Maybe it is the farmers’ markets that pop up this time of year; maybe now that “Spring has fully Sprung,” gardening fever infected many minds. Seed catalogs, garden centers, flowerbeds—all have sung their siren songs—bewitching even the most unlikely gardeners to dig in the dirt. Now, these greenhorn gardeners come face-to-face with fearless foes—Weeds! But take heart. Do not make haste to condemn weeds; according to The Kansas City Star—The definition of a weed is a plant out of place. This frames the weed in a different view.
Legions of folk follow the path to “Edible Weeds.” Of course, a few of these pathfinders list dandelion, purslane, berries, and mushrooms among their menu of edible weeds. I admit, some other weeds are more esoteric, and I’m not so sure I’m inclined to tempt my tastebuds with those. For example, one culinary temptress wrote; We love sumac in marinades and rubs, in spice mixes for seasoning roasted and grilled meats. Try sprinkling a pinch of sumac over hummus and creamy dips, salads, side dishes, and fish.
What creeps me out is the word “sumac:” There is sumac—and there is poison sumac. The difference is dramatic and —I think a little concerning. If you dive into a search to find edible weeds for your diet—like a ravenous eclectic seeker—do so from a reliable source. The effort will help prevent putting your health at risk.
New tastes and exciting ventures can come from finding delights among the most common but unexpected sources. Everywhere I have lived—and that is limited to Georgia—I lost the battle to dandelions. However, when reading a 2024 post by none other than Martha Stewart, I found her citing Carrie Spoonemore, co-creator of Park Seed’s From Seed to Spoon app praising the dandelion; Every part of this weed can be eaten, from the roots to the yellow flowers. The leaves are commonly used in soups and can also be eaten raw in fresh salads. The flowers are often battered and fried.
Then there is Honeysuckle (yes it is classed among the weeds), listed by Lisa M. Rose, author of Urban Foraging: Find, Gather, and Cook 50 Wild Plants . She writes of various varieties, Lonicera japonica is the most fragrant of these—a vining plant with opposite, oblong, glossy leaves…The flowers can be used to make teas, oils, and more. To use it in tea, pick the flowers before they open when pale green and white, says Wong. You can also use honeysuckle flowers to infuse raw honey by placing un-wilted blossoms into a jar and covering them with raw honey
I have always loved seeing acres of red clover in pastures in Georgia. I never knew Red Clover could be a tasty food. Lisa M Rose cites red clover as yet another edible weed; “The fresh blossoms do work well in a fritter, egg dish, or in soups and have a flavor similar to the sweet pea,” says Rose. “They can also be steamed and used as a garnish or side dish with a light white fish or chicken.” You can also extract red clover’s flavor to use in tea, smoothies, and more by boiling the fresh or dry plant material for 20 minutes.
These are just a few of the twenty-one “edible weeds” suggested by Martha Stewart. One major caveat; before you harvest any weed to eat, make sure it has not been exposed to any hazardous chemical. “First, Do No Harm!” is the mantra of medics, as well as the founder of Methodism, John Wesley. I think the opening words of Frances Ridley Havergal’s hymn “Every Little Flower That Grows” is a fitting finish: Every flower that grows/ every brook that flows /tells of beauty God has given for me; throughout my life may beauty be.
©Copyright Willis H. Moore 2024
I am surprised that you did not mention garlic and onion. I abhor both with a passion. They make me want to go out with my “Round up pistol and shoot everyone I see (onion and garlic). I did not grow up with my mother. It was a long road to loving her. I was taught to hate her. When I was an adult, I asked her why I disliked these two items. Crying, She said that when she was carrying me, she was mistreated so badly by her mother-in-law, that many times her diet consisted of cornbread and the two mentions. She was unable to nurse me so I was bottled fed. This led to the accusal that she was trying to starve me.
I am surprised that you did not mention garlic and onion. I abhor both with a passion. They make me want to go out with my “Round up pistol and shoot everyone I see (onion and garlic). I did not grow up with my mother. It was a long road to loving her. I was taught to hate her. When I was an adult, I asked her why I disliked these two items. Crying, She said that when she was carrying me, she was mistreated so badly by her mother-in-law, that many times her diet consisted of cornbread and the two mentions. She was unable to nurse me so I was bottled fed. This led to the accusal that she was trying to starve me.
Thanks, Chaplain,
Could my omission have been an inner prompting guiding me away from unsettling comments? Maybe. But I do understand your direful spirit toward those two. For me, it’s the sumac—I grew up with the same attitude toward sumac that I held against poison ivy. But I was amused at the dozens of “weeds’ that are touted as good sourses of healthy foods. I shouldn’t have been, vor our ancestors eons ago lived —even thrived—on these.