Blackberries
Edible Parts: Fruit, leaves and roots
When to Harvest: Late summer
Uses: Eat fruit fresh or use in jams, syrups and baked goods. Use leaves or root bark to make tea.
Recipes:
Burdock
Photo © Flickr user isamiga76
Edible Parts: Roots and stalks
When to Harvest: Spring through fall
Uses: Use young stalks in place of artichoke hearts. Use cooked roots in soups and casseroles.
Recipes:
Cattails
Photo © Flickr user Paul_L_Nettles
Edible Parts: Shoots, flower heads and pollen
When to Harvest: Late spring
Uses: Eat peeled shoots raw and in salads; add them to stir-fry; or enjoy them cooked. Boil young female flowerheads, and eat them like corn. Use pollen in place of flour.
Recipes:
- Prodigalgardens.info: Cattail Recipes
Chicory
Photo © Flickr user dmott9
Edible Parts: Flowers, leaves and roots
When to Harvest: Spring through fall, but leaves and blossoms are best when harvested young
Uses: Use in the same manner that you would use dandelions.
Recipes:
- Tagliatelle with Chicory, Rosemary and Pecorino Romano
- CookItSimply.com: Chicory Recipes
Dandelions
Photo © Flickr user bdesham
Edible Parts: Flowers, leaves and roots
When to Harvest: Spring through fall, but leaves and blossoms are best when harvested young
Uses: Add leaves and flowers raw to salads. Sautee the leaves; make dandelion wine or jelly out of the blossoms; or use the roots to make a coffee substititute.
Recipes:
Japanese Knotweed
Photo © Flickr user foodistablog
Edible Part: Young shoots
When to Harvest: Early spring before the plant gets woody.
Uses: Use shoots in place of rhubarb. Steam it. Add it to soups; use it to make jam; or try it in baked desserts.
Recipes:
- Newfs.org: Japanese Knotweed Recipes
Lamb's Quarters
Edible Parts: Leaves and stems
When to Harvest: Mid-spring to late fall
Uses: Add raw to salads. Sautee and serve as a vegetable. Use in place of spinach.
Recipes:
- Mariquita.com: Lamb's Quarter Recipes
Plantain
Photo © Flickr user brewbooks
Edible Parts: Leaves and seeds
When to Harvest: Spring through fall
Uses: Add young leaves to salads. Sautee older leaves. Eat seeds raw or roasted.
Recipes:
- Wildfoodforagers.org: Plaintain Recipes
Purslane
Photo © Flickr user pellaea
Edible Parts: Leaves, stem, flowers and seeds
When to Harvest: Summer
Uses: Add raw to salads; toss in soups; boil it; or sautee it.
Recipes:
- Prairielandcsa.org: Purslane Recipes
Weed Harvesting Guidelines
1. Only harvest weeds that you can positively identify and know to be edible. The Complete Guide to Edible Wild Plants, by the Department of the Army is a good reference, if you aren't sure.
2. Avoid picking weeds close to roadways. They'll have absorbed exhaust fumes and road run off.
3. Avoid harvesting weeds in areas that may have been contaminated by animal feces.
4. Do not pick weeds from yards that have been treated with pesticides or herbicides.
5. Only eat the parts of plants that you know to be edible. Many edible plants have non-edible – and sometimes poisonous – parts.
