Wild Edibles Part 1

Greens - Stinging Nettle, Lambsquarters, Oxeye Daisy, Thistle, Selfheal, Fireweed, and Dandelion

Jun 29, 2023

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This spring has been wet and rainy, and the wild edibles are thriving! I’m seeing so many new plant varieties it’s a bit overwhelming. Stopping everywhere I go to identify something, pick a few, or have a little sample. I have a bit of a reputation for tasting things that I shouldn’t, which reminds me - I am NOT an expert, make sure to do your own research before you put it in your mouth.

Do you remember this weird PSA from the 90’s ? I sure do …

I’ve had very little success with normal gardening. The subalpine climate makes it difficult for domestic plants to grow. Short summers, shallow soil, and frosty nights make life difficult for garden varieties. Seeing wild edibles and medicinals thriving has my curiosity piqued. Why not eat what’s already here and abundant?

Stinging Nettle

If you haven’t tried stinging nettle - it’s delicious! It doesn’t take much to eliminate the sting, just a quick blanching will do. Then it can be eaten like any cooked greens. It has a nice flavour and a unique texture. I try to get it before it goes to flower, as I’ve read that it can be hard on the kidneys later in the season. Then, the seeds can be collected, dried and eaten like chia seeds.

Fireweed

Fireweed is so prevalent, I even have a tattoo of it. In the spring, the young shoots are delicious raw or cooked. Curt and I have already pickled a bunch. I’m looking forward to opening the jars this winter! As the plant grows it becomes tough and harder to eat, however the inner stem (called the pith) is still good. The flowers are also edible and nice in salads or in tea.

Oxeye Daisy

I’ve been looking forward to trying an experiment with the unopen flowers of Daisies. The whole plant is edible and tastes somewhat citrusy. The young leaves are best since it gets tough as it matures. To me, the shape and texture of daisy flowers before they’ve opened is somewhat like a caper. So, I made a brine and pickled them! Now to wait a couple of weeks before I can taste them.

Thistle

Thistle is another plant that I’ve been looking forward to trying. Like daisies, every part of it is edible and from what I’ve read, every type of thistle is edible too. What I’ve been most excited to try is the stalk. Once you get past the pokey exterior, there’s a juicy, crisp interior much like celery! I haven’t tried the root yet but I look forward to tying it next. The head of a thistle is also edible like a little artichoke heart. Fun fact: artichokes are a cultivated variety of thistles!

Lambsquarters

We used wild soil from nearby to fill the beds of the greenhouse. Though I hadn’t seen lambsquarters growing there, there must have been seeds in that soil that are taking off in the greenhouse! It’s considered a noxious weed - but holy is it tasty! Like spinach but better. I can’t pass it by without having a few bites. You can eat it fresh, and I highly recommend giving it a try.

Selfheal on top, fireweed in the middle and rose pedals on the bottom

Selfheal aka Heal All

This pretty little plant is edible and considered very good for you, hence the name. It tastes like a leafy green plant with a bit of bitterness. It’s everywhere here, and is one of the many greens that makes me wonder why I’d try to grow a garden when there’s so much food already?! It has been an excellent addition to rabbit stew - adding very little flavour but lots of nutrition.

Dandelion

Another plant that’s entirely edible and good for you. It helped people through the Great Depression and is known to make a decent coffee substitute. I occasionally chomp of the leaves, but this year I’m going to try roasting the roots to make coffee. The flowers can be breaded and fried, or simply added to salads.

Why even grow a garden?

With so many delicious and healthy plants growing here already, I don’t see much reason to struggle through having a garden. I’ve learned that I can’t depend on every year being as good as this one. Last year I struggled and failed to grow potatoes. Thankfully they’re thriving this year. It’s time to embrace the wild edibles that are abundant, and let them help me thrive too. Not only greens, but mushrooms, berries, teas and medicinals.