Christine Schoene Maccabee
Foraging for Food and Medicine in a Wild Garden
To say I have taken the words in the above quote seriously is putting it lightly. Ever since I began my exploration of design in nature (my art form is pressed flora), I began exploring the uses of these plants as well, and there are thousands if not millions of plants, uses of which botanists are still exploring. So I am in good company!
Euell Gibbons, the rather famous, if not eccentric, botanist back in the 60’s foraged for many wild edibles throughout his life. In his book, Stalking the Wild Asparagus, he discovered that lambs quarters has more vitamins than spinach, kale, and most common garden greens. My lambs quarters are long gone now, but in the summer its leaves and some of the stems, when steamed, are absolutely succulent. It is my favorite wild green. Sadly, most gardeners and farmers plow it under these days, or throw it over the fence to their hogs. Some healthy hogs!
I began eating lambs quarters back in the 70’s and have not stopped. Every spring and summer, I look for it in various places I have not yet planted, and since I allow its seeds to spread willynilly, I usually am able to spot many a good specimen. I also allow another wild edible called ground cherry to grow where it will, so I can harvest its lantern-like husks in the fall. The berry is in the lantern, and must be brownish or yellow before eating. It has a delightful sweet flavor.
This autumn, I am adding wild edible chickweed to my salads of spinach, lettuce, parsley and tah tsai which are presently growing in my cold frames just outside the back door. Chickweed, even though recent frosts, is still growing in areas under trees which protect them. Some chickweed is growing in between my spinach in the cold frame and so I may still have it through the winter. It has a pleasant woody flavor, and I love it. The edible type has smooth leaves, unlike its cousins which have tiny hairs, no flavor, and to be avoided.
It is important to know how to identify the various edibles correctly, so having a good wild edible book on hand, or a person who has experience, is critical. Over many years I have gained much from some excellent books which I have in my library. Being curious is imperative as well as staying open to trying new things. Of course, knowledge about these plants is not new; it is old, even ancient. Fortunately, there are still a few of us around who care, even dare, to continue to learn the old ways.
Is such old knowledge about wild plants being lost forever? As we humans destroy more and more wild areas, are we destroying precious plant diversity which in turn depletes diversity of insects and seeds for birds, etc.? I believe we are playing a dangerous game of dominoes, and humans will be the last to fall.
On a more positive note, I always look forward to making wonderful teas from wild herbs I have gleaned from my gardens. Many of these herbs were already here when I arrived 27 years ago, while some I simply bought or found growing free elsewhere. I always dry as much as I can for the winter….things like mullein, coltsfoot and yarrow for colds and congestion and fennel, hyssop, lemon balm, vervain and peppermint for digestion. It is tedious work gathering the flowers of St. John’s wort and chamomile for depression, but well worth it as they make soothing teas, especially during stressful times.
I mix and match my herbs depending on my need, mood or desire for a certain flavor. Tonight I am having a tea of fennel, St. J’s Wort, peppermint and coneflower (for immune system) flavored with just a touch of honey. I will sip it, try my best not to worry about anything, and let the herbs work their magic on this chilly evening.
I feel tremendously blessed to have these wonderful natural herbs which were put here by the Creator for our health and our healing. Now it is our turn to preserve them and our precious planet, for “it is Good!”
Enjoy the Season!
