Posts Tagged ‘edible plants’
Bluebead Lily (Clintonia borealis (Ait.) Raf.)
When I hike through the woods, I am made uneasy by two unnatural-looking berries… the ‘doll’s eyes’ of White Baneberry (Actaea pachypoda Ell.) , and the metallic blue berries of the Bluebead Lily (Clintonia borealis (Ait.) Raf.). Both berries are poisonous and inedible. I’ll write more about White Baneberry in a later post, but first, I want to tell you about the Bluebead Lily.
The Bluebead Lily is also known by the names Snakeberry, Dogberry, Corn Lily, Cow Tongue, Straw Lily and even Wild Lily-of-the-Valley. It is called after De Witt Clinton, several-times Governor of New York. Its specific name, borealis, is Latin for ‘northern’.
Clintonia grows in rich, cool hardwoods, often on slopes. The plant consists of two or three large, shiny basal leaves, with parallel veins, wrapped around one-another and clasping the base of a flower-stalk. The stalk bears several yellow-green nodding lily-like flowers. In late May, these flowers are just beginning their blooming.
By July, the berries are ripening. These are considered inedible, perhaps toxic. They are oval, shiny, dark blue, and to me, menacing.
Although the berries are inedible, the young leaves, when they are just expanding, can be eaten cooked or raw, and taste like cucumber. To cook them, boil for 10 minutes and serve with butter. As the leaves mature, the cucumber taste becomes strong and unpleasant.
If you want to try the young leaves of Clintonia, make sure you are certain of identification since there are many leaves in the woods that may superficially resemble the leaves of Clintonia.
Have you ever seen a Bluebead Lily and its berries or flowers?
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poisonous
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White Baneberry
and Bluebead Lily –
vivid berries
peek between leaves,
part a path
in the understory, dolls
wink, use fern shadow
to blink or disguise
a gift, a bead
of metal, stained
glossy, alien
blueberry-blue
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glossed by the Guidebook
with skull and crossbones
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.© Jane Tims 2012
making friends with the ferns #2
The onset of plants in spring is overwhelming. This year, I seem to see ferns everywhere, probably because the fiddlehead of the Ostrich Fern is a delicacy in New Brunswick. The Ostrich Fern (Matteuccia Struthiopteris (L.) Todaro) grows in riparian (shoreland) areas all along the St. John River and its tributaries.
This time of year, car and trucks park in small roads off the old Trans-Canada, and you can glimpse people picking fiddleheads in lowlying places along the river. They concentrate on what they are doing, their backs bent, hardly looking up from their picking. People have favorite fiddleheading spots and usually follow a code, leaving a percentage of the fiddleheads to grow and sustain the ferns for future years.
I only picked a few fiddelheads this year. They were a little older than they are ordinarily picked, but they were delicious. The best fiddleheads are picked when they are just above the surface. After picking they are cleaned, a very easy undertaking, and boiled or steamed until very well cooked.
The cooking liquor is discarded – its dark amber-red color is due to high concentrations of shikimik acid. Once cooked, the fiddleheads are a flavorful green, served with butter or margarine. When my husband was young, his family ate a meal of fiddleheads, new potatoes and shad at fiddleheading time.
Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.
In town, people are selling fiddleheads from trucks and at small stands, and there will certainly be Fiddleheads at the Farmer’s Market today in Fredericton. Usually, the sellers do a brisk business, keeping the fiddleheads fresh in portable coolers and in buckets. I watched a vendor bagging the green fiddleheads, giving the clear plastic bag a deft twirl to seal it before he handed it to the buyer.
Have you ever eaten fiddleheads?
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waking from a dream
Ostrich Fern (Matteuccia Struthiopteris (L.) Todaro)
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bottom-land thicket
naked in spring
a rumpled bed
the throws of hibernation
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new growth cocooned
in dry leaves, bent skeletons
last summer’s fern
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sun surge
insult
between curtains
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green fiddlehead
uncoils
head down
hesitant fist thrust
between pillows and down
stretches fingers
filigreed shadow
new blocking of sun
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brown coverlet
kicked
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new green bedspread
new green canopy
green shade
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Published www.nichepoetryandprose.wordpress.com Nov. 9, 2011
© Jane Tims 2011
Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.Purple Violet (Viola cucullata Ait.)
