Wildcrafting

Identifiable by their triangular/roundish leaves and wee white flowers in the center, Miner's Lettuce grows prolifically in the forested part of our property. It is an unassuming little succulent that is as common as dandelions in some parts of the West Coast, yet rarely noticed unless one knows to look for it. It has a crunchy texture as delightful and refreshing as spinach, and it is a rich source of vitamins and minerals. I'm a fan of Miner's Lettuce leaves tossed with small young Dandelion leaves, fresh Parsley and Chive cuttings from my garden, and a little leaf lettuce to mellow out the flavour for my kids. I usually drizzle this salad with a balsamic vinaigrette, and if I have some on hand I crumble some warmed goat cheese on top.

Emma enjoys Wildcrafting with me. It's a special thing for us to do together. My own Mommy (RIP) used to take me wildcrafting as a young girl; we'd walk through rural Manitoban fields and forests as she taught me about medicinals and edibles. I remember studying burdock plants and their multi-year growth cycles, learning about crushing certain flowers for mosquito repellents, and nibbling on edibles as we walked in a peaceful way so that deer and other animals wouldn't be frightened of us. Now I am able to share this magic with my own little Emma. I'm only familiar with a few edibles and medicinals by sight, but I look forward to learning more with both of my girls through the years. We are lucky to live where we live; we are surrounded by lush healthy forests with cleared trails, a wildcrafter's dream.

Last spring I discovered the ease of cooking with Stinging Nettles. Once cooked the sting is gone and since I was pregnant last spring, this exceptionally nutritious and healing plant was welcome in my kitchen as a frequent pot herb. I have used it in vegetarian chillis, soups, pasta sauces, stir fries, stews and used the cooking water as an addition to my herbal teas.

Why dine on weeds some people may wonder? Well, they are more nutritious than any green you will find in your mainstream grocery store (at least the three I have listed here), they are free, and it is a pleasure to be out in the natural world collecting them. It's an ancient practise that connects us with the wise peoples of generations behind us. My Croatian mother in law calls Stinging Nettles

"Cope-rrrrra-va" and told me that throughout old world Europe they are sauteed with garlic and oil and relished as a cooked green, as are Dandelions. It's incredible to me that gourmet restaurants sell dandelion greens in their salads while charging a bundle for such fanciness. Meanwhile poor people are unaware of the plethora of nutritious, free foods that are there for the taking anywhere that weeds have been allowed to grow!

For anyone inspired to try this at home, there is a season for most wild plants and their edibility. Spring is best for nettles and miner's lettuce, dandelions are best for salads when the leaves are young and smooth, though the big leaves can be good for cooking with if they are not too hairy.

For more information on wildcrafting in your regions, type wildcrafting and the area name into Google. You are sure to find that you are not locally alone in your interest, and you will also learn about which plants are safe for consumption where you are planning to forage.