Leah Lizarondo. with her hands covered in plastic bags, gathers stinging nettles. Larkin Page-Jacobs for NPR hide caption

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The Salt

Taming Those Wild, Stinging Backyard Greens Into Dinner

A Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds.

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Linh Nguyen teaches the traditional Vietnamese recipes she learned from her mother and aunts to students at a Culture Kitchen class. Deena Prichep for NPR hide caption

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Students of the the Dawes School Edible Garden Project, a program of Slow Food Chicago. Dawes School Edible Garden Project via Slow Foods USA hide caption

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Lemongrass stalks, when finely chopped, add a unique citrusy note to Thai cuisine. iStockphoto.com hide caption

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