Yellow Dock Recipes


Wild Sorrel-Potato Soup

2 tablespoons butter
3½ cups water
4 cups Yellow Dock leaves, roughly chopped
1 cup wild leeks (or onions), minced
1 teaspoon salt
2 medium potatoes, quartered and thinly sliced
Dash of black pepper
1 cup sour cream
1 tablespoon minced chives, for garnish

1. Melt the butter in a soup pot with ½ cup of the water.
2. Add the Wild Leeks, Yellow Dock, and salt, and simmer, covered, for 5 minutes over medium-low heat.
3. Add the potatoes and sauté another 10 minutes, stirring occasionally.
4. Pour in the rest of the water and gradually bring it to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes.
5. Taste the soup and add more salt if necessary.
6. Stir in sour cream just before serving.
7. Serve the soup with a grinding of black pepper and minced chives.

Yellow Dock Frittata

This breakfast dish can be made with any wild greens, but Yellow Dock gives it a nice lemony taste.

1 cup Yellow Dock leaves, cooked and well-drained
6 eggs
2 Tbsp cream
½ tsp salt, dash of pepper
1 medium potato
¼ cup minced onion
2 Tbsp butter
1 cup grated cheese

1. Peel and finely chop potato
2. Sautee onion in butter until tender in a 10-inch broiler-proof skillet (cast iron is perfect).
3. Add potato and sauté for about 5 minutes.
4. Whisk eggs, cream, salt, and pepper together in a bowl.
5. Add Yellow Dock leaves.
6. Preheat broiler on your oven.
7. Add egg mixture to potatoes and onions.
8. Cook on low heat for about 10 minutes until bottom of frittata is set but top is still runny.
9. Put skillet in broiler and cook about 5 minutes until top is set. Be careful not to let it get too brown!
10. Top with grated cheese and return to broiler just long enough to melt the cheese.


Wild Grape Leaf Recipes


Brined Wild Grape Leaves

Be sure to harvest the large, tender, minty-green colored leaves; the dark, older leaves tend to be stringy and fibrous.
The whey (optional) that is called for in the recipe is made by taking plain yogurt that has live cultures in it and putting it in a clean cloth inside a large mesh strainer (I use a bandanna). Put the strainer over a bowl and allow it to drip for several hours. The liquid in the bowl is the whey, the leftover yogurt can be used something like a cream cheese. See this link for detailed instructions with photos.

3 dozen (36) Grape Leaves fills one quart mason jar. This recipe is for one quart, multiply it by how many jars you will be filling.
3 dozen Wild Grape Leaves
1 Tablespoon sea salt
4 Tbsp whey (if not available use an additional tablespoon salt)
2 cups water

Grape Leaves in Brine1. Mix the brine together in a bowl and set aside.
2. Stack the Grape leaves one on top of the other until you have a stack of 12 (1 dozen).
3. Then roll up this stack into a tight roll and put it in the jar.
4. Make 2 more rolls like this to fill the jar. (3 dozen in all)
5. Pour the brine over the rolls of leaves until the jar is full and cap it.
6. When you have all the jars filled and capped, leave them to sit out on a counter for 48 hours on a towel, as there will be a little leakage. This causes a healthy lacto-fermentation process to begin.
7. After 48 hours put all the jars in the fridge and forget about them for at least a month.
8. After four weeks they are ready to use. They will keep all year like this, so you can use them anytime you desire to make Dolmas.

Stuffed Wild Grape Leaves (Dolmas)

This recipe makes about 3 dozen Stuffed Wild Grape Leaves. Make ahead of time and allow the filling to cool before rolling into the Wild Grape leaves.

Dolmas1½ cups uncooked rice (try wild rice for an extra wild treat)
2¼ cups water
2 Tbsp olive oil
1½ cups minced onion
5 cloves garlic, minced
2 Tbsp lemon juice
½ tsp salt
¼ tsp black pepper
¼ cup parsley, minced
¼ cup fresh mint, minced (optional: increase parsley to ½ cup if you don’t have mint)
½ cup pine nuts (optional)

1. Cook rice and water in a pan until tender.
2. Meanwhile, sauté onion and olive oil together until tender.
3. Add salt, pepper, garlic, and pine nuts to the sauté and cook gently for about 5 more minutes.
4. Allow rice to cool, and then put it into a bowl and mix in the sauté, the lemon juice and parsley and mint. Mix well. This is your filling.

