Backyard Nutrition from Common Weeds

Common “Weeds” in your backyard hold vital nutrition and health benefits. I have mentioned some here but there are many more benefits still. Forage for nutrition in your backyard.

An easy way to incorporate herbs into your daily diet is to take advantage of the vital Spring Herbs and add them to your foods like green salads, bean salads or grain salads like the one below.

Dandelion is good for so many things but it is a blood cleanser, a gentle detoxifier, a bitter that helps with digestion. Dandelion leaves are full of vitamins. This herb is more nutritious then spinach. It is the classic spring tonic herb.

Mint is refreshing a digestive and a refreshing herb to spark up dishes. It is soothing to stomach ails and wonderful in an iced tea or as a hot tea.

Plantain picked in early spring, have tender leaves that are sweet tasting and very nutritious. This is an common weed with wonderful qualities, but early April and May the leaves are still delicious on its own. Once the plantain leaves get tougher they can be sauteed to soften. Don’t eat too much however, plantain has a laxative effect unless of course that is what you are looking for.

Sweet Violet leaves and flowers are cooling and healing. I just love this herb. Appearances can be deceiving, the delicate purple, violet or white flowers and heart shaped leaves of this plant, make it appear delicate but it is an alternative and can help with diseases such as cancer. The leaves and flowers have antiseptic and expectorant properties, and may be helpful for respiratory issues. The leaves contain vitamins A and C. Use both leaf and flower if available.

Quinoa Spring Salad (gluten free) Recipe

1 Cup Quinoa

½ cucumber seeded and chopped

2 tablespoons chopped fresh cilantro or parsley

½ cup pine nuts toasted or pecans toasted

2 tablespoons lemon juice

3 tablespoons olive oil

2 tablespoons (chopped dandelion leaves, plantain leaves, violet leaves) combined

1 tablespoon chopped mint

Combine all ingredients except the Quinoa.

Soak Quinoa in water for 15 minutes then drain.

In sauce pan over medium heat combine quinoa, about one and a half cups of water. Bring to full boil, cover the pot and cook for one minute. Turn heat down to very low cook for 15 minutes or till water is absorbed. Remove the pot from heat, let sit with lid on 5 mins. Uncover, fluff gently and let cool, season with salt and pepper. Once cool add quinoa to other bowl toss and serve. Enjoy!

Please make sure your lawn or foraging area are NOT treated with Pesticides