{"id":25530,"date":"2020-05-18T21:09:13","date_gmt":"2020-05-18T19:09:13","guid":{"rendered":"http:\/\/www.edimentals.com\/blog\/?p=25530"},"modified":"2020-05-19T10:52:04","modified_gmt":"2020-05-19T08:52:04","slug":"cherokee-pizza","status":"publish","type":"post","link":"http:\/\/www.edimentals.com\/blog\/?p=25530","title":{"rendered":"Cherokee Pizza"},"content":{"rendered":"\n

AROUND THE WORLD IN THE EDIBLE GARDEN; Part 1 – The Cherokee lands of Eastern North America
The first in a series of dinners from Malvik’s Edible Garden where we “forage” from different parts of the world!

Cherokee Pizza is of course better known as Cherokizza…go on, look it up :). This is the classic Native American Italian dish and it was made in Norway today!\u00a0 \u00a0All you need is a good selection of Cherokee wild vegetables:
Appalachian greens \/ kyss-meg-over-gjerde (Rudbeckia laciniata<\/em>); see http:\/\/www.edimentals.com\/blog\/?p=22018<\/a>
Nodding onion \/ pr\u00e6riel\u00f8k (Allium cernuum<\/em>)
Stinging nettle \/ brennesle (Urtica dioica<\/em>)
Virginia waterleaf \/ Indian salad (Hydrophyllum virginianum<\/em>)
Dandelion \/ l\u00f8vetann (Taraxacum spp.) <\/em>(a giant individual, as you will see from the pictures, growing on seaweed on the sea kale bed)
Cow parsnip (Heracleum maximum<\/em>)

I used a thick 100% whole grain rye sourdough base for the pizza, so a bit of Denmark in there too!<\/p>\n