I have seen a lot of good things in my back yard lately. I decided to just go take some photos of the wild edibles there, so I could show you. Who knows? Maybe you’ll see some familiar plants and find some food or medicine in your own back yard.
One of my favorite things to do with stinging nettles is to turn them into a dip. And my favorite flavors to combine them with are roasted garlic and fresh mint, along with some tangy Greek yogurt. This is easy to make, and so fresh & versatile.
If you think that gathering stinging nettles is not your cup of tea, I hope to change your mind. Nettles are one of the first things that can be foraged, at the first sign of spring, and they are extremely plentiful. Even kids can join in!
Native Americans as well as the Scottish discovered that stinging nettle can be used instead of stomach enzymes to make an very herbal softer to semi-hard cheese like a feta or gouda. Coexist with stinging nettles and make cheese!
Vegetable rennet is a natural enzyme that coagulates milk and separates the curds and whey when you are making cheese. The main ingredient for homemade vegetable rennet may be growing in your backyard or a forest nearby.