#nettle pesto

[morethansalad]

Oat Flatbread with Roasted Radishes & Cashew Nettle Pesto (Vegan & Gluten-Free)

[fyeahljoe]

Nettles Pesto

[hedgehog-moss]

I finally planted my garden last week! We had a couple of days of sun which gave me hope, but it's once again raining every day. Thoughts and prayers for my tomato plants, but I couldn't keep everyone in the greenhouse forever, I had to make room for other plants.

(In the fourth picture above you can see what's inside the hügelkultur mound—it's a pile of branches + llama manure + compost + potting soil. One thing I find great about it is how well it retains moisture! Well it's not a problem this year so far but during heat waves I water these plants a lot less than non-mound plants.)

In the greenhouse my seedlings have been struggling due to lack of sun. Impossible to get courgette plants so I had to buy a few from the young couple in town who recently started a plant nursery—they didn't have many either, and I had to share with the mayor who also came looking for courgette plants because slugs devoured all of his.

He must have seen on my face that I thought my plants didn't stand a chance if slugs don't even respect municipal authority, because he kindly advised me to place crowns of bedstraw (see above) around my plants to protect them. I didn't dare to ask "If it works so well why do you have no courgette plants left?" I just said thank you, and then spent an entire evening last week weaving this sticky weed into crowns and whatsapping photos of my art to the mayor, who always replied "More! More! It needs to be thicker! Like a doughnut!"

Meanwhile 1 leek in the greenhouse suddenly grew a lot thicker while the other 3 remained skinny and fearful-looking and I'm not sure why. They share a pot, so maybe it's like vanishing twin syndrome. My bell pepper seeds had the same asynchronous development issue—one pot is just now starting to have timid seedlings while the other (right next to it) already contains a grown-up plant with baby peppers:

By far my happiest greenhouse plants are the potatoes and lettuce. They shot up so fast! I've been eating a lot of lettuce lately but I can't keep up with how quickly they grow in this cold, rainy spring. And I haven't had any slug raids in the greenhouse so that's great.

My greenhouse squash, onions and pickles are still tiny and not worth a photo (harsh, but this post already has too many photos). My strawberries in the aquaponic towers are beautiful despite the lack of sun and I've been getting mini-harvests of 2-3 strawberries a day for two weeks! They're done now, but I started more seeds so maybe I can get a second round at the end of the month.

Three more things:

1. Morille helped a lot as I was planting the garden. She kept an eye on my gardening tools so no one would steal them, and sometimes used them as cheek-scratchers. At one point I put one of my beautiful bedstraw crowns around her neck so she looked like Philip III of Spain in that painting where he wears a big ruff, but tragically she ran away in outrage before I could take a picture, and when she returned she'd got rid of her collar.

2. At the cow parade the other day there was a lady at the market who sold jars of homemade pesto sauce made from all kinds of different plants, and it opened up my mind to entirely new pesto horizons!! I always make the traditional kind with basil, but I have plants that grow much faster than basil, like my rocket, so I tried making pesto with 1/3 basil 2/3 rocket (plus garlic, olive oil, parmesan, cashews) and it was so good! I have to explore all of her recipes now, like plantain or nettle or sage pesto...

3. There's a monster in the greenhouse. It appeared practically overnight and is quickly claiming more and more territory. Unlike last year it's not a parsley monster—it's my lemon balm. One day it was growing in its vertical tower, luxuriant but tidy, like a normal plant, and the next it had quintupled in volume and was threatening to swallow the nearest planter. Look at the tiny tomato plants, they look terrified of it!

I urgently need to fight back against this giant mélisse (as we call lemon balm) but I've been really busy and I keep putting it off, and then remembering anxiously at 11pm that I still have this creature to take care of, which is ironic seeing as lemon balm is supposed to relieve stress and anxiety. This is the exact opposite of why I planted you. Anyway if you never hear from me again after this post it's because I finally engaged in battle against this year's vegetal menace, and lost.

[theblasianwitch]

So I've been spending the last few monthes reading, watching, walking, and just overall researching foraging safely and the types of plants in my area. Today was the first day with my spouse and son that I was able to identify some plants confidently... so of course with my direction we began foraging.

It saddens me that one of the main motivators for foraging today is knowing that my neighbors and my mother in law would be getting their lawns mowed soon and most of what I gathered today would've been lost. People just don't know what they have.

