Monday, June 27, 2011

Edible Herbs

You're winding down for the night getting ready to start your week off right, when all hell breaks loose. The news stations report that a major cataclysm has just occurred affecting the entire county. People are frantic, chaos ensues, martial law is imposed and all grocery stores close their doors...permanently.

What do you do?

No one likes to think about these type of scenarios but it's unfortunately all too possible in the world that we live in, so don't get caught unprepared! BVL has discussed this topic in the past, it's time to revisit it.

Besides stocking up on non-perishable/dried food items, water, toiletries etc. for emergency purposes, it is an essential practice for families to become acclimated to the natural food sources available in our own backyards (often literally). I spotted/shot each of these herbs growing freely in the wild. Each one is edible.

You can probably easily recognize the dandelion (above), and may have seen the burdock (middle) and chicory (bottom) in one of the BVL albums, but do you know how to harvest them?

Dandelion leaves/root are commonly consumed in salads and herbal remedies, as is burdock root (some use the leaves, but the root is most popular) and chicory leaves/root.

The leaves are the easy part, but to harvest the root of these herbs, a Hori Hori (Japanese digging tool) will help you to get deep enough into the ground to be able to eventually pull it out.

There are many wild herbal identification books at the bookstore/library for you to start the learning process. You'll have to learn where to harvest the herbs from (away from polluted areas) and learn how to ID the plants accurately because a mix up could cause you to eat something poisonous. The knowledge won't happen over night but it's important information that may one day save a life.

1 comment:

  1. Great info. I live behind hills with a trail. And I wondered what the wild flowers were. A book would definitely help.