Revive the senses through feel-good food. Just do anything food-wise, no matter how small, that makes you zing: pour hot water over fresh herbs for a fragrant tea; buy a whole organic pumpkin for a kitchen table centrepiece; thank a farmer at a farmers' market; put your hands on warm earth; spot a local rosemary bush; snag some for your lamb roast or your hair (Why not? Go nuts!); and comment to share your feel-good spring snippet. If stuck for ideas, mine are yours. Let's unite in support of feel-good food and ethical food practices. Thanks to all too who supported my Spring Feel-Good Food Project. I had a blast! While my food interests are diverse, so is my food writing history (and lifestyle freelance writing and corporate writing, yada...). Please see below right and my new FoodLit Website. Yeah! Please also subscribe for occasional food-fuelled news, ventures and opportunities.

Tuesday, 13 September 2016

Munch on This. Day 13, 79 To Go...

So, what's a flower doing on a feel-good good blog? While you already know that certain flowers are edible, bet you didn't know that you can add this common weed to your list of munchables.

It's a late winter, early spring bloomer so it's all over the place at the moment. Keep  your eyes open, like we did when my daughter was a kid. Out and about in the car and coming across a field of what we named 'sour grass' had me screeching to a halt and us piling out to pick and munch à la minute.

Now before you go adding it your salads and tossing it into your greens, you chew the stems only. I'm not sure what happens if you eat the flowers, probably nothing, but I've never tried and I'm not about to. The stem is a bit lemony, quite tangy, bordering on tart. My daughter, who can eat lemons as is, loves it, though it's nowhere near as tart as a lemon. Just fresh and tangy. You just chew all the nice juice and flavour out of it rather than eat the stem. As with everything, moderation when chewing weedy flower stems is good.

Apparently it's a thing with the Lebanese. While that's not grounded in fact, it doesn't matter. Neither does the fact that it's official name is Oxalis pes-caprae. What does matter is that you pick a fistful soon and either stick it in a vase for the sake of prettiness or munch on it for the sake of picking something and enjoying the earth to mouth experience.

What also matters, if you're lucky enough to have this prettiness in your yard, is that you don't spray it with Roundup (or other weedkiller) and that you don't support Monsanto. And that you ban products from these companies in your shopping trolley from this moment on for the sake of your precious health and that of our precious planet. Please? Thank you.   

Foodliterary Regards,
Julia Svoice
(Julia Hebaiter in Another Life)
FoodLit Writer, Feel-Good Food Lover & Storyteller

                                     Because Food Sans Story is Bland

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