The first time she pulled weeds out of someone’s yard in Portland and made them into a salad, Rebecca Lerner didn’t much like them, saying they had “an unpleasant texture that suggested I was eating lawn clippings.” For five days she boiled slugs, made nettle broth and munched burdock root. She wound up not eating the slugs, she writes in her book, Dandelion Hunter: Foraging the Urban Wilderness, after “their skin turned white and their guts burst out in green goo.”