The Purple Violet is the floral symbol of my life. It is the official flower of the province where I live. It is one of the many species in my lawn, and the theme for my guest room. Every card my Mom and Dad ever sent to me has an image of violets.
Purple Violets are loved by many people. In New Brunswick, they were adopted as the Provincial Flower in 1936, at the request of the provincial Women’s Institute. The violet is also the State flower of Illinois, adopted in 1907 by schoolchildren in the State.
The Purple Violet ((Viola cucullata Ait.) is also known as the Hooded Blue Violet, the Marsh Blue Violet, the Long-stemmed Marsh Violet, and, in French, violette cucullée or violette dressée. The Latin species name means ‘hooded’ from the inrolled young leaves.
The Purple Violet is a low-growing perennial preferring wetlands, or low wet areas in mixed or coniferous woods.
The leaves are simple, with a long stalk. They are often heart-shaped, with rounded teeth.
The Purple Violet blooms in May. The flower is held on a long peduncle (stalk) above a basal rosette of leaves. The flower is dark blue, purple or occasionally white, with five petals darkly veined towards the center. The lower petal is short and spurred, and the two lateral petals are bearded. Bearded petals have clusters of tiny thick hairs, rounded at the tip.
The leaves can be eaten raw or cooked, used as a thickener in soup, or to make a tea. The flowers can be added to a salad or used for edible decoration. My salad is made with Purple Violet leaves, Dandelion greens, chives from our garden and my own sprouts. I added three flowers for their delicate taste and decoration. Always be sure of your identification before you eat anything from the wild!
Although I do not advocate the wanton dismemberment of flowers, the violet holds a charming secret for children of all ages. If you gently pull down the ‘upper’ two petals from the flower, you can see a little lady with a white head and orange gown, sitting against the backdrop of her purple throne.
Purple Violet holds a royal lady… in this flower, you can barely glimpse the lady against her throne. She is upside down. You can see her white head and the top of the skirt of her orange gown.
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Marshland Rule
Viola cucullata Ait.
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within the perilous
limits of the rimless marsh,
disguised in woodland green,
spurred by deep viola speak
and crowds of envious hearts,
the hooded ranger guards
the tiny queen, long stemmed
tenderness, slenderness hid
by the folds of her orange gown,
seated against her purple throne,
flanked by wise men
bearded,
eager to advise
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Serviceberry (Amelanchier sp.)
In the corner of our property is a usually-inconspicuous bush struggling to become a tree. This time of year it comes out of anonymity in full bloom. Today it is covered in white flowers – in a week it will be a scattering of confetti on the ground.
This bush is one of the Amelanchier species, probably Amelanchier sanguinea var. alnifolia (Nutt.) P. Landry. Amelanchier is perplexing to identify to species because of hybridization and other complex genetics. It has many common names, including Serviceberry, Wild Pear, Juneberry, Shadbush, Wild Plum, Sugar Pear, Saskatoon, and Chuckley Pear. In French it is called poiriers or petites poires. It is called Shadbush because it blooms at the same time the shad are running. The American Shad is an anadromous fish caught as it makes its way up the rivers for spawning.
Amelanchier is often found on disturbed sites, along roadways and fields. It also likes the edges of thickets and wet areas. This time of year, it beautifies the landscape with frail white bloom.
The fruit of Amelanchier is a berry-like pome, dark purple in color. Each berry contains 10 seeds and the sepal is persistent on the blossom end of the berry. The berries are edible and sweet, and can be eaten raw or used to make jam.
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the shad are running
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after the hard rain
and the wind between cold front and warm
the river runs brown
and for dinner we have fiddleheads
new potatoes and shad,
and last-July’s Serviceberry jam
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Serviceberry bushes are torn fish nets
holes poked through with fingers
petals scattered on mossy stones
along the river shore
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant. © Jane Tims 2012
Staghorn Sumac (Rhus typhina L.)
One of the berry bushes common in our area is Staghorn Sumac (Rhus typhina L.). Its leaves and berries turn brilliant red in autumn, and its berries are displayed in distinctive red ‘horns’.
