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Hey everyone, I found this while browsing and I thought it would be good for the ones that have too much lol.
Duckweed (Lemna spp.) Lemna trisulca L.
Duckweed is a green slime that covers ponds in mid summer. Upon close inspection, the green water cover is a small plant called duckweed from the family Lemnaceae. The root hairs suck nutrients from the water. Duckweed is edible.
Food Preparation: Blend it in your favorite soup recipe. Make certain you puree the duckweed and cook it because it is tough and may be harvested from polluted water. In is best in cream soups.
Recipe: DUCKWEED SOUP
Wash duckweed thoroughly. Recipe feeds four.
-One cup of broccoli
-Chop a 2 cups of leeks.
-One cup of celery.
-One cup of broccoli
-Two tablespoons of chopped Oriental ginger
-One large vegetable bullion cube.
-Two tablespoons of soy sauce
-One tablespoon of sesame seed oil
-One cup of low fat sour cream
Saute in a cup of water and two tablespoons of olive oil the duckweed and vegetables. Cook at a simmer for 5 minutes. Let cool. Then puree in a blender. Add the pureed vegetables to the pan, stir in two cups of water, the bullion cube, sesame oil and soy. Raise heat. Then stir in the cup of sour cream. Adjust seasoning to taste. I sometimes add a tablespoon of fine chili sauce or satay sauce. Serve hot.
Taken from: http://www.herbvideos.com/ewpindex.htm
Duckweed (Lemna spp.) Lemna trisulca L.
Duckweed is a green slime that covers ponds in mid summer. Upon close inspection, the green water cover is a small plant called duckweed from the family Lemnaceae. The root hairs suck nutrients from the water. Duckweed is edible.
Food Preparation: Blend it in your favorite soup recipe. Make certain you puree the duckweed and cook it because it is tough and may be harvested from polluted water. In is best in cream soups.
Recipe: DUCKWEED SOUP
Wash duckweed thoroughly. Recipe feeds four.
-One cup of broccoli
-Chop a 2 cups of leeks.
-One cup of celery.
-One cup of broccoli
-Two tablespoons of chopped Oriental ginger
-One large vegetable bullion cube.
-Two tablespoons of soy sauce
-One tablespoon of sesame seed oil
-One cup of low fat sour cream
Saute in a cup of water and two tablespoons of olive oil the duckweed and vegetables. Cook at a simmer for 5 minutes. Let cool. Then puree in a blender. Add the pureed vegetables to the pan, stir in two cups of water, the bullion cube, sesame oil and soy. Raise heat. Then stir in the cup of sour cream. Adjust seasoning to taste. I sometimes add a tablespoon of fine chili sauce or satay sauce. Serve hot.
Taken from: http://www.herbvideos.com/ewpindex.htm
