Foraging for Wild Edibles: Plantains, Docks and a Pair of Invasives Foraging for Wild Edibles
Why forage?
Foraging feeds us – literally and figuratively. Foraging helps to fill our freezer and pantry without us planting seeds or spending dollars.
Foraging helps us to better understand the earth and more about our sense of place on it.
Foraging anchors us in the season – it helps us to be mindful of the now. Foraging for Wild Edibles: Tips for Responsible Foraging – Know your plants
A Field Guide to Edible Wild Plants of Newcomb’s Wildflower Guide, Eastern and Central North America, by Lawrence Newcomb by Lee Peterson Foraging for Wild Edibles: Tips for Responsible Foraging – Know your plants
Edible Wild Plants of the Prairie: A Field Guide to Trees and Shrubs, An Ethnobotanical Guide, by George A. Petrides by Kelly Kindscher Foraging for Wild Edibles: Tips for Responsible Foraging
Verify that foraging is allowed at the site. For example, most nature preserves prohibit the removal of plants and plant parts.
Consider your site’s management – evidence of use of chemicals, mowing frequency, etc.
Don’t overharvest native species – please follow the “one-in-twenty” rule: harvest 5% of what you find.
For invasive species, eat them all! Foraging for Wild Edibles: Forager’s Oath by Matt Suwak
“I’ll only eat what I sure know, Have respect for things that grow. I’ll watch my step and never litter, Enjoy the sun and ignore Twitter. I’ll only eat my fair share, Leaving most for bird and bear. I’ll open up while I am picking, And feel full when I’m quitting. I’ll teach and be encouraging, When I go a-foraging.” Plantains, Docks and a Pair of Invasives:
Common Plantain (Plantago major)
American Plantain (AKA Black-seeded Plantain) (Plantago rugelii)
English Plantain (Plantago lanceolata)
Curled Dock (Rumex crispus)
Broad-leaved Dock (AKA Bitter Dock) (Rumex obtusifolius)
Garlic Mustard (Alliaria petiolata)
Japanese Knotweed (Reynoutria japonica var. japonica) From parking lot along Upper Newtown Road, proceed south and look for the targeted species along the west side of the trail within the purple- colored segment.
Feel free to search further south (to McDonald Creek or even as far as Lower Newtown Road), particularly for plantains and docks. Plantains, Docks and a Pair of Invasives
As a “thank you” to each of you for joining me today, I will be happy to provide you with information from this presentation, including:
❖ plant ID tips, ❖ curious anecdotes, ❖ recipes, and ❖ a map showing where to find the targeted species discussed today. If interested, please send your email request to: [email protected] However, you must send your email request before the end of this presentation. Now would be a good time to do so. How to distinguish between the Plantains
Common Plantain American Plantain English Plantain Where found: (L) Waste places and roadsides; (C) Disturbed ground; (R) Fields Common Plantain (Plantago major) Always select youngest leaves emerging from center of whorl of basal leaves.
Leaves may be collected throughout much of growing season, No reddish color but those in early along leaf stem season are most tender and flavorful.
Photo credit: https://www.oardc.ohio-state.edu/weedguide/single_weed.php?id=110 American Plantain (Plantago rugelii) Always select youngest leaves emerging from center of whorl of basal leaves.
Leaves may be collected throughout much of growing Reddish color season, but along leaf stem those in early season are most tender and flavorful.
Photo credit: https://www.ediblewildfood.com/rugels-plantain.aspx English Plantain (Plantago lanceolata) Always select youngest leaves emerging from center of whorl of basal leaves.
Leaves may be collected throughout Narrow ribbed much of leaves growing season, but those in early season are most tender and flavorful.
Photo credit: http://irisweaver.com/2015/05/01/6-plants-to-start-the-spring-foraging-season/ When to harvest Plantain leaves Plantain leaves may be harvested and used until freezing weather kills the plant.
Photo credit: https://www.oardc.ohio- Photo credit: https://www.ediblewildfood.com/rugels- Photo credit: http://irisweaver.com/2015/05/01/6- plantain.aspx plants-to-start-the-spring-foraging-season/ state.edu/weedguide/single_weed.php?id=110
Always select youngest leaves emerging from center of whorl of basal leaves. Dietary Information about Plantains
All Plantain leaves are high in iron and calcium content and also contain vitamins A, B1, B2, B3, C and K plus several micronutrients. Culinary Uses for Plantains
In addition to adding fresh young leaves to salads, Plantains can also be used in these culinary applications:
❖ fried, ❖ baked, ❖ in soups, and ❖ as a tapenade. These plants may also be used for medicinal purposes. How to distinguish between the Docks Where found: (L) Fields and waste places; (R) Waste places, roadsides and rich shade
Curled Dock Broad-leaved Dock Photo credit: SEINet Portal Network. 2020. Photo credit: http://www.florafinder.com/LargePhotos/D2/Rumex_obtusifolius-61A7AA55C2.jpg http//:swbiodiversity.org/seinet/index.php. Accessed on April 05. Curled Dock (Rumex crispus)
Always select youngest leaves at Leaf edges center of each curled up clump, including and down those still rolled up tight.
