4 Tasty Recipes With Wild Plants

The wild plants grow spontaneously in orchards, roads and uncultivated land. They have been unfairly classified as “weeds”. But they are foods with high doses of essential nutrients.

They are considered a sustainable diet treasure . Wild plants grow naturally in the field, are indigenous species and enrich the diet.

4 recipes with wild plants

You can include some wild plants in your dishes and experiment. Keep in mind that not all of them are suitable for consumption and it is advisable that, on your first outings to the field, someone who knows how to distinguish them accompany you.

The following recipes will serve to start you with dishes that include wild plants-

Collejas stew

The collejas ( Silene vulgaris ) have omega-3 and relax the intestine.

Ingredients for 4 people

• 150 g chickpeas
• 50 g of whole wheat
• 1 large onion
• 1 stalk of celery –
• 1 clove garlic
• a bunch of fresh colleja leaves
• 4 medium potatoes
• a bunch of fennel
• 1 bay leaf
• a sprig of rosemary
• 1 tbsp. chopped parsley
• oil and a pinch of salt

Preparation

1. Boil the chickpeas and wheat with the fennel, bay leaf, rosemary and salt in a pressure cooker, for about 60 minutes.
2. In a frying pan with oil, sauté the onion, celery and garlic.
3. Add the sautéed vegetables, the collejas, the potatoes and the parsley to the pressure cooker, and cook for another 10 minutes with the pot covered.

Purslane salad

Purslane ( Portulaca oleracea ) has a mild flavor and is anti-inflammatory, digestive and laxative.

Ingredients

• lettuce
• purslane
• tomato
• dandelion leaves
• aliaria leaves
• oregano
• minstrel
• oil
• vinegar
• Salt

Preparation

1. Mix the leaves and tomato in a bowl and season.
2. Sprinkle with oregano and peppermint.

Horse celery croquettes

Horse celery ( Smyrnium olusatrum ) can be substituted for parsley or celery due to its similar taste. Diuretic, purgative properties and is rich in vitamin C.

Ingredients

• 300g polenta
• 900 ml of water
• 1 plate of celery horse
• 3 tablespoons of tamari
• 1 carrot
• 1 onion
• 2 cloves of garlic
• turmeric
• Pepper
• laurel (for water)
• Salt

Preparation

1. Sauté the onion, carrot and garlic well.
2. Add the herbs, tamari, a little turmeric, and polenta.
3. Pour into the hot water and let it rest. Then flatten the mixture and let it cool.
4. Form the croquettes and coat them with chickpea flour.

Bear’s Garlic Pesto

Use bear’s garlic ( Allium ursinum ), similar in properties to garlic, to make a pesto for pasta and rice.

Ingredients

• a handful of bear garlic leaves
• 4 walnuts
• 2 tablespoons brewer’s yeast flakes
• olive oil

Preparation

1. Mix all the ingredients in the blender.
2. You can decorate the plate with the bear garlic flowers, which are also edible.