Edible Weeds by Rev. Carol A. Ingle AKA Raven

[Dept of PMM Artists & things]

Edible Weeds

Chickweed

More than thirty bird species including domestic fowl are known to eat chickweed (Stellaria media). The generic name, Stellaria, refers to the star shape of the flowers; some people know the plant as starwort. Chickweed makes an excellent ground cover, as it grows outward instead of upward. It thrives in fertile soil.

Chickweed is delicate, delicious, and high in vitamin C; it has traditionally been fed to frail people to make them stronger. The leaves, flowers, and stems may be included in salads, soups, and stir-fry dishes. They keep well in a plastic bag in the refrigerator for up to two weeks. Herbalists make the tops into a tea to soothe bladder and bronchial irritation and ulcers; they put them in salves to relieve skin disorders ranging from diaper rash to psoriasis.

Dandelion

Almost everyone recognizes a dandelion (Taraxacum spp.), but not everyone realizes that nearly every part of the plant is edible. The leaves, which are most palatable in spring before the plant flowers, are high in iron, beta-carotene, and potassium. Dandelions are also mildly diuretic.

For a delicacy that tastes like mushrooms, collect a colander full of dandelion blossoms, wash them, dust them with flour seasoned with salt and pepper, then pan-fry them in a bit of butter. The blossoms may also be used to make wine.

I like to sauté well-scrubbed dandelion roots in a little toasted sesame oil and tamari sauce. Herbalists have long prescribed dandelion root tea to relieve acne and eczema as well as to enhance liver function.

Knotweed

Knotweed (Polygonum aviculare, P. erectum), also known as doormat grass, is used in Chinese and Western herbal medicine as a diuretic and to treat kidney stones. The generic name in Greek means “many-kneed” and refers to the plant’s jointed stems. Herbalists use knotweed tea as a remedy for swollen arthritic joints and believe that its high silica content commends its use to strengthen the lungs’ connective tissue.

Young, tender knotweed stems may be steamed briefly and served as a potherb or added to stews or quiches. The seeds may be used, along with other grains, in breads and gruel. Always cook knotweed because eating it raw may cause intestinal discomfort.

Lamb’s-quarters

The leaves of lamb’s-quarters (Chenopodium album) have long been used as a nourishing food during times of war and famine. This European native tastes like spinach but requires no care and is even more nutritious. Chenopodium, “goosefoot,” refers to the shape of the leaves while album, “white,” refers to the whitish mealy coating on the leaf surfaces.

Lamb’s-quarters may be eaten raw or cooked. The leaves are rich in iron, calcium, beta-carotene, and vitamin C. The seeds may be eaten raw or ground into a flour that resembles buckwheat flour.

To make a tea, pour 1 cup boiling water over 2 heaping teaspoons of fresh leaves (1 heaping teaspoon dried). Steep, covered, for 10 minutes. The tea, when cool, may also be used to moisten a compress to relieve headache or sunburn.

Common mallow

Native to Europe, Northwest Africa, and Southwest Asia and naturalized in North America, common mallow (Malva neglecta) is sometimes referred to as cheeses as its disklike fruits resemble miniature wheels of cheese. Malva means “soothing,” and neglecta means “neglected,” alluding to this weed’s ability to thrive despite lack of attention.

Mallow leaves are soothing, anti-inflammatory, and rich in beta-carotene. They may be eaten raw or cooked, and their mucilage thickens soups. In teas and syrups, they alleviate sore throats, coughs, and ulcers. You can also combine fresh shredded leaves with a little warm water to make a poultice to relieve the irritation of skin rashes, burns, and insect bites. Delicate pink and white mallow flowers make lovely, edible garnishes. The seeds may be eaten raw or pickled and may be nibbled to moisten the mouth when water is scarce.

Nettles

Stinging nettles (Urtica dioica) are highly nutritious; fortunately, the leaves lose their bite when cooked. The generic name, Urtica, Latin for “nettle,” is probably derived from urere, “to burn,” in reference to the stinging hairs. Nettles are high in iron, beta-carotene, and vitamin C. Nettle soup and steamed nettle greens are two dishes that even my children enjoy. (Be sure to wear gloves when collecting the nettles.)

Herbalists consider nettles to be antiallergenic and often prescribe them in capsule, tea, or tincture form before the hay fever season begins. They also increase the flow of urine.

