Wild Weed Wisdom

Nurture Your 'Inner Wild' with Foraged Edible and Medicinal Plants


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Prickly Sow Thistle

Prickly Sow ThistlePrickly Sow Thistle (Sonchus asper) is another edible plant that grows as a weed in disturbed soil or neglected places. I picked some the other day to add to my daily “Super-Local Food” intake! Nothing fancy here – you can cook it up with garlic, olive oil, herbs, or chop it up to add for soups… use it as you would spinach, like we do with most wild greens. It looks prickly, but the ‘prickles’ are actually quite tender, and when cooked they’re fine. Today I’m adding Prickly Sow Thistle to a ‘green juice’ along with wheatgrass and ginger.

Mainly, I want to give you a good photo for identifying this plant. Notice  how the buds look remarkably similar to dandelion buds – you could make pickles out of either of them – but the Sonchus asprer has prickles even on the buds!! They will soften if you blanch then before pickling. The flower in full-bloom also looks similar to dandelions golden-yellow face – I’ll go back for a photo soon to show you. The leaf-edges are wavy, very decorative in their own way, and the base claps the stem in a graceful arc, with the leaf half-surrounding the stem in a big hug. So, for all the prickles, I still see it as a gentle, loving plant.

Here are a couple more photos to get a good idea of the plant. The large, ridged stem is a bit blotched with red, and it’s hollow, like a straw, with milky sap, much like the dandelion in this way.

Wikipedia lists this as a noxious weed that can cause irritation, but I think they are being cautious. You can find many other sites that consider this plant to be safe. I ate it and loved it. Here is another site that feels the same way: http://www.eattheweeds.com/sonchus-sow-thistle-in-a-pigs-eye-2/

DSC07094 DSC07095 Sow thistle back side of leaf

 

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Fiddlehead Time!

long-legged fiddleheads

long-legged fiddleheads

Violets and Celandine

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Violets and Celandine

Sometimes I don’t have my paper bags with me for harvesting, so I just use whatever is available. Today it was my daughter’s lunch box. I picked Greater Celendine, which I made into an herbal tincture, and about 10 violets. We have company staying with us, so nothing nicer than to introduce them to food-foraging with a dessert of wild violets on ice cream!
You can get a really good look at the leaf of the Greater Celandine – front, and back-side, which you can see is quite a bit lighter in colour.


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Wild in the City – Day 3 Details

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Remember to bring your own scrapbooks with you for this coming Wild in the City! Besides out in the field, hands-on learning, your scrapbook is one of the best ways to help your retain your discoveries, feelings, and wisdom of your day…

This Sunday is Day Three of Wild in the City for Confirmed Participants

***We are going to need our bikes. If you don’t have one, please borrow one!***

Focus for Day 3:

Urban harvest; food-producing and medicinal trees and shrubs; forestry “support”… the wildcrafting way.

From Station Zuid, we are going to walk our bikes, and ride them as well, along city streets, bike paths, along a volkstuin, and into a public park with some ‘wild’ areas in it. We will have our lunch along the way, and, at some point, have a break at the lovely Paviljoen Acquarious -www.paviljoenaquarius.nl
We’ll stop along the way to make tinctures, have lunch, and look at stuff. Take a look at what you need to bring, please.

I’ll be introducing Japanese Quince, crab-apples, mullein, wild arugula, speedwell herb, hops, black walnut trees, alder trees, braam and raspberries (and rooting shoots thereof), wild asparagus, teasel. Also, sheep sorrel and you’ll recognize some of the other juicy edibles along the way. Perhaps we’ll discuss the wonder-root: calamus. Overall, it will be a great, big, satisfying day.

Call me if you have questions.

***If you are a Groen en Doen Grant Recipient, please send me a link to your BLOG – before Saturday. I need to see the blogs to make a report to Groen en Doen***

Day Three Details:
Date: May 26, 2013
Time: 10:00 to 16:00

Starting Point: at Caffe Belmondo, in Station Zuid WTC.
It is right in the ZuiderPlein, on the North West side of the train tracks. Please google for the address to be perfectly sure.

YOU MUST RSVP – I want to know who is coming! Thanks!
See you on Sunday!

Bring:

  • notebook, pencil, tape, magnifying glass, scissors or swiss-army knife
  • camera, if you like
  • gloves
  • guidebooks! to help identify your plants
  • paper bags of different sizes
  • dress for the weather
  • brown-bag lunch; maybe ‘bread-n-spread’ to make wild sandwiches
  • thermos of hot water, of course!
  • small jar (sterilized pesto or olive-sized jar) with tight-fitting lid – sterilized means washed sparkly-clean with hot water and soap – a dishwasher also does the trick.
  • 2nd jar – 3/4 full of 40% vodka (your choice if you want higher-proof vodka, or organic). This jar should also have been sterilized, again, with a tight-fitting lid.
  • maybe extra water or hand-wipes to clean your hands
  • If you still have a presentation to make, bring your notes and a sample of your plant (or we may find it along the way).

Jen

Japanese Quince Blossom

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Japanese Quince Blossom

Right now is the time to spot your local Japanese Quince! Besides being utterly gorgeous, this little bush bears small, edible yellow fruit that are scented like rose and peach combined. The fruit are even more sour than the regular (Turkish) Quince, but with enough sugar, they make a divine (and pretty) jelly or jam. I’ll post that recipe in Autumn, when the fruit are ripe.
Often Japanese Quince mischievously self-seeds in beds of other shrubbery, so can be found in unexpected places – and though it likes some sun, it can tolerate full shade. If you can find some now, mark it in your mind, and come back to visit to watch how the bees love it, and how the little fruit-balls grow snug against the branch. Like the rose, these branches are thorny (see photo) so do take care.

Feeling Grounded

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Feeling Grounded

I recently posted an article about picking roots – in this case, Burdock Root – and the option of buying the same root from Japanese or Korean shops (where Burdock is known as Gobo) instead of going to the hassle of digging them up.
Truth be told, I enjoy the ease of buying Burdock, but I also really LIKE to dig them up!!
Here’s what I foraged for last autumn. That’s the best time to harvest, as the goodness gathers there in preparation for over-wintering.
I use Burdock as a grounding food and tincture, along with all it’s other supportive functions – cleansing the liver and therefore, the blood. Which keeps the skin clear and helps skin conditions such as psoriasis and eczema.

The Mysterious Cedar – or Cypress?

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The Mysterious Cedar - or Cypress?

Here’s a tricky fellow. We saw some folks out in their garden today, in their volkstuinhuis (garden lot/house) while we were looking around. They were busy tidying up and pruning some bushes. I was caught by the cedar-scent, and came over to investigate. The photo shows what we found. But I can’t seem to identify it – I thought it was a cedar, but looking it up, I can only think it must be some kind of cypress. If you have any ideas, please help me out. The photo shows both the front and back sides of the flat branches. It is too early for any cones, though had I been thinking, I’d have asked the owners to describe them. Anyway, I kept a bag of it to use – perhaps in tea, perhaps a smudge stick, maybe to flavour our rice tonight… we’ll see. It has a delicious, pungent scent that reminds me of the anti-bacterial properties held in cedars, pines, and cypresses.