Here's one of the refreshing summer cocktails we made over the last few days. Wild weeds do a wonderful job replenishing the minerals we sweat out when the weather's hot.
- 5 swiss chard leaves, the red variety (the green variety works as well, but check out the green/red result above) Dutch: Warmoes/Snijbiet - French: Bette, Betterave décorative - German: Mangold
- a big handful of stinging nettle tops (from a patch that has been mown or where you've picked before - other stinging nettle is in seed right now) Dutch: Brandnetel - French: Ortie piquante - German: Brennessel
- a few sprigs of (wild) mint - any variety will do Dutch: Munt - French: Menthe - German: Minze
- a small handful of common mallow leaves Dutch: Groot kaasjeskruid - French: Grande mauve - German: Wilde Malve, Grosse Käsepappel
- 5 to 10 leaves of common sorrel Dutch: Veldzuring - French: Oseille commune - German: Wiesen-Sauerampfer
- a handful of wild grasses, any edible species
- one organic lemon, with peel
All of this goes into the manual slowjuicer (yes, manual, I like a little workout), and the result can be seen in the picture above. Very refreshing!
This is usually the version I drink. I try to rotate the greens as much as I can, which isn't so hard at this time of the year (plantain, chickweed, ivy-leaved toadflax, white dead-nettle, ground elder, gallant soldier, redshank, pineapple weed, fireweed,... just to name a few... there's plenty!) Sometimes I add an apple (or two) to the mixture, when I use more bitter herbs.
For the kids (and their dad) I make a sweeter version. I take the juice and blend in some fruit (banana, mango, right now I like to use apricots and nectarines as they are in season), some hemp seeds (optional) and some freshly pressed orange juice (optional). It's amazing how easily it goes down this way.