As rains and warming temperatures bring new growth to wanted plants, our unwanted plants “weeds” seem to always outpace those more desirable cultivars. But one must remember that a weed is just a plant that you don’t want in a particular place. So with that in mind I thought about changing a few heads at my recent horticultural therapy class at Ann’s Place about the “weeds” that might be all too common to their yards and gardens. And even quite yummy.
With all the talk of eating veg raised nearby I thought the most local way that you could eat would be from your own back yard. Time to forage. This was an easy class to prep for as my yard is replete with weeds as I use no herbicides or fertilizers on my lawn or ground-cover areas. So when I went out for a quick search for eatable plants. They were easy to find. I found burdock, chives, clover, dandelion, garlic mustard, mints, plantain, Queen Anne's lace, sheep sorrel, sweet woodruff, violets, wild garlic, wild onion and wild thyme.
At this time of year the dominant weeds are garlic mustard and dandelion, though red and white clovers are beginning to make a good push through the Earth to cover the bald spots on my lawn. And I have to admit that I picked some sweet woodruff a week ago, dried it and then mixed it with strawberries to make May wine to serve to my students.
As I laid out my different samples I was a bit shocked on the diversity of plants I had. It was a mix of sweet and tangy greens and different herbs that could dress up any salad we made or freshen up a dish with a unfamiliar flavor. After taking my clients out for a walk, they came back ready to dig in somewhat amazed at what you could do with the different plants.
“This first one, burdock, is a delicacy in Asia. The tap root is cooked. But the small leaves can be used in a salad while the larger ones sautéed,” I said. “Historically this has been used as a diuretic as well as a remedy for skin problems.”
I offered clients a taste and the group was very divided with half deciding to take a chance while the other half demurring politely. Perhaps I should not have told them first that poison hemlock (used to kill Socrates) looks just like Queen Anne’s lace though it is easy to tell them apart (QAL has hairy stems, hemlock does not; the root of QAL smells like a carrot; the disturbed leaves of hemlock smell as would a rodent.) But I did need to warn them about foraging in the wild as there are a variety of very poisonous plants out in the yard, as well described in Amy Steward’s excellent book Wicked Plants.
“If you are not very, very sure of what you are ingesting, don’t take a chance. Also don’t harvest food from areas that have been sprayed; on the other hand if the areas had been sprayed, the weeds would likely be dead.”
That said, all were very interested in at least the smells of the different plants: no harm in smelling. I was able to clip a mint from our property that my mother-in-law had smuggled in from Guatemala many years ago. It has a very strong minty scent with a bright purple stalk. “It is really best used for chicken soup,” said my wife Juana who attended the session along with my granddaughter Charlotte. Each client took a sample to start at home.
“Sorrell is a great addition to salads if you want a bit of a kick,” I said. “Another name for it is lemon leaf because of the flavor and it is a favorite with kids.” And then almost on cue Charlotte reached over to stuff one in her mouth. She chomped on it with a big smile.
After I finished with the plants I got out the May wine, a traditional German drink to celebrate May Day as well as the coming of Spring. As I opened the carafe I let each client smell the mixing of the herbs, fruits and wine. “This is amazing,” said one. All were smiling in anticipation of that first sip.
“Now be careful when you drink this as it does have a reputation as an aphrodisiac,” I said. They all smiled at me and took their first sip. No one was displeased.
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