EDIBLE WILD PLANTS

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EDIBLE WILD PLANTS

*READ PLEASE

* Click on Plants name to Google
* and see how they look.

* Before eating a wild-picked edible plants, be sure to identify the plant beyond doubt.
* Check a good reference book or a university website.
* Are you absolutely certain the plant has not been contaminated by
* lawn chemicals or other pollution?
* If you're not sure, don't eat it!
* The younger and smaller the edible plants is, the more tender and tasty it is likely to be

* Dandelions Plant

Let's start with the curse of suburban homeowners.
When dandelions are young, like they are in early spring, the leaves are tender and tasty.
They taste and, frankly, look like arugula that costs $3.99 a pound at your local supermarket.
Dandelions have a light peppery flavor that is the perfect complement for sweeter salad greens like lettuce.

* Lamb's Quarters Plant

A relative of spinach and beets, lamb's quarters will be up in a few weeks and last all summer long.
The leaves are rich in vitamins like calcium, iron and potassium.
They taste like spinach, but while spinach stops growing when the days get too warm,
lamb's quarters keep on growing in the heat.
You can strip the leaves off the stems and add them to salad.
Or you can wilt them with onions and garlic and eat them warm and extra tender.

* Purslane Plant

Omega-3 fatty acids are one of the new super nutrients you hear a lot about these days.
But you don't have to eat fish oil capsules or other vitamin pills when you have purslane in your lawn.
The stems and leaves have a sweet-and-sour sort of flavor that you can enjoy raw or sautéed lightly.
You can also use it as a thickener in soups or stews, just like you would with okra.

* Curly Dock Plant

A relative of the grain buckwheat, the young leaves of curly dock have a light, lemony flavor.
They are tender enough to eat raw in a salad but sturdy enough to withstand sautéing.
Just don't pick it all as it is a very important food plant for the caterpillars of many butterflies.

* Chickweed Plant

Another weed that has a spinach-like taste and texture, chickweed is one of the fastest growing plants,
so you'll never run out.
Steam the leaves, toss them with olive oil,
lemon juice and pepper, and you have a quick and nutritious side dish.

* Wild Garlic and Onion Plant

You won't find it hard to notice these two - they start growing early in spring even before the grass does.
Wild garlic and wild onion look very similar in spring and taste similar, too.
The difference between them is that the wild garlic leaves are round and hollow,
while wild onion leaves are flat and not hollow.
You can use either of them as a substitute for fresh chives just by snipping off the leaves and chopping them.

* Garlic Mustard Plant

These plants grow from fall through the winter,
but when spring comes the leaves become a little spicier and lose any hint of bitterness.
Strip the leaves off the stems and mix them with milder greens in a salad.
You can also eat the fleshy white roots just like you would horseradish.

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Origin of last name

O'Neal

Quillen

Hutts

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