by
Paul
Benhaim2kg of fresh leaves makes 70-100g of well-pressed curd.
Best eaten before one week, after which time it makes a
good plant food. Dried or frozen it will keep but with a grittier
texture.
Two by-products are produced:
1) A fibrous residue that is compost or mulch material.- A liquid whey which when mixed with an equal amount
of water makes an amazing fertiliser.
It is a concentrated product for added nutrition to be added
sparingly to soups, salads, stews or pasta dishes. You can
crumble the curd and slowly add water to make a smooth puree
that can be used more easily in some recipes. Sustainable, waste
free and nutritious, this is well worth the effort. The flavour really
depends on which leaf you choose. Leafy top vegetables include
hemp, nettle, turnip, carrot, squash, peas, also oats, beans,
wheat, sow thistle (not thistle). Do not use any poisonous plants. It
works best with alfalfa, a crop that protects the soil against erosion
and adds nitrogen to the soil. Cabbage and spinach are also fine,
but are better when eaten in their raw state. Use young good
looking leaves because old leaves are not as tasty and yield a lot
less. In general tree leaves are not so good, although exceptions
include fig, sycamore, elder and beech. Dock is particularly bad.
Options include making 1/2 green-leaf, 1/2 tofu curd.These instructions give a basic outline. Most plants
contain some level of toxicity that can be overcome if totally
understood and prepared in an exact manner. Seek specialist