The March Hare: Spring '05
Issue 44

Another green season * Rustic traffic impediments * A season of growth, a season of change * The (other) greenhouse effect * Nature Double feature: Nature Corner and Springtime's Wild Edibles * A third-world lifestyle?

Springtime's Wild Edibles
by Laura Jaworski

Penn sporting the latest fashions in fire management

As the weather continues to warm up, I'm getting more and more excited about supplementing my grain-heavy diet with fresh plant matter. Foraging is one of my favorite activities, and early spring is a rewarding time to do it.

The list below covers some of the most common and recognizable feral plants that currently provide good eating in this region. If you decide to forage, exercise caution--not all wild plants love us as much as we love them. Poison hemlock, which is common in roadside ditches and slightly resembles Queen Anne's lace, can be deadly if ingested. As always, knowledge is the best safeguard, and most libraries have at least a few books on wildcrafting.

Roots/Tubers/Rhizomes: Wild parsnip--delicious baked or sautéed, but avoid handling the greens
Burdock--the sharp flavor goes especially well with potatoes
Jerusalem artichoke--has a nice texture when sliced thin, uncooked
Day lily--good boiled, or diced raw in salads

Greens: Violets--great for raw salads, or added at the last minute to a potherb mix
Mustards--when eating raw, pick young for less bitterness
Dandelion--also pick young, or soak in water for a few hours to reduce latex content
Wild lettuces--treat as you would dandelion
Docks--nice for bulking up a potherb mix, in moderation
Wood sorrel--adds a tart flavors to salads; use in moderation
Lamb's quarters--a light steaming brings out the spinach-like flavor

I first began eating wild greens--again, as an adult--when I lived in the city and was unable to have more than a windowsill garden. I was most surprised by how much lighter my body felt, and by how much healthier my digestive system seemed. However, it's good to keep in mind that many feral foods are best enjoyed in moderation, especially at first. This will give your body time to readjust to processing food in its native state.

The benefits of this kind of grazing can't be too enthusiastically stressed. Trace minerals and micro-nutrients abound! Even our well-publicized friends such as vitamins A and C get more than fair representation in the wild world. Unlike processed multivitamin or herbal pills, you can be sure what you're getting is fresh. It's nice low-stress exercise, a valid excuse to drop everything and go for a walk, and an opportunity to make friends with other free-range food advocates. What more could a roving primate want?

Another green season * Rustic traffic impediments * A season of growth, a season of change * The (other) greenhouse effect * Nature Double feature: Nature Corner and Springtime's Wild Edibles * A third-world lifestyle?