Page 33 - The Forager’s Guide to Wild Foods

American/Yellow Lotus,
Nelumbo lutea (NELUMBONACEAE)

AMERICAN or YELLOW LOTUS is a flowering water
plant that grows in lakes, swamps, and areas prone to
flooding. Leaves and flowers emerge above the water.
Roots are anchored to the muddy bottom.

FLOWER: Yellow flowers bloom in late spring, some-
times continuing through the summer, with the large
blossoms reaching up to 1 ft. (30 cm). The unique seed
pods look like a shower head.
LEAF: The large lily pads can be up to 1 ½ ft.in size (45 cm).

EDIBLE PARTS: rhizomatous tuberous roots, large
snack. Roots can be dug in fall or early winter, sliced,
seeds, young leaves and shoots
and soaked in water to help remove bitterness. They
KEY MEDICINAL USES: Roots can be made into a poul- brown easily, so best to cut just before cooking or
tice to aid inflammatory issues. toss with lemon.

HOW TO HARVEST AND EAT: All parts are edible and ROASTED TERIYAKI LOTUS ROOT: Ingredients: 1
can be eaten raw, but are much better cooked. Upper lb. (500g) sliced lotus root (soaked, and rinsed), 2
parts can be harvested right from shore or by boat. Un- cloves garlic (minced), 1 tbsp. each of minced ginger,
furled young leaves, picked in spring and early summer, soy sauce or tamari, sesame oil, seasoned rice vine-
can be eaten as greens. The large leaves can be picked gar, and fancy molasses. Mix all seasoning well and
anytime and used to wrap food for cooking. In late sum toss root in seasoning mixture until well coated. Ar-
mer and fall, seeds squeezed out of the shell can be range on a tray and bake in the oven for about 35 min.
eaten raw, roasted, or boiled and seasoned to eat as a Serve warm as a side dish with Asian-inspired dishes.
Angelica, Angelica

atropurpurea (APIACEAE)

ANGELICA, is an aromatic perennial found in moist-to-
wet shady areas. It grows up to 10 ft. (3 m) tall with a
spread of 6 ft. (2 m) and can be hard to find.
FLOWER: Whitish-green flowers bloom in June-Septem-
ber on large compound umbels up to 10 inches (25 cm)
in size, producing small seeds.

LEAF: Compound leaves are divided into segments of
twos or threes with ovate, toothed individual leaflets.
Stems are purple.
EDIBLE PARTS: seeds, leaves, stems, and roots
KEY MEDICINAL USES: Tea made from leaves may help gelica flavor and can be used as a vegetable (peeled)
digestive issues, cold and flu symptoms. CANDIED PURPLE STEM ANGELICA: Ingredients: 1
HOW TO HARVEST AND EAT: Angelica is a bienni- cup each of angelica stems and raw sugar, 4 cups wa-
al, making leaves and roots in its first season, followed ter. Boil stems for 30-35 min. Remove from water and
drain, reserving 1 cup of water. Add sugar in reserved
by making stems, flowers, and seeds in its final year.
water, stir until dissolved, then add cooked stems in
Leaves are best harvested in spring and early summer
and cook until almost all water evaporates. Place can-
of its first year; they have a parsley aroma and can be
eaten raw, or cooked as an aromatic green. Roots are died angelica to a cooling rack. You can keep it in the
best harvested in the fall of its first year. In the second fridge for up to 2 weeks. Serve with ice cream, pas-
tries, or as a cake decoration.
year of growth, harvest stems in early spring while they
are still tender. Seed heads can be harvested when they POISONOUS LOOK-ALIKES: Poison Hemlock, Coni-
are dry and yellow. Stems have the most unique an- um maculatum
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