Edible weeds: they're wild and free

Jackie French
Updated July 2 2021 - 2:22am, first published March 29 2020 - 12:00am

A hundred years ago many weeds were treasured. Cottagers made wine with them, stewed them up for dinner, drank them medicinally, or made healing salves for scratches. Many of our common garden flowers, like violets, sunflowers, or nasturtiums, were grown to be eaten as well as look beautiful. These days we rarely eat anything we haven't already seen packaged in supermarkets.

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Jackie French

Jackie French

Canberra Times columnist

Jackie French is an Australian author, historian, ecologist and honourary wombat (part time), 2014-2015 Australian Children' Laureate and 2015 Senior Australian of the Year. She also writes a gardening column for The Canberra Times.

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