We pay to remove plants, herbs and even fruits growing naturally in our lawns, only to go buy the same plants from our grocery stores.

Plants found:

Dandelion: the whole plant is edible if you can spot it from its copycat. The leaves can be used the same way as most greens, it's roots when dried can be used to brew Dandelion coffee, and the flowers can be used for tea and to make honey

Chives and Onions: a common herb and garnish its stalks grow back once cut. If left to grow long enough they absorb nutrients better and can produce bigger onions but for now these chives were found before being mowed over and the onions are quite small but very strong and flavorful

Dead nettle: this one was new to me learning about it near the end of winter and seeing the small purple flowers growing. The flowers and leaves droop downward almost making a closed umbrella shape. It can be eaten raw or cooked and is used in salads and smoothies for garnish and flavor. They are high in nutrients and vitamins. Left to grow in the sun the purple turns almost pinkish and the leaves get lighter but still useful

Pine (cones, needles and seeds): I didn't forage the cones or needles today cause I knew I'd be busy, but baby pinecones can be cooked and eaten and the needles when cleaned and placed into an airtight container with water and sugar make a soda. I managed to find a few seeds in some of the fallen cones and saved them to plants in our future home

That's what we foraged. We are waiting for some more plants to develop and managed to convince my mother in law to leave certain sections of the lawn left uncut as some plants are still just starting back. Plants were waiting on are plantains, honeysuckle, and violets. Some plants are still too early to identify.

Using the dandelion greens tonight and making a pesto with some of them combined with the dead nettle and onions to use for a future pasta.

[bekkathyst]

Bärlauch Pesto!

I was so sure I posted the actual recipe with measurements here before but I guess I didn’t because I can’t find it. If needed, I can do that soon! I’ve also made this same pesto but with stinging nettle instead and it’s also super delicious.

I hope you enjoy 😊

[turtlesandfrogs]

Foraged nettles with breakfast! (Really just scrambled tofu with onions and nettles & hashbowns).

The most common question I get about foraging is "what do you make with it?" So here is one answer: what ever I make with cooked spinach I make with nettles instead. You can also make nettle pesto (stream the nettles first!), nettle infused vinegar, nettle soup, and I like to dry them and then drink them as tea or as a broth in winter.

[damnbluewires]

stinging nettle pesto pasta with dandelion crisps!

i foraged and i experimented with what i had, and this result legit made me think i wasnt supposed to find this out cos it FUCK SEVERELY.

ingredients:

- dandelion leaves

- stinging nettle leaves

- wild garlic (or usual)

- pasta

- olive oil

- spices

- feta or goat cheese (i didnt have but its like the only thing i feel like is missing here. i used dry milk to get some of that dairy taste in there)

preparation:

to get dandilion crisps you roughly cut the leaves, drizzle in oil, put salt and the spices you want in there (i used paprika, oregano, and just a touch of sugar). mix, spread on a rack, and in the oven on mid heat and a fan if you have it, so they crisp up rather than burn (mine burned and it was still fine in the dish tho)

with the nettles i splashed them in boiling water so i could handle them, then separated the leaves from the stem and let dry on a towel. you dont really need to dry if youre gonna make it right away. then i put it in a blender with a few buds of wild garlic as well as few leaves, salt, rosemary, pepper, basically anything you want. i also added a touch of lime juice, dry milk and a touch of sugar. add water enough so it blends as fine as your blender can handle.

put preffered pasta in a pan, slush in your pesto, and add some water, enough for the pasta to absorb (tip: rinse your blender and put that water in). add some olive oil and cook until the pasta is done to your liking.

plate and sprinkle your crisps and white cheese on top. eat and be amazed!

[kineats]

Can I request for Goblinkin? The skrunklies are in need of inspiration.

Of course!

Here's some Mushroom Growing Kits

Seared Hen of the Woods

Sautéed Chicken of the Woods (Different from Hen of the Woods)

Buttery Puffball Mushrooms

Some Lion's Mane Mushroom Recipes

Wild Berry Soup

Dandelion Soup

Dandelion Cookies

Red Potato and Sautéed Greens Salad

Chicory Roasted with Thyme & Bacon

Green Onion and Sunflower Seed Pesto

Fish Stew

And one of my favorite foods: Purple Dead Nettle Recipes!

