Page 54 - The Forager’s Guide to Wild Foods

Coast Tarweed, Madia

sativa (ASTERACEAE)

COAST TARWEED, Coast Madia, Chile Tarplant, or Chil-
ean Tarweed is an annual, herbaceous plant, natural-
ized to coastal, Pacific regions below 1000 ft. (300 m)
from Washington to California. It can be found growing
in undisturbed areas, along roadsides, dry open hill-
sides, and overgrazed lands. The entire plant is densely
covered in glandular hairs which produce a sticky oil
that smells like turpentine or eucalyptus.
FLOWER: Single, yellow, rounded flower heads bloom
in May-October, crowded on short pedicles at top of Tom Hilton, CC-BY-SA-2.0 Dick Culbert, CC-BY-SA-2.0
branches. They open in midafternoon and remain open
HOW TO HARVEST AND EAT: Seeds can be eaten
to mid-morning the following day. 8 to 11 dark yellow
raw, roasted and ground, or pressed for oil and used
ray flowers surround 11-20 disc flowers and measure as an olive oil substitute that doesn’t solidify when
0.25-0.5 inches (0.6-1.3 cm) wide. Dry, hairless achenes temperature is above 12°F (-11°C).
have no pappus.
ROASTED TARWEED SEEDS: Roast seeds in their
LEAF: Simple, linear, alternate leaves with no petioles shells using a cast iron pan on medium until aromat-
grow smaller along the length of the stem. Leaf blades ic. For salted seeds, soak for 24 hrs. in a brine before
grow 1.5-7 inches (4-18 cm) long. roasting.
EDIBLE PARTS: seed

Cocklebur, Xanthium
strumarium (ASTERACEAE)

COCKLEBUR is an annual that has a long, woody tap-
root and grows 2-4 ft. (0.6-1.2 m) tall, with slightly
ribbed stems. Rare in mountainous terrain, Cocklebur
is widespread across southern Canada, Mexico, and
most of the contiguous USA.
FLOWER: At the axil of each upper leaf, clusters of com-
pound bur-like flowers develop in a spike-like fashion.
The main stem terminates in a similar flower cluster.
Blooming from late July to September, flowers are green,
turning to brown, and 1-1 ½ inch (2.5-4 cm) in size.
LEAF: Leaves are alternating, spade shaped and gently grinded into a flour substitute. Collect burs in paper
toothed with a texture like sandpaper on the top surface. bags to dry. Once dry, expel seeds by rolling with a
They are up to 8 inches (20 cm) long and 6 inches (15 rolling pin.
cm) wide. The leaf stems are as long as the leaves, pur-
BOILED COCKLEBUR LEAVES: Harvest the sandpa-
plish in color and also covered in hairs.
per-like mature leaves and soak in cold salt water.
EDIBLE PARTS: seeds, leaves
Remove ribs with a sharp knife. Blanch for 10 min.
KEY MEDICINAL USES: Leaves, roots, seeds, and fruits in salted boiling water and remove. Repeat this once
may be analgesic and antibacterial. or twice more with fresh changes of boiling water.
HOW TO HARVEST AND EAT: Leaves gathered in spring Use sparingly at start to ensure no adverse effects.
are nutritious but can cause dermatitis; must be boiled WARNING: Young leaves and seeds are toxic to live-
well and then washed. Seeds can be eaten raw, cooked, or stock.

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