“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.