Wild Edibles: Dandelion

Taraxacum (Photo credit: Takashi(aes256))

The poor, misunderstood dandelion.  Demonized as a noxious weed that terrorizes lawns with a sunny splash of color, the dandelion is definitely underrated.  As a kid I loved learning about the plants and how they could be used, and the ones growing in my backyard were the first I began to research.  The dandelion is one of the first plants I learned the medicinal properties and culinary uses of, so I have a bit of a history with this flower.

Harvest and Use

In the spring as these are beginning to pop up all over the yard, gather the young leaves.   They are great additions to salads and sandwiches and have a slightly bitter flavor.  They should be collected when they are young, because when they are older the bitterness increases.  Aside from its interesting flavor, it is high in vitamins and minerals and has a host of medicinal benefits, from being a detoxifying diuretic to helping clear up acne.

Once the dandelion blooms, the leaves become more bitter.  They are still edible, just not as pleasant.  At this time, the flowers can be picked and the petals can be sprinkled on a salad to add some color.  The blossoms can also be picked and used to make wine, which is something I’ll have to try next year when the flowers arrive again!

At any stage of development, the dandelion’s root can be harvested and roasted, then ground and used as a coffee substitute.  In my opinion, nothing is as good as the real deal, but dandelion root isn’t too shabby.  It’s also a mild laxative and can be used for occasional irregularity.

Like all wild edibles, don’t collect dandelions from roadsides or from yards that have been chemically treated.  Be sure to always wash thoroughly and enjoy!

Wild Edibles: Wild Bergamot

Monarda fistulosa WILD BERGAMOT (Photo credit: gmayfield10)

Wild Bergamot (Monarda fistulosa), also known as Beebalm and Oswego Tea, is an aromatic member of the mint family.  It has a burst of pink-purple flowers set on a square stem, and though it is a mint, it doesn’t have the traditional minty scent.  Once properly identified, you’ll begin seeing it everywhere, as it is very common throughout most of the United States, particularly the northern region.

 

Harvest and Preparation 

The parts of the plant to be interested in are the leaves and flowers.  Both are very aromatic, and the flowers are stronger than the leaves.

To gather, just pinch off a leaf or two off of several plants if you are able as to not damage the plant.  If there aren’t many in the area you’re in, harvest the leaves and flowers off of a plant or two and leave the rest.  Wild bergamot is a common plant, but if you have the opportunity, scatter some seeds in the place where you gathered them to ensure a future crop.

To prepare, wash in cold water and add immediately to salads or dry for teas.

Culinary Uses

As of this moment, this is all research for me, but I will soon be exploring the woods of New Hampshire, so I will hopefully find some there!

When used fresh, a few leaves and flowers can be added to salads to add an interesting flavor.  A tea can also be made from the dried leaves and was traditionally used in conjunction with honey to treat colds and flu, as well as for infections of the mouth.  The tea can be sipped for enjoyment and not just medicine, though it seems like it would be really strong so I wouldn’t use much.

I’m particularly interested for its use in tea and wish I had properly cleaned the leaves I harvested before drying.  When I collected this plant from the wild my intent was to use it as an interesting note in my incense blends, so I was pleasantly surprised to learn its other uses!

Conclusion

Unfortunately that’s all I know about bergamot for now!  If you know of any more uses, drop a comment below! Have a good one!

 

 

Daylily Fritters

Daylily fritters are perfect to breakfast, or even dessert!  This dish is so sweet and simple, and the flowers are fun to harvest! You’ll need:

• 10 orange daylily flowers (see my post Wild Edibles: Daylilies)
• Coconut oil (or any other cooking oil)
• Powdered Sugar
• 2 eggs
• 1/4 cup milk
• 1-2 tsp cinnamon
• dash vanilla extract (optional)
• 1 cup flour

Whisk eggs, milk, cinnamon, vanilla and flour together until it is slightly thicker than pancake batter.

Heat oil on a skillet over medium heat.

Remove the stamens and pistils from the flowers (the inside parts where pollen resides), and dip into the batter. Fry on skillet until golden, the flip to the other side. Place on a paper towel to soak up excess oil.

Before serving, sprinkle with powdered sugar. Or if you’re going for a sugar rush, add some powdered sugar to a ziploc bag and pop in a fritter. Shake until evenly coated and enjoy!

Black Raspberry Syrup

This syrup is so simple and has a wide variety of uses! All you need is:

• 1 heaping cup Black Raspberries
• 3/4 cup Water
• 1/2 cup Sugar

In a blender,  combine the water and blackberries and blend until smooth.  Personally, I like the seeds and a little pulp in my syrup, but if you don’t, at this time you can strain them with a strainer and some cheesecloth.

In a small saucepan, pour in the liquid and add the sugar.  Bring it to a soft boil (around medium heat) and stir occasionally.  If the mixture starts to rise, turn down the heat.  Let cook for about 10 minutes, then pour it into a clean glass jar (or a recycled maple syrup container!) and let it cool in the fridge.

Uses

• Pour over pancakes or waffles in place of, or in addition to maple syrup.  Top with a few elder flowers and serve.
• Use to flavor teas or carbonated water
• Add a dash of syrup to a red wine spritzer or to fruity cocktails
• Spread some over buttermilk biscuits
• Put it on your icecream!
• Spoon some over buttered toast for breakfast
• If you decide you don’t want the seeds/pulp in your syrup, you can strain the liquid and use the pulp to make raspberry vinegar.