Need motivation to weed the garden? Eat those wildcrafted superfoods for fun, flavor, and nutrition. It also saves time… you don’t have to prepare a vegetable at mealtime. Here is a picture journal of my morning jaunt in the garden.
Purslane (pictured above) is a succulent little beauty, sometimes found in Asian cuisine. It is lemony, crunchy, and loaded with omega 3.
Cute little blue day flowers (pictured below) don’t taste like much, but they make a lovely garnish on a salad or dessert.
Dandelions are best in early spring (unless harvesting the root) but I don’t mind this humble little specimen. The flavor is sassy and strong, and the whole plant is beneficial for every function of the body.
Plantaine is edible, but better for medicinal purposes. I usually use it for insect bites.
Ah, wood sorrel, the heart-shaped darling of wildcrafted plants and cultivars alike. The flavor is light and tart. Less is more, due to its diuretic properties.
Lambs quarters; what shall I say to do you justice, little powerhouse of flavor and vitamins? Determined to grow and thrive wherever you land, bringing life- giving nutrients to discerning foragers. A wild variety of spinach, it can be used in all the same recipes, but use caution, knowing it contains a much higher concentration of those health properties. It isn’t good to send the body into overdrive with too much of a good thing.
There are many more wild plants to discover! This is simply what I happened to see this morning.
For more foraging fun, I like the app Find Plant, or a plethora of other resources, such as Edible Wild Food.