Growing on the High Plains: Evil Edibles
Today's Growing on the High Plains continues the exploration of our deep-rooted frustration with hearty High Plains weeds. While we've previously poked at their peskiness, I thought it was time to ingest some info about how very edible some of them are. From the more common dandelion wine and greens to sheepshire, lamb's quarter, and bindweed, there are a lot of reasons to give them a try. Sure, advocating a meal made of foraged weeds might sound hard to swallow, but the flavors vary from sour to savory and many are quite rich in nutrients. And you know what they say: keep your friends close...and your enemies in your belly.