Wild Mustard garlic leaf and red dead nettle & wild onion dolmas. I'm still learning how to use the camera on my iPad, and I do talk back to my live viewers on Periscope, so sorry for the awkwardness of it all. Plants discussed in this video include chickweed (Stellaria media), garlic mustard (Alliaria. How to identify Garlic Mustard or Alliara petiolata.
The leaves of Garlic mustard are regularly used in salads, or as a flavouring for fish or meat. Young, fresh leaves can be picked in September when they first appear. Garlic Mustard is a common wild herb in Britain and Ireland. You can cook Wild Mustard garlic leaf and red dead nettle & wild onion dolmas using 10 ingredients and 8 steps. Here is how you cook it.
Ingredients of Wild Mustard garlic leaf and red dead nettle & wild onion dolmas
- It’s 2 lbs of garlic mustard leaves.
- You need 1 cup of chopped red dead nettle.
- Prepare 1 Tbsp of minced wild garlic.
- It’s 1/4 cup of pine nuts.
- It’s 1 Tbsp of seasame seed oil.
- It’s 1/4 cup of pumpkin seed.
- You need 1 cup of couscous uncooked.
- It’s 1 cup of quinoa.
- You need 8 of pitted dates large.
- You need 1/4 of sliced almonds.
Its leaves exude a garlicky smell when bruised or chopped Herbal Medicine Uses of Garlic Mustard. Garlic mustard has been used as an antiseptic herb for treating leg ulcers, bruises I've just made some garlic mustard and nettle pesto! My wild garlic leaves tend to come from kind friends, but it is possible to find them in tied bunches at Spring garlic leaves and bulbs have a meekness in comparison to the chopped mature cloves I replace the missing sting with mustard. The leaves work in a tart, too, with a wibbly custard of egg.
Wild Mustard garlic leaf and red dead nettle & wild onion dolmas step by step
- Blanch your garlic mustard leaves, I steam mine for about 2 minutes then air dry. The leaves will stick to each other. So I try to arrange them into my leaf wraps while they dry..
- Blanch for 1 minute your red nettle leaf and flower then chop. I like to use my ulu for this..
- Chop in your wild onion or garlic and break out the mortar and pestle. Combine your garlic, red dead nettle, pine nuts, sesame seed oil only add salt after you taste your pesto. Seriously! Salt is not important..
- Oil your pan and quick toast your quinoa, then add your couscous and water. Let it boil..
- Chop your dates and almonds..
- Add almonds and dates with 2-4 tbsp of your pesto. I like to cut the sweet with the pesto so I tend to have 4 tbsp of my pesto. Let it sit until it gets room temperature. Should be nice and thick..
- Build your dolmas!.
- Final stages. Brush your favorite oil and add some zest. I like lemon olive oil with some grapefruit zest. Enjoy!.
The leaves are somewhat 'soft' to the touch – with many hairs present (see photo at bottom of page). The dead nettles do not sting, both white dead nettles and red dead nettles are quite common flowers. Lamium purpureum, known as red dead-nettle, purple dead-nettle, or purple archangel, is a herbaceous flowering plant native to Europe and Asia. Leaves are broadly ovate having cordate base and toothed margin. Flowers form in whorls in terminal spike.
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