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Foraging Tips and Recipes for Edible Weeds in Minneapolis

by Ellen Mueller

A black and white handcarved block print depicting small icons of gardening tools, including a glove, watering can, planter, and small shovel. The icons are lined up in a row and above it is bold all-caps lettering that reads "edible weeds"
Photo Credit: Ellen Mueller
It's important to keep in mind foraging safety tips when you're looking for and harvesting edible weeds.

Hand-carved prints and inspired recipes bring an artful flavor to foraged edible weeds in this zine by local artist.

It’s been a rainy summer in Minneapolis, so I’ve been spending the sunny days in my garden weeding a lot more than I did last year. I started researching the various weeds I encountered and learned that several of them are edible.  

The following selected recipes have been pulled together by researching online and in books, then tweaking to my tastes. Links are included to the chefs and foragers who influenced each recipe, and I would encourage readers to continue modifying to their preferences. 

I also developed some hand-carved prints to accompany the recipes. Using the combined artwork and recipes, I created a series of zines, which are self-published small circulation works made on a photocopier or home-printer. I ran editions of 45-50 and dropped them off at Little Free Libraries throughout Minneapolis, as well as making them available on my website.

A black and white hand-carved block print depicting long sharp-edged leaves. There is bold all-caps lettering that reads "dandelion" on the top left corner.
Photo Credit: Ellen Mueller
A hand-carved block print of dandelion greens.

Sauteed Dandelion Greens 

  • Dandelion greens
  • Salt
  • Garlic 
  • Red pepper flakes 
  • Olive oil 
  • Lemon juice 

 Gather your dandelion leaves (they get more bitter as they grow older), cut off the stems. Wash well and drain. Add greens to boiling salted water and cook for 8-10 minutes (taste will mellow as they cook). Drain and set aside. Heat oil in pan. Add minced garlic and red pepper flakes adjusted to your preferences and cook to soften garlic. Add the greens and cook until tender to bite. Plate the greens and drizzle with lemon juice and salt to taste. Influenced by @SavoringItaly and @ForagerChef 

A black and white hand-carved block print depicting a plant with small oval leaves. There is bold all-caps lettering that reads "purslance" on the top right corner.
Photo Credit: Ellen Mueller
A block print of purslane, made by this article’s writer and artist, Ellen Mueller.

Purslane Chimichurri 

  • 1 cup purslane leaves, well rinsed
  • 1 small shallot, quartered
  • 1 cup parsley leaves
  • 1 tablespoon chopped fresh oregano
  • 3 minced cloves of garlic
  • 1 jalapeno
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste 

 Combine all ingredients in a food processor or blender until smooth. Serve with grilled vegetables of your choice. Influenced by Carol Borchardt and Riverford Organic Farmers. 

A black and white hand-carved block print depicting clover-like leaves. There is bold all-caps lettering that reads "wood sorrel" on the top left corner.
Photo Credit: Ellen Mueller
A block print of wood sorrel.

Wood Sorrel Lemonade 

  • Handful of Wood sorrel leaves
  • Sugar to taste 

Gather your wood sorrel leaves, rinse, and cut off the stems. Add greens to two cups of boiling water removed from heat. Allow it to steep until desired sourness is achieved. Add and dissolve sugar to taste. Influenced by @BlackForager and @MayaKindaMischief 

Foraging Safety Tips

  1. • Don’t take more than you need.

  2. • Don’t harvest in questionable areas (examples: areas that may have been sprayed with pesticides, where dogs may have peed, along busy roadways, etc.)

  3. • Don’t forage plants that appear unhealthy.

  4. • Don’t forage alone.

  5. • Consult with an expert before eating anything.

  6. • Always consume small quantities to ensure you are not allergic to anything first.


Source: Institute of Culinary Education

Two hands hold a long-blade plantain leaf. One hand holds the leaf steady as the other pulls a section of it.
Rachel Von Stroup / Arts Midwest