Edible Onion Weed Info and Recipes
A pest and invasive weed too many this is my favourite edible ‘weed’. At the moment onion weed has turned the damp banks of our garden into an edible lawn!
Cooking with onion weed is the highlight of spring in The Veggie Tree kitchen, we literally have it every day in some form or other, it is my absolute favourite wild herb. A foragers delight, with its juicy stalks and pretty little white flowers they are a perfect alternative to chives and spring onions with its delicate onion flavour. The entire plant is edible including the bulbs that can be harvested in late summer. Use the flowers to garnish salads, egg dishes, soups, dips, they work perfectly in place of spring onions in
Asian style dishes, they pretty much make anything look impressive!
They have triangular stalks and smell like onions, don’t confuse them with snow drops which have spots on the tip of their petals not lines. So go out & enjoy this free gift from Papatuanuku and instead of fighting it eat it up! Plus when it does flower, if you are eating the flowers then they won’t spread so much!
In this video I'll show you four of my favourite recipes and share some valuable hints and tips when it comes to preparing and preserving their fabulous flavour including how to make the most of this abundant wild edible using it from the bulb to the flowers.
In this video we start with Onion Weed Mayo to dress an Onion Weed, Potato, Kumara and Crispy Chickpeas and Capers Salad. Next up is Onion Weed Kawakawa and Kelp Super Salt and lastly Tempura Onion Weed or make them into Batter Fritters (recipes to follow)
I hope this video inspires you to make the most of these fabulous free super food and make sure you tag @theveggietree if you make any of the recipes, I love to see folks enjoying them as much as we do!
Onion Weed Nutritional Information and Health Benefits
The super food allium family has many benefits to enjoy including being a prebiotic which provide food for friendly bacteria in the large intestine. Alliums also enhance the bioavailability of iron and zinc when you eat them foods with these nutrients in them, how awesome is that for a pesky weed! They help with memory and Alzheimer’s due to the high levels of lutein and folate. Helps reduce blood cholesterol levels, stimulates the circulatory blood system and is antimicrobial and anti-inflammatory. Plus it contains chlorophyll, fibre, antioxidants, vitamins and minerals.
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To follow is my recipe for Tempura Onion Weed Flowers and you can also use the same batter to make delicious Onion Weed Fritters if you don't want to get the deep fryer out.
Tempura Onion Weed Flower Clusters
These crispy, moreish morsels are liked pimped up onion rings and are a wonderful addition to your Friday night chip night or a great appetizer dipped in sweet chilli sauce and mayo, or you can go all out and make the onion weed mayo too!
Plant-based | Gluten-free
Serves 4-6
Gather a couple of big handfuls of onion weed flowers with stems (recipe to follow with what to do with these) and measure the following into a large bowl:
1 cup plain flour
1/2 cup cornflour
or
1 cup gluten-free flour mix
1/2 tsp salt
1/4 tsp black pepper
Whisk in:
300ml soda water, ice cold
Don’t whisk too much and let it be a little lumpy, leave it to rest. Into your deep-fryer or large wok, pour:
1 L rice bran oil
Heat the oil to 180°C. Gather three flower heads together, dip in the batter and place into the oil. Flip over to ensure even cooking. When light a golden colour, remove with a slotted spoon or frying spider and drain on a rack with a tray underneath. Season with salt. Serve as an appetiser with the onion weed mayo and sweet chilli sauce.
ONION WEED MAYO RECIPE
Making the absolute most out of the onion weed, this creamy dressing is perfect for matching with some of the more bitter edible weeds.
Plant-based | Gluten-free
Makes 1 cup
Measure the following into a mini food processor:
10 onion weed bulbs and white parts, finely chopped
60ml aquafaba with 1/4 tsp cream of tartar
or
1 egg yolk
2 tablespoons mustard
1 tsp sugar or honey
Blitz together then slowly at intervals add:
100 ml rice bran
50ml extra virgin olive oil
Blitzing well between additions. When it's emulsified add:
Zest and juice of one lemon
2 tsp apple cider vinegar
1 tsp salt pinch of black pepper
Blitz together well. Serve with tempura onion weed clusters
Onion Weed Fritters
Today's onion weed inspiration recipe is an alternative to making the Tempura Onion Weed Flower Clusters if you can't be bothered with the deep frying. Just chop up a big bunch of onion flowers and stems and stir through the batter and shallow fry as you would a fritter, they turn out like
delicious little fluffy clouds.
Plant-based | Gluten-free
Serves 4-6
Gather your ingredients and measure the following into a large bowl:
1 cup plain flour
1/2 cup cornflour
or
1 cup gluten-free flour mix
1/2 tsp salt
1/4 tsp black pepper
Whisk in:
300ml soda water, ice cold
Then mix in:
2 cups onion weed flowers, roughly chopped
1/4 cup parmesan, dairy or alternative
300g tofu, mashed (optional)
In a frying pan heat:
2 tablespoons of rice bran (or preferred neutral flavoured oil)
1/4 tsp sesame oil
Cook in batches of 5 fritters on a medium high heat. Fry until golden on either side and remove from the heat to a cooling rack and repeat until all the mixture is finished.
Serve with Sweet Chilli Sauce & Avocado Mayo or the Onion Weed Mayo from my Onion Weed Potato Salad
Potato, Kumara, Crispy Chickpea and Capers Salad
with Onion Weed Dressing
In this Potato, Kumara, Crispy Chickpeas, Capers & Onion Weed Salad with Onion Weed Dressing, I've utilised the whole onion weed from bulb to tip, and I hope to inspire you guys to get into these abundant amazing weeds! Aquafaba is the liquid from cooking chickpeas or other white beans. The protein present in this liquid acts like an egg. You could also use the whites of spring onions in this recipe. Peruperu or Maori potatoes are ideal for potato salad recipes as they are a waxy variety. They have a higher water content and lower in starch so have a dense texture and retain their shape during cooking. Other waxy potato variety's are Nadine, Jersey Benni or Red King Edward.
