Queen Anne’s Lace/Wild Carrot
Daucus carota Apiaceae or Parsley Family
Wild Carrot Flower Fritters
Whip up your favorite batter recipe.
Grab a frying pan and heat with a fat or oil.
Dip flower heads into batter and fry like pancakes.
Remove from pan and allow to cool slightly.
Toppings of fritters can be either sweet or savory!
Pseudotsuga menziesii Pinacaea Family
Doug-fir Needle Infusion
Collect the fresh new needle tips or mature needles.
Measure 1/2 cup of needles into a pot and add 4 cups of water.
Bring to boil then let sit covered for 20 minutes.
Optional: Add honey to taste.
Cat’s Ear or False Dandelion
Hypochaeris radicata Asteraceae or Sunflower Family
Gather stem buds using scissors.
Either steam for 5 minutes or boil for 3 minutes.
Eat and serve like asparagus. Add your choice of spices or sauces.
Recipe from Wild Edible Plants: From Dirt to Plate by John Kallas, PhD
Miner’s Lettuce and Candy Flower
Montia perfoliata and Montia siberica Purslane Family
Harvest the upper portions of the flowering
Miner’s Lettuce and Candy Flower.
Gather handfuls of Huckleberries, Blackberries
and English Daisy flowers.
Toss together with balsalmic vinegar and olive oil.
Chenopodium album Chenopodiaceae or Goosefoot Family
Wild Spinach – saved for winter
Gather entire stem (leaves and all)
where it snaps off cleanly. Harvest enough that will
make preserving worthwhile. Steam the plants
until wilted and put in colander to drain.
Store in freezer bags and freeze for the winter.
Rubus leucodermis Rosaceae or Rose Family
Black Raspberry Jelly
Add 1 cup water to 4 quarts of crushed
berries and simmer gently for 15 minutes
then squeeze out juice. Add 1 bag of pectin to juice
and bring to boil. Add 7 cups of sugar bring to boil,
boil hard for 1 minute. Pour into jars and seal.
Recipe from Stalking the Wild Asparagus by Euell Gibbons
Lapsana communis Asteraceae or Sunflower Family
Add raw to salads for a nice bitter kick.
Boil for 2-4 minutes and season as desired.
Big Leaf Maple
Acer macrophyllum Aceraceae/Maple Family
Eat flowers raw or add to soups, salads, or sandwiches.
The leaves can wrap around food while cooking in a steam pit or be used as plates.
Blog on tapping for syrup
Malva neglecta Malvaceae or Mallow Family
Add mallow ‘peas’ to soups and stews as a thickener.
Infuse fresh flowers to make a lovely cup of tea.
Pick-up John Kallas’ book Edible Wild Plants for in
depth directions on making:
Mallow whipped cream
Gallium spp. Rubiaceae or Coffee Family