In Chinese medicine and in Ayurveda, the hallmark of a balanced meal is the inclusion of all of the flavours. By including all of the flavours in a meal, you’re going to feel very satisfied. And satisfaction is a crucial element of enjoyable, intuitive eating. One of these flavours is bitter, a very important taste that many of us are missing on our plates.
Throughout Spring and Summer in my Southeast Queensland neighbourhood, edible weeds pop up everywhere including in my own my backyard.
Under the kids’ trampoline out of the lawnmower’s reach, I find dandelion greens, sow thistle, billy goat weed, sheep sorrel, and wild carrot, among other largely unknown yet freely available sources of nutrition*. At the farmer’s market I uncover a similar array: mustard greens, endive, chicory, kale, parsley, rocket.