Sunday, July 17th, 2011 at
Halfway through July I am honored to present the second issue of the Wild Edible Notebook, my journal-style tale of select plants. In this issue, read up on succulents including roseroot, rosecrown, and purslane. The July issue also has instructions for a few brightly-colored wild dishes as part of a new Recipes section.
This issue differs from the first in that the entries featured are edited, updated, and otherwise revised versions of previous blog posts, rather than simple reformats. If you’ve read this blog thoroughly you might recognize some of the information; still, I hope you’ll find that the Wild Edible Notebook tells a more updated tale than the original posts, part of my journey towards figuring out exactly what form all of this writing might one day take.
The procedure for downloading the Wild Edible Notebook has changed. Please visit the Wild Edible Notebook page for information on subscribing to the iPad/iPhone or PDF versions for $1.99/month. Your support makes the continued development of this publication possible, both on the content and technical sides.
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EDITED 10.7.13 to reflect the new download procedures.
Thursday, July 14th, 2011 at
Roseroot with blood-red flower buds.
Succulents are juicy plants that store water in their leaves, stems, and roots, an adaptation which helps them survive in arid climates or soil conditions. Aloe, agave, sedums and purslane are some examples.
Although “dry” is not a word I’d use to describe the high country right now, it often is dry, and so the timeless succulents are there, now sucking up this season’s water bounty and growing like crazy like everything else.
Two edible succulent plants I collect at 10,000 feet in the Colorado Rockies are stonecrop and roseroot / rosecrown (the latter in fact being two related plants that look similar and grow in proximity to one another.)
All of these plants are thriving right now—although I don’t know if that’s a good thing or a bad thing.
Wednesday, August 11th, 2010 at
What I believe to be roseroot, or Sedum rosea.
I first noticed roseroot on a high-country hike above Fairplay, Colorado as Gregg and I were scrambling up a rock face, off-trail as usual. The plant is distinctive and attractive—tiny, blood-red flowers atop a fleshy stalk with spirally overlapping (Peterson, 1977) succulent, white-green leaves—and so I photographed it to look up later in Plants of the Rocky Mountains, a flora identification guide we obtained recently from The Printed Page bookshop in Denver.
Plants of the Rocky Mountains by Linda Kershaw, et. al. (1998) is not specific to edible wild plants, but when I found the plant in question in the picture index followed by the entry, lo and behold, I also discovered that our local roseroot is edible. (A quick perusal of the new guide revealed that edibility information is included for many of the plants, to my very pleasant surprise. Come to find out that Linda Kershaw also authored Edible and Medicinal Plants of the Rockies, a guide I have yet to obtain.) What luck! Read the rest of this entry