Wednesday, May 9th, 2012 at
Might think about trimming the chickweed better next time.
If I don’t get the rest of this New England story out soon I’ll be permanently stopped up in the blog-hole, though perhaps it’s something a large dose of chickweed (Stellaria sp.) could solve.
I already wrote about chickweed in Part I of this series, I know, but I just read an amusing account in Tom Brown’s Field Guide to Wild Edible and Medicinal Plants (1985), wherein he first spends an entire hot and humid day prostrate in a chickweed patch gorging himself on the stuff before suffering “the worse case of diarrhea [he has] had to this day,” followed later by his idea to make an extremely strong chickweed tea for a constipated friend—only to discover that it worked so well his friend was stricken with the shits for days.
When I made chickweed for my parents, I snipped it far down the stems, found it too tough and chewy for my liking, and then wrote about it in Part I of this series. Meanwhile I’ve got Sam Thayer (2006) in the back of my head saying, “The deplorable state of information on edible wild plants can be cleared up over time if those who write on the topic exhibit professionalism and follow a few simple guidelines,” one of which is to “not condemn a plant based on limited experience with it.” Read the rest of this entry
Saturday, October 2nd, 2010 at
Mountain sorrel growing in a steep, dry creek bed in October.
We found a healthy colony of mountain sorrel in a steep, rocky, dry creek bed above 11,000 feet this afternoon—another great discovery in an area that was starting to feel like we’d traveled it in its entirety and identified the last remaining wild edible plant therein. But today, after adding a quick scramble through the Bristlecone pines on a hillside above the mining road to an above tree line shelf, then traversing right and finding our way back down through the talus, we came upon a narrow creek bed with many small patches of mountain sorrel growing in it.
Mountain sorrel is the common name for Oxyria digyna. Like wood sorrel (Oxalis stricta, O. violacea) and even commercial spinach, Oxyria digyna contains oxalates, which should not be consumed in large doses. I’ve eaten wood sorrel plenty of times, but the mountain sorrel of Colorado (not to be confused with the low, three-hearted leaves of the mountain sorrel you find in Vermont, or upstate New York) had for the most part eluded me. Read the rest of this entry
Monday, August 2nd, 2010 at
We went to the east coast for two weeks in July, and my sister met me in Maine with small bag full of New Hampshire purslane—that low branching succulent that many American gardeners throw in the yard trimmings without a second thought. She’d rescued it from her garden for me. It was really cool, as my sister is far from a wild food convert. I promptly boiled it up and served it with butter and salt to the extended family. My sister thought it was the perfect topping for the bratwursts.
Two weeks later, Gregg and I headed to the Philadelphia airport with several pounds of purslane. (I can only imagine what the TSA folks thought when they inspected my baggage and found a cooler bag full of weeds, roots intact.)
I kept the roots on the plants so that the purslane would travel well, and it worked. Thanks to Bill and Marnie in Ithaca and Gregg’s dad Frank in PA for the purslane bounty; I’m pleased to say that not only did the purslane make it home safe and sound to Colorado and into some delicious dishes, but also that the roots and attached shoots made it safely into the dirt in my makeshift garden off the end of the back yard. Read the rest of this entry