Purslane

Though this creeping succulent plant can be a terrible pest, purslane (Portulaca oleracea) is truly worth tolerating in your garden. Traditionally used to treat liver ailments, shortness of breath, and headaches, purslane is high in omega-3 fatty acids, which are believed to protect against heart attacks and strengthen the immune system.

Arab traders introduced purslane to Europe in the fifteenth century; in the Middle East, this plant is esteemed as a salad herb. A cooling summer vegetable rich in beta-carotene and vitamin C, purslane is wonderful in cold soups such as gazpacho. It may also be cooked as a potherb.

Pregnant women and people with digestive problems should avoid purslane.

Violet

In early spring, heart-shaped leaves and purple, lavender, white, or yellow flowers announce the violet (Viola spp.). A sprinkle of raw violet blossoms, rich in vitamin C, adds elegance to spring desserts. Crystallized violet flowers are often used as cake decorations.

Violet tea (use the same proportions as for lamb’s-quarters tea) is a traditional remedy for coughs, fevers, and bronchitis. Ancient Athenians used violets as a medicine to “moderate anger.”

The fragrance and flavor of violets are believed to comfort the grief-stricken. Violet honey, made by combining 2 cups of violet flowers with 1 cup of honey and the juice of 1 lemon, tastes delicious and may be frozen. Keep some on hand in case heartache strikes.

Chicory

Chicory (Cichorium intybus) is a member of the daisy family (Compositae).

It is one of the traditional bitter herbs of the Jewish Passover. In German mythology, it is a flower of luck. Cichorium and intybus are both Latin versions of ancient names for chicory.

The young leaves are collected before the plant flowers and are included in salads or cooked as a potherb. The flowers provide a colorful edible garnish to salads, main dishes, and cakes; they may be used fresh or candied. The root may be sautéed as a vegetable. When dried, roasted, and brewed, it makes a coffeelike beverage, or the roasted root may be added to ground coffee to produce “Louisiana-style” coffee.

Herbalists recommend eating the leaves or taking a tea or tincture of chicory to improve liver function and to treat acne, constipation, eczema, rheumatism, and gout. The leaves may be poulticed on inflamed skin or made into a mouthwash to strengthen gum tissue.

Goldfinches eat the wild seeds. Welcome the blue blessings!

Yellow Dock

Yellow dock (Rumex crispus) is a member of the buckwheat family (Polygonaceae) and thus is a relative of rhubarb and knotweed (mentioned above) as well as of sorrel (R. acetosa). Its common name refers to the color of the root, and its specific name, crispus, refers to its curly leaves. A Eurasian native, it is now found throughout the United States and southern Canada.

Like those of chicory, the young leaves of dock may be eaten in salad or cooked as a potherb. As they are high in oxalic acid, which can inhibit calcium absorption, they should be consumed only in moderation, and even then they are best cooked in two changes of water.

The seeds may be ground into a nutritious meal and used in cereals and breads, but first their astringent papery flanges must be removed. Rub the seeds between your hands, pour them into a clean shoebox, and with a playing card, sweep the seeds while holding the box tilted so that the seeds roll to the bottom while the chaff remains at the top.

The root, an antiseptic and astringent, is an ancient remedy for acne, constipation, and jaundice. Herbalists include it in formulas to treat anemia. A poultice of the fresh leaf relieves skin rashes and nettle stings.

Herbal Healing Salve

1 ounce dried chickweed
1/4 ounce dried echinacea, goldenseal (cultivated), usnea, or propolis, finely cut
4 ounces olive oil
1/4 ounce beeswax, grated
4 drops tincture of gum benzoin (available in drugstores)
10 drops essential oil such as lavender, rosemary, or peppermint
2 vitamin E capsules

Place the herbs and oil into a slow cooker set on “low” and heat overnight. Turn off the heat and allow the mixture to cool. Put on rubber gloves and strain the oil through a mesh strainer or a clean muslin cloth, squeezing the herbs tightly. Discard the herbs and return the oil to the cooker, stir in the beeswax, and heat until the wax is melted. Now turn off the heat, stir in the essential oil and intact vitamin E capsules, and pour the salve into clean, dry containers. When the salve reaches room temperature, rub a little on your skin. If it’s too soft, reheat it and add a little more beeswax; if it’s too hard, reheat it and add a little more oil.

Stored in the refrigerator, the salve will keep a year; at room temperature, it will keep several months.

