Islender Calories

Cook Islender as a leafy green: wash and chop it, then sauté it until tender. You can also add the cooked herb to eggs or use it as a filling for savory pastries; cooking time varies with the leaves’ tenderness.

Islender can be eaten raw if it is correctly identified and thoroughly washed. Do not eat a wild plant when you are unsure what it is; cooking cannot make a misidentified plant safe.

Islender has the earthy, green flavor typical of wild leafy herbs, with tender young leaves generally milder than older ones. Sautéing it with onion or adding it to eggs can soften its assertive herbal taste.

Remove yellowed or damaged leaves, then rinse Islender thoroughly under running water, separating the leaves to dislodge grit. Repeat until the rinse water is clear, and drain it well before chopping or cooking.

Use Islender in a sautéed greens dish, with eggs, or as a filling for savory pastries. Chop the leaves and cook them before adding them to a filling so excess moisture does not make the pastry soggy.

Keep unwashed Islender in the refrigerator, loosely wrapped in a paper towel inside a ventilated bag or container. Wash it just before use, and discard leaves that become slimy, moldy, or unpleasant-smelling.

Yes. Blanch cleaned Islender briefly, cool it promptly, drain it thoroughly, and freeze it in airtight portions. Thawed leaves become softer, so they work better in cooked dishes than in salads.

Yes, heat and cooking in water can reduce some of Islender’s vitamin C. Brief cooking rather than prolonged boiling helps limit the loss; adding any cooking liquid to the dish can retain water-soluble nutrients.

Forage for Islender only when you can identify the plant with certainty, and avoid roadsides and areas that may have been sprayed or polluted. Washing does not remove every contaminant or make a misidentified wild plant safe.