The Quick Guide to Wild Edible Plants: Easy to Pick, Easy to Prepare

Greens

41 greens are the simplest of all wild foods to harvest and cook. Because they are leaves, they are a good source of vitamins and fiber but provide little in the way of carbohydrates. And they are seasonal, which limits their utility. However, greens can be dried and stored in closed containers for use during the winter. Older literature refers to greens as potherbs, an accurate description as they are usually prepared by boiling. We discuss several that are very widely distributed, abundant, and easy to prepare. chicory chicory (Cichorium intybus) is an erect, somewhat woody, perennial herbaceous plant up to 5 feet tall, with bright blue flowers. Varieties of Chicory are cultivated for salad leaves. Chicons, for example, are blanched buds. The roots are baked, ground, and used as a coffee substitute or coffee additive . Sky-blue flowers that open only in the morning make this an attractive weed. Its leaves bear a resemblance to Dandelion leaves and, like Dandelion , Chicory has a milky juice. The use of Chicory extends back to the ancient Egyptians, who considered it an aphrodisiac because of the resemblance of its milky juice to semen. Chicory was probably introduced into western Europe as an addition to coffee. The same may be true of North America, where it is now a common naturalized weed in just about any disturbed area. It is an attractive weed, however, and a stand of a dozen plants in flower is striking. Young Chicory shoots are sold as a vegetable in several Mediterranean countries. Chicory is also grown as a forage crop for livestock. However, perhaps the best-known use for Chicory in North America is as a coffee substitute. Its roots are roasted and pulverized into a brown powder. There is nothing like a cup of hot, fresh Chicory around a campfire at night! Greens 42 42 Collecting Collecting Chicory roots takes some effort. You will need a pair of heavy gloves, a spade or shovel, and a sharp knife. Grasp the stem of the plant with gloved hands and pull the entire Chicory taproot out of the ground. This may require a spade or shovel. Use a sharp knife to cut away the roots from the stems. To make 4 cups of Chicory coffee, you will need 10–15 roots. Chicory (Cichorium intybus): Chicory flower head. the quick guide to wild edible plants 43 Blanched Chicory leaves ready for harvest (a), freshly dug Chicory roots (b), and roasted ground roots (c). b a c Greens 44 recipes Chicory Coffee Substitute 10–15 Chicory tap roots Carefully wash the roots under running water to remove dirt and grit. A small scrub brush or even an old toothbrush will do the job. Alternatively, you can peel the roots, though this is not necessary. Dry the roots. Lay the Chicory roots on a cookie sheet lined with aluminum foil and bake at 350°F for 45 minutes until the roots are brown. If you are camping, roast the roots in a saucepan over an open fire. The important thing is to get the roots hard and brown so they can be easily pulverized. When the roots are roasted and cooled, put them in a coffee grinder and pulverize into a fine powder. In our experience, Chicory coffee is surprisingly close in taste and aroma to the real thing. Winter Chicory Blanched Leaves 6 Chicory roots In late summer dig the roots (per instructions above). Thorough washing, however, is not needed. Place the roots in a plastic container (approximately 3 x 4 feet) filled with garden sand, which is available at a garden shop. Some so-called “sand” is actually ground limestone—do not use this. Place the box of sand in a dark place. Within a week, white, succulent leaves will emerge and can be used in salads. Leaves will continue to emerge for about a week to replace those you cut. The taste will resemble true endive (Cichorium endiva) but may be more bitter. You can have a continual supply of fresh blanched Chicory for much of the winter by keeping a supply of the roots in the refrigerator to replace those you have harvested. 44 the quick guide to wild edible plants 45 Greens curly dock curly dock (Rumex crispus), also known as Yellow Dock and Narrow Dock, is in the buckwheat family (Polygonaceae) and is native to Eurasia. This family, also known as the knotweed...