To roll the Grape leaves:
1. Put each leaf shiny side down on a flat, clean surface.
2. Put a heaping Tablespoon of filling near the stem end.
3. Fold in the sides and roll tightly into a roll.
4. Arrange the stuffed leaves onto an olive-oiled cookie sheet.
5. Brush the tops of each roll generously with olive oil using a pastry brush.
6. Bake at 325° for about 20 minutes, until heated through.
7. Allow to cool thoroughly, then brush them a second time with olive oil.
8. Make a mixture of 3 Tbsp lemon juice and 1 tsp salt. Using your pastry brush again, coat each roll generously with the lemon/salt mixture.
9. Chill thoroughly in the refrigerator and serve cold.
The Dolmas look really pretty arranged on a tray and garnished with thin slices of lemon.

Click here for a webpage with photos of the stuffing and rolling process.

Vension-Wild Rice filling

For a wilder version of the dolmas, try this filling:
1 cup ground venison
½ cup uncooked wild rice (bits and pieces)
1½cups water
2 Tbsp olive oil
1½ cups minced onion
5 cloves garlic, minced
½cup fresh wild greens, minced
½ cup hickory nuts
2 Tbsp lemon juice
½ tsp salt
¼ tsp black pepper

1. Cook rice and water in a pan until tender.
2. Meanwhile, sauté onion, olive oil, and ground venison together until browned.
3. Add salt, pepper, garlic, and hickory nuts to the sauté and cook gently for about 5 more minutes.
4. Allow rice to cool, and then put it into a bowl and mix in the sauté, the lemon juice, and the wild greens. Mix well. This is your filling.

Wild Cherry Cough Syrup


This recipe is based on an old recipe found in the National Formulary called “Compound White Pine Syrup” or “Syrupus Pini Albae Compositus”.
The Wild Cherry bark, White Pine bark and Poplar bark are all readily available locally. The other ingredients may need to be purchased from an herb supply company.Cherry Leaves
Osha is an immune enhancing herb much like Echinacea; also known as Bear Root. It only gorws at altitudes above 10,000 feet. Spikenard is in the Ginseng family and can be found locally in damp woodlands; you can substitute Ginseng if Spikenard is unavailable.

½ cup Wild Cherry bark
½ cup Osha root
½ cup White Pine bark
¼ cup Spikenard (or Ginseng)
¼ cup Poplar bark
1 Tbsp Bloodroot

1. Mix all the roots and barks together.
2. Simmer gently in 2 quarts of water until reduced to about half the liquid.
3. Strain out all the herb matter.
At this point you should have about one quart of a very strong, intense brew called a decoction.

4. Put this tea back into a clean cooking pot and add:
4 cups sugar (sorry!)
2 tsp almond extract
2 cups fruit juice concentrate
(Note: I use my wild juices for the concentrate, such as Wild Cherry juice, Elderberry juice, which is anti-viral, or Black Raspberry juice. You could also use the Black Cherry concentrate that is sold on the market or frozen juice concentrate.)
5. Simmer gently again until reduced to about one pint for a rich, thick, delicious syrup.
Wild Cherry BarkDosage is 1 Tbsp for adults as needed or 1 tsp for children.

Wild Amaranth Recipes Part 2

Tender AmaranthWild Amaranth Hamburger Helper

My husband grew up eating Hamburger Helper, so anytime I cook something that reminds him of home, he just loves it. Here’s a green, healthy version:

1 lb flat pasta noodles
<1 lb hamburger
4 cups cooked Wild Amaranth (about 1 gallon fresh) 1/3 cup butter
½ cup minced onion
1/3 cup flour
1 tsp salt
3 cups milk

1. Cook pasta noodles in boiling water, strain and set aside.
2. Brown hamburger in a frying pan until well-done.
3. Saute onions in butter in a large frying pan or heavy-bottomed pot.
4. Add flour to make a thick paste, stirring until smooth.
5. Add milk and salt, and stir, cooking until it just starts to thicken.
6. Add 4 cups pre-cooked Wild Amaranth greens, and keep stirring and cooking until it forms a thick gravy.
7. Add hamburger and pasta and stir everything together.
8. Serve hot.

Wild Amaranth Spanokopita

4 cups cooked Wild Amaranth
1 12-oz can of black olives, sliced
1 lb. feta cheese
1 bulb garlic
1 tsp garlic powder
pinch of salt
Tbsp olive oil
1 box filo leaves
½ -1 cup olive oil

1. Prepare Amaranth greens so that you have 4 cups cooked.
2. Mix Wild Amaranth greens with olives, feta cheese, garlic powder, salt, olive oil and chopped garlic.
This is your filling.

