9:09 If I was visiting your house, I would love being served that. I serve all kinds of good, uncommon food to guests. I do usually prepare them and ask them if they'd like to have something they've never eaten before. Sometimes it just OK according to their mouth but their body can tell they ate real food.
You understand the power of potlikker, for sure! That's exactly how it is -- your body can tell you ate real food. It would be fun to be a guest at your house, too, I think, with your good, uncommon food!
Thank you for this channel. It's truly helping keep me grounded right now. Thank you very much. I've decided I'm going to binge watch every single video.
Hi ya Haphazard! This is my second video of urs to watch, i guess ur name is fitting on this video 😂. Aren’t u an onrey (spell check) one keeping it a secret...THINGS R GONNA HAPPEN (snickering) CHANGE IS GONNA COME. So far I’m liking ur videos, and ur sense of humor to, but what I love most is ones knowledge on wild edibles and their medicinal value. Some say the same things, others add to it, I truly enjoy those that show the harvesting and preparation (field to table) now I will watch ur video on lambs quarters. Thank u
I'm glad you are enjoying my videos, joy bickerstaff. These wild greens are so delicious. They are all around us, just waiting to be appreciated. I hope you are able to enjoy some great wild greens yourself this spring!
I don’t eat any kind of pork products. I’m basically vegan plant based. Maybe I’ll try this with liquid smoke instead and see. But would it still be good omitting the pork or liquid smoke? Can’t wait to try this when spring gets into full bloom.
The main idea with pot likker is that the juices from cooking the greens are good, too -- especially in the spring, if you have not had much fresh food over the winter, like in the old days, when folks relied on a lot of canned goods or dried food. So, if you have other ways you like to cook greens, with other flavors, that will work just fine. You're not drinking the first change of water, but the liquid from letting them simmer in the second batch of water. Hope that helps! If you try any pot likker yourself, let me know how you like it - and how you ended up adjusting this without the pork. Enjoy your spring greens!
I don't eat pork either. I love greens. I put smoked paprika in my greens. It's so good! I love the juice (likker) in the pot. I get me some greens out and put lots of the juice in the bowl with them. Lmaooooo so freakin' good! 😁
We call it pot liquor in Louisiana too. I wonder if it's a southern colloquialism? Growing up it was just the broth from mustard, turnip or collard greens but now I plan to start making a "mess-o-greens" with more wild plants.
Awesome video thank you. 🙂. I'm from South Africa so we just call it broth not pot likker. I learned something new today. I incorporate wild edibles into many dishes and the kind of company I keep I can serve it to. I freeze broth from greens if I have too much and use that as a base for vegetable soups or even use my regular cooking water to water my plants once cooled. My latest favourite is a wild mustard pesto that I make with the wild mustard greens and flowers, olive or canola oil, lemon juice, fresh raw garlic, salt and flaxseeds. I find the flaxseeds emulsify beautifully and give the pesto a creamy texture and mild nutty taste. My favourite greens to use in Salads are young lamb's Quarters, common mallow, purslane, wild mustard greens, very young green amaranth, wood sorrel , young plantain leaves and the succulent leaves from Spekboom (also called pork bush) . Delicious start to your day with a nice savoury green juice alongside. Much love and be blessed 🙏
Thanks for the wild mustard pesto! I've never had pesto before because seeing all the oil in it turns me off. I don't like oily food, but I want to try this recipe. I eat wild mustard. It's growing all over here in Texas.
Why do you throw out the first pot of water and use the second for the broth? Can you please include the nutritional value of each green and wild edibles in your videos? Thank you for sharing. You are a delight to listen to.
LARK'S GARDENS Some plants absolutely need to be boiled and have that first pot of water thrown out -- like poke.. None of the plants I put in the first pot of boiling water are like that. It's more a question of balancing the tastes of each plant with your own preferences. The dock and cleavers are much more mild, so I put them directly in that second pot. The other plants can dominate other plants, especially the dandelions and plantain. So, it's more a matter of taste. If you like the more bitter coffee or chocolate, or beer with lots of hops, you may have liked the first broth. But boy, it will really be strong! I like strong coffee and really dark chocolate, but I wouldn't like that first change of water! That second change of water, with the dock and cleavers, made for great pot likker, still with some good bite to it. As far as nutritional information, I'm not a nutritionist, so I'm not even sure what information that all would include. I'm not adverse to the idea, I just don't know how to start to think about it.