Staghorn Sumac is a small tree or shrub found at forest edges and in wastelands. The shrub has a flat crown and an umbrella-like canopy. It has pinnately compound leaves and toothed leaflets.
Staghorn Sumac is a ‘pioneer’ species, often one of the first plants to invade an area after the soil is disturbed. Although it reproduces by seed, it also grows from its vigorous underground root system, and forms dense colonies with the oldest trees at the centre. In this way, it causes dense shade to out-compete other plants.
The flowers of Staghorn Sumac are greenish-yellow and occur in spiked panicles from May to July. The berries are velvety, hairy red drupes, and ripen in June to September, often persisting through winter. The berries are held in dense clusters or spikes at the ends of tree branches.
Staghorn Sumac is also called Velvet Sumac, or Vinegar-tree, and Vinaigrier in Quebec.
The common name of Staghorn sumac is derived from the velvet feel of its bark, reminiscent of the texture of deer antlers. The word sumac comes from the words for red in Latin (sumach) and Arabic (summāq). The specific name ‘typhina’ means ‘like Typha’ (cat-tail), a reference to its velvety branches.
The Staghorn Sumac provides food for birds including Evening Grosbeaks and Mourning Doves, and its twigs are eaten by White-tailed Deer.
It has many human uses, including for medicine, decoration, tanning and dyes. Staghorn Sumac berries are used to make a lemon-flavored ‘sumac-ade’ or ‘rhus juice’. Remember, before you consume any wild plant, be certain of your identification.
Sumac lemonade
Pick and clean the berries (removing them from the stem)
Soak berries in cool water
Rub the berries to extract the juice
Strain
Add sugar to taste
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Staghorn Sumac
Rhus typhina L.
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from a single stem
and subterranean creep
a crowd of sumac
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umbrellas unfurl
roof by roof
shield the hillside
from ministrations of sky
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shadowed ways beneath
to shelter and imitate
a gathering of deer
with velvet antlers lift
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an occidental village
red spires like minarets
insist on sky
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant. © Jane Tims 2012Common Dandelion (Taraxacum officinale Weber)
For a week, I have looked forward to a small celebration of the beginning of my new efforts as full-time writer. Since the title of my writing project is ‘growing and gathering’, I wanted to mark this celebration with the gathering, preparation and eating of an ‘edible wild’. I cannot think of a more accessible yet neglected food than dandelion greens.
Dandelion greens in spring… fallen Red Maple blossoms among the Dandelion leaves
I made my salad of freshly picked dandelion greens, garden chives and pea sprouts. The pea sprouts are a gift from a friend in Cocagne, New Brunswick, given to me a couple of weeks ago when I did my first poetry reading and presentation on the topic of ‘growing and gathering’ at an evening gathering of Le Groupe de développement durable du Pays de Cocagne . The chives are from my garden, started years ago by my son when he planted his own little garden.
I picked the dandelion greens from around our front steps. This time of year they are fresh and generally untouched by bugs. I picked the best leaves and cleaned them in fresh water, removing any blemished bits and the stems which contain a bitter sap.
My salad was delightful. I had it without any dressing because I wanted to taste the flavour of the greens. The green leaves were delicious, crisp and tender at the same time. The flavour was very pleasant with none of the bitterness you may get from older dandelion leaves. The flavors also blended well, none overwhelming the others. My celebratory salad is declared an unconditional success!
My Mom often used dandelion greens for food. She always cooked hers, the way you would prepare Spinach or Swiss Chard. I know she ate dandelion greens regularly as a child, growing up in the lean years of the 1930s.
The Common Dandelion (Taraxacum officinale Weber) is easy to identify. In summer it has a bright yellow flower with a hollow stem. After flowering, Dandelion seeds are dispersed by wind from fluffy, spherical heads. The leaves grow from a basal rosette and are lobed and toothy.
drawing from Franz Eugen Kohler, Koehler’s Medicinal-Plants, 1887. Source: Wikimedia Commons
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Salad greens
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Chives poke slim fingers
between dry leaves,
pea sprouts sway
on slender stems,
wrists and tendrils
follow sun,
a burst of dandelion leaves,
an offering
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hands prepare a salad
a simple meal
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant. © Jane Tims 2012Trailing Arbutus (Epigaea repens L. var glabrifolia)
One of the common flowers of early spring is the Mayflower (Epigaea repens L. var. glabrifolia), or Trailing Arbutus, also called Epigee rampante in French. It belongs to the heath or heather family (Ericaceae). It grows in open woods, or pastures, and along hillsides, in acidic soil.