3. Cut filo leaves in half lengthwise. Follow directions on filo box for preparing and folding pastries properly. Put ¼ cup filling in each pastry. Use 3 sheets filo per pastry.
4. Arrange on ungreased cookie sheets and bake at 350° for 30 minutes.
Makes approx. 30 pastries.

Wild AmaranthAmaranth-Ricotta Pie (adapted from “Moosewood Cookbook”)

The Crust:
1 cup unbleached flour
½ tsp salt
1/3 cup butter
2-3 Tbsp cold water
The Filling:
1 tsp butter
1 cup minced wild leeks (or onions)
3 cups Wild Amaranth greens, cooked and drained thoroughly (about 1 gallon fresh)
½ tsp salt
dash pepper
16-oz. ricotta cheese
3 beaten eggs
3 Tbsp flour
1½ cups grated sharp cheese (8 oz)

1. Prepare pie crust for 9- or 10-inch pie pan. Set aside.
2. Preheat oven to 375°.
3. Sauté leeks or onion in butter. Combine with Wild Amaranth, salt, and pepper in a bowl.
4. In a separate bowl beat eggs, ricotta, and flour and ½ of the grated cheese together. Add to Wild Amaranth and mix thoroughly.
5. Spread into the unbaked pie shell.
6. Sprinkle with remaining cheese.
7. Bake 40 to 45 minutes or until firm to touch at center.

Wild Amaranth Cocktail

1 cup tomato juice
½ cup Amaranth broth or tonic infusion
1 Tbsp vinegar (use your herbal vinegar!) or lemon juice
Pinch of salt
Pinch of pepper
1 tsp Worcestershire sauce
Dash Tabasco sauce

Mix everything together and drink! Serve hot or cold. This is quick, easy and delicious. I like to have it with breakfast to give my day a healthy start!

Wild Amaranth Recipes


Wild Amaranth Quiche

Pie crust:
1 cup white flour
1/3 cup butter or shortening
½ tsp salt
2-3 Tbsp cold water
Note: I like to make my pie crusts in a food processor. It’s quick and easy and makes a fine, flaky crust.

1. Put flour, butter and salt in a food processor.
2. Turn on medium to high, until it forms a coarse, crumbly mixture.
3. Add 1 Tbsp cold water at a time and blend until it forms into a lump. Be careful not to add too much water.
4. Roll out as for any pie crust.

4 cups Wild Amaranth leaves, chopped
¼ onion, chopped
2 Tbsp butter
1 Tbsp flour
½ tsp salt
3 eggs
1½ cups milk
2 cups (8 oz) Swiss cheese, grated

1. Pre-bake pie shell in oven at 450° for 5-10 minutes until lightly browned.
2. Saute Wild Amaranth and onion in butter until tender (don’t overcook).
3. Add flour and salt and mix together.
>4. In a separate bowl or in a blender whip together eggs and milk.
5. Add egg mixture to Wild Amaranth.
6. Spread the grated Swiss cheese over the bottom of the pie crust.
7. Pour filling over the top of the cheese.
8. Bake at 325° for 45 minutes. Remove from oven and let set for a few minutes before cutting.
9. Serve hot or cold.

Wild Amaranth Lasagna

This recipe is a bit of a project to make but well worth every minute of it!

12 lasagna noodles
1 lb mozzarella cheese, shredded

Ricotta filling:
1 15-oz tub ricotta cheese
½ cup minced parsley (I use the food processor)
2 small eggs or 1 large

Wild Amaranth Filling:
4 cups cooked Wild Amaranth (about 1 gallon fresh)
1/3 cup butter
1/3 cup flour
1 tsp salt 3 cups milk
½ cup minced onion

1. Cook lasagna noodles until soft in boiling water, drain and cool under cold water.
2. Blanch Wild Amaranth leaves for 5 minutes in boiling water, drain.
3. Shred the mozzarella cheese and set aside.
4. Prepare the ricotta filling in another bowl and set aside.
5. Make Wild Amaranth filling by melting butter at medium heat in a large heavy-bottomed pan. Sauté onion briefly, then add flour and stir until smooth. Add milk and salt. Stir until smooth, then add Wild Amaranth. Cook at medium heat, stirring constantly, until nice and thick.
6. Put ½ cup Wild Amaranth filling in bottom of a deep 9×13 pan, spreading evenly.
7. Put 3 lasagna noodles side by side in bottom of pan.
8. Spread 1/3 ricotta filling, then 1/3 Wild Amaranth filling, then 1/3 mozzarella cheese.
9. Repeat layers twice more, saving ½ cup mozzarella and ½ cup Wild Amaranth filling for the top.
10. Spread filling and sprinkle cheese over the top of the noodles, cover with foil and bake at 350° for 45 minutes.
This recipe works well with Wild Amaranth, Nettles, or Lambsquarters.

