As we embrace the vibrant harvest season in the Southern Hemisphere, I find myself immersed in the bounty of my new garden. Having recently settled into a new home, I was drawn to explore the lush greenery around me, eager to discover what flavors nature had in store for me today.
Amidst this exploration, my attention was captivated by the abundance of wood sorrel flourishing throughout the garden. Memories of childhood flooded back, reminiscent of its delightful lemony zest that we affectionately referred to as "sour weed."
Inspired by this nostalgic connection and the freshness of my garden's offerings, I embarked on crafting a new recipe for a wholesome lunchtime broth. Join me on this culinary journey as we transform garden treasures into a delightful, nourishing dish that celebrates both the season and the rich flavors of nature.
Ingredients from the kitchen:
1 x cup of hot water
¼ x teaspoon of celery salt
¼ x teaspoon ground ginger
1 x tablespoon of soy sauce
½ x cup of Chinese noodles
I used ramen noodles this time around as i was making a quick lunch for myself. Random fact. here in South Africa we call them "2 minute noodles", the word and term "Ramen" is not known by many people here.
Ingredients from the garden:
1 x large peppadew (or two
smaller ones)
½ x a cup of dandelion greens
2 x tablespoons of
nasturtium greens (they have a very strong flavour)
½ x a cup of wood sorrel
greens
Bring the cup of water to a
boil in a sauce pan and add all the ingredients from the kitchen to it. Let it simmer for 2 – 5 minutes (until the noodles
are cooked).
When it is ready, take it
off of the heat. Chop up all the garden greens and the peppadew and add to the
broth. Leave it to stand for another 2 to 5 minutes to allow the flavours to
mix before eating it.
This broth isn’t just a
quick lunch time, or any time really, meal (though it is incredibly quick to
make) but it also a very good broth to have to help combat the flu. So if
you’re feeling under the weather, make yourself a bowl. Below are the
nutritional values of the ingredients so you can see why.
Wood sorrel
is very high in vitamin C and contains vitamin A. It is also a natural diuretic
and it helps to reduce fevers.
Dandelion greens have been nicknamed by many as nature’s multi-vitamin (containing
Vitamins A, C, B1, B2, B6, E and K). It has one of the highest amounts of
calcium and iron compared to any other garden greens, and it is loaded with
antioxidants and minerals.
Nasturtium leaves also contain iron (though nowhere near as much as dandelions). It is
naturally antimicrobial, which means it is really good for helping to clear up
infections and makes it a really good additive to teas (or in this case a
broth) if you have a cough, cold or flu. Along with ginger, nasturtium helps to clear up mucus from the sinuses, throat
and lungs, so this broth is even great if you are having a dose of sinusitis.
Ginger also helps to reduce fever and infection by making you sweat, which is
also where the spicy sweet peppadew
becomes more helpful.
Hot water
in teas and broths also helps to loosen up in mucus that has built up in the
throat and lungs. And of course drinking lots of fluids when you’re sick is
always a must in order to assist your body in the detoxing process.
Next time you are feeling a
little under the weather, remember that you can make a warm bowl of this delicious
medicine… I mean broth, and curl up into bed and before you know it, you will
be feeling a lot better!
Some wood sorrel from my garden.
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