Page 66 - The Forager’s Guide to Wild Foods

Elephanthead Lousewort, Pedicularis

groenlandica (OROBANCHACEAE)

ELEPHANTHEAD LOUSEWORT or Elephant’s Head is
native to the Pacific Northwest and can be found in
moist, low-lying meadows, bogs, wetlands, and subal-
pine, moist riverbanks. Growing often in large colonies,
it is found from Alaska, across Canada, and in the west-
ern states. The “groenlandica” part of its name means
“of Greenland”, where it’s also a native plant. A perenni-
al herb that grows parasitically on its neighbors’ roots,
it is erect and grows 6 to 26 inches (15-70 cm) tall. The
stems are reddish purple, sometimes showing their fi-
brous roots at the base.
HOW TO HARVEST AND EAT: Harvest flowers when
FLOWER: Flowers are ½-¾ inch (1-1.5 cm) in size,
they are freshly opened, being sure to always leave at
bloom from June to August, are pink to purple, and ap-
least twice as many as you take. Flowers can be dried
pear on spike-like clusters, that are up to 18 inches (45
for tea. Leaves are best harvested before the plant is
cm) long. They resemble an elephant’s face (big ears and
in flower and can be cooked and eaten as a potherb.
trumpeting horn).
ELEPHANTHEAD SOUP SEASONING: At the final
LEAF: Leaves are 2-10 inches (5-25 cm) long, lance- stages of cooking any vegetable soup, add finely
shaped, with more than 25 linear sharply toothed seg-
chopped young leaves like you would add parsley or
ments that are fern like.
dill.
EDIBLE PARTS: flowers and leaves
WARNING: Plant can be poisonous if eaten in large
KEY MEDICINAL USES: Mildly relaxing and used for quantity.
joint and muscle pain and spasms.

Epazote, Dysphania
ambrosioides (AMARANTHACEAE)

EPAZOTE or Mexican tea is a bright green short-lived
perennial or annual, resembling a plant in the mint
family. It grows up to 4 ft. (1.2 m) tall and has irregular
branching. Epazote is very fragrant, being described as
a cross between citrus and turpentine.
FLOWER: Flowers are greenand less than ¼ inch (5
mm). They are produced at the apex of the stems. Tiny
seeds are green when fresh and black when dried.
LEAF: Lance shaped and sharply toothed leaves are up
H. Zell, CC-BY-SA-3.0
to 5 inches (12 cm) long.
(5 cm). Add half an onion, 2 cloves of garlic, and 2
EDIBLE PARTS: seeds and leaves
sprigs of fresh epazote. Bring to a boil and simmer for
KEY MEDICINAL USES: Used primarily to reduce flatu-
2 hrs. Drain beans, reserving cooking liquid. In a hot
lence.
skillet, heat pork fat, butter, or vegetable oil and add
HOW TO HARVEST AND EAT: Young leaves are harvest- half an onion, diced. Cook beans, adding ¼ cup re-
ed before the plant is in flower and can be used as a pot- served cooking liquid and mash with a potato mash-
herb or condiment, having a strong flavor. Seeds are small er. Serve as a side dish with rice or as a toco topping.
and fiddly; should be soaked overnight and rinsed well.
WARNING: Essential oil of the seed and flower can
REFRIED BEANS WITH EPAZOTE: Soak overnight 2 cause dizziness, vomiting, convulsions and even
cups black beans or pinto beans. Rinse well and add death in high quantities. May cause dermatitis or oth-
to large pot. Fill with water covering beans by 2 inches er allergic issues.
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