Page 131 - The Forager’s Guide to Wild Foods

Wild Mint, Mentha

arvensis (LAMIACEAE)

WILD MINT, also known as Corn Mint and Field Mint,
grows abundantly in a variety of soil types and condi-
tions, and is a reasonably hardy perennial. It is often
prolific along streams and damp gullies in partial shade,
and grows between 0.5-1 .5 ft. (15-45cm) tall.
FLOWER: Multiple flowers ranging from pink to purple
are whorled tightly around the upright stem, which is
square-shaped. These tiny bell-shaped flowers are less
than ¼ inch (5mm) long and consist of 4-5 petals and 4
stamens. Wild mint flowers from July to September.
LEAF: 1-3 inches (2.5-7cm) long leaves grow in pairs, wild mint, 2 peeled lemons, ½ a cup brown sugar, 2
are slightly hairy and serrated along the margins.
cups water, 1 cup crushed ice. Place all of the ingredi-
EDIBLE PARTS: leaves and stems ents into a blender until smooth and serve.
KEY MEDICINAL USES: Mint tea is often used as a rem- WARNING: Pregnant women should avoid excessive
edy for an upset stomach and to aid digestion. amounts of mint.
HOW TO HARVEST AND EAT: Harvest leaves anytime, POISONOUS LOOK-ALIKES: European Pennyroyal,
but for best results, harvest them before the flowers have Mentha pulegium - has a heavier peppermint scent
started to develop. Eat leaves fresh in a salad, cooked, or than wild mint, and slightly narrower, smaller leaves
brewed in a tea. that are only slightly serrated.
WILD MINT LEMONADE RECIPE: Ingredients: 1 cup

Wild Rhubarb, Rumex

hymenosepalus (POLYGONACEAE)

WILD RHUBARB, also known as Canaigre Dock, Desert
Rhubarb, Arizona Dock, and Sand Dock, is a desert-lov-
ing perennial that grows to 3 ft. (1m). It prefers sandy,
dry habitats.
FLOWER: The 6-parted flowers bloom from January to
May in dense clusters that are usually more than 1 ft.
(30cm) long, in shades of dusty rose. The subsequent
fruit is also in rose shades, drying to reddish brown
seeds.
LEAF: The deep green, waxy, ridged leaves are 6 to 24
inches (15-60cm) long. They are edible raw or cooked and can be ground

EDIBLE PARTS: seeds, leaves, and stems into a meal, or mixed with water and eaten as a mash.
KEY MEDICINAL USES: An astringent, tea made from WILD RHUBARB JUICE: Gather 2-3 stems, remove
roots, leaves, and stems helps wounds and colds. leaves, wash, and chop into pieces. In a shallow pan,
HOW TO HARVEST AND EAT: High in tannins, young put stems just barely covered in water and bring to a
leaves, picked just after they unfurl, can be cooked in a boil. Let simmer until stems are soft enough to mash.
couple of changes of water and used as a green or pot- Sieve the mash, collecting the juice to add nutrition
herb. Stems are sweet and tart, picked in spring or early and flavor to water or tea.
summer before the flowers open, and can be stewed or POISONOUS LOOK-ALIKES: Rhubarb, Rheum
baked in pies like rhubarb. Seeds are harvested in fall by rhabarbarum – has glossy, completely hairless, and
hanging seed heads to dry, then cutting them and rolling smooth leaves, while those of Wild Rhubarb are waxy
them with a rolling pin to relieve the seed from its pod. and ridged.

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