Eat Your Weeds!

That's right, those sidewalk, cement crack growing, green things you've been taught to pull are actually beneficial for your body and the environment. Weeds offer a multitude of benefits to our garden by repelling pests, attracting pollinators, fertilizing soil, and increasing moisture levels. Internally edible weeds offer your body a nutrient rich food supply. It's time to end the gossip on weeds and use them as a tool to allow our inner body to flourish.

3 of our Favorite Edible Weeds:

Dandelion- Best harvested in early spring before it flowers; dandelions are high in iron, potassium, and beta-carotene. They even help with digestion and support liver function. On top of it all dandelion can be harvested for wine, cheers to that!

Nettles- A spring green that is delicious when cooked; is high in iron, vitamin c, and beta-carotene. When made into tea it can also help alleviate allergies. Try brushing nettles across your face (literally stinging yourself) as a replacement for Botox fillers, taking the "beauty is pain" motto to whole other level.

Chickweed- High in vitamin C, chickweed also helps aid the lymphatic system. So yummy, it tastes like spinach! You can steam young leaves or use stems and flowers in soups and stir fry's.

Sautéed Edible Weed Recipe

Ingredients:

1 pound of edible weeds (you can use a half pound of kale or spinach and blend your greens & weeds)

3 minced garlic cloves

2 tablespoon coconut oil

1/4 finely chopped onion

Fresh lemon juice

Sea salt to taste

Directions:

Rinse leaves, drain, and cut into 1/4" pieces

In large skillet heat coconut oil, add onions, garlic, and greens. Stir occasionally, cook until onion softens. Roughly 5 minutes.

Squeeze fresh lemon and add sea salt to taste.

(We also like adding nutritional yeast and a splash a ponzu sauce for a flavor boost.)

Now go out there and give yourself a real reason to weed!