We're finally getting to enjoy the first wild veggies. On Thursday we picked some fireweed and nettle from a nearby forest. Fireweed is at its best when the young shoots haven't grown leaves yet and get often compared to asparagus. (It seems like most of the veggies with an edible stalk get compared to asparagus but it's useful in that looking at asparagus recipes gives you good ideas about how to cook fireweed shoots too.) The smallest ones are great for salads since they still have the sweetness the plant has been hiding in its roots all winter. A bit longer ones, less than 20 cm long, taste mild but delicious and fit in pretty much any cooked dish. The thing why you're not likely to see them sold in stores is that they tend to droop very quickly and lose their wonderful snappiness after you cut them and should be eaten on the same day.
Lightly roasting with oil and salt is usually what I find the best way to enjoy a veggie's aromas. And that felt like the best way to cook these delicacies since this was the first tasting of them this year. They're a nice warm sidekick to any meal but we (after the initial gnawing) had them with pasta and basic soy crumble sauce.
- 1 handful of fireweed shoots
- 3 garlic cloves
- 1 tbsp rape oil (or other vegetable oil that doesn't have a strong taste)
- salt
See the fireweeds look alright. Rinse or cut the stalks a little if it seems they need it. Mince the garlic. Heat up the oil on a pan and toss in the garlic. Lay the fireweeds on them. Turn around until they look done but haven't completely lost their green colour. Sprinkle with salt. Enjoy on the spot.
Nutritional values / 74 g:
energy 152 kcal
fat 14 g
protein 16 g
carbohydrates 5 g
fiber 3 g
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