My Grandma and Great Grandma , would take a small Butter knife to the Smithy, where He would bend the blade into a hook shape, and put an edge on it and attach a handle to it..for some reason she loved using Silver hook knives the best..(don't know why)...My grandma's always spoke of the importance of having a good cutting tool for each job...today I use a *Spoon Carving Knife* with a *Mini Sickle blade knife* to honor my Grandma's.
+Kanzee That's neat! I use a lot of things from my grandparents, including old knives of all sorts and some old forks. They work better than a lot of modern versions! Thanks for sharing that connection you have to your grandma and great grandma!
Was wondering what one could do with the juice, this will be nice with a bit of salt and our crushed garlic. Am enjoying watching all your video's and learning a ton. Maybe in a couple weeks we will have enough for the boiled greens Pot likker pot here. Till then, it's the waiting game:)
I'm glad you are enjoying my videos. Potlikker is good - especially when it's hard to get fresh wild greens during the winter. This is such a traditional welcome to spring. It really hits the spot!
Hmmm, now I'm wondering if I can pressure can Pot Likker broth for winter? One way to solve that is to try it so guess what I'll be doing soon, thanks a bunch!
I like my potlikker cold out of the fridge. I jar a mix of plantain, nettles, and garlic mustard. I wilt the greens and use that water in the jars. The remaining water is for drinking. I only do a few jars at a time but about 3 times a week. I like the cool, mildly bitter beverage. The nettles add a little sweetness to it.
Here it is 2020, I'm late for the show but as you know I'm still staring at the tiny plants waiting for them to grow, lol. And as soon as I can, a batch of potlikker is on the menu, can't wait to try it, thanks for another great wild plant recipe!
+Kanzee You would have to have some way to make it set up, so some gelatin producing ingredient -- which is why bone broth is used for the pocket soups. But you could sure use the pot likker as the liquid!
I am thinking about, how would it be to, put the harvested plants in a Dehydrator, then blend them up, like a spice and then make the Pocket soup, with the added Dehydrated powdered Herbs ?? Do you think that would work ?
+Kanzee It's easy to dehydrate a lot of the greens. I've done them both ways, where they are raw or blanched. I think that's a matter of preference. They are great for adding to a soup.
@HChrisH200-HH...Thank you ...I will definitely give this a go...and if successful , will add these herbs (dehydrated weeds) to my camping spice kit. thank you for your beautiful service to the Bushcraft / Edible plant communities around the World. Cheers ;-)
Hi Hollie, I have a question from this video about boiling and par boiling. I think I've read almost all your descriptions and watched pretty near all your videos as well as read a ton of comments, darned, if I remember this question I have so here goes. When I saw hot water being poured on the greens to par boil a 2nd time, I went hey, why not simply add them to another fresh hot water pot? Is there something to pouring water on greens as compared to putting greens into a pot of hot water? Oops, make that two questions:) I'm always trying to cut extra work but I don't want to miss important details that might make the difference between a meal and a great meal. I know your time is precious so if it's easier to answer in a future video than spend time replying, that would also be greatly appreciated. Wild greens are in full force and disappearing daily, we are really getting into it this summer, it's awesome! Thanks a bunch;)
Hi, Tall Cedars! I'm glad to hear you're enjoying plenty of wild greens this spring and summer! It's incredible how much good eating is out there. It doesn't matter if you drop the greens in a pot of boiling water, or pour boiling water on them. Sometimes, all you have is one big pot. And it's faster to heat up 2 smaller pots of water and then pour them into the bigger pot of greens. The key thing is to NOT use cold water, because that will lock the bitter compounds in the greens. Happy foraging!
