I believe I’ve mentioned that the gardens here at the Cottage are very good at growing weeds. I’d been working hard to get rid of them up until a couple of months ago when I decided to stop enforcing my idea of order on this patch of earth and work with nature a little more closely. That meant leaving some weeds in place to protect the soils and provide habitat for the creepy-crawlies that will help my garden to grow. So although the mirror-bush seedlings are yanked out as soon as they appear, lesser weeds are allowed to grow where other plants won’t and I started thinking about what makes a plant a weed and wondering what I could do with what the land was providing. So I got to reading, and realised that (along with the fennel) two of my garden weeds were perfectly edible: dandelions and stinging nettles.
Does this look like dinner? Dandelion & fennel from my weedy garden.
I started with the dandelions first, partly because there were more of them, but largely because the stinging part of stinging nettles concerned me. I took to plucking the young dandelion leaves and adding them to my backyard garden salads, pleasantly surprised by the flavour. They taste all green and zingy, something like a cross between rocket (arugula) and nasturtium leaves. Definitely edible, dandelion greens are now part of my culinary world.
The nettles I was less sure what to do with, until Rohan over at Whole Larder Love wrote about making nettle pesto (and if you don’t read Rohan’s blog already, you should. He’s awesome). I was sold on the idea with pesto. All I had to do was let the nettle patch grow until I had enough to try. Then the idea hit: why not mix the nettles with dandelion greens, and throw in some of that fennel that comes up everywhere too? Pest pesto: I had to make it a reality, and so I did.
Nasty spiky stinging nettles: surely not destined for dinner?
I collected all the young dandelion leaves I could find and pulled up fennel seedlings from the front garden, then I donned my trusty gardening gloves and plucked all the nettles (and still managed to sting myself somehow). The ‘lion leaves and fennel were simply washed and chopped, but the nettles needed de-stinging. I simply boiled the kettle and poured the hot, hot water over the spiny things and was hit by the most amazing smell! Like spinach, but earthier, and my senses were telling me most definitely edible! I gingerly poked at the blanched greens to confirm successful de-stinging, then chopped those up too and got on with the pesto-making.
A few cloves of garlic, a good slug of olive oil, a squeeze of lemon, salt, pepper and a handful of sunflower seeds later, I had a jug of pest pesto ready to go. Conveniently, it was lunch time, so I threw some gluten-free pasta in the pot, chopped up some other tasty bits and stirred through a couple of generous spoons of my weedy green goo. The verdict? Delicious! Next time though, more nettles and less dandies.
Now I’m waiting for enough nettles to come up to make a second batch. Instead of pulling out the bastards when they pop out of the soil I leave the nettles be and dream of meals to come. From pest to prime ingredient, who’d have thought it?
Hey presto, it’s pest pesto!
Here are a few more benefits to be had from the weeds in your veggie garden:
And of course, leaving selected weeds be means less work for me, and another reason to avoid using herbicides in the garden. A free meal, better soil, happy bugs and more free time? Sounds rather sustainable to me!
What weeds have you learnt to live with, and why?
 Wikipedia on beneficial weeds
 Cocannouer JA (1950) Weeds: Guardians of the Soil; The Devin-Adair Company; Connecticut, USA
 Dave’s Garden Guide
 Hillocks RJ (1998) The potential benefits of weeds with reference to small holder agriculture in Africa; Integrated Pest Management Reviews 3, 155-167
 Gardening Organic UK