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Delighting in Wild Greens

It may be a weed, but it might be delicious

Fine Cooking Issue 08
Photos: John Kallas & John Rizzo
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Treat  your weeds like nature’s garden of edible delights. Dandelions, thistle, and chickweed can end up as exotic components of your dinner menu. This author keeps one area of his garden specifically set aside for weeds, which he carefully harvests to ensure season-long bounty. He does include warnings, such as carefully identifying what is edible; some weeds are, after all, toxic. A reading list is included for further study, and a side article offers a recipe for salmon with sheep sorrel sauce and dumplings.


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