EAT YOUR WEEDS: There are so many edible wild plants that it can be a bit overwhelming. The best way is to start with a few common and easily recognized favorites and gradually add new ones over time. Never eat something you are not completely sure of. Make sure you know that your harvest has not been sprayed, and don’t pick plants that have grown along the road. Also, allergies to wild plants are rare, but whenever you eat a new food it is best to try just a little the first time and see how it sits with you. In general wild foods are more concentrated nutritionally than their garden counterparts, and you may find yourself satisfied with smaller amounts.
FIVE FAVORITE WILD SUMMER VEGETABLES:
LAMB’S QUARTERS: This has many names in different parts of the country. It is related to amaranth, telling us that its tiny seeds are also good to eat and extremely high in complete proteins. Half the seeds are brown and half are black—some will sprout next year and some can wait in the soil for twenty years or more, a great survival strategy in uneven climates. Use tender leaves and tops like spinach in salads, lightly steamed, or stir fried. Cooked lamb’s quarters may be chopped and used in any recipe calling for cooked spinach.
PURSLANE: Purslane has thick juicy red stems and runs along the ground in mats. It’s juicy leaves may be added to salads and it’s stems can be steamed, stir fried, or pickled. Some people love the slightly mucilaginous texture of purslane and some do not. If you do not, try marinating the leaves in vinegar or salad dressing for fifteen minutes or more.
RED CLOVER FLOWERS: Red clover flowers make a lovely garnish and add lots of vitamins and minerals to your salads, soups, and vegetable dishes. It may be added to tea, hot or iced, and dried for a wintertime tonic. Science has shown that clover removes toxins from the bloodstream, particularly heavy metals and radiation.
SEAWEEDS: There are no poisonous sea vegetables on our shores here in Eastern North America, although there are some that are too tough and woody to eat. They will spoil very quickly once exposed to fresh water, and they must be either dried or consumed soon after harvest. Once dried, they keep well, and a little goes a long way. Like red clover, they are famous for nourishing the body while removing toxins.
