Wild Edibles II

Continuing to the second part of Wild Edibles, the next plant we had studied is the WOOD SORREL. This plant is high in vitamin C and A, and is great for spicing salads.

 

Wood Sorrel

Many of these plants have medicinal properties (too many to mention) but I will mention some highlights that we had covered during our class. Also, for additional references, I've located a Texas website where many of these edible "weeds" are listed. www.foragingtexas.com

Clover

The Clover is high in protein and can be used for salads, cooking, and tea.

Cleaver

It was a great feeling to learn the identity of the  Cleaver. This is the sticky "weed" that I had mentioned in an earlier post on what I had been feeding my chickens! Cleaver has been growing like a jungle around the yard. Since my chickens are confined to a coop, it is my responsibility to bring them fresh greens each day. My hens look forward to me picking them Cleaver each morning and have been happily providing fresh eggs in return.

Ragweed

Oh yes, the dreaded RAGWEED. This is what causes many here locally to suffer allergies. On the bright side, the seeds of Ragweed are incredibly 47% in crude protein. There are many benefits to Ragweed, and many claim that eating Ragweed actually helps lessen their allergies.

Epazote

Epazote: A Traditional Culinary Herb

Epazote is a traditional herb native to Central and South America and has been used for generations in Mexican and Latin American cooking. It is especially popular in bean dishes, soups, and stews, where its distinctive flavor adds a unique earthy taste.

Often referred to as the "bean herb," epazote is commonly added to pots of beans by home cooks throughout Mexico. Just a sprig or two can add flavor to the dish and has become a longstanding part of traditional bean recipes.

Today, epazote is grown in many warm climates and remains a favorite herb among gardeners interested in growing unusual culinary plants from around the world.

Before I finish Part II of Wild Edibles (Part III coming up), I wanted to mention that we had learned in class that ALL grasses are edible to eat. With over 400 varieties to choose from, it is hard to believe we can ever go hungry.