Forage and feed on local “weeds”

A few years ago, a friend of mine made a decision to befriend burdock, that “annoying weed” whose burs burrow into a dog’s coat most disagreeably. Next it was dandelion. Then purslane and common plantain. Which is to say that, instead of wiping these “weeds” out, Cheri apprenticed herself to their ways. Years of gardening organically, of applying herself to the practice of raising food without chemicals or manufactured fertilizers, led her to an understanding of sustaining oneself with the bounty of the natural world. When viewed from this perspective, a weed becomes beset with possibility and promise. It also gains a more respectable name: a wild edible.

In learning the many benefits of our region’s wild edibles, the amateur forager needs a reliable tool. “Edible Wild Plants of Pennsylvania and Neighboring States” is a wonderful resource for beginners. Written by Richard and Mary Lee Medve, and published by The Pennsylvania State University Press of University Park, this guide offers information on plant characteristics and habitat, precautions to take and recipes to make. Try Paw Paw Ice Cream, Coltsfoot Candy, Clover Blossom Fritters, Bee Balm Tea Jelly or Acorn Coffee.

The authors include tantalizing tidbits of lore relating to each plant. While cooking Cattail Pancakes, contemplate the following: “More carbohydrates can be obtained from an acre of cattails than from an acre of potatoes. The leaves are used to make chair seats, the cottony seeds are good for pillow stuffing and insulation, and the rhizome fibers can be twisted into a rope.” Flip to the book’s glossary to ascertain that a “rhizome” is “an elongated horizontal stem that lies at or just below ground level.”

Enchanting names like spring beauty, also known as fairy spuds, spike our imaginations even as their scientific names ground us. Learn to look for these long-stalked white to pink flowers lined with pink veins between March and May, and to dig the starchy corms for a potato substitute high in vitamins A and C.

Clear and realistic drawings help the reader to gain confidence in plant identification, while a list of toxic look-alikes steers the forager clear of problems. A chart details the nutrient composition of various edible wild plants, while guidelines are given for safe and sustainable foraging.

Whether foraging for fun or for a deeper understanding of wild edibles, for self-sufficiency or even survival, learning about the plants we often scorn can be an enlightening and rewarding experience. Even so, one needn’t become a full-blown wild forager. Getting to know one’s yard and garden weeds is a good place to begin harvesting nature’s free and abundant offerings.

“Today’s edible wild plants may well become tomorrow’s cultivated plants,” suggest the authors. With organically grown dandelions pulling a hefty price at New York City green markets, it might be a good time to get to know those cleansing and fortifying yellow blooms and their toothy leaves studding your yard. Put away the weed killers, grab a copy of “Edible Wild Plants” and make some dandelion wine and dandelion coffee instead. Invite the neighbors for a toast to your new friend.