you can eat this

hqcreations:

mesatawe:

I dug some up and put it into a container, it’s so pretty and a member of the mint family.The dead-nettle is native to Europe but is seen all over New England, an invasive weed, that is packed with vitamins and antioxidants. It looks similar to henbit, but luckily both plants are edible!

Thank you for posting!!! You just helped me solve a great puzzle. These guys are everywhere in my yard. I kept mumbling to myself, ” I bet these are some wild edible superfood” and my hunch turned out to be right!

Entirely edible, pickle-able, and marmalade-able, the finger lime has seen some culinary success down under in the last decade. Each globe of the finger lime’s “caviar” is actually a vesicle filled with juice. And that sounds kind of strange up until you realize how well this would work as a topping for fruit salad, frozen yogurt, certain cocktails… Australia, how do you feel about exporting samples to a certain set of citrus-starved New Yorkers? —MN

plant-a-day:

Photos courtesy of Green Life Studios, idtools, and garden at heart.

Citrus australasica aka Australian Finger Lime and Caviar Lime.

I managed to get a couple of these last year at a Dean & DeLuca store, probably the one in SoHo. They’re expensive, but do make a great topping for just about anything. Unfortunately I don’t remember when they’re in season.

399

Anonymous asked: you should start up your wordpress again, I truly loved reading your posts about your work and Pratt Institute. I hope all is well for you and that things are getting better. I'm very sorry about the fire and the loss of your hard work.

Thanks, I’ll consider doing that. Lately I’ve been posting similar content on mwissig.tumblr.com.

witch-ling:

HEY GUYS THIS IS IMPORTANT.
This is my school. This is what happened to my school last night. The Pratt Institute in Brooklyn, New York had a massive fire break out last night around 2:30 am in the senior painting studios. BFA painting students who were almost completed with their thesis presentations lost ALL of their work with only weeks until senior gallery shows were scheduled to start. No one was seriously injured, luckily, but this is a devastating loss for our school’s young professionals who are just about to embark on a career, now without the fruits of four years worth of intense labor and dedication.
Here’s the New York Times article on the fire: nyti.ms/YkDmj9
Right now, our students need all the support they can get. If you have any time, money, supplies, or resources that you can donate to aid our students or help in the rebuilding efforts please contact the active dean of the art and design department, Leighton Pierce, at lpierce@pratt.edu. There is no current phone number for anyone in the administrative department due relocations after the fire, but any further help can be directed to Pratt’s president, Thomas Schutte, at tschutte@pratt.edu.

7250

Madras thorn / Manila tamarind/ blackbeadPithecellobium dulce

kèo nèo/ yellow velvetleaf/ yellow sawah lettuce/ phak phaiLimnocharis flava

senduduk/ Malabar gooseberry/ straits rhododendronMelastoma malabatricum

muchenya/ smooth-fruit zanhaZanha golungensis

glamourzombie asked: The tradition of eating "cañamones" is slowly decaying and they are now bird food (like, really), but the quality for bird food and human consumption is very different. It is in such a state of decay that I just asked my boyfriend about them and he doesn't know them - and he's from my city! They are super healthy though: a handful of them covers the protein and fatty acid needs for an adult. Sorry if the messages were annoying, but I just really like what you're doing! haha

I don’t have either listed, but I do have Lupinus luteus, which should have been Lupinus albus because I think it is more common, but at the time I couldn’t find any pictures of them raw. My only entry for hemp at the moment is just an old picture of Cannabis sativa, from before I started to organize the blog better, so I should revisit it from a more food-related angle in the future. Thanks for the information!

glamourzombie asked: This blog is really fantastic, I am so so happy I discovered it! It motivated me to think about a few Spanish "rarities" too. I don't know if you have posted them already, but I hope I can contribute! First, what I call "altramuces" (Lupinus albus). We eat them cooked as snacks. I haven't had many of those, but they are quite popular in some regions (the south especially). Another thing are the "cañamones", tiny hemp seeds that we eat toasted (and are delicious and salty) (continues)

[reply on second half of post]

Ponderosa lemon Citrus limon x Citrus medica

decastromaia asked: This is not really a question, just wanted to say that this is an amazing blog. I've always been fascinated by tropical crops, and you just made my day. A couple of suggestions: have you covered bambara groundnuts or other African groundnuts? Most are quite tasty, and an important part of sub-saharan diets... What about Syrian desert truffles (kemeh)? I love those! Cheers, and keep up the good work.

I have a few types of groundnut listed including bambara groundnuts but I can always use more. I hadn’t heard of desert truffles, though, so I’ll post something about them sometime. Thanks!