“Food is a very conservative aspect of culture but the erosion on the use and knowledge about wild food plants is higher than that of allotment food plants. The decline in wild food gathering appears to be due to negative connotations, i.e., association with times of scarcity, especially during and after the Civil War (1936–1939).”
– from Traditional knowledge of wild edible plants used in the northwest of the Iberian Peninsula (Spain and Portugal): a comparative study by Manuel Pardo-de-Santayana, Javier Tardío, Emilio Blanco, Ana Maria Carvalho, Juan José Lastra, Elia San Miguel and Ramón Morales
Foraging is essentially collecting wild or uncultivated food for free. Where for our remote ancestors it was a way of life, it fell to the wayside as agriculture developed. In times of scarcity people relied on these food sources, which unfortunately then became associated with poverty and struggle. In various places in the world indigenous communities hold on to their heritage through their knowledge and usage of wild food sources. Perhaps the recent renewed interest in foraging will help to prevent knowledge from being lost.
In my quest to develop a relationship with our land I am eager to learn more about all the different plants that are currently growing here.
In November I gave foraging for edible mushrooms a skip, as identifying them are not easy, and eating something poisonous was definitely not high on my list of priorities.
Here are four examples of some of the wild edible plants on our land:
Wild Asparagus (Asparagus albus):
When the first stirring of spring brought wild asparagus shoots to pop up on our land, I did not hesitate to embark on my first real forage. The result was a very enjoyable wild asparagus omelette for one.
Asparagus albus is found in the western and central Mediterranean, from Portugal to Italy and Morocco to Libya. In my research Asparagus tenuifolius and Aspargus acutifolius were also mentioned as species found in Portugal, but my guess is that it is Asparagus albus that grows on our land. It is said to grow in areas with hot, dry summers and cool, moist winters, and unlike most species has hermaphrodite flowers. It blooms in May-June and is a perennial plant that stays in the same place for about 15 years. When the shoots that develop in early spring is not cut, it can grow up to a metre tall. It grows near rocky walls and trees, and can be scattered around a big area, which makes foraging difficult, as one only finds one or two shoots per plant.
This prickly plant is rich in flavonoids and vitamin C, and is used in traditional medicine to treat kidney disorders.
Pennywort (Umbilicus rupestris):
Also called Navelwort, and referred to as Venus’ Navel by the Romans, it refers to the “belly button” in the middle of the leaf. It loves shady spots and damp rock walls, and flowers between June and September. Its succulent leaves have a delicate flavour, which can, depending on the season have a bitter aftertaste, and is a lovely addition to salads or to be used as decoration on a plate. In traditional medicine it is used to relieve kidney problems, and by removing the lower surface skin of a leaf it can be used to soothe minor burns and grazes by rubbing it over the affected area.
Common Chickweed (Stellaria media):
It is said that the chickweed is ‘sweet and delicate as fresh pea shoots’, in contrast to most other edible weeds which are usually bitter. If colour had a taste, I would say that it tastes green. I have a lovely soup recipe, which I should try while there is a fair amount of chickweed around, as it is a cool season annual. It is high in iron, calcium, potassium, and vitamin C, and has good levels of vitamins A, B & D. In traditional medicine it is said to aid weight loss, as it is supposed to curb appetite and acts as a diuretic, while it also soothes mucus membranes, and helps to ease respiratory conditions such as asthma and bronchitis. It can also be used to treat itchy skin.
It is considered a good soil indicator, as it usually grows where the soil is high in nitrogen and phosphorus and retains adequate moisture. If the soil lacks nitrogen the plant will be stunted; phosphorous is missing when it is pale; and there is a lack of moisture in the soil if it is suddenly absent from a place where it once flourished.
It can cause an allergic reaction in some people, so it is perhaps wise to consume a small amount at first.
Dandelion (Taraxacum officinale):
The young leaves can be used in a salad, although they are a bit bitter, while the roots can be used for making a coffee substitute. I’m far more curious about the flowers though, and have a recipe for Dandelion flower syrup, which I’m keen to try. That is if I can manage to find a cup of flowers, as I’ve only spotted one lone flower as of yet, but as they are supposed to start flowering mid-spring, I’m hopeful. In traditional medicine dandelions are used as a mild laxative, a diuretic, and to aid digestion, while it is high in vitamins A & C, as well as iron and calcium.
Portuguese Words:
forrageamento – foraging
plantas selvagens comestíveis – edible wild plants
Written by: Jolandi
NOTES:
Propagation of wild asparagus from seed:
Pre-soak seeds for 12 hours in warm water and then sow in spring or as soon as the seed is ripe in early autumn in a greenhouse. It usually germinates in 3 – 6 weeks at 25°c. Prick out the seedlings into individual pots when they are large enough to handle and grow them in a sunny position in the greenhouse for their first winter. Plant them out into their permanent positions in late spring or early summer.
