Page 108 - The Forager’s Guide to Wild Foods

Saltbush/Orache, Atriplex spp.

(CHENOPODIACEAE)

SALTBUSH/ORACHE is a summer annual that grows 1
½ to 3 ft. (0.5-1m) tall. It branches occasionally, mostly
at the base. It grows from a branching taproot. There
are about 250-300 species in the genus. Most species
are edible. Garden orache or A. hortensis is a favored ed-
ible species.
FLOWER: Upper stems terminate in spikes of flowers.
There are male and female flowers. They are both ⅛
inch (0.3cm) across and whitish green. They bloom in
late summer into fall. Female flowers turn into unusual
arrowhead-shaped fruits.
er stalks mature. Plunge in cold salted water for best
LEAF: The lowest leaves are opposite and upper leaves flavor and to wash away any tiny insects. Seeds are
are alternate. They have slender stalks up to 1 inch small and fiddly to harvest. Collect in fall in paper bags
(2.5cm) long. Leaf blades are up to 3 ½ inch (8cm) long and allow to dry. Roll with a rolling pin or use a mortar
and ¾ inch (2cm) wide, getting smaller at higher parts of and pestle to remove hard seed shell. Sift from chaff.
the plants. They are green, flat, and oval to lance shaped. Cleaned seed can be ground into a meal to extend flour.

EDIBLE PARTS: seeds and leaves SAUTÉED ORACHE: Heat butter in a pan. Use 2 to 3
KEY MEDICINAL USES: Leaves are diuretic, emetic, and cups of trimmed, washed orache leaves. Put in melt-
purgative. ed butter. Place lid and allow to steam for 5-10 min.
HOW TO HARVEST AND EAT: Orache is edible raw or Add pepper. Salt is not necessary.
cooked and is slightly bland. They mix well with stron- WARNING: Use in moderation. Seeds contain sapo-
ger flavored greens, such as sorrel. Harvest before flow- nins.

Sea Milkwort, Lysimachia
(Glaux) maritima (PRIMULACEAE)

SEA MILKWORT, Sea Milkweed, or Black Saltwort is a
perennial herb, somewhat succulent, that grows in san-
dy or boggy soils and requires direct sunlight. Sea Milk-
wort, previously known as Glaux maritima, is found in
brackish or salty marshes, on sandy beaches, along riv-
ers, lakes and wetland margins. Plants spread to form
2 inches (5cm) tall mats.
FLOWER: Flowers have no pedicel and bloom from
June through August. They measure 0.15 inches (4mm)
across and have 5 pink petals. Dry, 0.09-1.4inch (2.5- Christian Fischer, CC-BY-SA-3.0
3.5mm) long fruits split when ripe, dispersing 5 seeds.
PICKLED SEA MILKWORT: 1 cup young sea milk-
LEAF: Simple, ovate leaves alternate in opposite pairs
wort shoots, ¼ cup each of grated carrot and bean
along the stem. Fleshy leaves have one main, central vein
shoots, ½ cup each of water and vinegar, 1 tbsp. each
from base to tip and grow 0.25-0.5 inches (4-20mm)
of raw sugar and salt. Dissolve the salt and sugar in
long. They are oblong with smooth margins and pointy the water and vinegar by heating slowly on low. Place
tips. Lower leaves are scaly and brown.
the sea milkwort, carrot and bean shoots in a jar and
EDIBLE PARTS: young shoots, roots pour the warm mixture over the top. Wait for it to
KEY MEDICINAL USES: Said to induce sleep cool, seal the jar and eat within 2 weeks.
HOW TO HARVEST AND EAT: Young shoots can be WARNING: Overconsumption of roots can cause
eaten raw (bitter) or pickled. Roots should only be con- nausea.
sumed cooked.
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