Mayflower in bloom, photo taken in 1978 in Nova Scotia
The Mayflower is part of what Roland and Smith (The Flora of Nova Scotia, The Nova Scotia Museum, 1969) called the ‘Canadian Element’, woodland plants native to Northeastern North America and including common plants of the coniferous woods: Maianthemum canadense Desf. (Wild Lily-of-the- Valley), Mitchella repens L. (Partridge-berry), Gaultheria procumbens L. (Wintergreen) and Trientalis borealis Raf. (Star-flower), among others. When I worked on my M. Sc. thesis project, years ago, these were in the community of plants I encountered in the woods I was studying, and they are still my favorite plants.
two members of the ‘Canadian Element’ community – leaves of Wild Lily-of-the-Valley (left) and Wintergreen (right)
The name epigaea means ‘on the earth’, and perfectly describes the way the Mayflower grows. The specific name is from the Latin repens meaning ‘creeping’. The plant spreads across the ground, its oval, leathery leaves lying flat and overlapping. The leaves persist all winter and sometimes look a little weather-worn. The variety we have is glabrous on the lower leaf surface, meaning without hairs. The leaves grow on hairy, woody twigs.
leaves of Mayflower in the Grey Woods, April 2012
The flowers grow in clusters tucked beneath the leaves. They are creamy white, and are in the form of a short tube ending in five flaring lobes. They bloom mid-April to mid-May. The flowers along our woods have just completed their blooming. For a nostalgic look at the tradition of picking Mayflowers in spring, have a look at http://ahundredyearsago.com/2012/04/28/gathering-arbutus/
A delight of spring is to manoeuvre close to the ground so you can smell the Epigaea flowers. The perfume is very sweet, gently stirring. The only edible part of the plant is the flower and it tastes as sweet and fragrant as it smells. It is a shame to eat such a delicate creature as a Mayflower, but once a year I allow myself the privilege, just one tiny bloom (always be absolutely certain of the identification before you eat any plant in the wild). The plant is protected in some areas since it rarely sets seed and is almost impossible to transplant.
The Mayflower is the floral emblem of Nova Scotia and Massachusetts.
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Trailing Arbutus
(Epigaea repens L.)
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on the slope, new leaves
Trientalis, Gaultheria
Star-flower, Wintergreen,
vines of Partridge-berry creep,
Maianthemum unfurls
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beneath the din, a melody
weeps Epigaea, evergreen
pressed to the hillside
leather armour, thickened leaves
weather-beaten, worn
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waxy bloom resists
subtle shadow
predator
unrelenting rain
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.
© Jane Tims 2012
Sweet-fern (Comptonia peregrina (L.) Coult.)
Last weekend, we went on a short hike to the lake to collect some dried Sweet-fern, with the goal of making Sweet-fern sun tea. To make the tea, fresh or dry leaves of Sweet-fern are steeped in a jar in the sun for three hours.
Unfortunately, the wind was too cold to allow the spring sun to warm the jar. So I collected the dry leaves and, on Sunday afternoon, I enjoyed a cup of fragrant Sweet-fern tea, made the usual way, steeped in boiling water.
Later in the spring or summer, I’ll be trying the sun tea method again.
Sweet-fern(Comptonia peregrina (L.) Coult.) is a small rounded shrub with fernlike green leaves found in dry rocky waste areas, clearings or pastures. The leaves are simple and alternate, long, narrow and deeply lobed. The shrub sometimes grows as a weed in blueberry fields.
Sweet-fern is called Comptonie voyageus in French, since peregrina means traveller. The generic name is after Henry Compton, a 17th century Bishop of London who was a patron of botany.
The fruit is a green burr enclosing 1-4 nutlets. These can be harvested in June or July while still tender.
Sweet-fern is a member of the Sweet Gale family. The plant is very fragrant, particularly when crushed, due to glands on the leaves and twigs. The tea made from the leaves is also fragrant. To make the tea, use 1 tsp dried or 2 tsp fresh leaves per cup of water. Remember, to always be absolutely certain of the identification before you try eating or drinking anything in the wild.
