I love to forage for local weeds and use them in my meals. Greens don't always come cheap and growing ones own is always best. You can also forage locally for lots of free foods. In the springtime we have wild Allium (wild garlic). It is a bit like spinach in it's appearance and has a strong garlicky flavour. This recipe will require a dehydrator or an oven on it's lowest temperature no higher than 115F to preserve those living enzymes. For those who are not bothered about raw food, you can do the same but put them in the oven higher if you wish. They go very well with vegan cheeses, or for those who eat dairy any cheeses, and can be used instead of bread as a highly nutritious staple.

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