Foraging: Mint, Dill, and Lamb's Quarter

I've been really into foraging lately, steadily growing my repertoire of foods I feel comfortable picking and munching on from the wild. It's a lot of fun to walk down the sidewalk and look at all the foods I could be eating! I've been using friends, family, internets, and edible plant reference guides to help decide what I can forage. So far, my favorite guide is "Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not So Wild) Places" by "Wildman" Steve Brill.

Before I discuss specific plants, please be diligent in your research before you eat them! I am no expert and you shouldn't entirely trust me on what you should and shouldn't eat. These first few are relatively straightforward, but many others have poisonous look alikes.

Also, watch where you're foraging from. Keep away from roadways where pollutants can settle on your snack. The Wildman suggests a minimum of 50 feet away from roads. You should also avoid areas that may be sprayed with pesticides.

Mint


Our community garden plot is infested with mint. This makes foraging for mint very easy. You can identify it by the minty smell. It can really overwhelm some parks and garden areas, so you should definitely explore and try to find a mint patch! Several of the other plots are infested and I like to walk in between some of the plots and collect the huge amounts of "border mint." I've found a few varieties, but prefer the spearmint (or what I think is spearmint) which is darker and more flavorful. I toss a fistful in bowling water and make delightful mint tea. When the lemongrass starts to grow, I'll chop that up and add it for lemony goodness. You can hang the mint upside down to dry it out and use when the fresh stuff is gone.

Dill



Dill also likes to invade our garden. It's identifiable by the dilly smell when you crush it between your fingers. It looks like a small carrot top and tries to pass itself off as a carrot sometimes. However, it smells much better than carrot greens! One of the garden plots has not been used and is covered in dill. I have decided to ignore the possibility that the would-be gardener actually decided to grow a dill patch and have been collecting my dill there. I especially like covering asparagus with olive oil, dill, and salt and roasting it in the oven for 15-20 minutes. You're supposed to store dill in a jar of water covered in a plastic bag. That seems to working alright so far. I haven't experimented with drying it, but I presume it's similar to mint.

Lamb's Quarters

For weeks and weeks, I've been obsessed with positively identifying lamb's quarters. It's a green similar to spinach and I heard it was quite tasty. However, I kept getting nervous that I was not correctly identifying it. The several sources on lamb's quarters showed varying types of leaves and made me uneasy about what I'd been finding, although I had a strong feeling that I had it right. I've compared it to many sources many times and have now decided I know my lamb's quarters. The leaves are diamond shaped, with the base of the leaf fatter than the end. The leaf edges are notched and the stems have grooves. The younger leaves are covered in a white, powdery substance. There aren't any poisonous look-alikes, but some relatives aren't that delicious and can be mildly irritating.

My lamb's quarters experience taught me that you can read all of the guides, but until you've actually seen and connected with the plant, you can really second-guess yourself. It really helps if you have someone show you the plant live. (Thanks to Eric for connecting me with purslane! I'll chat about it when I see more pop up!)

You can use lamb's quarters like any other green. I stir-fried it up with a touch of oil, lots of pepper, and soy sauce. The leaves shrink by about two-thirds, so make sure to keep that in mind when you're cooking! I underestimated its amazing shrinking abilities and ended up with a very peppery dish. You can mix it in with other greens if you want to slowly introduce it to your taste buds, but eating it by itself will allow you to full acknowledge its deliciousness.

Hemlock

This is not edible and is actually very poisonous. Susan thought it looked pretty and picked it up to put in our awesome chemistry themed vase. I wasn't sure if it was Queen Anne's Lace/Wild Carrot or Hemlock. After consulting with the Wildman's book and the internets, I'm going with hemlock. Not like we were planning on eating it anyway. Until you're a pro, stick with the easily identifiable plants that don't have highly poisonous dopplegangers.

Foraging can be a lot of fun, so I encourage everyone to partake at what ever level they feel comfortable with. It's delicious, introduces you to new foods, cheap, and has a low environmental impact.

And if you really can't find any mint, dill, or lamb's quarters, Susan invites you to help weed our garden!

ethiopian bbq lentils, minty kale, and celeriac remoulade over quinoa

This meal started with an impulsive purchase of celeriac, a root vegetable related to celery. I just finished reading "In Defense of Food" by Michael Pollan, which was fantastic, and have been working on reducing my processed food intake. 17,000 new foodlike substances are released every year and they're not doing us very much good. I admittedly get excited about some of the new vegan food items. However, I'm going to focus my excitement on vegetables, fruits, and grains that I haven't yet experienced. Although the new vegan marshmallow Dandies are incredible...

I scoured the internet for a tasty celeriac recipe and happened upon one. From there, I designed a few dishes I thought would complement it well. I was very satisfied with the individual dishes and how they interacted, so I recommend trying them out! We've been eating it for four days and we're not sick of it yet!

Ethiopian BBQ Lentils

2 c lentils
3 c water

1 c water
2 carrots (chopped)
1 c tomato sauce (I recommend Susan's homemade sauce, but work with what you've got)
1 T red wine vinegar (herbed recommended)
1 T olive oil
1 T berbere (mix yourself or purchase)
1 1/2 t tamarind concentrate (probably not necessary)

1 T molasses (sorghum)

1 T paprika
1/2 t salt

Clean and wash the lentils, picking out any pebbles or dirt. Toss the lentils and water in a pot and bring to a boil. Let it simmer until most of the water has boiled off, around 20 minutes.

Add another cup of water, the carrots, and the tomato sauce. Actually, you might as well add everything else at this point as well. I don't really have a recommended berbere recipe, but it's a crucial part of the dish. If you don't have a mix or all of the ingredients, add as many of them as you can! Cook for another 20 minutes or so until the water's gone and the lentils and carrots are well cooked. If the lentils are burnt and sticking to the pan, you've gone too far.

Minty Kale

We picked up some local Red Russian Kale at the co-op! I also picked some mint that was invading our garden. Soon, I can pick up invading dill weed from around the garden too!

olive oil
1 onion
~4 cloves of garlic (chopped)

1 bunch/4 cups of chopped Red Russian Kale (other varieties , collards, or spinach would work as well)
1 T mint
1 1/2 t dill
1 1/2 t lemon juice

Sautee the onions for a few minutes until they are translucent. Add the garlic. Let them sautee for a few more minutes. Add the kale. Let it cook until it shrinks down to a manageable level. Add the mint, dill, and lemon juice. Cook it for a few minutes, then put it on low while the rest of the food is cooking.

Celery Remoulade

Follow this recipe: http://veganyumyum.com/2007/11/celery-remoulade/


I went a little wild style with the food processor, so it was more of a mash than a slaw, but it was still delicious.

I really enjoyed this veggie and I hope you do too! Next up is rutabega, so please post your favorite rutabega recipe.

Quinoa

I kept the quinoa basic and let the other dishes shine.

3 c water
1 1/2 c quinoa

Let the water boil (in a pot). Slam the quinoa in the pot and let it cook until it has absorbed the water. Fluff it with a fork occassionally for best results.

We also topped it off with a nice piece of focaccia bread from Basil's Harvest.