Don't look for survival food recipes in Wong's book; rather, the book "matches the distinctive, variously nutty, tart, sour, hot, minty tastes of these wild herbs -- for a weed, after all, is just a plant we don't like -- with their soul mates (ginger or mustard or pine nuts)." Here are a few tips:
• Dock is packed with vitamins and minerals. Take only the youngest leaves in the center of the plant. When cooked, it tastes like kale.
• The tender tops of chickweed pair great with Gorgonzola.
• Dead nettle (Lamium amplexicaule) works particularly well inside wild herb ravioli.
• Bee balm (Monarda didyma, which has a red flower) has a lemony taste that pairs well with crab meat and jalapeño peppers in spring rolls.
• Oxalis, or wild sorrel, has an acidity that brightens seafood.
Read More: Finding Flavor in the Weeds at The New York Times
Related: Edible Weeds: Ground Ivy