Last Sunday at the first Wild Food and Herb Market in Carrboro I learned from the amazing Kim Calhoun that some of those weeds proliferating in my yard and garden are both delicious and nutritious. Freebies from Mother Nature. I had heard that chickweed made great pesto, but that seemed too good to be true.
During a short walk on the wild side, Kim validated the chickweed story and gave me a whole new perspective on the bounty growing all around us. She showed us the familiar chickweed, dandelion and speedwell thriving just a few steps away, confirming that chickweed and dandelion are great for salad and pesto, and speedwell has medicinal properties.
It’s important to properly identify plants before consuming them, Kim said (a magnifying glass and illustrated guide are useful tools). Avoid areas that may have been treated with pesticides or harmed by roadway run-off or other toxic substances. And, before harvesting, be sure to thank the plant and don’t pluck more than you need.
A week later, I got down on my knees in my garden patch to thank and pluck three cups of the chickweed that had proliferated there since I harvested my sweet potatoes in the fall. A few minutes later, I was savoring the fantastic Chickweed Pesto I made from Kim’s recipe, reprinted below with her permission.
If you want to learn more about edible wild foods and herbs, I recommend that you connect with Kim and consider signing up for her March 24 “eat wild spring” workshop at the N.C. Botanical Garden, where you’ll get to forage and make wild greens pesto.
Planty Kim’s Wild Greens Pesto
3 medium garlic cloves
½ cup walnuts (or pecans, almonds, cashews, pine nuts)
3 cups firmly packed greens (any combo of seasonal wild & cultivated herbs—see list below)
¼-½ cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon plum vinegar (or sea salt to taste)
1 tablespoon nutritional yeast (a dairy-free option instead of parmesan cheese)
1. Blend garlic and nuts in food processor until coarsely chopped.
2. Add remainder of ingredients to food processor and blend till desired smoothness. Yields approximately one cup.
3. Eat on crackers, mixed into pasta, smeared on a frittata or fried egg sandwich, spread on rolls or pizza, get creative!
4. Any leftovers will keep in the fridge for a week or more. I like to triple the recipe and freeze some Wild Green Pesto in half pint (8oz.) glass mason jars.
Wild Greens of the NC Piedmont in early Spring (to name a few): chickweed, creasy greens/cress, dandelion leaves, plantain leaves, tender yellow dock leaves, wild lettuce leaves, cleavers, wild garlic, self heal, violets,henbit…don’t forget flowers too—dandelion (remove bitter green base), henbit…
Cultivated Greens: parsley, cilantro, nettle, lemon balm, thyme, rosemary, nettle, oregano…