Page 55 - The Forager’s Guide to Wild Foods

Coltsfoot, Tussilago

farfara (ASTERACEAE)

COLTSFOOT gets its name from the shape of its leaves,
resembling a coltsfoot. It is a rhizomatous herbaceous
perennial often found in colonies, in disturbed areas
and along roadsides and paths. It grows 4-12 inches
(10-30 cm) tall; flowers appear first, followed by leaves,
which is fairly unique and distinctive.

FLOWER: Flowers emerge in early spring, are bright
yellow, 0.06 inch (0.15 cm) in size, and resemble small
dandelion flowers.
LEAF: Basal bright green leaves arise from the plant as
the flowers finish. They are 2-10 inches (5-25 cm) long, are harvested in late spring, after the flower has died.
almost waxy on top, with fine, wooly hairs on the under-
SPRING CELEBRATION SALAD: Gather dandelion,
sides.
asparagus, chickweed, violets, and any other salad
EDIBLE PARTS: flowers, stems, and leaves you have. Wash, trim, and toss the salad. Add some

HOW TO HARVEST AND EAT: Young leaves and flow- early emerging coltsfoot flowers for a unique aro-
ers make a nice addition to salads, or can be dried to matic flavor. Add a dash of herbed vinegar and enjoy.
make an herbal tea. Leaves may be bitter, so best to WARNING: This plant may contain pyrrolizidine
rinse them after boiling. Flowers and stems are har- alkaloids, which have been linked to liver issues.
vested at the peak of blooming in early spring. Leaves

Common Reed, Phragmites
australis (POACEAE)

COMMON REED is a tall perennial growing up to 20 ft.
(6 m) at a fast rate. It grows stout, erect, unbranched
stems in wet soil, shallow water, and colonies of this
plant can even float. Reed beds can grow up to a square
kilometer spreading by horizontal runners. Rhizomes
can grow to 70 ft. (20 m) long.
FLOWER: Flowers bloom in July- September on 8 to 20
inches (20-50 cm) long bushy spikes, that are purple
when young, and golden straw colored when mature.
LEAF: Leaves are bright green and rolled in the shoot,
which can be 25 inches (60 cm) long and 2 inches (4 cm) licious raw or cooked. Stems and unfurled leaves can
wide. be harvested later in spring. Seeds are shed in the win-
EDIBLE PARTS: seeds, leaves, stems, and roots ter and may be tedious to harvest, but are nutritious
KEY MEDICINAL USES: Leaves, stems, and roots have and can be ground into a flour substitute. The plant
many medicinal uses: respiratory, digestive, and skin is- exudes a sweet, licorice flavored sugar that can be ex-
tracted and eaten raw or cooked. It was traditionally
sues.
heated, rolled into balls for storage and used as candy.
HOW TO HARVEST AND EAT: Harvest roots and young
shoots early in spring before the stems and leaves ap- REED CANDY: Cut stems to extract the sugary, lico-
pear. Roots are sweet and best when young; can be rice flavored gum. Roll the gum into balls to eat like
eaten raw or cooked like potato. Young shoots are de- candy or use as a flavoring for other ingredients.

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