5 Edible Weird Weeds to Try
Weeds have a bad rap. Sure, they’re invasive and look awkward shooting out of your yard or embankment, but don’t dismiss them—it’s like having a free organic garden within your reach. Centuries ago, Europeans and Native Americans lived on wild weeds (The Europeans and Japanese brought some of these weeds over to North America), and during the Great Depression, curly dock fed the hungry.
Some weeds appear gnarly and weird—not exactly appetizing—but looks can be deceiving. Spring, summer, and fall are ideal for harvesting these weeds and using them in salads, soups, and desserts. Just be sure to correctly identify the weeds before you consume them, and if you’re unsure, it’s best to leave them be. And keep in mind eating anything grown in the wild can have traces of toxicity, so refrain from eating too much at once. The following “weird weeds” are probably growing in your yard, so forage the bounty instead of uprooting them and discarding them. As the old adage goes, if you can’t beat them, then eat them.
Garlic Mustard
Photo by hspauldi CC BY-SA
You’ll know it when you find garlic mustard in the wild, because it’ll smell odorous, just like garlic—especially if you crush the leaves. The taproot smells like horseradish, which is why it’s used in condiments or in sauces. The flavor of garlic mustard’s bitter, much like mustard lettuce. The plant’s a good source of vitamin A and C, and sometimes the plant can be used as a diuretic and to treat ulcers. You can find the invasive garlic mustard growing in patches near hedges and in woody areas. The stems have an s-shaped bend that sprouts up high and have small white flowers on them. Once you’ve discovered garlic mustard, you can make pesto Recipes/GarlicMustardPesto.html out of it (maybe refrain from adding more garlic to it), and sauté the leaves with olive oil or butter to minimize the bitterness. You can add the greens to salads, make garlic mustard scallion cakes, and cornbread. Not to scare you or anything, but garlic mustard does have trace amounts of cyanide in it (so do a lot of other plants), but as long as you don’t, let’s say, eat it with every meal, you’ll be fine.
Japanese Knotweed
Liz West CC BY
Knotweed’s an invasive species, mainly because its thick taproot can grow up to over six feet tall and 65 feet wide. The plant’s been known to overtake properties to the point where some homes have become un-sellable. A couple of years ago, a man killed his wife and then killed himself because he thought the unwieldy knotweed growing next to his house would devalue his home (he was wrong). Murder aside, Japanese knotweed and giant knotweed exude a rhubarb flavor and are good in rhubarb recipes. You’ll recognize knotweed from its reddish stalk that looks like bamboo, but it’s actually in the buckwheat family. Grown in 39 states, you’ll find these edible delights on disturbed soil, roadsides and riverbanks. Knotweed’s a good source of vitamin A and C, potassium, and a natural laxative. One caveat: Knotweed has a high amount of oxalic acid, so if you can’t handle spinach or rhubarb, you should avoid knotweed. Now that you’ve chopped down some knotweed, what do you do with it? Well, you can puree it, make it into bread, make it into a crumble, steam the leaves and shoots, make it into a soup using tofu and veggie broth, and even make wine out of it.
Purslane