I’ve been meaning to make a Pendulus Sedge (Carex pendula) recipe, and while gathering the seeds which are so easy and quick to do, the idea for this Wild Gomasio sprung to mind. This is the result, and one I am glad I discovered. Use as a salt sprinkle replacement on eggs, salads, fish, roasted vegetables etc.
I gather the seeds while they are still green (see the picture above), what is known as the milky phase, and then strip them off the stems by pulling my fingers backwards from the tip and into a paper bag.
Pendulus sedge is used as a phytoremediation plant for heavy metal removal from water. Make certain that you harvest the seeds from clean areas, otherwise you will be taking in heavy metals into your body… not good!
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Pendulus Sedge Recipe: Ingredients
- 1 tbsp of himalayan salt
- 50g Pendulus sedge seeds.
Pendulus Sedge Recipe: Suggested Instructions
- Dry fry the himalayan salt in a frying pan for 3 minutes in order to remove the moisture that all salt has. Then set aside.
- In the same pan toast the seeds until they begin popping and their colour goes from green to a pale light brown. Do not burn them!
- Next combine the seeds and salt in a pestle and mortar, and pound until they become a rough dust, then store in an airtight container.