Page 112 - The Forager’s Guide to Wild Foods

Shepherd’s Purse, Capsella

bursa-pastoris (BRASSICACEAE)

SHEPHERD’S PURSE is an annual and sometimes bien-
nial plant that can be found growing along roadsides, in
fields, and vacant land in early spring. The plant grows
8-16 inches (20-40cm) tall with feathery foliage and
tiny white flowers.

FLOWER: Clusters of white flowers are produced from
February to June. Four tiny, white petals form a cross
measuring 0.12-0.3 inches (3-8mm) across and 0.08-
0.15 inches (2-4mm) long. Flat, green seed is shaped like
a heart or triangular “purse” and measures less than 0.12
inches (3mm) across and 0.2-0.3 inches (5-8mm) long.
HOW TO HARVEST AND EAT: Shepherd’s purse has
LEAF: Green, basal leaves are 1-6 inches (3-15cm) long an arugula flavor. Harvest individual basal leaves for
and 1.5 inches (4cm) wide. Leaves vary in shape, size, greens at the base of the leaf prior to flowering. Har-
and type. They look similar to dandelion, but the lobes vest flower stalks 2 inches from the ground. Leaves
point outward. Some basal leaves are deeply lobed, and and flowers can be used like other wild greens, and
some have no lobes. the single taproot can be used like ginger. Shepherd’s
EDIBLE PARTS: the entire plant (raw or cooked) purse can be eaten in a salad with other greens, in a
stir-fry, in tea, and more.
KEY MEDICINAL USES: Shepherd’s Purse can help with
circulatory problems, hormonal imbalances, menstrual SAUTÉED SHEPHERD’S PURSE GREENS: Sauté 1
disorders, and inflammation. It has Vitamins A, C, B2, handful of fresh leaves with diced wild garlic and ol-
and K. ive oil. Season to taste.

Silverweed/Cinquefoil, Argentina
(Potentilla) anserina (ROSACEAE)

SILVERWEED/CINQUEFOIL, Common Silverweed, or
Goosegrass is a perennial flowering plant native to the
Northern Hemisphere. It can be found growing in moist,
well-drained, sandy, gravelly soils. Low growing plants
can reach 8 inches (20cm) tall.
FLOWER: Flowers bloom from spring through summer.
Single flowers are 2-6 inches (5-15cm) long. They have
5 round, yellow petals surrounding a central head of 20-
100 bright yellow pistils. Directly beneath the petals, are
5 light green sepals and 5 floral bractlets similar to the
sepals, except lanceolate.
HOW TO HARVEST AND EAT: Roots are best har-
LEAF: Bright green, basal leaves grow in a spreading or vested in autumn. They taste like sweet potatoes
ascending rosette. They are simple, odd-pinnate; and or parsnips and can be roasted, boiled, or added to
5-11 leaflet pairs are 2 inches (5cm) long, deeply serrat- soups and stews. Leaves can be eaten raw in salads,
ed, and opposite. Leaf undersides are densely covered cooked in stews, or brewed as tea.
in fine hairs that give them a silky feel and a silvery ap-
ROASTED SILVERWEED ROOT: Coat chopped Sil-
pearance.
verweed root and other root vegetables generously
EDIBLE PARTS: the entire plant with olive oil, season to taste, and steam roast until
KEY MEDICINAL USES: Silverweed is astringent, anti- soft.
spasmodic, diuretic, homeostatic, and tonic.

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