|The onion weed flower - you can eat it|
|Lili the cat is not at all interested in the onion weed around her|
|Onion weed harvested and ready to used like spring onions|
How I use onion weed in a foragers salad....
|Left over Cabbage & Lentils with my Foragers Salad using Wild Onion Weed|
I reheated the lentils, bacon and cabbage leftovers and put it on toast. I then added the collected greens and grated parsnip (yes fresh parsnip is quite delicious grated raw). I had some leftover whipped cream in the fridge so I added the finely grated peeled horseradish root, half a dozen pickled nasturium seeds (you can use capers instead), chopped chervil, a squeeze of lime juice and seasoned with salt. This made a wonderful peppery-cream dressing. On top I added chopped previously collected and prepared wild onion, with the flowers of the wild onion, broad bean and the "purrrple" Southland salad pea. I drizzled this with some hemp oil - but a good olive oil or my favourite avocado and lime oil would be just as delicious. It looked and tasted a treat - fresh and nourishing.
|Edible flowers decorative and tasty - broadbean, Southland salad pea and wild onion flowers|
I have been adding flowers and herbs into salads since the 1980's, and have gained confidence in what looks and tastes good. I remember back then our friend Ian said, "I didn't think I would be eating a flower arrangement for dinner!". I think he thought I was a little loopy putting viola and borage blooms and calendula petals into a salad but now it's common that restaurants add edible flowers and herbs.
I intend over time to introduce you to many more herbs, wild plants and other edible parts of vegetables not usually used, e.g. broad bean green shoots and flowers. I hope you try the humble onion weed - leaves, bulbets and flowers.