I hope this helps! I tried to find all kinds of edible forageables and recipes for them!

Always be very **very** careful if you forage anything and try to have a guide who is an expert in the area!!! Otherwise just buy them from specialty suppliers online ^///^

[morethansalad]

Stinging Nettle & Hazelnut Pesto Sandwich (Vegan)

[nightbunnysong]

Quick question

Would you like it if I started a daily series where I share what I eat and perhaps include some traditional recipes from my region or from Italy?

As I cook almost everything from scratch it might be even for me a way to experiment more.

Let me know what you think🥰🐻🦋..

In my valley, there is a longstanding tradition of foraging for fruit, wild plants, mushrooms, and chestnuts in the mountain forests during the right season. This practice has allowed me to become well-acquainted with many wild plants, their properties, and how to identify them.

In spring, I make pesto from Allium ursinum (wild garlic), which is known for its unique flavor and beneficial health properties, such as supporting the immune system and aiding digestion.

During forest walks, I often find mushrooms known as Auricularia auricula-judae (wood ear mushrooms), which only grow on decaying logs after rainfall. These mushrooms are highly beneficial due to their high iron content, which is essential for healthy blood.

One of my favorite preparations is Cornus mas [photo in the middle] (cornelian cherry) jam. The process is quite complex and time-consuming, but the end result is a deliciously rich and dense jam.

Other herbs I gather include rusclins and urticions.

In my region's official language, Friulano, which, while distinct from Italian, is recognized and influenced by Celtic and Slavic , these names refer to Ruscus aculeatus (butcher's broom) and Humulus lupulus (hop), respectively. Both are integral to our traditional cuisine and are valued for their distinctive flavors and unique properties.

In my daily foraging routine, I also gather a variety of plants to prepare herbal teas and syrups, each with its own unique benefits:

Urtica dioica (nettles) are a staple for their remineralizing properties, which help replenish essential nutrients in the body.

Sambucus nigra (elderflowers) are collected for their beneficial effects on the urinary system and kidneys, making them perfect for soothing and cleansing.

Plantago lanceolata (plantain) is used in remedies for coughs, providing natural relief with its soothing properties.

Hypericum perforatum (St. John’s Wort) is an essential plant for making an oil infusion that helps treat burns and skin irritations.

Juniperus communis (juniper berries) are foraged from high mountain areas to flavor meats, adding a unique, aromatic touch to my dishes.

Rosa canina (rose hips) are a vital ingredient for preventing winter colds and flu due to their high vitamin C content, which boosts the immune system.

Arctium lappa (burdock root) and Taraxacum officinale (dandelion root) are used for their detoxifying effects, helping to purify and cleanse the body.

Abies alba (silver fir buds) are collected to make a soothing expectorant syrup, which is beneficial for respiratory health.

Achillea millefolium (Yarrow) [first photo] very effective for regulating menstrual cycles and alleviating menstrual cramps, thanks to its antispasmodic and anti-inflammatory properties.

Centaurium erythraea (Centaury) [last photo] Used to stimulate appetite and improve digestion, known for its digestive and bitter properties.

These plants not only enhance my culinary creations but also provide natural remedies and health benefits throughout the year.

I hope I have piqued your curiosity and that the information contained here may be useful to you too.

- Nightbunny 🐻🦋🍂

[Photos are mine except for the painting]

[wilteddreamsofbaldursgate]

I was tagged by @rinmoon7 , thank you so much, this is so cute! ♡

use this order and insert images according to how you view yourself!

1. Animal—cat, 100%

2. Place—boiling in the bathtub

3. Plant—hydrangea/stinging nettle

4. Character—Apothecary Diaries' Mao Mao (I've literally never felt so seen lol)

5. Season—Autumn

6. Hobby—reading and writing

7. Colour—jade green

8. Crystal—clear rock crystal

9. Food—Pesto (with everything)

tagging (absolutely no obligation♡): @littlejuicebox @adhdnightmare @spacebarbarianweird and whoever wants to join (pls tag me if you do, I want to see you.)

