Weeding Out Your Food

The next time you spruce up your lawn pay close attention to your weeds. Yes, they can be pesky little suckers, ruining a fall landscape, yet they can add to any salad or even cooked dish.It's a delicious walk on the wild side.

It was further explored in yesterday's New York Times Dining section.newcomer Ben Paynter described what wild plants can be used and how restaurants are employing them in different dishes, Foraging is nothing new. Humanity has been doing it since our earliest days, Mostly then it was a tremendous hit or miss deal. Pick a weed  then and hopefully it was not only tasty but non toxic.;Nowwe and farmers are better read and equipped to pick out weeds that will go well in various dishes. Many farms now are just growing weeds  to supply the wave of wild plant chefs.

Many chefs are embracing this natural plant cuisine. Mr.Paynter focused on the ones in Kansas City however trendy New York restaurants  such as Daniel, Gramercy Tavern and Acme are also embracing the foraging craze.Weeds can provide an entirely new facet to cooking and cooks can create some new spins on old classics. Chicory is one of the most popular,It can be used in salads to give them a kind of  earthy coffee flavor. The ever common dandelion is turned into an amuse bouche in Kansas City. Sous chef, Josh Eans turns the petals into a tasty morsel while the stems and the rest of the flowers were battered dipped and fried into a tasty tempura.

Foraging is not only a great way of getting rid of those pesky weeds. It;s also an interesting way to change up your menu. Hit the garden and woods this weekend and start looking for your next culinary creation.

NOTE: If you are thinking about foraging , read up on it first whether on the Internet or on a books solely on the subject. ,Be aware of which  plants are poisonous  and which ones are safe.