The Family That Forages Together... won't go hungry
(Page 3 of 7)
Our new interest in blue violets encouraged us to attempt
transplanting some from the nearby woods to our flower
garden. The operation was successful and we should have an
abundant crop next year. One of the best things about the
violet, by the way, is that it's not harmed by picking the
blossoms. The more you pick, the more the plant produces.
RELATED CONTENT
For those who enjoy experimenting with alternative methods
of preparing wild foods, the violet - in addition to the
standard wild salad - can be used to make jam, jelly, syrup
and confections. When one considers the numerous alleged
conditions cured by violet syrup (according to the old time
herbalists), who knows what may be discovered!
DANDELION
The dandelion is a favorite of many people throughout the
world and is one of the easiest plants to identify: Just
ask anyone with a lawn.
I prefer to pick dandelions as soon as they begin to grow,
when the leaves are young and tender. Others wait until the
plants are more substantial but still pick the leaves
before blossoms develop. The mature dandelion leaves have a
strong, characteristically bitter taste that can be reduced
by boiling the plant in lightly salted water for about five
minutes.
The dandelion bud has been found to contain a fair amount
of vitamins A and C and a rather high quantity of protein.
Dandelions should be considered an essential part of any
survival diet because of the plant's nutritional value, its
abundance and variety of uses. Even the roots - diced and
roasted for about four hours - make a good coffee
substitute.
Dandelion blossoms, of course, are famous for their use in
making wine.
I prefer to pick dandelions as soon as they begin to grow,
when the leaves are young and tender. Others wait until the
plants are more substantial but still pick the leaves
before blossoms develop.
The mature dandelion leaves have a strong,
characteristically bitter taste that can be reduced by
boiling the plant in lightly salted water for about five
minutes. After the plant blooms it is usually considered
too bitter to eat. I think the younger leaves are a fine
addition to a salad; the more mature greens can be eaten
cooked like spinach and seasoned with butter.
The developing yellow blossoms, which form as crowns,
provide another vegetable for the table. Cover them with
boiling water and cook for about three minutes. Drain and
season with salt and butter. The crowns are edible until
they mature into blossoms, although - as they approach this
change - they must be cooked longer and the water changed
once before eating.
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