{"id":14493,"date":"2015-06-19T07:00:39","date_gmt":"2015-06-19T11:00:39","guid":{"rendered":"http:\/\/blogs.northcountrypublicradio.org\/allin\/?p=14493"},"modified":"2015-06-19T11:42:18","modified_gmt":"2015-06-19T15:42:18","slug":"foraging-weeds-garlic-mustard-and-plantain-weed","status":"publish","type":"post","link":"https:\/\/blogs.northcountrypublicradio.org\/allin\/2015\/06\/19\/foraging-weeds-garlic-mustard-and-plantain-weed\/","title":{"rendered":"Foraging Weeds: Garlic Mustard and Plantain Weed"},"content":{"rendered":"
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Josh Carter in the woods. Photo: Amy Feiereisel<\/p><\/div>\n

My first foray into the wonderful world of foraging was with the popular Daylily, a perennial flower found decorating most lawns and fields in the North Country. But in case digging up the front lawn isn\u2019t quite up your alley, what about eating some pesky weeds taking over the garden?<\/p>\n

I recently joined Josh Carter on a forest walk near the Little River, where he pointed out different flowering berries, a weed called skunk cabbage (that smelled just fine to me), and a myriad of other wild plants. However when it came time to gather greens for our lunch, we headed back towards the house as that\u2019s where the garlic mustard<\/strong> and plantain weed <\/strong>could be found. Convenient that the most persistent, people-seeking weeds are edible!<\/p>\n

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Close up of Garlic Mustard. Photo: Amy Feiereisel<\/p><\/div>\n

Both plants have European origins, yet are now widespread across the United States. They will also pop up just about anywhere with dirt and sunlight, so one can even feel noble while picking and cooking them.<\/p>\n

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Garlic Mustard Stalk. Photo: Amy Feiereisel<\/p><\/div>\n

Garlic Mustard<\/strong><\/p>\n

Garlic mustard, or Alliaria petiolate, <\/strong><\/em>was brought over by the British for its garlicky flavor. Because it so often grows along the border of hedges, its earned nicknames like Jack-by-the-hedge and Jack-in-the-bush.<\/p>\n

It quickly spread across the Northeast and Midwest, reducing biodiversity in the undergrowth of many forests. Harvesting the leaves is easy; you can either uproot the entire plant (it is classified an invasive species) and take the leaves off in the kitchen or pick them directly off the plant.<\/p>\n

Ways I would cook with the Garlic Mustard:<\/p>\n

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  1. Whiz up with oil and nuts to make a naturally garlicky pesto (see recipe below).<\/li>\n
  2. Add the delicate leaves at the last moment to a vegetable stir-fry.<\/li>\n
  3. Mix into a green salad for a little bite in place of arugula or sorrel.<\/li>\n
  4. Boil briefly and then puree into a cold soup, adding olive oil, salt, pepper, and a little cream.<\/li>\n<\/ol>\n

    Plantain Weed<\/strong><\/p>\n

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    Plantain Weed. Photo: Amy Feiereisel<\/p><\/div>\n

    Plantain weed, or Plantago major,<\/em> is not considered an invasive species, but it is still quite prolific. It thrives anywhere with full sunlight and short grass, so you\u2019ve most likely got a patch on your lawn or in your garden! Plantain is actually medicinal as well as edible, and has been used in Europe as the main ingredient for poultices to treat stings and wounds. A tea made with the leaves is known to treat diarrhea and soothe the stomach. Crouch down and pick the leaves right off the plant. The smaller the leaves, the more tender.<\/p>\n

    Ways I would cook with Plantain:<\/p>\n

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    1. Saut\u00e9 with onions and butter.<\/li>\n
    2. Add into stews and soups the same way you would kale or swiss chard.<\/li>\n
    3. Add to boiling water, add honey, and sip as a summer tea.<\/li>\n<\/ol>\n

      I used the garlic mustard to whip up a garlicky pesto, sans any added garlic. The pesto is slightly bitter, but paired with meat, omelets, or added to an olive oil and vinegar salad dressing, the flavor is just right. The plantain leaves, a little more fibrous, needed a good saut\u00e9 to become palatable, but added a nice, sharp flavor to a frittata.<\/p>\n

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      The pesto process . Photo: Amy Feiereisel<\/p><\/div>\n

      Garlic Mustard Pesto<\/strong><\/p>\n

      Ingredients:<\/p>\n