Wise Woman Herbal Ezine ~ February 28, 2012

Read the entire Wise Woman Herbal Ezine here: http://wisewomanherbalezine.com/wordpress/2012/02/27/february-27-2012/

~Greetings from Susun~

Greetings friends of the green,

Hail the cabbage family! I hope you’ve been having fun with cole crops this month. Thanks for letting me know that cooking your greens has brought you tears of joy and shouts of delight as your bodies get some real nutrition at last. My garlic mustard root vinegar is now so strong (one week later) that it makes my eyes water just to smell it. How is yours?
Since I’ve never made garlic mustard leaf vinegar, I tried it last week with the leftover leaves. Yuck. I don’t like it at all. Instead, I ought to have tossed the leaves into a salad, where their slightly bitter, garlicky sharp taste adds a grace note to bland lettuces. At this time of the year, that is about all I can do with the leaves. We will return to garlic mustard later in the spring and cook the leaves. (Stay tuned.)
This week your task is simple: Add at least six garlic mustard leaves to your usual salad. Remember to remove the petioles, those little stalks that hold the leaves up. They are tough and not fun to eat. Dress with plenty of olive oil, a splash of tamari, and a little herbal vinegar of your choice.
If that task is too easy for you, then make one of the following spring salads, remembering to use lavish amounts of olive oil to dress them. The oil cooks the greens and allows us to get nutrition from them, since there is no nutrition available to our bodies from raw plants.

~Earliest Spring Salad:

Garlic mustard leaves, baby cronewort (mugwort to some), and wild chives.

~Early Spring Salad:

Garlic mustard leaves, violet leaves, and dandelion leaves.
Enjoy! See you in a week with more green blessings.
Susun

www.susunweed.com

To read the entire Wise Woman Herbal Ezine, including articles from Susun and friends visit: http://wisewomanherbalezine.com/wordpress/2012/02/27/february-27-2012/