Lynn Smythe
Wild Edible Weeds
January 11th 2008 19:04
Dandelion - A Type of Edible Weed
Okay, so I finally got my husband to try edible flowers in some of the salads I serve him made with ingredients picked from our organic garden. He was really thrilled when I told him I was writing an article on edible weeds. I have banished him from the kitchen so he can't see what I'm adding to the meals I prepare. After he gulps down dinner then I can tell him what he just ate. "I just ate purslane, isn't that the stuff growing all over our paver stones in the front yard that you won't let me spray with Round-up!?!" Yup honey, you just ate a weed salad and you're still alive to tell the tale. His co-workers think I'm insane - they never seem to accept our dinner invitations, I wonder why?
Here are some weeds you may want to consider adding to your culinary creations. Many of these weeds can now be purchased from garden centers, either as plants or seeds, so you can grown them in your own yard if you can't find them growing in the wild.
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.
My complete article, Wild Edible Weeds, can be found on the Associated Content website.
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