Greens Dandelion and Nasturtium
Dandelion leaves are nutritious, rich in vitamins and useful for relieving many liver, gallbladder and kidney problems. They also improve digestion. When I was traveling on an herbal tour of Greece, a dish called horta was served everywhere. People could be seen out in the fields, collecting baskets full of wild greens such as dandelion and chicory to make horta. I enjoyed horta steamed, fried and raw—the cooked version is the least bitter and the most acceptable to the North American palate. Boiled greens are also common in Greece, though they are less nutritious this way. If you wish to make horta, you can serve it raw or combine the greens with other vegetables. If you pick your own dandelions, go for the fresh, young leaves in the early spring before the plant flowers and turns bitter. Make sure that the plants have not been sprayed with pesticides.Horta
15 young dandelion leaves
1 small onion
8 black olives
2 tablespoons olive oil
1 tablespoon apple cider vinegar or lemon juice
Salt to taste
Steam the dandelion leaves and onion until soft. Add olives and top with the oil and vinegar or juice. Season with salt.
Nasturtiums are flowering plants that are native to South America. When British explorers returned home from the New World carrying these plants, among numerous other goodies, the English eagerly adopted the nasturtium and began growing it for color. They soon found that it also made a tasty food. The Nasturtium Capers recipe comes from The British Housewife, written in 1770 by Martha Bradley, who asserted that this snack "will be one of the finest Pickles in the World." She was right! You can also toss small pieces of nasturtium flowers with salad greens to make a colorful blend. For pretty hors d'oeuvres, roll finely chopped herbs and cream cheese into small balls and stick them inside individual nasturtium flowers. The flowers and leaves of nasturtium are more than just tangy—they contain a strong antibiotic that is similar in many ways to the active compounds found in garlic.
Nasturtium Capers
Nasturtium buds to fill a 1-quart jar
¼ teaspoon nutmeg
½ teaspoon whole black pepper
6 cloves
1 quart vinegar
Stir buds in cold water, drain and repeat, then lay on a sieve to dry. Loosely fill a well-washed quart jar with buds, sprinkling in spices as you go. Fill the jar with vinegar and put on lid. Let sit 6 weeks before opening.