Spring has arrived with it’s marvelous blooms and scents. Savory is putting out new buds, vegetating rapidly, dandelions are beginning to flower, potentilla is spreading and plantain is turning up here and there. Nature’s wisdom in providing plants that help us detox during spring is certainly worth noting. A sample of a spring dish using wild herbs below, it includes black small lentils soaked, rinsed and then cooked with laurel leaves. Added ghee (homemade clarified butter), good fat source, lacto fermented garlic, savory, potentilla and plantain, cooked briefly. Served with lacto fermented celery, dandelion leaves in tomato sauce.
Līlā 