Here are the recipes from Eva's course meeting in May:
(Some recipes will have to wait until next spring to be tasted, but some can be tried right away. If the nettles are overgrown, you can take the top or cut them down and wait for new, thinner shoots.
Elm salad.
NOTE: Elm fruits only have a short season in May. The fruits should be light green.
Mix the fruits with chopped leaves from onion sets (regular onions or chives also work well).
Make a dressing of oil, vinegar, lemon if desired and salt/herb salt. Mix everything!
Birch salad
Raw grated carrots
Mouse-eared birch leaves
Chopped sunflower seeds or hazelnuts
A little lemon juice, possibly a little oil and a little salt
With a whole grain sandwich, it becomes a complete lunch.
Nettle pizza
1 batch pizza dough
3 dl chopped nettles
1 clove of garlic (pressed)
1 cup sour cream
Mix nettles and sour cream into a thick batter.
Season with garlic, oregano and a little herb salt.
Grated cheese on top.
Gratinate in the oven, 250 degrees for about 10 minutes.
Dandelion pesto
1 – 1.5 dl dandelion flowers
8-10 chives
4 dates
1 tbsp grated fresh ginger
The juice and zest of half a lemon
1 small clove of garlic
Do this:
Squeeze and grate the zest from half a lemon. Pour into a salad bowl. Finely chop the dates and pour into the lemon juice. Finely chop the dandelions and chives. Pour in the grated ginger and a pressed clove of garlic. Mash and stir everything together into a mixture. Great as a sandwich spread or as an accompaniment to boiled potatoes. Or arrange lettuce leaves around on a small plate. Scoop out a tablespoon of the mixture onto each lettuce leaf. Delicious meal!