The weeds of the field and garden have two big advantages in the
kitchen: firstly, they are free to anyone; secondly, they contain
any amount of dietary goodness, often not so readily available from
the anaemic products of the hothouse and intensive farm. And what
is really needed is a set of recipes to turn them into everybody's
favourite supper. This Vivien Weise provides in spades. With plenty
of clear illustrations of the plants in question - ensuring that
every reader will be able to identify the quarry when out gathering
- Vivien has created a series of vegetarian dishes (all the recipes
are meat-free) with a defiantly modern slant: comfrey hamburgers,
daisy ginger soup, dandelion salad with a banana yoghurt sauce,
dead nettle aubergine spread, ground elder layered pancakes, and
many more. The great charm of this book is that you can go into the
vegetable plot with two baskets: one for dinner and one for the
compost heap. While gathering your supper, you weed the garden. In
the popular weed-cookery courses that Vivien gives at her home in
Germany, she demonstrates the culinary value of upwards of a
hundred different plants.
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