I admire those who can blog on a daily or weekly basis. They seem to have a bit more time than I do or it is their mission in life. I, on the other hand, am a caregiver and this occupies a lot of my time so I have less time for writing these days. No matter....
What's up right now. Here in north Georgia the henbit is up along with the chickweed and the curly dock. Now I may have written about these incredible edibles in an earlier missive - to be honest - I have a hard time knowing what day it is - but let me refresh your memories.
Henbit is a wonderful tonic kind of herb. It is a mint but doesn't taste like mint. The best way to eat it is braised in a bit of chicken or vegetable stock. Not too much, just enough to wilt the plant. I usually collect the tops - about two sets of leaves down the stem and, if in flower, I also take the flower as I figure a bloom is worth a lot more nutrition than naked leaves. Back to the cooking. Cook the collected leaves under a lid so that the plant wilts and softens up. Then, add a bit of butter and a snitch of vinegar - we in the south love vinegar on greens but in this instance it really adds a bright note of flavor. Then, eat.
Curly Dock is another delicious greenery and so plentiful. I always collect the youngest leaves although the older leaves aren't bad. I just don't collect the antique leaves if you get my drift. After washing, put a pat of butter into a medium heated frying pan, melt, and then add the greens. Again, if there is moisture on the leaves just put a lid on and let wilt. The Curly Dock is a precursor of spinach so it cooks quickly and has a lovely tart quality which is better than spinach if you ask me.
I know I did a thought or two on Chickweed so I won't belabor the point here. Just make sure to wash it before you eat it. You can guess why. Although I love the outdoors and am definitely not a germaphobe, washing your greenery that comes close to the ground is a good idea.
Apparently there are some fungus to be had yet this season although I haven't seen anything I can eat right now. I did get a note from one person saying she had found a lion's mane growing on a tree near her house. Now that is a 'shroom you don't want to miss. Slice it up, saute in butter, add a drop of lemon juice, a bit of salt and pepper.... voila! You have a feast that is both nutritious and health-provoking.
Have a wonderful December and eat well!