I’ve said it before, but I’ll say it again: I am just absolutely bloody loving this good weather. Oh, the sun! Oh, the warm temperatures! Oh, the chance to potter around the garden, smelling the fabulous springtime smells of new growth out there!
Actually, though, not a huge amount of pottering has been done in the garden as much of the new growth is in the form of weeds. While I turned my back for a week or so, the weeds took over, until our main flower bed was basically one mass of weeds with the odd desultory flower poking through.
I say this in no way as form of complaint. I rather enjoy weeding. There is something quite pleasing about crouching down in the grass, in front of the flower bed, carefully tracing a weed flower back to its roots and plucking them out of the ground, taking care not to disturb all the bulb foliage alongside.
It’s quite therapeutic, weeding away in 15 minute stints, while the sproglets are sleeping, or happily engaged playing with their water table. (That is, a table filled with water, not the water table below ground. I’m not such a lax parent that I let them dig deep holes and leave them to flounder around in the underground water… Though I have no doubt that is exactly the sort of way they would both deeply enjoy spending a sunny afternoon.)
Of all the weeds in the garden, it’s cleavers, or stickyweed, sticky willy, goosegrass (Latin name: Galium aparine) (botanical illustration above) of which we have by far the most. It spreads and spreads and spreads. In fact, in the time it’s taken me to write this, it’s almost certainly taken over a good square metre of garden.
And while I knew that there were certain weeds you could eat (nettles spring to mind as one of the better known), it never occurred to me in a million years that I could actually put cleavers to use by, shock, consuming them.
But, reading a recent post on the wonderful Seeds and Stitches blog, by Fore Adventure, I discovered you can do exactly that. I know! I nearly fell off my chair too.
This recipe for salsa verde uses whatever green herbs you can get your hands on. Including nettles and cleavers.
So on Sunday, I decided to do a bit of weeding and make myself my own salsa verde.
Rather than the cornichons in the recipe, I used some pickled cucamelon that I made last year (never blogged, because I wasn’t really convinced that it was a particularly good way of eating cucamelons once I’d made it). I also omitted the anchovies as the hubby has had a recent fish allergy develop, which means he vomits whenever he eats any. Not the response I want to anything I’ve cooked, really…
Along with a few capers, as in the original recipe, and some olive oil, I roughly chopped the greens and then just blitzed the whole lot in my hand held blender. In fact, the only thing about the recipe that took any time was washing all the greens in the first place.
I have to say, I was rather sceptical about just how tasty cleavers was going to be to eat. It’s so dratted sticky I could imagine it being rather unpleasant to swallow. But I was more than pleasantly surprised to discover that the salsa verde I made was actually bloody delicious. I’m not sure you really taste much of anything beyond the vinegar and pickled vegetables, but there is a definite spring freshness to it, provided by the cleavers, though I couldn’t give you any specific identifiable flavour they have.
I only made a small jar, in case it hadn’t turned out too nice, but I will definitely be making it again.
I might even experiment with a few other weeds this time. Now, if only bindweed was truly palatable, my garden would be a place of great productivity at all times.
P.S. On finding the rather lovely botanic illustration above on Wikipedia, I then read the article and discovered that it’s not just the leaves that are edible, but that:
“Cleavers are in the same family as coffee. The fruits of cleavers have often been dried and roasted, and then used as a coffee substitute which contains less caffeine.”
Astonishing, no! And there was I thinking it was just a pesky weed all this time…