The Forager's Corner

By Kimberly Patterson Silver Sage Cottage

Hello fellow wild food foragers, my name is Kimberly and I am the owner of Silver Sage Cottage I study edible plants in our local area for basic survival and fun It’s surprising the amount of wild food, medicine and useful plant resources that are available to us in nature I will be showcasing one, safe, easy to identify, wild edible plant each month I will provide a photo, a common name, a botanical name, some basic information about the plant and a recipe to try I forage and eat the plants showcased and know them to be safe, however I encourage you to do your own research and ensure that you have the correct plant before eating it

Disclaimer: I am not responsible for what you ingest, you are wholly responsible for your own safety If you are unsure, please feel free to contact me for help with identification at Silver Sage Cottage 0498076683

Green Amaranth - Wild Spinach (Amaranthus Viridus)

LEAVES: young leaves eaten raw or cooked as a spinach type vegetable.

SEEDS: can be eaten raw as a trail side nibble or crushed into a paste. Seeds can be dried and ground to make a rough flour or can be cooked as a grain much like quinoa.

SUPER FOOD: Vitamins A, C, B6, B9, Riboflavin, Niacin, Calcium, Omega 3, Iron, Phosphorous, Magnesium, Zinc, Sodium, Potassium, Copper, Manganese and many other essential vitamins and minerals and nutrients.

MEDICINAL: helps repair blood vessels, muscle tissue and maintain collagen.

RECIPE SPANAKOPITA

Ingredients

2 sheets puff pastry (or 8 sheets filo pastry)

500 – 600 grams young green amaranth leaves chopped

300 – 400 grams fetta cheese (or mix of ricotta and fetta to taste)

4 green shallots chopped

2 cloves garlic crushed

1 egg lightly beaten

Herb of choice, salt and pepper to taste

Method

1. Preheat oven to 180c (170c fan forced).

2. Mix amaranth, shallots, garlic, egg, fetta, herbs, salt and pepper together.

3. Oil a baking sheet and place 1st sheet of puff pastry (or 4 sheets of oiled filo).

4. Spread the amaranth mixture on the pastry leaving an edge all around to seal.

5. Place 2nd sheet of puff pastry (or remaining 4 oiled filo sheets) over the amaranth mixture taking care to match edges with first sheet of pastry.

6. Seal top and bottom edges (or tuck in filo) together to form the pie. Pierce the top to let steam out.

7. Brush with milk or egg wash.

8. Bake 30-40 minutes or until golden brown.