Dogs. Dawgs. Other critters. Life as Oliver Wendell Douglas. Live heirlooms, both flora and fauna. Self-sufficiency. Suffering not a fool to live. Land stewardship. Turnip trucks, and those who have not fallen therefrom. Training things. Growing things. Search and rescue. What is this bug and what is it doing under my desk light?
Embracing the reality that Nature Bats Last.
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Friday, July 16, 2010
Photo Phriday: Poncho
The weather this year seems to be encouraging the burdock to an unreasonable degree.
Burdock is quite useful... roots are good in stir-fry too. Here's a couple neat ideas for cooking them... http://www.learningherbs.com/burdock_recipe.html
Now if only you had Perilla... That's flavorful and awesome...
Please -- once you have Perilla, you've always got it. One plant from a friend or a bag of seed and you'll never be without it.
Perilla makes a pretty tea that comes with its own sweetner and it keeps the pollinators happy (which is always a good thing), but what else raises it to "awesome" level?
Perilla is quite edible, makes a great salad green, a wrap for rice and other veggies, it can be lactofermented... It improved the health of a nation since it was one of the few food items readily available to everyone (normal), and was scorned by the wealthy as a "poor persons food." The seed produces a wonderful oil that is high in the omega-3 fatty acid, alpha-linolenic acid. Perilla seeds are eaten by people and used as bird seed. It's used for cooking as a drying oil, and as fuel.
For each 100g it contains: -Energy: 37 kcal -Water: 86.7 g -Ash: 7.5 g -Potassium: 500 mg -Calcium: 230 mg -Iron: 1.7 mg -Manganese: 2.01 mg -Vitamin A Beta Carotene: 11000 micrograms -Vitamin K: 690 micrograms -Vitamin B1: 0.13 mg -Vitamin B2: 0.34 mg -Folic Acid: 110 micrograms -Vitamin C: 26 mg -Dietary (roughage) fibre: 7.3 g
We eat lots of Perilla in my family, both as a fresh green, and as Ban Chan (side dish - like kimchi)
I've enabled the comments for all users; if you are posting as "anonymous" you MUST sign your comment. Anonymous unsigned comments will be deleted. Trolls, spammers, and litigants will be shot.
We've had some pretty large rhubarb leaves this year, but the whole "poisonous" thing makes the idea a definite no-no.
ReplyDeleteAre you sure that's not a cabbage leaf?
ReplyDeleteAnd any way, Cole is so tiny that you could hide him under almost any leaf.
Douglas
That's not the story my gramma told me about where puppies come from ...
ReplyDeleteCole has grown. 38 pounds at his last weigh-in -- almost normal ES sized.
I got a picture of Rosie wearing the same leaf, but Cole was a much better sport about it.
Burdock is quite useful... roots are good in stir-fry too. Here's a couple neat ideas for cooking them... http://www.learningherbs.com/burdock_recipe.html
ReplyDeleteNow if only you had Perilla... That's flavorful and awesome...
Please -- once you have Perilla, you've always got it. One plant from a friend or a bag of seed and you'll never be without it.
ReplyDeletePerilla makes a pretty tea that comes with its own sweetner and it keeps the pollinators happy (which is always a good thing), but what else raises it to "awesome" level?
Dorene
Perilla is quite edible, makes a great salad green, a wrap for rice and other veggies, it can be lactofermented... It improved the health of a nation since it was one of the few food items readily available to everyone (normal), and was scorned by the wealthy as a "poor persons food." The seed produces a wonderful oil that is high in the omega-3 fatty acid, alpha-linolenic acid. Perilla seeds are eaten by people and used as bird seed. It's used for cooking as a drying oil, and as fuel.
ReplyDeleteFor each 100g it contains:
-Energy: 37 kcal
-Water: 86.7 g
-Ash: 7.5 g
-Potassium: 500 mg
-Calcium: 230 mg
-Iron: 1.7 mg
-Manganese: 2.01 mg
-Vitamin A Beta Carotene: 11000 micrograms
-Vitamin K: 690 micrograms
-Vitamin B1: 0.13 mg
-Vitamin B2: 0.34 mg
-Folic Acid: 110 micrograms
-Vitamin C: 26 mg
-Dietary (roughage) fibre: 7.3 g
We eat lots of Perilla in my family, both as a fresh green, and as Ban Chan (side dish - like kimchi)