Page 127 - The Forager’s Guide to Wild Foods

Water-Lily (Fragrant)/Beaver Root,

Nymphaea odorata (NYMPHAEACEAE)

FRAGRANT or WHITE WATER-LILY is a floating aquat-
ic plant that can grow in water up to 8 ft. (2.5m) deep.
It prefers clear, slow moving waters of lakes and rivers
and grows from long, forking rhizomes.
FLOWER: Radially symmetrical, 3 to 6-inch (7.5-15cm)
flowers appear floating at the end of unbranched long
stalks. Blooming in summer to early fall, each flower
lasts for 3 to 4 days.
LEAF: Glossy green on top, purplish underneath, smooth
leaves have long leaf stalks and float on the water’s sur-
face. They are 4 to 12 inches (10-30cm) across, circular
Roots are best harvested in the spring before the
with a cleft toward the middle on one side.
plant is in flower. They can be boiled or roasted and
EDIBLE PARTS: seeds, flower buds, flowers, leaves, and used like potato.
rhizomes
FRAGRANT WATER-LILY LEAF AND BUD STIR FRY:
KEY MEDICINAL USES: Roots may aid with gastrointes- Collect a couple of undamaged pads and unopened
tinal, infectious, and inflammatory problems. flower buds. Wash well and blanch in boiling water
HOW TO HARVEST AND EAT: Harvest undamaged for 2 to 3 min. Slice pads into 3-inch (8cm) strips.
leaves, flowers, and flower buds in summer and early Prepare stir-fry vegetables such as 1 cup each of red
fall. Fruits containing seeds can be harvested the same or green peppers, onions, and mushrooms. Prepare a
way later in the season and can be cooked or ground into sauce using soy sauce, garlic, ginger, honey, and lem-
a meal. Flower buds can be cooked or pickled. Young on juice. Stir fry vegetables in hot oil and serve with
flowers are edible raw. Leaves are edible raw or cooked. rice.

Western Sword Fern, Polystichum
munitum (DRYOPTERIDACEAE)

WESTERN SWORD FERN, Sword Fern or Holly Fern is
a perennial that can be found growing in well-drained,
moist, coniferous forests. Fronds grow from a rhizome
covered in reddish-brown scales and arch into a mound
of long, narrow fronds reaching 2-4 ft. (0.6-1.2m) tall,
and 2-4 ft. across. The rhizome and rachis of young,
emerging fiddleheads are covered in reddish brown
scales. It is thought of as a starvation food as roots don’t
offer a great amount of food.
SPORE: Small round sori with 32-64 spores are arranged
in lines. Sori are covered by a translucent insidium lined
spring before new growth starts. Cook and peel root
with tiny straight hairs.
prior to roasting.
LEAF: Dark green fronds with up to 100 leaflets grow in
BRAISED WESTERN SWORD FERN ROOTS: Boil
tight radial clumps. Lance-shaped fronds are single pin-
Sword Fern Tubers and any other tubers you are
nate with fine-toothed leaflets, that have a lobe on one
lucky enough to find until tender and peel. Chop
side of its base liken to the hilt of a sword. Mature plants
roots and sauté with wild garlic, wild mustard seed,
can have 75-100 fronds.
and olive oil in a cast iron pan. Season to taste.
EDIBLE PARTS: roots (roasted)
WARNING: Use caution, as many ferns contain car-
KEY MEDICINAL USES: Fronds can be used to treat cinogens and thiaminase, which robs the body of
sores. Shoots chewed for sore throats. B-complex vitamins. Cooking the plant destroys the
HOW TO HARVEST AND EAT: Harvest roots in the thiaminase.
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