I love the idea of imparting the flavor of your local terrain into your meals. These condiments are so simple & easy to make. The ‘hard’ part is going outside to pick weeds. But then, thats the FUN part! Wild Seeds condiment… made from plantain seeds, yellow dock seeds, nettle seeds & flax seeds. The seeds were gathered from nearby fields & forests, except flax seeds which came from the grocery store. The yellow dock & nettle seeds were first sifted thru a sieve and then dry roasted with the plantain seeds. It smells like popcorn when roasting in the pan. Then ground with morter & pestle, & mixed with sea salt. The taste is yummy like earthy popcorn. This recipe was inspired by one of my herb teachers, Susun Weed. With Wild Weeds Condiment I just gather the abundant springtime weeds such as pineapple weed, goatweed, nettle, yarrow, and spruce sprouts. I dry the herbs thoroughly then grind them into a fine powder and mix half salt with half powdered herbs. The Wild Weeds Condiment is inspired by my friend Riitamaija who makes delicious herbal salts. I use these condiments on literally everything I cook on the stove. They impart a foresty flavor and are full of trace nutrients. They also make great gifts!