Photo credit: http://foragedfoodie.blogspot.com/2017/02/identifying-curly-dock.html Broad-leaved Dock (Rumex obtusifolius)
Always select youngest leaves at center of each clump, including those still rolled up tight.
Photo credit: https://www.harcourt-brown.co.uk/media/plants/favourite-plants/broad-leaved-dock-rumex-obtusifolius-young-leaves.jpg/image_view_fullscreen Dietary Information about Docks
Curled Dock leaves are high in beta-carotene, vitamin C, and zinc. Culinary Uses of Docks
Docks can be used in a variety of culinary applications:
❖ raw young stemless leaves as salad greens, ❖ prepared as kimchi, ❖ fried, ❖ sauteed, ❖ stewed, ❖ baked, ❖ in soups, and ❖ used as a wrap. Garlic Mustard (Alliaria petiolata)
Where found: Roadsides and open woods How to distinguish Garlic Mustard from Ground Ivy Good news! Both plants are edible! Where found: (L) Roadsides and open woods; (R) Moist waste places
Photo credit: https://www.ediblewildfood.com/creeping-charlie.aspx
• Larger leaves • Smaller leaves • Round stems • 4-sided stems • Crushed plant smells like garlic • Crushed plant smells minty First year Garlic Mustard leaves Young leaves of Ground Ivy Garlic Mustard (Alliaria petiolata)
Leaves may be collected either year, but 2nd year leaves (before flowers appear) are less bitter.
1st year leaves; no flowers 2nd year leaves with flowers Garlic Mustard (Alliaria petiolata) Carefully pull tender root by inserting index finger into soil along plant stem, then pry upward.
First year leaves
First year root (2x actual size); best collected after autumn rainfall (Oct/Nov). Dietary Information about Garlic Mustard
Garlic Mustard is high in vitamin C, carotenoids and minerals (such as calcium, iron, manganese, and zinc), and it has remarkably high levels of fiber. Culinary Uses of Garlic Mustard
Garlic Mustard can be used in a variety of culinary applications:
❖ raw young leaves as salad greens, ❖ raw root minced as horseradish, ❖ in pesto, ❖ in soups, ❖ in sauces, and ❖ as a filling in pasta or roulade. How to identify Japanese Knotweed Where found: Waste places and roadsides Japanese Knotweed (Reynoutria japonica var. japonica)
Best to pick early spring young shoots (without leaves) up to six inches tall.
Shoots may be harvested up to 12” tall, but remove fibrous outer shell before cooking or eating.
Photo credit: https://www.gardenista.com/posts/weeds-you-can-eat-japanese-knotweed-hummus/ Dietary Information about Japanese Knotweed
Japanese Knotweed provides an excellent source of vitamins A and C, iodine, potassium, phosphorus, zinc, manganese, and resveratrol.
Resveratrol is the same substance as that found in the skin of red grapes.
Resveratrol is part of a group of compounds called polyphenols and it is thought to help reduce inflammation, lower LDL or "bad" cholesterol, and make it more difficult for clots to form that can lead to a heart attack. Culinary Uses of Japanese Knotweed
Japanese Knotweed can be used in a variety of culinary applications:
❖ prepared as fruit leather, ❖ pickled, ❖ in cocktails, ❖ in baked goods, ❖ in desserts, and ❖ as a filling for spring rolls or vegetable sushi. Foraging for Wild Edibles: Recipe Resources
Wild Foods Field Guide and Cookbook, www.wildmanstevebrill.com/cooking by Billy Joe Tatum Plantains, Docks and a Pair of Invasives
Last call!
If you’d like the information from this presentation (including recipes), please send your email request now to:
[email protected] Thank you!
Be well. SAVE the dates!
Join me for the remaining sessions of Foraging for Wild Edibles –
July 29 @ 5:30pm: Highbush Blueberry
August 26 @ 5:30pm: Hazelnuts
September 9 @ 5:30pm: Nannyberry
October 3 @ 1pm: Hickory Nuts
October 4 @ 1pm: Autumnberries
Please check the Events page of my blog for details and any updates on each upcoming event: www.curiousbynature.wordpress.com. THE END