@@HaphazardHomestead Hi Hollie, thank you for clarifying the need to use 2 pots for par boiling wild greens, will do! Today, I did use cold water to par boil & can 6 pints of lambs quarters, serves me right for cutting corners, such a slow learner, lol. Will be boiling the dickens out of those greens before eating to see if I can get the bitterness out but next batch I will be doing it right, all the best!
@@tallcedars2310 Lambs quarters has such a mild flavor, I think your canned greens will be fine. You just cooked them longer than you had to, as they were sitting in the cold water, all the way to boiling. If your greens were older Prickly Wild Lettuce (Lactuca serriola), that would be a different matter! Their bitter flavor would be set in. You will be eating well this winter, with your canned greens!
@@HaphazardHomestead Great to hear they won't need a lot of boiling, I like there's less time to prep a meal:) You mention Lactuca serriola and I'm wondering if I can can that. Since I love to experiment I'll give it a go tomorrow and see what happens, definitely Noooo cold water for that pot! Sounds like it can really hang on to those tannins so will be watching the water color to see when it's ready for canning. Thanks again, will have some fun seeing what happens with this plant for sure, cheers Hollie!
Just stop it, yer makin me hungry. ;-) I've used plantain for years for bug bites and stings. I always thought it to be perty strong to be eating. I spect the boiling takes alotta that out of it, huh.
***** That first change of boiling water takes the bitterness out of a lot of greens and what's left is mighty tasty! And choosing the choicest greens at the start, when you are picking, really helps, too. I find the ones growing (1) the earliest in the season, (2) in taller grass or (3) slight shade are the best eatin'. Enjoy your greens!
I love your cooking of all these greens. Teaches me alot.
9:09 If I was visiting your house, I would love being served that. I serve all kinds of good, uncommon food to guests. I do usually prepare them and ask them if they'd like to have something they've never eaten before. Sometimes it just OK according to their mouth but their body can tell they ate real food.
You understand the power of potlikker, for sure! That's exactly how it is -- your body can tell you ate real food. It would be fun to be a guest at your house, too, I think, with your good, uncommon food!
Love the videos. Cleavers is called Sticky Willie or Skinny Weed in my area of NC. A spring tonic to cleanse the system.
Thank you for this channel. It's truly helping keep me grounded right now. Thank you very much. I've decided I'm going to binge watch every single video.
I'm glad you are enjoying my videos, tyana jansz!
Love watching your Hands and confident movements, while picking and cleaning the plants as you put them in your harvesting bowl. Cheers ;-)
+Kanzee Thanks!
Hi ya Haphazard! This is my second video of urs to watch, i guess ur name is fitting on this video 😂. Aren’t u an onrey (spell check) one keeping it a secret...THINGS R GONNA HAPPEN (snickering) CHANGE IS GONNA COME. So far I’m liking ur videos, and ur sense of humor to, but what I love most is ones knowledge on wild edibles and their medicinal value. Some say the same things, others add to it, I truly enjoy those that show the harvesting and preparation (field to table) now I will watch ur video on lambs quarters. Thank u
I'm glad you are enjoying my videos, joy bickerstaff. These wild greens are so delicious. They are all around us, just waiting to be appreciated. I hope you are able to enjoy some great wild greens yourself this spring!
Now you are getting leaves big enough that as you say "are worth picking"! :-) Yum!
Pecan Corner Yeah, I'm not the person for picking just a leaf here and a leaf there! I want dinner! : )
I don’t eat any kind of pork products. I’m basically vegan plant based. Maybe I’ll try this with liquid smoke instead and see. But would it still be good omitting the pork or liquid smoke? Can’t wait to try this when spring gets into full bloom.
The main idea with pot likker is that the juices from cooking the greens are good, too -- especially in the spring, if you have not had much fresh food over the winter, like in the old days, when folks relied on a lot of canned goods or dried food. So, if you have other ways you like to cook greens, with other flavors, that will work just fine. You're not drinking the first change of water, but the liquid from letting them simmer in the second batch of water. Hope that helps! If you try any pot likker yourself, let me know how you like it - and how you ended up adjusting this without the pork. Enjoy your spring greens!
