Really Cool In Vivien’s words, it ‘creates a dynamic in which the kitchen itself is like a seed that you sow.

Really Cool In Vivien’s words, it ‘creates a dynamic in which the kitchen itself is like a seed that you sow.
Khobeizeh
The Palestinian wild green, khobeizeh, is known in English as common mallow (in Latin, Malva sylvestris), and is widely available to forage for in Britain.
Take a little care in choosing a place you feel confident in picking from, as it likes to grow on roadsides and field edges where runoff and spray residue might be present.
This is a very simple Palestinian recipe:

INGREDIENTS:

Khobeizeh leaves – stems removed
Olive oil
Onions
Garlic
Salt
Lemon juice
Pinch of chilli pepper

(I don’t think you need your hand to be held on amounts – include from each what you think you’ll enjoy.)

METHOD:

Rinse the leaves and chop fairly roughly. Fry the onion for a few minutes before adding the khobeizeh leaves, garlic and salt. Simmer on a low heat until cooked, 10-15 minutes perhaps. Serve, adding a squeeze of lemon and some chilli pepper.

People gather around it – elders, youth, farmers, everybody comes together.
You might be sitting there talking about the jadu’i watermelon, but then one elder will mention a kind of leek they used to grow.
With each seed there’s a story, a tradition, a way of life, and that’s the heart of what the seed library is about.

We’re not a seed bank – our objective is not just to collect the genetic code and keep it in a freezer for a doomsday scenario. The idea is actually to keep a culture alive through these little seeds.’

Thank you Carol Ann ;)
https://dark-mountain.net/seeds-of-baal/