Detox in your own garden

Maintaining health is a huge undertaking and half the battle is to have a healthy diet rich in nutrients. When I look at the green delicacies served in Boston or through Whole Foods stores, I am amazed that more people do not just pick their own.

Since I grew up in Maine, I say to myself, maybe I have an advantage of knowing and embracing nature more than others. But I would like to take the mysticism out for all of you and show you a few items that we all know and can identify with, as well as give you resources to find out more if the subject interests you.

There are basic plants we can use to beautify and eat for taste and nutrition, not to mention the plants that are available to make tea. Most having high medicinal values and pull toxins from our bodies, making them all the more desirable!

Don’t say you are not in the country and these are not readily available. I live 45 minutes from Boston, Hartford, and Providence, so, we are not exactly in the wilderness, but so many plants grow wild in the Northeast that are not only nutritious but absolutely exotic-tasting. They are not that difficult to grow or harvest yourself.

What is more amazing to me, is that people generally add chemicals to their lawn and garden to kill these plants, yet deplete generous funds to acquire the same plants at a restaurant or store! Seems a bit silly doesn’t it?

First, I give you the dandelion. In the spring, they are mild, tasteful greens that enhance a salad or stir-fry, and I am told they make a great wine. However, I have not had the pleasure of drinking it.

Everyone should know what these look like. Just wash them well, they last in the refrigerator for weeks.

I will forgo the ones we all should know like blueberries and such and go right to my favorites;

The day lily -- this is a indestructible plant that thrives in all regions across the U.S. Not only picturesque and hardy, the greens and blossoms are delicately flavorful when stuffed or just sautéed in a small amount of butter or olive oil with fresh ground pepper.

One does not need to risk life or limb to try some of these, as they are common. If you are not familiar with the plant, just don’t try it! Get some hands-on experience; go into nature with an experienced forager and a handy field guide first.

However, some more that are so common, it is hard for me to believe that they are not known to all. For instance:

• The cattail -- This is a familiar sight in wet areas like ditches along the road, near ponds, lakes, or rivers. All of the cattail is edible. Native Americans used them for food; pollen can be used in place of flour. There is a always a continuous harvest available. How green is that!
• Queen Ann’s lace or wild carrot -- This is a biennial and available fall to early spring. The first years root is what you want and are great in soups, salads, and cakes marinating texture more than domestic carrots. These seeds are also a great substitute for caraway seeds.
• Bee balm -- Also called wild bergamot, wild oswego tea, horsemint, or monarda. Tasting like oregano and mint, it is a beautiful flower that attracts pollinators to your garden as well. There is a wild version as well.
• Clover -- Surely everyone knows this sweet, anise-like, licorice-tasting sprout.
• Nasturtiums -- Brilliantly colored flowers with peppery leaves and sweet-spicy petals. Pickled seed pods are an economical substitute for capers.

Some more are: alliums, apple blossoms, black mulberry, black walnut, carnations, chrysanthemums, hickory tree, may apple, pansies, peonies, pokeweed, roses, sassafras, Solomon’s seal, tulip petals, yucca petals, wild garlic, wild onion, wild strawberry, golden current, and the list goes on.

If you are interested in a hands-on program in New York or Connecticut, check out Steve Brill’s calendar or you can get the Wild Food Adventurers Newsletter.

As always, I want to know what your experiences are, so please comment. Share your thoughts and your experiences so that others may be encouraged to try something new!

More from ecomii:

• Gardening on a budget
• Composting for beginners
• The local and organic food connection
• Common garden pests
• Cultivate a yardless garden