Water Cress Recipes


Watercress Chef’s Salad

2 cups watercress
2 cups grated carrot
½ cup toasted sunflower seeds
1 hardboiled egg
1 avocado, diced
½ cup grated parmesan cheese

Toss everything together and serve with a nice homemade dressing.
For a double dose of watercress, top with Creamy Watercress Yogurt Dressing, Yum!

Creamy Watercress Yogurt Dressing

½ cup olive oil
1 Tbsp lemon juice (or vinegar)
1 tsp honey
1 cup watercress (chickweed or other tender greens are good as well)
¼ tsp salt
1 garlic clove
dash of pepper
½ cup yogurt

1. In blender or food processor, blend all ingredients but the yogurt thoroughly.
2. Add yogurt, and blend gently until smooth.
This recipe is an old standby for salad dressings. I substitute different in-season wild greens throughout the year.

Watercress Feta Sandwich Spread

8 oz cream cheese
4 oz feta cheese
1½ cups watercress
2-3 cloves garlic
½ tsp coarse ground pepper
1-2 tsp milk to soften as needed
Put all of the above ingredients, except the milk, together in your food processor and chop at high speed until smooth and green and creamy. Add milk only if needed to soften it to a nice sandwich spread consistency.
This spread is very delicious! It can be used on sandwiches, bagels, and pita bread. You can also thin it with milk and use it as a dip.

Watercress Potato Soup

1 medium-large onion
10-12 cloves garlic, minced
1 Tbsp butter
8 medium potatoes, peeled & diced into bite-sized pieces
5 cups water or stock
4 cups watercress
2 tsp salt
¼ tsp pepper
1 cup milk or cream

1. Sauté onion and garlic in butter.
2. Add diced potatoes and 5 cups water or stock.
3. Cook until potatoes are soft, then let cool.
4. Put ½ of potatoes and broth into a blender or food processor and blend until smooth.
6. Add puree back to pot with rest of potatoes and water and turn on low heat.
7. Add watercress, salt and pepper.
8. Simmer gently until watercress is tender.
9. Add milk or cream and serve.

This soup is easy to scorch so hover over it and stir often. If I have time, I prefer to use a crockpot for steps 6-9 as it is guaranteed not to scorch and I can get other things done while it simmers. This soup will disappear quickly!!!

Watercress Egg Salad Sandwich Spread

2 hardboiled eggs
½ cup watercress, chopped finely
2 Tbsp chives or minced onion
2 Tbsp mayonnaise
Salt & pepper
Mash hardboiled eggs with a fork and mix with watercress and chives. Moisten with mayonnaise and season gently with salt and pepper. An optional teaspoon of horseradish would give this spread a nice little kick!

Violet Recipes


Spring Salad

Spring flowers add a special beauty and charm to this salad, the recipe is endlessly adaptable to whatever is available on your foraging expedition. This is a recipe I use on my wild food walks:

3 cups Chickweed
3 cups grated carrots (4 or 5 medium carrots)
Add any of the following:
-violet leaves and flowers
-small dandelion leaves and flower petals
-chopped wild leeks
Toss everything together. You can serve it marinated or with dressing on the side. Sprinkle with violet flowers and dandelion petals.

Violet-Mint Salad

2 cups Violet leaves, cut into thin ribbons
1 carrot, grated
1 cup Mint leaves, chopped fine or minced in food processor
1 cup dried fruit (choice of raisins, dates, craisins, currants, apricot)
1 cup walnuts
1 cup Violet blossoms
Toss everything together and top with your favorite dressing. Try it with Creamy Violet dressing for a total Violet experience!

viola-odorata-846421Creamy Violet Dressing

½ cup olive oil
1 Tbsp lemon juice (or vinegar)
1 tsp honey
2 cups fresh Violet greens
¼ tsp salt
1 garlic clove
dash of pepper
½ cup yoghurt

1. In blender or food processor, blend all ingredients but the yoghurt thoroughly.
2. Add yoghurt, and blend gently until smooth.
This dressing is my all-purpose creamy green dressing. I also make it with Chickweed, Watercress, Lambsquarter or any other mild, tender green.