Helen Lehndorf

Tag: nature

  • Winter is a great time for harvesting volunteer ‘microgreens’ from your garden (or local park)

    (Above: today’s bounty from a little wander around my own garden.)

    Do you buy sprouts, bags of mesclun mix or microgreens from the supermarket?

    Winter is a great time to find volunteer (‘weed’) microgreens, or young greens, around your garden or local park for FREE!

    Because of winter’s rain and damp, the young weeds will be beautifully bright green, healthy and not heat-stressed.

    To share some likely contenders with you, I took a walk around my small urban yard and here’s what I harvested.

    I took care to only harvest volunteers/weeds and nothing that I’d planted intentionally. (Violet grows like a weed in my yard.)

    The trick is to just harvest the young leaves, or the tips in the case of the dead nettle.

    These wild ‘microgreens’ can be used in a salad, or chopped and sprinkled on top of soup, or in sandwiches, or blended into a smoothie…the same as you would use supermarket or homegrown microgreens.

    I numbered the plants for ease of ID-ing them:

    1. Nasturtium leaves. These are peppery in flavour so great in salads and on sandwiches, not so great in smoothies.
    2. Dead Nettle tips. Great stand-in for lettuce.
    3. Young violet leaves and flowers. Use in salad or cook as your would spinach.
    4. Young ribwort plantain leaves. Important to pick the young ones as the older ones get stringy. The young leaves have a nutty flavour.
    5. Chickweed. Such an enthusiastic garden volunteer. Use the young growth and chop finely.
    6. Young dandelion leaves. These add a nice bitter element to a salad or sandwich. Not so great in smoothies.
    7. Oxalis (known in the UK as ‘wood sorrell’ and the USA as ‘sour grass’) Has a sour, lemony flavour similar to sorrell. Use just a little at a time as it contains oxalic acid. Treat it more like a herb than a main vegetable.
    8. Young mallow leaves. Mallow (also know as ‘Malva’) is a much-used vegetable in Middle-Eastern cuisine and parts of Italy. You can make dolmades with the leaves in place of grape leaves, making it useful during the winter when there are no grape leaves about. Young leaves are good in salad or cooked like spinach.

    & of course, these plants have medicinal properties as well, (most plant food does.

    I hope this inspires you to have a close look at what might be growing in your own back yard and save yourself a little money (or time) by eating some of the weeds around you.

    Let me know in the comments if you have any questions.

    Do you eat any of the weeds in your garden?

  • witch sticks & autumn harvests

    (Above: Our kitchen table is a busy surface with often-changing bowls and baskets reflecting what is going on in the garden and the foraging season: things drying or waiting to be processed.)

    Autumn is my favourite season and, as a permaculture household, a busier season than summer with our labours to ‘capture and store’. There’s lots of picking and gathering and then kitchen work processing everything.

    (Above: Last sunday morning’s harvest chore was bottling a box of apples from our friend Bev’s orchard. These will turn into crumbles or top our porridge this winter.)

    Last week I gave my potted white sage plant a prune, ready to overwinter it in the greenhouse. White sage is a desert plant, native to the American southwest and Mexican northwest, so it doesn’t love the Manawatū winters.

    In the summer, I put it outside in full sun then prune it down to almost sticks at the end of summer and put it in the greenhouse where it sulks the winter away…but it (just) survives. Mine is about six years old now.

    (Above: white sage prunings, cotton thread. It’s on the sofa because I made the witch sticks while watching something in the evening. I do a lot of processing tasks (this, peeling fruit, cutting up herbs for tea, seed saving jobs) on the sofa…which might seem a bit odd…but I don’t see it as much different from knitting or hand-sewing in front of the TV. Does anyone else do this?)

    The prunings can be turned into what I call ‘witch sticks’ for burning by folding up the leaves on the stalk, weaving and rolling them longways and then tying with cotton thread. (Never use synthetic thread: it will melt and emit toxic smoke.) When the leaves have all burned down, you can burn the stalks, too.

    (White sage is a plant sacred to Indigenous people in USA and Mexico, so if you want some…have a go at growing it rather than buying imported sage. White sage is overharvested in the USA particularly. In ‘A Forager’s Life’, I write about alternative plants to white sage for making cleansing/burning sticks.)

    (Above: I got eight decent witch sticks, plus some smaller bits and pieces of stalk…all of which can be burned. Here they are drying on my fire top.)

    I see a lot of ‘how-to’ articles about making cleansing/burning sticks around…but they often forget a detail which I think is important. For them to burn well and safely, don’t wind the string around and around the bundle, securing only at top and bottom. This will mean your stick will fall apart as the thread burns and you could have a higher risk of embers dropping off it. Instead, tie it tightly with small pieces of string at regular intervals, like in this photograph:

    (Above: please forgive my ‘dirt manicure’ as garden writer Gayla Trail calls it. I scrub* my nails regularly but folks who ‘touch soil’ (which is ilke ‘touching grass’ only more grubby) every day struggle to have photogenic hands. ((I have to buy a new nail brush every couple of months…so intent is my endless scrubbing.))

    Do you have a favourite season or are you one of those calm, rational people who loves them all equally?

    I’d love to hear what kitchen or garden chores you’ve been doing lately. Let me know below.

    “As long as autumn lasts, I shall not have hands, canvas or colours enough to paint the beautiful things I see.”

    -Vincent Van Gogh