Page 70 - The Forager’s Guide to Wild Foods

Field Pennycress, Thlaspi

arvense (BRASSICACEAE)

FIELD PENNYCRESS grows throughout Canada and
US, preferring disturbed areas such as pastures, road-
sides, gardens, and waste places. It can grow up to 3 ft.
(1 m) but is usually 1-2 ft. (0.3-0.6 m) tall.
FLOWER: Dense flower clusters grow from both the
central stem and upper side stems, starting at the tips,
which lengthen to 3 to 8 inches (7.5-20 cm) as the plant
matures. Blooming from May to July, each flower is 0.13
inch (0.3 cm) with 4 white petals and 4 green sepals.
Each flower becomes a ½ inch (1.2 cm) long, flat, round
seed pod. Seedpods are found at the end of slender
nique mustard-like flavor and can be eaten raw or
stalks, in whorls along the stems.
cooked; can be spicy and are best used in modera-
LEAF: A basal rosette of oblong, coarsely toothed or tion. They should be harvested before the plant is in
lobed leaves appear in spring. They are 3 inches (8 cm) flower. Seeds can be sprouted or ground into a pow-
long and 1 inch (2 cm) wide, which then grow alternate- der and used as a mustard substitute.
ly up the stems.
SPRING GREENS SALAD: Collect young Pennycress
EDIBLE PARTS: seeds, young leaves leaves and mix with other young salad greens and veg-
KEY MEDICINAL USES: It has antibacterial and anti-in- etables. Toss with your favorite salad oil and vinegar.
flammatory properties. WARNING: Field Pennycress can absorb toxins, so
HOW TO HARVEST AND EAT: Young leaves have a u- only harvest from uncontaminated sites.

Fireweed, Chamerion (Epilobium)
angustifolium (ONAGRACEAE)

FIREWEED is a colonizing perennial that grows erect,
3-5 ft. (0.9-1.2m) tall, often found as one of the first
plants seen after a forest fire.
FLOWER: Pink to purple flower spikes are 3 to 8 inches
(7.5-20 cm) long, beautifully tapered, with up to 50 sau-
cer-shaped, 1 inch (2.5 cm), 4-petaled, outward-facing
flowers that bloom from the bottom up. Top flowers can
still be in bud, while bottom flowers have turned to tiny,
brown seed. Seeds have silky hairs for wind dispersal.
LEAF: Narrow, alternate, hairless leaves are willow-like,
up to 6 inches (15 cm) long, and ¾ of an inch (2 cm) and ground into powder for flour; best harvested
wide. Leaves are unique in that their veins are circular. before flowering to avoid bitterness. Leaves can be
EDIBLE PARTS: flower buds, flowers, young leaves, harvested anytime to be used in tea, or dried for later
stems, roots use.
KEY MEDICINAL USES: It has anti-inflammatory activi- FIREWEED JELLY: Gather 8 cups blossoms and buds,
ty and may aid skin and digestive issues. lightly packed, 5 cups water, ¼ cup lemon juice, 2
oz. (57 g), powdered pectin and 5 cups sugar. Boil
HOW TO HARVEST AND EAT: Flowers and buds can
blossoms for 10 min. Strain juice. Add lemon juice,
be picked when unopened or just newly opened, made
pectin and sugar. Hard boil for 1 min. Pour into ster-
into syrup or jelly or used as garnish. Flower stalks
ilized jars, refrigerate and consume within 1 month.
can be eaten raw or cooked. They are best harvest-
ed before flower buds form. Young leaves and shoots WARNING: May have a laxative effect.
are best harvested before the plant is in flower; can POISONOUS LOOK-ALIKES: Foxglove, Digitalis pur-
be eaten raw or cooked. Root can be cooked or dried purea
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