[foodies-channel]

🍥 Seared Steak w/ Stinging Nettle & Lemon Balm Pesto

🍔YouTube || 🍟Reddit

[foodmyheart]

Foraged nettle pesto pizza with wild oyster mushrooms and a sourdough crust Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[solarpunknow]

A weekend in a solarpunk future

Today was quite the busy day- and it was spent almost entirely outdoors.

This morning was the monthly 'get to know the plants around you' meetup. The idea behind this group is that 3 people (This time it was me, A., and C.) who are very familiar with the native plants around here and their uses, as well as the invasive species around here and their uses, lead a group through one of the local parks, and we teach the new comers what we know. We get a lot of people who have just moved to town and aren't yet familiar with the local ecosystems, those who didn't grow up foraging or working with plants, and of course some retirees who are looking to connect with nature in a way that they couldn't during their working lives back in the 2010s and 2020s.

We started by going over plants that get confused by beginners a lot (western bleeding heart vs herb robert, mahonia vs holly, that sort of thing), then moved on to the most common and vigorous native plants, and how each of us uses them in our lives (stinging nettle for tea, pesto, soup, the fiber for cloth, etc). We finish out the meetup by identifying the most... shall we say, vigorous of the invasive plants, and how to safely remove them (I mean, some have sap that can hurt you, so it's good to point those ones out). Some make tasty food, but we discussed how to safely compost the rest of them.

Gotta be honest, turning a problem (invasive species) into a resource (fertilizer) fills me with a sense of satisfaction like no other. C. usually takes the ones that are good for making fertilizer (invasive buttercup, bindweed, Hyacinthoidess, etc); I'll take the English Ivy and Himalayan blackberries home because my pet goats love to eat them. They also love bindweed, but I can share.

Anyway, we show the new folks how to identify and remove them, and then we put their new skills to the test. It's really starting to make a noticeable effect in the areas we visit, and I have to hope that every one we teach keeps practicing on their own.

Of course, removing the invasive species is only one part of the solution, but that's a whole different post.

This afternoon was a work party at the community/foodbank garden, which is always a good time and opportunity to connect with others. Back in the day I would've been confused by what a "community/foodbank" garden was, but honestly, it works. People who can, come and work in the garden and take what they will use for the next week. People who aren't able to donate their physical skills come by the food bank and are able to get the food they'll use in a week. It used to be that people thought there would be too many "takers" and not enough "workers", but it turns out that working in large groups, in close connection with the land, knowing that you're helping not only yourself but others in your community is hugely motivating for a large segment of the population. It's also awesome because the people who run the garden are super passionate about sustainable gardening and figuring out how to make gardening accessible to everyone in the community who wants to, so people feel comfortable coming to learn and then taking the knowledge and skills back to their neighborhood hub/commons gardens. Really, in the past ten years, the number of people who have started incorporating native plants, started mulching, stopped pulling out plants that support native insects, built rainwater and grey water irrigation systems and so on has really blossomed. The city is so much greener (and cooler) than it used to be, both metaphorically and literally.

Speaking of greywater, that's tomorrow's project. This evening is for listening to the chorus frogs and relaxing on the back porch.

[the-vale-witch]

Monday 25th March

It’s a weird week this week all round. It’s the second anniversary of my dad’s death which is understandably getting to me.

I’ve also had a sequence of really horrible things happen in my personal life which has set me on the back foot so of course - OF COURSE - I am also dragging my arse through my period at the same time. Why wouldn’t I be.

I’m feeling incredibly drained, world-weary and exhausted. Times of seasonal shift always have an effect on me but this year does seem to be somewhat taking the piss. The school holidays are also upon us so I’m endeavouring to find things for a very rambunctious three year old to do, while also still working and trying to keep a hold of myself during a period of feeling like crap.

It’s weird that we’ve evolved to see this as a dysfunction or a reflection of ourselves and not a normal response to overload.

This week I will be focusing on treating myself kindly and taking care of the little things.

Things To Look Out For This Week:

🌷 Nettles - new leaves at the tips of nettles are good to harvest for teas and soups. Avoid areas polluted by traffic

🌷 Hawthorn blossoms - can be eaten and taste okay, but good to brink into your home as a token of abundance and fertility

🌷 Wild garlic - great for homemade pesto - be very careful not to confuse with lily of the valley which is poisonous!

🌕 Full moon 26th March

[cannedbreads]

I want to try stinging nettle pesto, is it good or meh?