Foraging for wild, medicinal plants and herbs

Foraging for wild food is not a "I just happened to see it" activity anymore. More and more websites are sprouting up with tips about what and how to forage native plants in your local neighborhood. So, what does "forage" mean? Generally, to forage for wild food is to search for and identify natural food sources safe for eating.

Whether in the country or an urban setting, wild foraging is a good way to incorporate local foods, including medicinal plants and herbs, into your everyday diet. For example, dandelion is a common weed found in many backyards. Medicinally, dandelion has a long history of use as a diuretic, tonic, and aperient. The tops can be eaten fresh in salads and the root, when dried, makes an excellent coffee substitute. (Before eating from the wild, make sure you have correctly identified the plant. For this, you may want to go foraging with a local expert or reference a reputable guidebook. Also, avoid plants that may have absorbed harmful toxins, such as plants growing by the roadside.)

In Portland, Oregon, where ACHS is based, some of the most commonly foraged foods include, pears, berries, walnuts, lavender, mint, and rosemary. (The ACHS Botanical Teaching Garden, for example, invites locals to cut fresh herbs. such as rosemary and chives, for personal use, and will host a U-Pick Lavender event in July.)

For information about wild foraging in Portland, check out the Urban Edibles website, and for foraging wild and edible plants in your area, check out foraging.com.

Click here for more information about upcoming ACHS community classes and to download free information about growing, harvesting, and using medicinal plants to support your health.

Garland chrysanthemum healthy addition to fresh soups and salads

Garland chrysanthemum Chrysanthemum coronarium greens are a traditional addition to chop suey and soup, according to an April 30 article by Vern Nelson in The Oregonian, "Get set for chop suey." An annual that grows from 1-4 feet tall, garland chrysanthemum has yellow flowers and, depending on the cultivar, can also have white tips.

For cooking, Nelson recommends these varieties:

• Broad leaf, which has a mild flavor
• Maiko, which has a vigorous flavor
• Round leaf, which has a milder flavor and bi-colored flowers
• Small leaf, which has serrated leaves
• Tiger ear, which has a strong flavor and broad leaves

To cook garland chrysanthemum, Nelson suggests you lightly "saute the leaves and stems or whole 4- to 6-inch seedlings with sesame seeds, garlic, ginger and soy sauce. Overcooking the leaves causes bitterness."

To also can eat the chrysanthemum raw in salads [like dandelion], add to "soups containing fresh ginger, or dunk in fritter batter and deep-fry." Nelson says that, "You'll detect flavors of carrot, celery, and juniper in round-leaved cultivars, and mesclun in most cultivars. The species and serrate-leaved varieties have a stronger, sometimes bitter finish [...]. The petals of all varieties have less flavor but look great in salads. The seeds can be sprouted and used in sandwiches or as salad."

To read the complete article, including tips for planting garland chrysanthemum, care, and harvest, click here.

© Nelson, Vern. The Oregonian, "Get set for chop suey." April 30, 2009.