5 Herbs And 6 Wild Edibles To Take Your Smoothies To The Next Level
~ published by Diana Cohen
excerpt from – “Everything You Ever Wanted to Know About Green Smoothies” e-book
Yesterday we provided you with a list of 19 greens to rotate in your salads and smoothies. Today we go a step further and show you some herbs and wild edibles that you can add to give that extra kick of taste and nutritional boost.
A note about aromatic herbs: All herbs are rather strong and aromatic. They contain more alkaloids than culinary vegetables. Therefore, they can only be consumed in small quantities.
USE: Basil goes well in raw soups, dressings, and salads. I haven’t tried it in smoothies because the combination doesn’t appeal to me instinctively, but perhaps there are some good fruit/basil combos!
USE: Cilantro goes well in raw soups, dressings, and salads.
USE: I add fresh dill to raw soups, dressings, salads, and even fruit salads. I’ve tried it in a smoothie and it’s actually quite good.
Mint is a nice herb, quite strong though, and it grows like a weed
when you plant it. It’s also very rich in minerals.
USE: Mint is especially good in green smoothies, but because it is so strong, you may wish to only use a very small handful of leaves at a time. One of the things we absolutely adore is a drop or two of peppermint essential oil in a smoothie! Zzzzing! WOW! BANGALICIOUS!! Amazing!
Parsley is one of the most common herbs. There are several varieties, although the most common is curly parsley. Parsley is very rich in iron, but it also contains a lot of oxalic acid. This means we shouldn’t have lots of parsley every day.
USE: Parsley is excellent in green smoothies, raw soups, dressings — everywhere!
It’s really a joy to discover wild greens. These plants have been around for thousands of years and have been traditionally consumed by many cultures, although ours seems to have forgotten their use.
It’s not only great to know that you could survive if no other food was available, but also that wild greens are the most nutritious of all greens, and the cheapest too! Half the pleasure is in the gathering. As an added bonus, that time spent in the out-of-doors makes any food taste better.
It’s important to learn about wild greens from an experienced person. Few wild plants are very poisonous, but many can give you a little indigestion.
Once you learn to recognize the most common wild greens, you will start seeing them everywhere.
So I encourage you to make a commitment to learn about wild greens as soon as the weather allows. The best thing would be to sign up for an herb walk. There are also many great books available these days, such as
Here’s a short list of some common wild greens. Be aware that there are many, many more!
Wild edible plants are much more powerful than the cultivated vegetables. Moderation and caution should be your guides; it’s very easy to overdose especially when you blend them in smoothies. Use them in small quantities only, and listen to your body.
1. Lamb’s Quarters
In French we call it “Chou Gras” — which means “fat cabbage.” It’s more a relative to spinach than cabbage, and is actually tastier than spinach.
You can recognize lamb’s quarters by the jagged diamond-shaped leaves with powdery-feeling, white-dusted undersides.
USE: The younger, smaller leaves are best. Lambs quarters goes great in salads, green smoothies, and raw soups. It can also be steamed.
Almost everybody can recognize clover. Certain types of clover, with small, tender leaves are edible and tasty. They have a lemony taste and can be used in small quantities.
USE: Clover makes a nice addition to fruit salads. In small quantities, it also goes well in green smoothies.
USE: Raw purslane is a little slimy and acidic, but goes well in salads, raw soups and green smoothies. It can also be used steamed.
Just about anybody can recognize dandelion, but the knowledge that the leaves are edible still hasn’t spread far and wide. The green leaves can be extremely bitter. When they are young and tender, they can be pleasant in small quantities.
USE: Again, moderation is to be recommended with wild dandelion. I person- ally like to add it to fruit salads and rarely use it anywhere else because of the bitterness.
4. Miner’s Lettuce
This wild edible can be found mostly in the western part of the North American continent, where it’s plentiful. You’ll recognize the plant by its distinctive, saucer- shaped leaves, which have the appearance of being “stabbed” through the centre by their supporting stem. At its tip, the stem bears one or more small, five-petal flowers, which are usually white, but occasionally pinkish.
Wild watercress is similar to cultivated watercress, so you should have no problem recognizing it. It grows near water, of course! When you harvest wild watercress, you have to make sure that the water in which it’s growing isn’t polluted.
USE: Same as for cultivated watercress
6. Sow Thistle
USE: Sow thistle is actually quite tasty. It goes well in salads and could go in green smoothies, in moderation of course (I’ve never tried it, though!).
Use wild greens in a salad, chopped with other fresh, leafy greens and in smoothies and fruit salads!
This is all information for you to assimilate and use at your own pace. No need for overwhelm. The most important part is to start. Join our 21-Day Green Smoothie Detox and get full support from a personal be. coach, an enthusiastic (private) on-line community, easy to follow materials, shopping lists and recipes.