Omnivore loving vegan, gluten-free & beverage recipes
Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
Spring and Easter Recipes Collection – We have gathered a list of Spring and Easter-themed recipes on Life’s Little Sweets, including cupcakes, candy, snacks, and more!
These Fresh Spring Rolls have vermicelli, cooked shrimp, carrots, cucumber, basil, mint, & cilantro all wrapped up in a rice wrapper. They are delicious when dipped in our easy peanut sauce recipe, plum sauce, or your favorite dipping sauce.
Whether you’re looking for warm soup recipes for the change of seasons, or comfort food to keep you company during the refreshing days of spring, you’ll find plenty of food inspiration here!
Nettle Pesto has foraged, wild, stinging nettles (Urtica dioica), fresh garlic, extra virgin olive oil, Parmesan cheese (or substitute vegan Parmesan cheese, if vegan), Kosher salt, and fresh ground black pepper. It's vibrant, vegetal, and loaded with vitamins and minerals. Try this Nettle Pesto on your favorite pasta, on toast and it's a great sauce to go with chicken, fish, meat, or vegetables.
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Estimated reading time: 3 minutes
Goldenrod Recipes - Here is a list of recipes on the blog made with the leaves and flowers of the Goldenrod plant (Solidago).
Hi Everyone, let's celebrate that common, bright yellow, spire-like flower stem that we see in the late Summer, early Fall/Autumn every year in abundance: Goldenrod (Solidago).
I included a list of goldenrod recipes at the end of this post, along with some information about the plant.
Each recipe post in the list has more information on Goldenrod and how it can be used in recipes.
*Make sure you have a positive ID on the goldenrod if you are new to the herb, I link to a field guide that I use for foraging wild edibles (I use "Northeast Foraging" by Leda Meredith. I also use the Picture This app for plant identification.
According to Wikipedia:
"Solidago, commonly called goldenrods, is a genus of about 100 to 120 species of flowering plants in the aster family, Asteraceae. Most are herbaceous perennial species found in open areas such as meadows, prairies, and savannas. Wikipedia
Family: Asteraceae
Scientific name: Solidago
Higher classification: Astereae
Rank: Genus
Subfamily: Asteroideae
Symbol of: Kentucky, Nebraska"
Have you made any recipes using Goldenrod? Do you have another wild edible or foraged food that you love that you would like to share? I would love to hear what you have made in the comments at the end of the post.
We have a growing number of Wild Edibles and Foraged Food recipes on the blog, be sure to search our archive to check out more recipes.
Enjoy the recipe list below!
Thank you for reading and following along.
Here is a list of recipes on the blog made with the leaves and flowers of the Goldenrod plant.
Goldenrod Tea is a soothing, herbal, late-Summer to Fall hot tea drink. The cut leaves and flowers have a sweet, “anise-like” scent that gives the tea it’s flavor. Enjoy it alone or with honey or your favorite sweetener.
Goldenrod Iced Tea is a cool, soothing, herbal, late-Summer to Fall cold, tea drink. The cut leaves and flowers have a sweet, “anise-like” scent that gives the tea its flavor. Enjoy it alone or with honey or your favorite sweetener.
This Goldenrod Simple Syrup recipe is easy to make with Goldenrod Tea and sugar. Enjoy this herbal, simple syrup in coffee, cocktails, mocktails, and other drinks!
Goldenrod Iced Coffee recipe is a sweet, herbal-infused cold, coffee drink. It’s made with fresh-brewed coffee, Goldenrod Simple Syrup made with Goldenrod-Infused Tea, ice, and topped with half-and-half or your favorite creamer.
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Funky says
I eat the smaller younger leaves nearest to the flowers, compliments the cherry tomato flavor in my arugula, lemon verbena, french tarragon, spinach salads. I always use freshly cut produce, never dried.