A recipe from the Forage to Feast event held by Slow Food Waitakere last year: onion weed dip. Foraging is healthy and environmentally friendly, and foraging onion weed in Auckland and Waitakere is easy - remember that onion weed is, in fact, a weed, so it can be removed safely!
Onion weed freezes well, just wash and cut into pieces. Every part can be eaten: bulb, stem, leaves and flowers, just make sure that it has not been sprayed or been near busy roads and dogs. To make this dip you just need some creamy feta cheese and onion weed (fresh or frozen). Blend, adding a tiny little bit of water (or olive oil if you prefer) to thin the sauce down if needed. No salt is required as feta is already salty. Refrigerate for a couple of hours and then serve as a dip or spread.
Onion weed can be collected in Spring and stored in the freezer for months. It can also be used in cooking in place of onions, spring onions, chives, leeks and garlic.
Photos and recipes by Alessandra Zecchini ©