This is the seventh (and final) in a series of foraging-related articles I'm writing for our local bulletin. Re-posted from the Artisan Office Bulletin.
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|western bitter cress|
Where to harvest: Wild greens, growing mostly in clearings and along roads and trails as they like to do, are very susceptible to contamination from boots and our local bounty of dog poop. I like to harvest from areas that are either remote (like bluffs, deep forest clearings, etc.) or from yards that are relatively clean. Vertical surfaces like rocks and moss-covered logs are also a little safer. Just inspect the area you're harvesting from and be cautious.
How to harvest: We are now a culture of excess. But the wilderness doesn't work that way. Harvesting wild greens should be a frugal endeavour: just take enough to satisfy your need, and make sure you leave plenty to grow. In fact, if you try to leave enough of the youngest leaves on any single plant, that plant will hopefully continue to produce for you.
|field mustard (rape seed)|
Mustards are very common here - especially Western Bitter Cress and Penny Cress. These begin as a radial of delicate-looking leaves, and eventually send up a stalk of flowers which, as they finish blooming, become conspicuous seed pods along the stalk. I used to think that the seeds would be wonderful, being in the mustard family, but alas they have nearly no flavour at all. The leaves, however, and to some extent the flowers, are delicious. I like them best in salads or chopped up with cream cheese and cucumber in sandwiches.
Next you should try Siberian Miner's Lettuce. Yum! Being a purslane, its stems and leaves are fleshy and juicy, and really very satisfying as a salad. The pink and white flowers are also edible, so it's easy to snip quite a bit in a hurry.
|siberian miner's lettuce|
Blossoms: flowering currant, salmonberry blossoms, oregon grape blossoms, and dandelions are wonderful salad additions. In the case of salmonberries, pinch only a couple of petals from each blossom, to ensure that the pollinators still find it so you can have berries, later. Dandelions are not only wonderful in salad, but also make a great addition to baked goods like scones, biscuits, and bread. Just pick a basketful of dandelion blossoms, then pull out the petals and fill a clean bowl. Then mix them into the flour for your recipe. Experiment with how many petals to use - it will likely be more than you expect!
I began this foraging series last year at the end of maple blossom season, so I think it's just great to end the series with another maple food: Cotyledons!
|oregon grape blossoms|
These are some of the earliest and most bountiful spring greens we have here. Just head out in the early spring and look under or near maple trees. You'll likely find hundreds or thousands of them speckling the forest floor. Snip them off near the ground, collect them up and enjoy them fresh as a salad or tossed into a stir-fry.