From: http://temperate.theferns.info/plant/Asparagus+albus
Resources:
# https://www.eatweeds.co.uk/explore
# Root to Bloom – A Modern Guide to Whole Plant Use by Mat Pember & Jocelyn Cross
With enough time and good information, I think I would enjoy living off the land … for at least a meal or two! I jest, but I really do aspire to learn more about what nature offers us in the way of foods and medicines. Growing up, I had some of that connection, but in my many years of living in or very near large cities, I have lost much of that. I can understand your interest even better as it is YOUR land, and what better way to get acquainted than by nourishing each other. I look forward to seeing what else you find!
Definitely at least for a meal or two, Lex. 🙂
I must confess that if it wasn’t for our land I would not have had any interest in the plants I mention. I would at best have considered them pretty weeds.
Although I think there is a lot of benefit in learning to use the plants around us more effectively, I cannot say that it was on my radar living in the city. It also takes time to change one’s view of what is edible and incorporate that in one’s diet, I find, so it will be interesting to see how much I actually make use of all these edible weeds. I will have to report back on that. – Jolandi
Hello again my friend!
This is so insightful, and I embarrassingly admit to being quite ignorant on edible vegetation that is found in the wild. Your beautiful land teaches us many things 🙂
I’m in awe of the wonderful new things I’m learning, Takami. Our land is a good teacher. – Jolandi
Let the adventure begin!
Indeed, Gwen. So much to learn and taste! – Jolandi
All of these plants also grow around where I live. We have a large Portuguese community here, and none of those plants are native to Northern California, so I wonder if they were introduced by our Portuguese neighbors. 🙂 The asparagus shoots look especially delicious—I love young early spring asparagus cooked in butter, or roasted with other vegetables in olive oil with lots of salt and pepper. (Now I’m making myself hungry! But no asparagus in my fridge yet.)
I admit I’m a bit cautious when it comes to foraging. I worry about the landscape maintenance staff spraying toxins on the plants, since people here want “perfect” lawns and weedless gardens. I suppose I’ll have to move deep into the country to experience real foraging for fresh spring greens.
Interesting, indeed, Hangaku. I wonder if there is a connection. Like you, I love asparagus, so it is exciting to think that the season for that is starting. I would also be hesitant to forage too close to weedless gardens. Actually I’m not sure if I would ever have thought of foraging if it wasn’t for our land where I know there are no toxic sprays being sprayed. Foraging isn’t exactly as simple as one would like it to be, as there are quite a couple of things to consider, which then leaves one with the question if it is worth the trouble. – Jolandi
Well done for getting acquainted with wild food. I’ve had wild asparagus in Slovenia and it’s wonderful, and dandelion leaf salad is my favourite salad, with warm potatoes and eggs, yum. That said, I haven’t been picking dandelions here in Italy at all for some reason. My father made dandelion flower honey one time in Slovenia and it was really sweet and good. The other two plants you mention I have yet to taste.
Dandelion leaf salad with warm potatoes and eggs sound yummy, Manja. I’ll give it a try. I love discovering all these new tastes by just stepping out my door. Such a delight. – Jolandi
I can really understand your enjoyment at the discovery of so many different plants and herbs on your land. As soon as we start to look closely at what is growing under our feet and learn why those plants are there (soil types/climate etc) it makes for a deeper and more satisfying relationship with our land and its history. I have been interested in plants and their uses ever since I was a very small girl and love to find new plants when out walking. When I first moved to my present home I was so pleased to find a large area of the garden had been left wild and there were all sorts of plants and flowers growing there that I had not seen before.
However, I am a failed forager! It takes time to find enough foraged greenery for a meal and then much of it is too bitter-tasting for me and gives me indigestion. It is so much easier to buy salads from the greengrocer! I wish you luck and much joy in your foraging forays, Jolandi!
Like you say, Clare, foraging is a lot of work for a tiny amount of edibles. Also, it is best to consume a small amount at first, as our bodies aren’t used to it. Apart from the asparagus, I’ve mostly just had a nibble of the others, or placed in on a plate as decoration, as I love presentation as much as I enjoy the flavours. Bitter is not a taste I particularly enjoy, so I tend to avoid any food with a bitter taste.
I love that you’ve always had an interest in plants. What a joy to discover new ones. Knowledge is never wasted, even if one doesn’t use or consume these plants. It does help with building a relationship and understanding with one’s immediate surroundings like you say, which I think is wonderful. We so often overlook what is in front of us.
I must admit that I’m much more looking forward to growing my own vegetables and herbs than indulging in foraging. 😉
Although I am enjoying the whole process of gaining a deeper knowledge and understanding of plants. – Jolandi
You can add young dandelion leaves to your tea or let it cool and add to your cucumber lemon water.. 😉
That sounds delicious, Lisa. I’ll give it a try. – Jolandi