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Don't weed it! Eat it! Or....Sample the lawn!


Yesterday I shared with you my top 5 Wild Edibles, so I thought for the next few days I’d share some recipes for using these awesome “weeds”!  

In California we had a perfectly manicured and weed free yard...boring... :) So when I moved to Utah, I was lucky enough to have a yard full of dandelions! Yeah! One day I realized the gardeners were coming to mow the lawn and I hadn’t gone out to harvest my greens! Yikes! So as I sat outside picking them, the gardeners sat there watching me in bewilderment. I’m sure I have cemented myself as the neighborhood kook! But, I have invited many of the folks here over for green smoothies and salads with my lawn treasures! 

I went to take my son to his Grandmas house, she has an enormous garden and she was weeding literally pounds and pounds of purslane and throwing it out! NOOOOOOO! So, once again solidifying in her mind that I was a nut case, I took it all and helped her weed the rest. It's awesome in juices, smoothies, stir fries and salads. 

One of the tricks to making greens more palatable is to add a fat like avocado or olive oil. It coats the bitter receptors on your tongue, brings out the flavor of the greens and helps the nutrients become easily assimilated.

So before you go out and WEED your lawn, go out and SAMPLE your lawn! Many of those weeds are tasty and healthy!!!


Dandelion Salad

  • 3 cups dandelion leaves, chopped
  • 1 red apple, chopped
  • 1/2 cup red onion,sliced
  • 2 cups red leaf lettuce, torn
  • 1/2 cup pine nuts
  • 1/2 cup parsley, chopped

Toss well. 


  • 1/4 cup tahini
  • 1/2 cup fresh orange juice
  • 2 tablespoons honey or agave
  • 1 teaspoon curry
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon ginger, fresh grated
  • pinch salt

Blend well and drizzle on  salad.


Mediterranean Purslane Salad

  • 1 cucumber, sliced in half moons
  • 1 med tomato, chopped
  • 1-2 cups purslane
  • 1/2 cup mint, chopped
  • 1/2 cup parsley chopped
  • Kalamata olives, opt
  • Feta or goat cheese, opt



  • 3/4 cup yogurt, coconut or greek (dairy) or blend 1/2 cup cashews with 1/4 cup water and 2 tablespoons agave or honey
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-2 cloves garlic, chopped fine
  • 2 tablespoons coriander
  • pinch of salt
  • pinch black pepper

Blend well and drizzle on salad

Do YOU have a favorite wild edible recipe??? Share it with us!!! 

Happy Grazing!

In love and health, 

Lori Clayton, LMT, CHHC