wild food update

I'm sipping a lovely stinging nettle tea. It's supposed to make my hair brighter, thicker, and shinier, less grey (ok, I threw that one in), my skin clearer and healthier.  They are a good source of vitamin C, beta carotene, and B-complex vitamins - all of which I could use right now with the draggly ends of a cold continuing to hack themselves up (or not) from my chest.  They are 10 percent protein, "more than any other vegetable" and have high levels of minerals and easily absorbed amino acids.  Other than the sting, which is gone in a short time with a bit of cooking, what's not to love? And they taste good! Green, dark, nourishing...

And as for the aftereffects of the ramp saute from last night (in which I also used one stalk of fresh green garlic, if you recall) - upon waking this morning, my sweet angel baby described my breath with her first words: "Mama, your breath is oniony, with a little bit of garlic." Perceptive, ain't she?! At my raised eyebrows and amused smile, she added, "and some coffee, of course".  I think she made that part up.

*I'm getting most of my info on the nettles from Identifying and Harvesting Edible and Medicinal Plants in Wild (and not so Wild) Places by "Wildman" Steve Brill with Evelyn Dean.  I am loving this book and have decided I should probably return it to my friend and get my own copy.