Dandelion is the most universally foraged edible weed and is the king of detox. I recently saw dandelion greens being sold at Marrickville Farmers Market... but they're just as easy picked fresh and they're free that way!
I made these little weedy beauties with my harvest of dandelion greens from above. Perfect for lunches, kids, brekky on the go, busy adults or hiking.
EGG, SALMON 'N' DANDELION FRITTATAS TO GO-
In a bowl, combine:
-a cpl generous handfuls of freshly foraged dandelion greens (could sub with baby spinach leaves, but be a rebel and go pick some weeds!), chopped
-1kg sweet potato, finely diced, roasted in evoo and sea salt
-1 large tomato, finely diced
-1 full sized tin of wild bone-in salmon, eg. John West wild Alaskan salmon
-10 pastured eggs (mine are 'Beyond Free Range' by Wybalena Farm)
-grated raw milk Parmagiano Reggiano cheese to taste (Sydney Woolies sells it)
Pour into patty pans or greased muffin tins. Bake 150°C for approx. 30mins or until cooked through.
You don't have to use dandelion greens, any wild edible greens are fine for this recipe. Just always be 100% certain of ID before you forage. Don't forage near polluted areas. Your backyard is the safest place to start. If you're keen to empower yourself with confidence, I highly recommend investing in "The Weed Forager’s Handbook: A Guide to Edible and Medicinal Weeds in Australia" by Adam Grubb and Annie Raser-Rowland (foreword by Costa Georgiadis). Buy it here: http://www.eatthatweed.com/edible-weeds-book/
What do you see when you look at the scene above? Weeds? Grass? Lawn? Dinner? It's all in the eye of the beholder. The only thing that stops a change in perception is socialization.
A weed by any other name would taste as sweet.
The possibilities for using wild greens, or 'horta' as the Greeks call it, are endless.