schmittie
Gold Member
- Joined
- Nov 28, 2009
- Messages
- 2,963
How about a urban wild edible? Don't get too excited, I'm sure this isn't new to anyone....
I am fascinated with what used to be common knowledge, but has little by little been forgotten. Our convenient way of life has left us without a knowledge that our grandparents and great grandparents may have had. Lots of people seem to consider wild edibles as more of a gypsy salad , but I find it interesting and I'm always trying to learn more. A friend gave me a copy of "The Foragers Harvest". It is an excellent read. I suggest you check it out.
Since I live in town, I am trying to learn more about what is common around me. I have learned much about many plants and already have seen the medicinal benefits of the common plantain and even spearmint. (makes an unbeatable tea if you are sick IMO!)
Earlier, I noticed a small thistle plant next to the house. It was in an area I felt I could reasonably leave alone and let the plant grow. I've read that with a little work, both roots and shoots are edible. Come along, I'll show you what I did!
Here's the plant just a week or so before it would bloom
I've read the stalk is edible and not too bad with just a little prep. So I reached in to cut it down
YIKES!! The thorns are unbelievable! Well, unbelievably obnoxious!!! No blood drawn here, but something has got to be done. So I stripped the "branches" off so I could get in there a little better. My Bushfinger worked nicely. The plant isn't very woody at this point and just a quick flick takes each "limb" off in no time.
Now no problem, I reached in an cut it down. It took a little more pressure that I expected. At the base of this stalk, it is pretty tough and woody.
In to the kitchen we go.
To make this easier, I peeled some of top two inches of the stalk to give my fingers a safe place to hold.
Now, just peel away.
I had cut the stalk in half and did the same with the other piece.
I sampled both the thick end of the stalk and the smaller tip. Here is what I noticed if you have never done this before:
I messed up right off the bat. I forgot that the older and taller a thistle plant gets (maxes out around +/- 3 feet) the tougher and woodier it gets. You are "supposed" to harvest what is flexible and bendable. I eventually managed to chew up the base, but as you can imagine, it was like eating a stick. I wouldn't recommend it. Into the trash the tough stuff goes! Now for the other end. Hmmm, its actually ok. Now I'm not anxious to stock up on it, but it's not too bad. I would describe it as similar to celery and very mild. I have heard that it is better cooked so into a baggie it goes.
Sorry this wasn't more exciting. But I will keep you posted about the cooked version.
Boys and girls, get your FBs outside and dirty! Your next adventure could be as close as your back yard......
I am fascinated with what used to be common knowledge, but has little by little been forgotten. Our convenient way of life has left us without a knowledge that our grandparents and great grandparents may have had. Lots of people seem to consider wild edibles as more of a gypsy salad , but I find it interesting and I'm always trying to learn more. A friend gave me a copy of "The Foragers Harvest". It is an excellent read. I suggest you check it out.
Since I live in town, I am trying to learn more about what is common around me. I have learned much about many plants and already have seen the medicinal benefits of the common plantain and even spearmint. (makes an unbeatable tea if you are sick IMO!)
Earlier, I noticed a small thistle plant next to the house. It was in an area I felt I could reasonably leave alone and let the plant grow. I've read that with a little work, both roots and shoots are edible. Come along, I'll show you what I did!
Here's the plant just a week or so before it would bloom
I've read the stalk is edible and not too bad with just a little prep. So I reached in to cut it down
YIKES!! The thorns are unbelievable! Well, unbelievably obnoxious!!! No blood drawn here, but something has got to be done. So I stripped the "branches" off so I could get in there a little better. My Bushfinger worked nicely. The plant isn't very woody at this point and just a quick flick takes each "limb" off in no time.
Now no problem, I reached in an cut it down. It took a little more pressure that I expected. At the base of this stalk, it is pretty tough and woody.
In to the kitchen we go.
To make this easier, I peeled some of top two inches of the stalk to give my fingers a safe place to hold.
Now, just peel away.
I had cut the stalk in half and did the same with the other piece.
I sampled both the thick end of the stalk and the smaller tip. Here is what I noticed if you have never done this before:
I messed up right off the bat. I forgot that the older and taller a thistle plant gets (maxes out around +/- 3 feet) the tougher and woodier it gets. You are "supposed" to harvest what is flexible and bendable. I eventually managed to chew up the base, but as you can imagine, it was like eating a stick. I wouldn't recommend it. Into the trash the tough stuff goes! Now for the other end. Hmmm, its actually ok. Now I'm not anxious to stock up on it, but it's not too bad. I would describe it as similar to celery and very mild. I have heard that it is better cooked so into a baggie it goes.
Sorry this wasn't more exciting. But I will keep you posted about the cooked version.
Boys and girls, get your FBs outside and dirty! Your next adventure could be as close as your back yard......
