foraging "weeds"

[pinkytoe]

I have recently gotten interested in the wild "weeds" all around - many of which our European ancestors brought to this country to use as pot herbs (greens to add flavor and nutrition to soups, etc). I just went on a walk and brought back various samples to look up and see what they are. Just things growing on the edges of lawns etc. Henbit and young dandelion were everywhere. Sadly IMO, when you look up info on these plants, it is hard to find much besides how to kill them. People are so enamored of their lawns that the thought of a "weed" causes them to seek out weedkillers en masse. If they learned the history of how these things were historically used as food, then maybe they would appreciate them more.

[Bootsie]

I love to forage. Try Wildman Steve Brill for some info: http://www.wildmanstevebrill.com/

[ApatheticNoMore]

I've foraged weeds. Purslane is great, I nibble on it whenever I find it. I've cooked lambsquarters but they can apparently be toxic if they accumulate too much (was it nitrogen?) which they tend to in dry climates (that would be here) or when they are growing on compost etc.. I know other edible weeds but I've forgotten their names (but hey I know what they look like - I remember faces :)).

[IshbelRobertson]

I do a lot of foraging. From the beaches, I get wonderful samphire - from the hedgerows I get wild garlic, from the local rivers I get watercress. I gather sloe berries for making sloe gin, I also gather brambles (the Scots name for blackberries!), crab apples and a friend has a medlar tree and I gather those - she doesn't like the taste of the fruit!

[JaneV2.0]

That all sounds so good--homey and exotic all at once. I had to look up samphire, and it's not familiar, even though I was raised on the coast. I love what I call "indigenous plants" and really wish we could get beyond toxic lawns and gardens.

[IshbelRobertson]

It used to be sooooo easy to find as much samphire as you wanted to eat - however, about 4 or 5 years ago, lots of our more trendy chefs, such as Jamie Oliver, Marco Pierre White and many others, 'discovered' this goes so wonderfully with fish that they have persuaded local veg producers to join us amateurs at the beach and they take almost all of it nowadays! It is a wonderful veg, truly tastes of the sea and has a wonderful ozone smell when you cook it.

[JaneV2.0]

That's a pity, Ishbel. The least they could do is find a way to cultivate it without stripping the shore. With any luck, it will fall out of fashion soon.

[IshbelRobertson]

I don't know where you live in the USA JaneV2 - or even if the climate is suitable for samphire - but if it is - grab a handful (leave the roots behind) - and either just stir fry or add to the pan juices if you fry fish. Just wonderful!

[KayLR]

I am inspired, y'all. Gonna try this. Thanks.

[pinkytoe]

A little more research and I found there is a group in my city that meets for what they call a Weed and Feed. They spend several weeks learning about foraging and then have a potluck using their found ingredients. It is bizarre to me that this food source is all around us but we have "forgotten" our hunter gatherer roots.

[ApatheticNoMore]

Mallow, that's another one I've gotten.