Weeding or harvesting?

wood sorrel salad

I have a small patch of strawberries that I planted years ago and the other day I went out to weed them. The prominent weed was the beautiful wood sorrel. I tossed the other weeds, kept the wood sorrel, threw them in a bowl with a few chives and had my salad all ready for dinner.

The wood sorrel grows a small yellow flower and in my opinion is tastier than clover, although you can eat clover also.

Today I went out to weed my garden and was excited to see wood sorrel growing there along with my swiss chard and collards. I noticed another volunteer that is edible: purslane. So next week while I weed my garden I will not be throwing the weeds in the compost, rather I will throw them in my salad bowl.

When life gives you dandelions make dandelion wine.



dandelions growing in the Poconos

I can't say enough  about the wonders of dandelions.  For a foraging crop they are plentiful and last most of the spring and summer while many crops can be used as food for only a short while. They are rich in vitamins particularly vitamin A and can be found all across the United States.  They are actually native to Europe so they can also be found there. There are approximately two hundred varieties.  Most of the plant can be used from the root as a coffee substitute to the leaves for a salad green to the tiny individual flowers on the flower head or to the complete flower head for dandelion wine.  I haven't met a Pennsylvania Dutchman that isn't fond of dandelion greens with hot bacon dressing.  I have taken to tearing up the flower head into the individual flowers (you might have thought that it was one flower with many yellow petals) and sprinkling them on top of my salad. This makes it easier for me to practice "eating a rainbow" everyday

 





three happy pollinators

My pleasure and my nourishment are not the most important task of these humble plants. They provide pollen for many insects including the honeybee. Unfortunately it is harder to find honeybees buzzing around them than there were when I was a child.  Here in the Poconos I found three different pollinators on one flower head. At least on my hike in the mountains there had not been herbicides or pesticides sprayed so these pollinators could find some food. 

I know that some of you define these flowers as weeds and want to rid your lawns of them. Think carefully about what you do to accomplish that. Look at the trouble California is having when people insist on planting lawns that look like golf courses instead of native or naturally growing plants. The upkeep of those lawns is providing one of the stresses on their decreasing water supply. Our pollinators need untreated flowers to feed on so they stay healthy and can then pollinate our fruit and vegetable crops. If you insist on ridding your lawn you can try sprinkling the area that has the dandelion with corn gluten. This dries out the seeds so they can not germinate. You could pour vinegar on the flower, the bees won't like that but at least you would not be harming the water table or infecting your neighbor's space if the wind blows while your landscaper sprays herbicides. You could pour hot water on the plant every few days until it dies or you could do what my mother once had her children do, dig them out. Try to get all of the root so it does not come back. Or, my favorite, start looking at them as beautiful flowers.

Kevin, my husband, is a nature lover and he always shared his pleasure with our three children. He often said that dandelions were his favorite flower. When our daughter Emily was young she took note of this and started collecting dandelion seeds, those puffballs that you make a wish on and then try to blow them all off the stem. She put them in an envelope and wrapped them up for him for a Christmas present. That was the best present given and received that Christmas and it will always be remembered.





Foraging with friends.

Ian, Dorette, and Rich in North Carolina

Foraging is often a solitary activity but it is fun to do it with friends.  While in North Carolina last week five of us went hiking/foraging.  We visited Rich's bee hives and he taught us about the different plants the bees prefer.  I was wondering why there were some beautiful bushes in bloom that smelled lovely but there were no bees around them.  Rich explained that the mouth parts of bees can only access certain types of flowers and the flowers on these bushes had a shape that excluded bees. As we walked along Dorette noticed plants that I missed seeing. She picked out a vetch and we did a little trail side snacking. It tastes just like the pea greens I had grown in my basement this winter.  

vetch

We not only saw great plants we also ran into some critters.

