***article originally published in Powell River Living, 2016***
A weed is any plant which happens to be in
the wrong place at the wrong time. But weeds are not a biological category—they
are a diverse and ever-changing jumble of plants, subject to opinion and
circumstance. And even though weeds have challenged gardeners for as long as
land has been cultivated, many common weeds are indeed delicious and nutritious.
Below are four common weeds to add to your banquet...
Because if you
can't beat 'em, you might as well eat 'em!
Broadleaf Plantain (Plantago major)
Although plantain shares its common name
with bananas' starchy relative, you're more likely to find it in your lawn than
your local supermarket. Rich in protein, calcium and vitamins (A, C, K), its
leaves can be eaten raw (if young) or cooked (when older). Like psyllium—a
close relative—its seeds are high in mucilage. Karen Stephenson (ediblewildfood.com) suggests baking its
leaves like kale chips, with salt and olive oil!
Creeping Charlie (Glechoma
hederacea)
Also known as Ale
Hoof or Ground-Ivy, this creeping relative of mint trails its squared stems
along lawns and borders. Its kidney-shaped leaves are common enough to be
invisible, but its aroma is unmistakable. Use it as a potherb or infuse it for a
refreshing, buttery tea. Traditionally, this European herb was used for
bittering beer. Ethnobotanist Tom Nagy (outsidethehops.com) has added it to many
of his homebrews, with much success!
Purslane (Portulaca oleracea)
This juicy-leaved annual is a
pervasive groundcover on hot, dry soils and pathways. Its sprawling habit has
landed it a bad reputation, though it does a fantastic job of keeping soil
shaded and moist. Rich in Omega-3, vitamins and dietary minerals, this plant is
an excellent addition to salads or vinaigrettes! Be sure to distinguish it from
the poisonous spurge (Euphorbia), and
avoid eating it on a low oxalate diet.
Chicory (Cichorium intybus)
Borne on scraggly roadside growth, chicory's
beautiful blue flowers are often overlooked; feature them in your next salad,
along with minced leaves. Young flowerbuds are said to make delicious caper-like
preserves, and even the root is edible; it's often roasted as a coffee substitute.
Others edible weeds include dandelions,
chickweed, dock, and Himalayan blackberries. The list is long, but play it
safe! Always be 100% sure of any foraged plant, start with small amounts, and
be sure to eat plants in their season. Avoid plants from polluted areas (e.g.
roadsides), and familiarize yourself with poisonous lookalikes. This article is
not intended as a foraging guide; always consult a botanist or expert forager.
Happy weeding,
--Ioni Wais
