In another era, this plate of Spanish mackerel topped with wild tamarack, basswood leaves, garlic mustard, fiddlehead ferns, and knotweed might seem cheap. Not anymore. Courtesy of Leif Hedendal hide caption

toggle caption Courtesy of Leif Hedendal

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

toggle caption Larkin Page-Jacobs for NPR

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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