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Wild Blessings
Wild Blessings

Wild Blessings

A learning resource that can help you get outside and connect with nature.

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Burdock Stems…Green beans!

Burdock stem pizza rolls
Burdock stem pizza rolls

Burdock is such a generous plant.  So many wonderful gifts to offer, edible and medicinal….One of the most overlooked delicacies are the stems (petioles) of the first year rosette.  These can be destrung to remove the fibrous strings (a potato peeler works, a knife or just your fingers), chopped to bite sized pieces and then boiled in ALREADY boiling salted water for 4 minutes till tender.  Then pop them into a pasta dish, or a salad, or butter them as a ‘green bean’ side dish. They also make great pickles.

Burdock
First year Burdock leaves, roots and petioles

We made Pizza rolls with Burdock stems as the crunch factor as our Forage to Feast with Marc Williams on August 1, 2016.  Jimmy and Alison Dees were in charge of this delicacy and did a great job of preparing.

Here is the recipe for Burdock Stem Pizza Rolls

Wild Pizza Rolls

  • 1 wholePizza Crust (or You Can Use Thawed Frozen Bread Dough!)
  • Olive Oil
  • Salt And Pepper, to taste
  • Marinara Sauce
  • Grated Parmesan Cheese
  • Sliced Mozzarella Cheese
  • Chickweed Pesto (made in advance)
  • String Cheese
  • Marinated Burdock stems and Milkweed broccoli
  • Extra Marinara Sauce, For Dipping

Preheat the oven to 400 degrees. Roll out the pizza dough onto a floured surface until it’s a large rectangle. Smear with a little olive oil and sprinkle with salt. Spread the surface with marinara sauce, then sprinkle generously with Parmesan. Lay a couple of layers of mozzarella slices all over the sauce. Smear pesto all over the cheese. Lay on any other pizza ingredients (pepperoni, etc.) that you’d like.

Unwrap string cheese and lay it in a line at the top of the dough. Roll it toward you so that the string cheese winds up in the middle of the roll of dough. Slice into 1 inch pieces and place in a baking dish or iron skillet. Allow the rolls to rise for 20 minutes.

Bake for 15 minutes, until the bread is golden and the fillings are bubbly. Remove and serve immediately with extra marinara sauce.

A note to remember:

Jason and I had harvested the Burdock stems at an organic farm the week before but I did not prepare them soon enough so they were dried out and unusable.  Someone brought us a 5 gallon bucketful of Burdock stems and enormous first year leaves to use and so we worked hard to destring the stems and boil them for use in the pizza.  Also we used the leaves for our ‘plates’ and they were beautiful!

WIld dinner on a burdock leaf
Wild dinner on a Burdock plate

 

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About Wild Blessings

Welcome to my website. My name is Holly Drake and I love to study, teach, and talk about wild foods. I live in the beautiful Appalachian Mountains of North Carolina with my husband Jason and my dog Max where I explore the beauty of God's creation to learn as much as I can about wild foods that are available to us for free.

Recent Posts

  • 2022 Year in Review
  • An Eye for Wild Blessings in 2023
  • Wild Preparedness – Water
  • Befriending Jerusalem Artichokes
  • Asian Cuisine Forage to Feast
  • Asian Forage to Feast – Saturday
  • Wild Fiesta Forage to Feast
  • The Wildly Preserved
  • Befriending Plants – The Presence of Pine
  • You Know You are a Forager When…
  • Wild Food Recipe Secrets
  • Wild Blessings Video of Adventures
  • Befriending Plants: Magnificent Mullein
  • Oils in the Life of Jesus Christ: April 2, 2021
  • Wild Blessing’s Final Fling – Plantasia
  • Thank God for Goldenrod
  • Curses and Blessings…BURdock
  • Befriending Plants…Heal All
  • Wild Shopping Tips
  • Foraging in April
  • The Passing of a Pioneer, Linda Runyon
  • Forage to Feast with Marc Williams
  • A Dandelion Celebration
  • Tapping Maples
  • My Facebook Confession
  • Pine is Fine
  • Paleo Wild and Free
  • A Personal Hero, Linda Runyon
  • Spring Fling March 31
  • Wild Food Lunch w/ Friends

 

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Help me offer many resources and classes for free.

 

PATREON – You can become a regular supporter on Patreon.com. Go to their website, or search for Patreon.com/wildblessings and sign up to be a regular contributor.

 


 

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CONTACT:
HollyDrake56@gmail.com
 

          

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A website by Holly Drake

Ph. 828-406-8241

e: hollydrake56@gmail.com

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