Last night I all but destroyed the kitchen, scurrying about cooking up a wild feast like a person possessed. It felt good to be back home experimenting with wild ingredients again after our recent road trip to parts west, to channel all that inspiration from finding exciting new plants into food while my better half lounged on the couch. And, of course, it was snowing while I did so, here in the last stronghold against spring at 10,000 feet in the Colorado Rockies.
One of the dishes I made uses the leaves of black greasewood (Sarcobatus vermiculatus). The sprigs of the desert shrub had been sitting in the refrigerator for the last week and a half or so since we gathered them from a Nevada alkali flat. Not because I’d forgotten about them—rather because I was leery of the odd new plant, and awaiting responses to my recent query in the Edible Wild Plants group on Facebook as to whether anyone had eaten it before. Fortunately Brad VanDyke, based in Utah, responded: “I have eaten it, and like it. However, it does contain oxalates, so be careful,” he wrote. As certain commercial veggies we consume—like spinach—contain oxalates too, I took that to mean: Don’t overeat. As in an entire pound in a sitting. Read the rest of this entry