I don't eat pork either. I love greens. I put smoked paprika in my greens. It's so good! I love the juice (likker) in the pot. I get me some greens out and put lots of the juice in the bowl with them. Lmaooooo so freakin' good! 😁
We call it pot liquor in Louisiana too. I wonder if it's a southern colloquialism? Growing up it was just the broth from mustard, turnip or collard greens but now I plan to start making a "mess-o-greens" with more wild plants.
Awesome video thank you. 🙂. I'm from South Africa so we just call it broth not pot likker. I learned something new today. I incorporate wild edibles into many dishes and the kind of company I keep I can serve it to. I freeze broth from greens if I have too much and use that as a base for vegetable soups or even use my regular cooking water to water my plants once cooled. My latest favourite is a wild mustard pesto that I make with the wild mustard greens and flowers, olive or canola oil, lemon juice, fresh raw garlic, salt and flaxseeds. I find the flaxseeds emulsify beautifully and give the pesto a creamy texture and mild nutty taste. My favourite greens to use in Salads are young lamb's Quarters, common mallow, purslane, wild mustard greens, very young green amaranth, wood sorrel , young plantain leaves and the succulent leaves from Spekboom (also called pork bush) . Delicious start to your day with a nice savoury green juice alongside. Much love and be blessed 🙏
Thanks for the wild mustard pesto! I've never had pesto before because seeing all the oil in it turns me off. I don't like oily food, but I want to try this recipe. I eat wild mustard. It's growing all over here in Texas.
Why do you throw out the first pot of water and use the second for the broth? Can you please include the nutritional value of each green and wild edibles in your videos? Thank you for sharing. You are a delight to listen to.
LARK'S GARDENS Some plants absolutely need to be boiled and have that first pot of water thrown out -- like poke.. None of the plants I put in the first pot of boiling water are like that. It's more a question of balancing the tastes of each plant with your own preferences. The dock and cleavers are much more mild, so I put them directly in that second pot. The other plants can dominate other plants, especially the dandelions and plantain. So, it's more a matter of taste. If you like the more bitter coffee or chocolate, or beer with lots of hops, you may have liked the first broth. But boy, it will really be strong! I like strong coffee and really dark chocolate, but I wouldn't like that first change of water! That second change of water, with the dock and cleavers, made for great pot likker, still with some good bite to it.
As far as nutritional information, I'm not a nutritionist, so I'm not even sure what information that all would include. I'm not adverse to the idea, I just don't know how to start to think about it.
My Grandma and Great Grandma , would take a small Butter knife to the Smithy, where He would bend the blade into a hook shape, and put an edge on it and attach a handle to it..for some reason she loved using Silver hook knives the best..(don't know why)...My grandma's always spoke of the importance of having a good cutting tool for each job...today I use a *Spoon Carving Knife* with a *Mini Sickle blade knife* to honor my Grandma's.
+Kanzee That's neat! I use a lot of things from my grandparents, including old knives of all sorts and some old forks. They work better than a lot of modern versions! Thanks for sharing that connection you have to your grandma and great grandma!
Was wondering what one could do with the juice, this will be nice with a bit of salt and our crushed garlic. Am enjoying watching all your video's and learning a ton. Maybe in a couple weeks we will have enough for the boiled greens Pot likker pot here. Till then, it's the waiting game:)
I'm glad you are enjoying my videos. Potlikker is good - especially when it's hard to get fresh wild greens during the winter. This is such a traditional welcome to spring. It really hits the spot!
Hmmm, now I'm wondering if I can pressure can Pot Likker broth for winter? One way to solve that is to try it so guess what I'll be doing soon, thanks a bunch!
Tall Cedars Hello! U could freeze it. Have a wonderful day
Have you had your potlikker yet this spring? What do you put in your potlikker?
I like my potlikker cold out of the fridge. I jar a mix of plantain, nettles, and garlic mustard. I wilt the greens and use that water in the jars. The remaining water is for drinking. I only do a few jars at a time but about 3 times a week. I like the cool, mildly bitter beverage. The nettles add a little sweetness to it.
