Spring

Bacon Parmesan Dandelion Salad (a way to eat your wild greens)

June 12, 2020 by Sylvia Rose 2 Comments

A dandelion salad in spring is a gift to your liver. It turns out that those pesky dandelions growing in your backyard are one of Nature’s greatest gifts!

DANDELIONS ARE NATURE’S GIFT

At some point in history, someone decided to go to war against the dandelion.

Troops of herbicidal homeowners were riled up to destroy this sunny plant and the war continues to this very day.

I really don’t understand it, because dandelions are one of the healthiest plants out there, and they’re FREE!

Dandelions are truly God’s gift to humankind because they are brimming with vitamins and minerals.

These nutrient-dense weeds are full of vitamins A, B, C, K and E, and pack more potassium than a banana.

Sulphur, magnesium, manganese, calcium, iron, and silicon, are just some of the other minerals found in dandelions.

One thing that might turn some folks off from eating dandelions is that they are bitter, but not so fast!

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Foraging for Garlic Mustard and How to Use It

May 5, 2020 by Sylvia Rose 9 Comments

Garlic mustard is an invasive species that was brought over to North America by European settlers at the turn of the 19th century. Foraging for garlic mustard not only helps the native plant species in affected areas, but it’s fun to play with culinary-wise, too!

WHAT’S GARLIC MUSTARD?

If you’re new to foraging, garlic mustard is an invasive plant species that was introduced to North America at the turn of the 19th century.

The European settlers valued it for its medicinal and culinary properties.

Today, it’s seen as a weed and for conservationists, one that’s threatening native species.

In forests, garlic mustard is starving native plant species by robbing them of the soil fungi they need to thrive.

This is why conservationists are starting to encourage people to pick this plant.

Some other names that it goes by include Penny Hedge, Poor Man’s Mustard, and Garlic Root.

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Asparagus and Cherry Tomato Sesame Salad

April 24, 2020 by Sylvia Rose Leave a Comment

This asparagus and cherry tomato sesame salad is as striking as it is flavourful. Tossed in an Asian-inspired vinaigrette, this summery salad aims to please.

THE BEST ASPARAGUS SALAD EVER

The idea for this salad probably would have slipped by me completely had I not worked in pastry.

For a couple of years, I worked for a boulangerie that not only sold bread and pastries, but also breakfast, lunch and dinner. This included hot meals, sandwiches, soups and salads.

One of these salads was this asparagus and cherry tomato salad with an Asian-inspired dressing that always knocked my socks off.

It was (and still is) my favourite salad in the whole wide world, but despite working there for two years, would you believe I never got the recipe?

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Wild Violets: Foraging, Recipes, and 7 Beautiful Uses

June 7, 2019 by Sylvia Rose 4 Comments

Wild Violets: 7 Lovely and Practical Uses for These Backyard Beauties

It always feels like spring really arrives when the wild violets start blooming. They pop up quietly across the lawn, undeterred by chilly winds or clumsy boots. They don’t ask for much — just a patch of soil, a bit of sun, and no one to mow them down.

Some people see them as weeds, but I never have. To me, they’re little purple flags waving us into the new season, softening the world after winter’s long stay. And best of all, they’re not just beautiful — they’re useful, too!

If you have wild violets growing in your yard or along your favourite walking path, here are five lovely and practical ways to use them — simple things you can make or do that honour their charm and bring a bit of old-fashioned magic into your home.

What Are Wild Violets?

Wild violets (Viola odorata) are low-growing perennials that bloom in early spring. Often mistaken for weeds, these edible flowers are rich in vitamins A and C and have long been used in traditional herbal medicine. You’ll usually find them carpeting shady lawns or garden edges with their heart-shaped leaves and signature purple blooms.

Unlike the African violets we keep in pots indoors, these little wildlings are edible from the leaves to the flowers, They’re rich in vitamin C and offer gentle support for the lymphatic system and respiratory health. Violets have been traditionally used in salves, syrups, teas, and even as a natural dye.

Note: Always make sure to harvest wild violets from unsprayed areas, free from chemical fertilizers or pesticides.

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