Weed Eater

The latest issue of Saveur
features their 10th annual Top 100 list of their favorite foods, restaurants, drinks, people, places and things. One great selection that caught my eye is a short article on Edible Weeds by Mei Chin. She learned how to forage edible weeds as a child, and now as an adult she steams and sautés young dandelion leaves with bacon to "temper their astringency". She writes "I infuse pickle brines with the licorice-like perfume of wild fennel flowers and add the plant's wispy leaves to my Chinese dumplings. Chickweed, whose flavor is reminiscent of beet greens', makes an excellent addition to salad, as does lemony sorrel. The topmost sprouts of the stinging nettles, which as the plant's name suggests, are tricky to collect, reward the diligent forager with a velvety texture when they're pureed into soups. Lacy-leafed yarrow makes a fragrant, soothing tea..."

Unfortunately, the full article isn't up on the web, but the issue should be out on the newsstands.