Page 73 - The Forager’s Guide to Wild Foods

Glasswort, Salicornia spp.

(AMARANTHACEAE)

GLASSWORT, Sea Asparagus, Pickleweed, or Sea Bean
is an annual succulent. There are 30 species of Salicor-
nia. Glassworts are flowering plants with succulent light
emerald-green stems that look similar to asparagus in
summer, often changing to red or purple in fall. Stems
may sprawl along the ground or stand erect, growing
4–20 inches (10-50 cm) tall.
FLOWER: Flowers are tiny and hidden by bracts, with
1 to 2 stigmas protruding from the bracts. They are
radially symmetrical with 3 sepals fused into a cup, or
tube shape. Fruits are dry, but do not split when ripe. All
of emerging tips from branching sections. Young, ten-
stems terminate in spike-like “jointed” inflorescences.
der stems can be eaten raw, cooked, or pickled. They
LEAF: The plant appears to be leafless, as opposite have a salty taste and are good pickled, tossed in sal-
leaves are highly reduced to fleshy scales and fused to- ads, or in soups.
gether. The scales form a succulent sheath around the
SAUTÉED SEA BEANS: Preheat skillet on medium
stem, giving the appearance of jointed segments. high heat, melt 3 tbsp. butter and add 2 handfuls of

EDIBLE PARTS: stems and tips cleaned sea beans. Finely grate 1-2 cloves garlic on
KEY MEDICINAL USES: Glasswort is known for its di- top, stir rapidly, and remove from heat. Serve with
uretic qualities and purifying effects. fish or on their own.
HOW TO HARVEST AND EAT: Break off 1-2-inch lenghts

Goldenrod, Solidago spp.

(ASTERACEAE)

GOLDENROD is a large genus of about 120 edible spe-
cies. Generally, Goldenrod is a native, hardy, perennial,
2 to 5 ft. (0.6-1.5 m) tall, with hairy stems. Some spe-
cies smell like licorice or anise when leaves are crushed.
Goldenrod hybridizes freely with other species in the
genus, so it can be difficult to determine what species
you have. Most species bloom in late summer to early
fall. Some notable species are Canada Goldenrod, North-
ern Goldenrod, and Missouri Goldenrod.

FLOWER: Golden-yellow flower clusters can range in
size and shape, from 1-inch (2.5 cm) clusters of tiny ⅛
for drying or to use in salads. Dried flowers and
inch (3 mm) flowers to giant branching sprays, 2 ½ ft.
leaves can be used for tea. Harvest seeds when
(75 cm) tall, covered in ¼-inch (6 mm) flowers.
most of the plant has dried in late fall by shak-
LEAF: Leaves are narrow, single-veined, and dark ing the seed heads over a bucket or large bowl
green with smooth or hairy margins and pointed tips. and sifting to remove the chaff. Seeds can be pow-
They range in size from 1 to 4 inches (2.5-10cm) long. dered and used as a thickener in soups and stews.

EDIBLE PARTS: seeds, flowers, leaves GOLDENROD TEA: Dry leaves and flowers for sever-
KEY MEDICINAL USES: May treat a wide variety of is- al days and store in an airtight container. Use 1 tbsp.
sues, from digestive problems to cancer. to each cup of boiled water. Steep for 10 min.

HOW TO HARVEST AND EAT: All aerial parts are edible WARNING: A toxic fungus can grow on the leaves.
raw or cooked. Leaves are best harvested before the plant Only use fungus-free plant parts.
begins to flower. Choose freshly opened, young flowers

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