Edible weeds | After picking invasive weeds, volunteers 
at a Nature Conservancy of Canada event enjoy some novel snacks
The dandelion dumplings that a neighbour once shared with Kathy Manyk did not impress.
However, that didn’t stop the Spruce Grove, Alta., woman from sampling other recipes made from dandelions when she volunteered for a Nature Conservancy of Canada weed-pulling event earlier this summer.
Dandelion ginger tea, dandelion chips and dandelion balls were on the snack menu in what has become a tradition for NCC weed pulling events. Volunteers eat food made from some of the weed varieties that they spend the day eradicating.
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Maggie Cascadden, conservation volunteers intern with the NCC, was the chef behind this year’s snacks, served at the Clifford E. Lee Nature Sanctuary near Devon, Alta.
“We like to add something to make it more of a draw for people because the idea of going to pick weeds all day isn’t necessarily people’s best idea of what to do for a good time,” said Cascadden.
Serving invasive weed dishes was the brain child of former intern Ivy Smith. Since then, “invasive appetizers” have become a fixture.
“We mainly do dandelions, just because those are the easiest to get a hold of,” said Cascadden.
“People thought that it was really interesting that we were eating weeds. When you see a dandelion, the first thing you think of is definitely not to pick it and eat it.”
That was true for Manyk, who ate the snacks after her first experience as an NCC weed-pulling volunteer.
“I was a little bit shy about it, but the stuff (Cascadden) made was really good. It was really surprising. She brought three different things and they were all pretty delicious.”
Eating dandelions is not a new concept. The weed is thought to have been introduced to North America initially as a salad green. Its leaves and flowers are edible and rich in vitamins and minerals.
Cascadden, who made a video of her recipe preparation that is available through the NCC website, said dandelion leaves can generally be substituted for any recipe calling for kale.
“It’s things that you would use a leafy, kind of bitter plant for, you could substitute the dandelion leaf,” she said.
“My favourite was the dandelion and ginger tea. It has a kind of bitter taste, but tasty bitter, with an undertone of ginger. It’s quite good.”
Similarly, dandelion chips are similar to kale chips, but slightly bitter.
Cascadden bought the dandelion leaves she used at the NCC event to ensure they hadn’t been chemically treated, but she admitted that buying dandelions may seem laughable to many.
Manyk is certain the available supply, in her lawn alone, will exceed her demand for dandelion leaves in the future, although she plans to keep recipes in mind next spring when the first leaves are young and tender.
“I can’t see myself actually paying money for dandelions,” she said.
Cascadden figures the tradition of weed snacks will continue at NCC. She has heard that stinging nettle and creeping thistle also lend themselves to tasty dishes, although she hasn’t yet tried any.
Dandelions are the staple so far.
“I do like a good dandelion every now and again, but I haven’t done much cooking after the event,” she said.
Dandelion recipes can be found at www.anpc.ab.ca/assets/d-recipes.pdf.