Vegan | Gluten-free
Serves 4-6
ONION WEED DRESSING
Measure the following into a mini food processor:
10 onion weed bulbs and white parts, roughly chopped
60ml aquafaba
1 tablespoon mustard
1 tsp sugar or honey
Blitz together then slowly at intervals add:
150 ml extra virgin olive oil
Blitzing well between additions. When it's emulsified add:
Zest and juice of one lemon
2 tsp apple cider vinegar
1 tsp salt
pinch of black pepper
Blitz together well.
FOR THE SALAD
Scrub:
3-4 kumara
3-4 potatoes, peruperu or waxy type potato are preferable
Cut into bite sized pieces and steam until cooked, then cool before using
Drain well and pat dry:
1/4 cup capers
1 1/2 cup chickpeas
Fry in:
1/2 cup rice bran oil
Until crispy, remove with a slotted spoon to a paper towel.
Prepare and add to the salad bowl:
1 celery stick, finely sliced
1 fennel bulb, finely sliced
1/4 cup daikon or radish, finely sliced
Juice of half a lemon
1/2 tsp salt
pinch of black pepper
Mix together and leave to marinate for a couple minutes while you slice the rest of the onion weed stems and flowers, then add to the bowl with all of the other prepared ingredients from above, liberally drizzle over the dressing, toss together well and serve.
Onion Weed, Kawakawa and Kelp Super Salt
This nutrient dense super salt with onion weed, kawakawa and kelp is so delicious and nutritious you'll want to put it on everything!
I forage for seaweed and kawakawa when the opportunity presents itself, so I already have these ready to go, but you can also buy seaweed, kelp or karengo readily in stores, you could also use nori sheets. Kawakawa is pretty abundant if you take a walk in the bush anywhere in New Zealand. An alternative could be horopito or rosemary or other native pepper bushes in different parts of the world. You can either use a dehydrator or a very low oven for the onion weed and seaweed, kawakawa is best air dried. Lay it out in a single layer on a perforated tray or cane basket in a dry airy spot, not in the direct sunlight, it will take a few days. Once you have dehydrated any of these ingredients they will keep in a jar for over a year, so you can have it on hand to make another batch anytime! There are foraging notes to follow the recipe with pictures and the health and medicinal benefits of kawakawa, kelp and onion weed.
Super Salt Recipe
Plant-based | Gluten-free
Makes 1 cup
Gather your ingredients and preheat oven to 50-60°C and line a perforated tray (if using this method), otherwise get your dehydrator set up. Pre dry the kawakawa for a few days prior if possible. Prepare the onion weed and remove the kelp fingers from the tough palm and spread out in a single layer with each ingredient having it's own tray as they will dry at different times:
1 cup onion weed stems and leaves, sliced into 5mm slices
2 hand sized pieces of kelp or seaweed
8-10 kawakawa leaves
Dry until crispy to touch, it will take from 2 to 4 hours depending on whether you use an oven, dehydrator and what kind you have. Grind in batches in a spice grinder or mortar and pestle with:
1/2 cup rock salt
Grind to the to the consistency you prefer and store in a jar with the lid secure. It will last indefinitely. Enjoy this salt on everything! It also makes a fantastic stock substitute
Kawakawa Nutritional Information and Health Benefits
One of my favourite versatile native plants is kawakawa, it has a delicious deep pepper flavour as it from the pepper family (same as the peppercorn). I love to use it in herbal salt blends, added to immune boosting broths, tonics, smoothies, as a tea or infused into oils for skin care and joint pain.
In Maori rongoa medicine the Kawakawa leaves were chewed for toothache it was also used externally to treat boils, eczema and rheumatism. It has cleansing properties which may help support skin problems such as boils and acne. It has anti-microbial and anti-inflammatory properties for using as a skin oil or balm. Kawakawa promotes a healthy urinary system and is used for a healthy digestive system and stomach ailments, its bitter and stimulating properties makes it excellent for constipation and it is used to support IBS, cramping, bloating and indigestion.
It is important to note that in Rongoa Maori best practise is to karakia before harvesting medicinal plants like kawakawa. Out of respect to Papatuanuku, mother earth and all the plants she grows for not only us, but all the creatures, and nature itself, it is important to give thanks and ask before taking, only taking what you need and leaving the new leaves to grow so the plant will live on.
Kelp and Brown Seaweeds Nutritional Information
and Health Benefits
The clean waters around New Zealand contain plenty of vitamins, minerals, proteins and essential enzymes, which the kelp absorbs as it grows, and once consumed, can be absorbed by the human digestive system. I love to utilise seaweeds in the kitchen. I add a couple of dried pieces to pretty much all stocks or broths I make and this salt goes on pretty much everything else!
Kelp and brown seaweeds such as bladder kelp or common kelp (ecklonia radiata) are often referred to as a superfood due to their significant vitamin and mineral content. Brown seaweeds have a high iodine content, which maintain optimal thyroid and pituitary gland function – glands that control your hormones, body temperature and metabolism. It is a natural source of vitamins A, B1, B2, C, D and E, as well as minerals including zinc, magnesium, iron, potassium, copper and calcium. In fact it contains the highest natural concentration of calcium of any food, even milk. In the summertime I rinse well in salt water at the beach then dry them on the washing line until crispy then store in jars (with lids on) in my pantry.