Almond Millipede

This creature is also called a cyanide millipede because when he is disturbed he gives off a small amount of cyanide gas - which smells like almonds.  This is a defense mechanism to protect it from predators.  I asked Ian and Kevin to pick it up and shake it so they could smell it but I had no takers.  They thought the millipede would defecate on them.  Well, I guess that was a possibility but I just wanted to demonstrate how it gives off the cyanide gas. :)

newt

One more treasure we saw was an Eastern newt in its eft stage. This is the stage of its life when it lives on land and it lasts for up to four years. The adults live in the water, mate and lay eggs in water. The larval stage has gills and lives in water then it matures to the eft stage where it lives outside of water but must stay close to a water source because it will die if its skin gets too dry. After four years it returns to the stream and lives the rest of its life in and out of the water. Newts, like the millipedes, have poisons in their skin to protect themselves from predators.

A day is not lost if you learn something new, rejoice in nature, or share it with friends.

Music in your belly.

fiddleheads ready for harvesting

Nothing says spring like fiddleheads.  They look almost prehistoric and there have been some forms of ferns around since prehistoric times.  Last night we had roasted fiddleheads with our dinner.  I used to fry them but I like them better roasted.  They taste a bit like asparagus but you don't need to buy them at the grocery store.  We have several patches growing around the house and often you can find huge patches in the woods here in Pennsylvania.  What makes them so precious is the extremely short harvest time.  They are just ripe for picking for less than one week in my area.  We have been out of town for five days so that leaves me with two days to find and roast my fiddleheads. Once they stop looking like the top of the neck of a violin they are no longer fiddleheads and are now ferns, but they spread by spores so next year your patch should be even larger.  It is like they are making music but it is a short sweet song so get out there and sing along as you harvest your fiddleheads.

ferns unfurling

Jewels at your feet

common wood violet

What beauty is all around us, we just need to take the time to see it.  Last night we had a wonderful salad made from chickweed, onion grass, kale, tomatoes, and black walnuts.  It was sprinkled with violets and the yellow petals from dandelions.  I have found that if the food you eat is colorful it is more enjoyable to eat and to be at our healthiest there is a saying that you should try and "eat the rainbow" everyday.

Violets are so versatile.  You can snack on them as you are hiking about, have them in your salad, and even preserve them in different ways.  My sister Debra sent me a recipe years ago for violet jelly.  I currently have ice cubes in the freezer that have one violet in each which I will use this summer when I make peppermint tea. I also pick the flowers, rinse them, spread them on a cookie sheet and place them in the freezer.  After a few hours I have frozen flowers that are beautiful and delicate and can be used in drinks or salads later on.  This year I have tried drying them also.  They end up not looking nearly as pretty as the frozen ones but they still give a dash of color that will certainly be welcome on a cold winter day.

Don't forget to get outside and today try and see something up close that you might have overlooked before.  Enjoy!

Snacking on a sunny day.

What a beautiful day today.  I have been out since early this morning cleaning up my wineberry patches and this is what I have been seeing.  This is garlic mustard.  It is an invasive plant so what better way to control it than to eat it!! The leaves are great mixed with other greens in a salad.  Spring is the best time for the leaves as they taste more bitter as they get older.  The flowers are edible also.  If you find an extra large plant late in the fall you can pull it up, clean the roots and slice them very thin for a horseradish type treat.  Enjoy.

Be cautious

Poison ivy growing up a tree and branching out from it.

Notice the fine poison ivy root hairs making it look fuzzy.

A tree nearly covered with poison ivy vines.

 At this time of year the roots and stems of poison ivy are very obvious.  Please be careful as some people react quickly and severely to poison ivy.  My husband seems to have a reaction by just looking at it.

The oils that cause an allergic reaction are not just on the leaves.  They are on the vines and roots and even leave a residue on a tree after the vine has been pulled down.  When Kevin (my husband) was putting up a swing from the tree branches for our children (all grown up now) he had a reaction because the limb he was hanging the swing from had been overgrown with poison ivy a few years earlier.

A student teacher was teaching art in a nearby school and she wanted the students to make a winter collage.  So, on the weekend she went out to gather materials and she brought in many twigs for her students to use in their creations.  Most of her students ended up with rashes and swelling from the oils left on the poison ivy stems.  She had no idea she was exposing them to something harmful.  I wonder what grade the student teacher got.

My point is that you should learn to identify poison ivy even before the leaves come out.