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Directions for Sweet-fern sun tea
8 tsp of fresh chopped leaves
1 quart of clean fresh cold water in a jar
cap and place in sun three hours until water is dark
strain and serve
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Sweet-fern sun tea
Comptonia peregrina (L.) Coult.
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to quench the thirst of a traveller
and reward a hike too far
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steep sweet-fern
in the solar flare
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gives up fragrance to air
and to water in a sun-drenched jar
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant. © Jane Tims 2012from the pages of an old diary – blueberries and other local foods
My new writing project, ‘growing and gathering’, focuses on local foods and finding food close to home.
A source of information and inspiration for me is the set of my great-aunt’s diaries, written from 1943 to 1972. From her diaries, I have a very good idea of how they obtained their food, and how they used local foods to supplement their needs.
Most of their food was obtained from the grocery store – in 1957, there was at least one grocery store in the community, and by 1967, they had an IGA. There is no doubt some goods came from ‘away’. For example, my great-aunt wrote about making coconut and pineapple squares for a Women’s Missionary Society meeting (Sept. 30, 1957).
Local goods, however. were used whenever possible. For example, my great-aunt bought eggs from her sister, and chickens from her brother. She also obtained vegetables and raspberries from her brother’s farm, apples from friends and relatives, deer meat from friends and relatives, and lobsters from Wallace, a near-by community. By 1967, my great-aunt and great-uncle also kept a garden at her brother’s farm, a few miles away.
Obtaining local foods included picking local berries. In July and August of 1957, my great-aunt went four times for wild blueberries. Her gratitude and pleasure at getting these berries comes through in her words: ‘ got quite a few’ (July 31, 1957) and ‘got a nice lot.’ (Aug. 21, 1957). She also wrote about picking grapes and currants.
Some of the berries were eaten right away – for example, my great-aunt made a blueberry pie on August 1, 1957. The rest was preserved for the winter. On August 16, 1957 my great-aunt put up 5 quarts of blueberries, to supplement the applesauce, pears, peaches, sweet cucumber pickles, and tomato chow she mentions preparing on other days. Others in the family also made preserves and shared them with her – in 1967, her nephew (my uncle) brought her three bottles of peach, apple and choke cherry jelly he had made.
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an offering of berries
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she stands on the stoop
offers a box
a brimming pint
of berries
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I take her hand, we ripple
through the pasture, strew
blue ribbons over bushes, stir
a blueberry jelly sky, dance
with dragonflies
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she waits on the stoop
her brow a riddle, please
take this gift, blueberries
in a simple
wooden
basket
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Warning: 1. never eat any plant if you are not absolutely certain of the identification; 2. never eat any plant if you have personal sensitivities, including allergies, to certain plants or their derivatives; 3. never eat any plant unless you have checked several sources to verify the edibility of the plant.
© Jane Tims 2012
end of the maple syrup season
On Monday, we finished our last lot of maple syrup for the season. The whole house was filled with the sweet smell of syrup at boil. I finish the syrup on our electric kitchen stove, in a pan made particularly for the purpose. Made of aluminum, it has a narrow base and a flared top. I thought it was a terrible extravagance at $268, but it really has improved both the boiling time and the process, and it will last for many years.
I love the final boiling. The smell of the steam is amazing and the boil of the syrup is fascinating to watch. While the sap is boiling, I skim the foam with a slotted spoon, a very soothing activity. Then, the temperature rises suddenly on the candy thermometer, and those huge candy bubbles start to form. The part I like best is hearing the seal ‘pop’ on the Mason jars and knowing we have produced enough syrup for our pancakes and muffins and a few gifts for family and friends, enough for the whole year.
This was not our best year but we are so used to the routine, it seemed painless. We tapped 10 Red Maple trees, collected 167 liters of sap (compared to 329 liters last year) from March 12 to April 6, and prepared 14 pints of syrup. The syrup was dark this year but very sweet and flavorful.
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sugartime slow
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in the rain
maples bloom
small red fireworks
slate sky
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drip slow
time slow
sap runs bitter
hardly worth the boil
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© Jane Tims 2012
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