Common Burdock (Arctium minus) |
Burdock (Arctium) root |
But enough about what's above ground, let's get to the root of the matter. Burdock roots are edible anytime during their first year's growth or during the beginning of their second year, or in other words, before it has sent up its flowering stalk. The roots are simple to prepare but not so simple to harvest. When Burdock is very young (leaves just 6-8"), the roots will be slender and skinny and easier to dig up, however you'd have to dig a lot of these to get enough for even a side dish. The larger leaved plants will possess very large roots, several feet long in fact, but good luck with digging up that entire root...especially in the rocky soil of the northeast! I managed to dig up some good hunks using a shovel and a sharp trowel, although a digging knife would have served even better.
Sauteed Burdock with minced garlic and olive oil |
Burdock roots initally look like a dirty, knobby, woody mess, but dirt easily washes off under running water and the not-so-attractive outer skin yields to your average vegetable peeler. Once cleaned and peeled, I sliced roots on the diagonal into disks, simmered them for a few minutes on the stove top, and then sauteed for a few more minutes with some olive oil and minced garlic. If you do the same, be sure to save the water after simmering for a medicinal tea, beneficial as a liver tonic. These burdock morsels would make an excellent side dish with any protein, taking the place of a starch, or a nice addition to a veggie stir-fry. However, I simply savored them as is, enjoying their nutty, subtly sweet, flavor. One of Burdock's greatest nutritive properties, is its inulin, a fructooligiosaccharide that feeds healthy gut flora (think of it as probiotics for your probiotics, essentially a prebiotic) and helpful in leveling blood sugar.
Goldenrod (Solidago rugosa) |
Tea will be yellow in color and bland tasting with a hint of astringency. Adding honey can brighten up the flavor some if you find it lacking. However, I enjoy drinking it alone for its ability to support kidney function. It can be consumed as a tonic, in this case meaning in moderation and regularly, to alleviate bloating, edema, as a preventative against UTI's, and even to assist in alleviating chronic environmental allergies. This is a gentle medicine that also has the capacity to resolve major issues, especially when used in conjuntion with other herbs. Leaves and stems may also be dried and saved for use throughout the year.
Berries of Autumn Olive (Elaeagnus umbellata) |
Last on today's menu was something sweet....Autumn Olive (Elaeagnus umbellata) berries. As you can see from the photo, these are just beginning to ripen so get 'em while the gettin' is good! The birds will be quick to pluck these berries from their silvery stems although if you're lucky to find them after a frost, they are even tastier then. Autumn Olive berries has an unsual confluence of flavors, being both sweet, tart, and astringent, and it is one that I adore.
Underside of Autum Olive (Elaeagnus umbellata) leaf |
With all these wild edible delicacies, how can I not embrace the coming autumn, not to mention those scarlets and yellows will soon mingle with oranges and tans and every earthy color inbetween.
And for those of you attending the Finger Lakes Trail Fall Campout and North Country Trail Rendezvous tomorrow in Cortland, NY, I am so looking forward to seeing you there!! Unfortunately, I can only attend Friday and Saturday but I intend to make the most of those two days.
Stay tuned for an update on the classes and presentations I'll be giving in the month of October. The details are all worked out, but there is not enough space in this post to share them!
Stay tuned for an update on the classes and presentations I'll be giving in the month of October. The details are all worked out, but there is not enough space in this post to share them!
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