That sounds really good! Thanks for sharing that! Enjoy your greens! :D
Here it is 2020, I'm late for the show but as you know I'm still staring at the tiny plants waiting for them to grow, lol. And as soon as I can, a batch of potlikker is on the menu, can't wait to try it, thanks for another great wild plant recipe!
I am wondering if it's possible to make *18 century POCKET SOUP* from this broth ? Mix it with a Meat Broth , perhaps ?
+Kanzee You would have to have some way to make it set up, so some gelatin producing ingredient -- which is why bone broth is used for the pocket soups. But you could sure use the pot likker as the liquid!
I am thinking about, how would it be to, put the harvested plants in a Dehydrator, then blend them up, like a spice and then make the Pocket soup, with the added Dehydrated powdered Herbs ?? Do you think that would work ?
+Kanzee It's easy to dehydrate a lot of the greens. I've done them both ways, where they are raw or blanched. I think that's a matter of preference. They are great for adding to a soup.
@HChrisH200-HH...Thank you ...I will definitely give this a go...and if successful , will add these herbs (dehydrated weeds) to my camping spice kit. thank you for your beautiful service to the Bushcraft / Edible plant communities around the World. Cheers ;-)
Hi Hollie, I have a question from this video about boiling and par boiling. I think I've read almost all your descriptions and watched pretty near all your videos as well as read a ton of comments, darned, if I remember this question I have so here goes. When I saw hot water being poured on the greens to par boil a 2nd time, I went hey, why not simply add them to another fresh hot water pot? Is there something to pouring water on greens as compared to putting greens into a pot of hot water? Oops, make that two questions:) I'm always trying to cut extra work but I don't want to miss important details that might make the difference between a meal and a great meal. I know your time is precious so if it's easier to answer in a future video than spend time replying, that would also be greatly appreciated. Wild greens are in full force and disappearing daily, we are really getting into it this summer, it's awesome! Thanks a bunch;)
Hi, Tall Cedars! I'm glad to hear you're enjoying plenty of wild greens this spring and summer! It's incredible how much good eating is out there. It doesn't matter if you drop the greens in a pot of boiling water, or pour boiling water on them. Sometimes, all you have is one big pot. And it's faster to heat up 2 smaller pots of water and then pour them into the bigger pot of greens. The key thing is to NOT use cold water, because that will lock the bitter compounds in the greens. Happy foraging!
@@HaphazardHomestead Hi Hollie, thank you for clarifying the need to use 2 pots for par boiling wild greens, will do! Today, I did use cold water to par boil & can 6 pints of lambs quarters, serves me right for cutting corners, such a slow learner, lol. Will be boiling the dickens out of those greens before eating to see if I can get the bitterness out but next batch I will be doing it right, all the best!
@@tallcedars2310 Lambs quarters has such a mild flavor, I think your canned greens will be fine. You just cooked them longer than you had to, as they were sitting in the cold water, all the way to boiling. If your greens were older Prickly Wild Lettuce (Lactuca serriola), that would be a different matter! Their bitter flavor would be set in. You will be eating well this winter, with your canned greens!
@@HaphazardHomestead Great to hear they won't need a lot of boiling, I like there's less time to prep a meal:)
You mention Lactuca serriola and I'm wondering if I can can that. Since I love to experiment I'll give it a go tomorrow and see what happens, definitely Noooo cold water for that pot! Sounds like it can really hang on to those tannins so will be watching the water color to see when it's ready for canning. Thanks again, will have some fun seeing what happens with this plant for sure, cheers Hollie!
❤❤✌️
Just stop it, yer makin me hungry. ;-)
I've used plantain for years for bug bites and stings. I always thought it to be perty strong to be eating. I spect the boiling takes alotta that out of it, huh.
***** That first change of boiling water takes the bitterness out of a lot of greens and what's left is mighty tasty! And choosing the choicest greens at the start, when you are picking, really helps, too. I find the ones growing (1) the earliest in the season, (2) in taller grass or (3) slight shade are the best eatin'. Enjoy your greens!