It's springtime in Arkansas and folks are gearing up for garden season. Before you begin, consider all the delicious, wild organic vegetables, fruits, nuts, seeds and herbs growing in and around your yard to augment your garden. Today, many of these plants are erroneously considered "mutinous weeds" yet are naturally occurring foods packed with nutrition and/or medicinal qualities. Grown without herbicides and pesticides, they provide nutrients and benefits to the soil and surrounding plant life.
Want to save money on your grocery bill and reduce your carbon footprint? Perhaps the concept of the lawn could be rethought as a natural resource of mouth-watering, organic, locally grown, free groceries.
Welcome to part one of a three-part series intended to cultivate a new appreciation for the bounty afoot. As a beginner, keep it simple. Never eat a wild plant, herb or mushroom without being absolutely certain you have identified it correctly. When identifying plants, always reference the scientific name to avoid potentially deadly mistakes. Some floras have poisonous twins, so be careful. Nothing beats taking a walk with your favorite wild plant and herb aficionado to reveal crucial information. The first had experience is priceless.
To whet your appetite, consider the Dandelion: (Taraxacum Officinale). Out of all the green vegetables in the entire world, dandelions rank in the top five for nutritional value! One of the most abundant sources of beta-carotene (more than carrots), dandelion greens have more calcium and iron than spinach and are an excellent source of protein and micronutrients. This so called "useless weed" also contains vitamins C, E, D, a profusion of B vitamins, plus magnesium, inositol, potassium, biotion, zinc and phosphorus. (Source: USDA) For centuries, the roots have been used as one of the safest components in traditional remedies worldwide. The yellow flower heads and early-spring leaves are delicious when added to a salad. To contrast their tangy flavors, they can be lightly pan fried or steamed with sweet vegetables like carrots, beets, onions, and squash. Mid-spring to summer greens are best used in soups or teas. Collect the flavor, vitamins and minerals and discard the tough, fibrous leaves.
Stay tuned for the second installment of "Taste the world around you" for more information and recipes.
Comments