I tried the goose grass as a food - as a soup to be precise, just substituting it for the nettles in the recipe I followed last month. As soups go, it was a bit too fibrous. "Waiter, bring me a bowl of your most fibrous soup!" is not a phrase you often hear, and this is no doubt why goose grass isn't a popular soup ingredient. If I'd bothered to strain it, it would have been OK (and I'd have made a sheet of folksy craft-paper as well), but I like soup because it's quick and easy.
Probably when civilisation collapses, people will fight over a good patch of goose grass, but I doubt I'll eat any more until then.
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