“I consider ‘weed’ to be a politically incorrect term. There’s no biological definition of the term ‘weed’, it’s really a value judgment.”
That’s the opinion of Harvard scientist Peter Del Tredici, and chef Didi Emmons couldn’t agree more.
In her latest cookbook, Wild Flavors, Emmons shares many recipes using “feisty, flavorful, and nutritious” plants formerly known as weeds.
In this episode of Earth Eats Radio, she talks to host Annie Corrigan about a few of them, and how the eccentric farmer Eva Sommaripa taught her to walk on the wild side of the produce aisle.