Wild Things Soup

1 medium onion, finely chopped
1 clove garlic, chopped
1 tablespoon vegetable oil
2 teaspoons curry powder
2 cups chopped potatoes
4 cups chopped tender wild greens
4 cups water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Tamari sauce to taste

Sauté the onion and garlic in the oil, stirring constantly, until the onion is translucent. Stir in the curry powder and sauté a minute longer. Stir in the potatoes and greens. Sauté briefly. Add the water and simmer, covered, for 15 minutes or until the potatoes are tender. Puree, then reheat and season with salt, pepper, and tamari.

Brigitte Mars, an herbalist and nutritional consultant from Boulder, Colorado, teaches herbology and is the author of many books, including Herbs for Healthy Hair, Skin and Nails (Keats, 1998), Dandelion Medicine (Storey, 1999), and Natural First Aid (Storey, 1999).

Burdock (Arctium lappa) - cultivated as a vegetable in Japan where it is known as gobo. The stalks are scraped and cooked like celery. The roots can be eaten raw in salads or added to stir fries.

Cattail (Typha latifolia) - the pollen can be used to enrich flour. The unripe flower spikes can be cooked as a vegetable and the young shoots and inner stems are eaten raw or cooked.

Century plant (Agave americana) - the flower stems and leaf bases can be roasted and eaten. Certain species can be made into alcoholic drinks such as tequila.

Chickweed (Stellaria media) - can be added raw to salads or cooked as a vegetable.

Chicory (Cichorium intybus) - the roots of this plant are used as a coffee additive. The sky blue flowers are also edible and make a terrific addition to salads.

Dandelion (Taraxacum officinale) - the flowers can be made into wine or jelly. The roots are sometimes used as a coffee substitute. The young leaves make a nice addition to salads.

Epazote (Chenopodium ambrosioides) - a tropical American weed commonly used in Mexican cooking to flavor corn, beans, mushrooms, seafood, fish, soups, and sauces.

Garlic mustard (Alliaria officinalis) - the young leaves add a mild garlic flavor to salads, sandwiches, and soups.

Goldenrod (Solidago spp.) - the leaves and flowers can be used for herbal tea.

Horseweed (Conyza canadensis) - the young leaves can be cooked as a vegetable.

Kudzu (Pueraria lobata) - AKA Japanese arrowroot. It is a prolific weed in south Florida. A starch can be made from its roots. This starch can be used to thicken sauces and gravies as you would use cornstarch. The leaves can be battered and fried.

Lamb's quarter (Chenopodium album) - the young leaves can be added to salads.

Milk thistle (Silybum marianum) - the young leaves with the spines removed are eaten raw or cooked as a spinach-like vegetable. The flower buds can be eaten, they are like miniature artichokes.

Plantain (Plantago spp.) - the young leaves are edible if the fibrous midribs and veins are removed. The seeds are also edible.

Prickly lettuce (Lactuca serriola) - the young leaves can be eaten raw in salads or cooked as a vegetable.

Purslane (Portulaca oleracea) - tastes similar to spinach and the leaves and stems can be eaten raw in salads or cooked or pickled in vinegar. Cooked purslane has a mucilaginous texture similar to okra.

Sheep's sorrel (Rumex acetosella) - the young leaves can be added to salads, sauces, soups, and egg dishes.

Shepherd's purse (Capsella bursa-pastoris) - has been used as a food for thousands of years. The seed pods have a peppery flavor and can be used as a seasoning.

Stinging nettle (Urtica diocia) - the cooked young leaves can be eaten like spinach, added to soups and egg and vegetable dishes. Do not consume raw leaves, they are covered with highly irritating hairs thus the name STINGING nettle.

Burdock root pickled, boiled in soups and stews
Chickweed leaves chopped in salads
Cresses leaves young in salad; cooked in soup
Dandelion leaves, flowers young leaves in salads, steamed, wilted, or cooked in dandelion gravy (served over mashed potatoes); young flowers in wine; dipped in egg then cornmeal and fried
Lambsquarters leaves, shoots young in salad; cook and use like spinach
Plantain leaves blanch and saute in butter and garlic
Purslane leaves, stems very young leaves chopped in salads, salty garnish; blanch and saute with olive oil, garlic, and chile
Red clover flowers chopped in salads, steeped in tea, cooked in soup
Shepherd's purse leaves blanch and saute with olive oil, garlic, and chile
Violet leaves, flowers young leaves in salad, add to marinara sauce; flowers in fruit salad, syrup, sorbet, candied