am sure your family will enjoy it as much as mine does.

Ingredients:

1 lb fresh nettles, chopped

2 stalks celery, diced

1 large carrot, diced

¼ c sweet onion, diced

1 tbsp olive oil

32 oz stock (I prefer homemade vegetable)

1 tsp salt, more or less to taste

½ tsp ground black pepper, more or less to taste

Directions:
In a medium sized pot over medium heat, sauté carrots, celery, and onions, in olive oil, until they begin to brown. Stir in your stock, nettles, salt, and pepper. Simmer over medium-low heat until vegetables are tender. Remove from heat. Check your seasoning and adjust as necessary. Ladle into bowls and enjoy with a fresh loaf of sourdough bread. As an added treat, try using an immersion blender to puree the soup until smooth, and then stir in ½ cup of heavy cream. Serve immediately. Whether you choose the whole vegetables, or the creamed version, this soup is packed with flavor, and healthful benefits.