In the forests, gardens and along the paths, totally edible plants grow that have nothing to envy to the lettuces, tomatoes or any other vegetable that we are used to bringing to our plate. There are those who call them weeds, but this depends on the point of view with which you look at it.
Actually, the plants that we grow for food today were not long ago wild plants or come from them. Why should wild plants cease to be useful?
Lockjaw (Sonchus)
The cerraja or lettuce of the hares can be found in the fields wherever we look. Its leaves are edible, but it is better if the plant is young (before the flower comes out), because then it fills with a very bitter white sap (the same thing happens to lettuce, but the farmer cuts and packs it before flowering takes place).
Within the genus Sonchus there are different species that vary in the shape of the leaves: arvensis, oleraceus, asper, palustris, crassifolius,…
Dandelion (Taraxacum officinale)
Very similar to the lock. Likewise, its leaves are edible, preferably young, before they become too bitter. Both dandelion and lockjaw can be eaten, for example, in a salad. What do you think of a salad combining cerraja, dandelion, arugula, lamb’s lettuce, lettuce,…? greener impossible..
Wild lettuce (Lactuca virosa)
It is the wild version of lettuce (Lactuca sativa), and the same thing happens to it as lockjaw and dandelion: the leaves of the young plant are consumed, before the flower, to prevent them from being too bitter. de Lechuga comes from the name Lactuca, which in Latin means “milky”, precisely because of the white sap that the plant produces when it blooms and which we have already talked about in the case of the Sonchus genus.
Mallow
Pigweed or pigweed (Chenopodium)
It belongs to the same family as spinach (Chenopodioideae). The name of chenopodium comes from the shape of the leaf: “cheno” in Latin means “goose” and “podium” foot. The leaves are edible both raw and cooked, and the fruits are used to make drinks, flour, bread,… Its consumption is very popular in many South American countries.
Borage (Borago officinalis)
In some parts of Spain it is considered a fundamental ingredient in many typical dishes. Both the leaves and the stems are covered with rough hairs, which makes it difficult to eat raw. But once removed, they can be cooked in numerous ways: the leaves in an omelette, the stems in scrambled eggs with mushrooms, the flowers in salads, etc…
Plantago or plantain
This genus contains numerous species that, although they vary slightly from each other (for example in the size of the leaf and the flower), are easily recognizable because their leaves have between 3 and 7 longitudinal veins (hence in some places it is called “grass”). of 5 veins” or “grass of 7 ribs”) and its flowers have a “furry” aspect that resembles the tail of a mouse or a rabbit (hence they call it “fluff”, “mouse tail” or “rabbit tail”). The leaves are edible raw, cooked, and you can even make an infusion with them.
Purslane (Portulaca oleracea)
It is another creeping plant, known since ancient times for its nutritional properties and also for its supposed healing properties. It has a slightly acid-sour taste and both the leaves and stems can be consumed raw or cooked. It is very popular in America, and in Australia its seeds are used to make bread.
Tagarnina or thistle (Scolymus hispanicus)
It passes for a common thistle, but at least in the South of Spain, it is highly appreciated. With them you can make scrambled eggs, tortillas, stews,…
It is collected young, when it has not yet begun to flower, and is nothing more than a creeping thistle in the shape of a star. The thorns are removed, consuming only the thick and tender central rib.
So now you know, the next time you go to the field, look and you will see that you are surrounded by edible plants. You just have to keep a couple of things in mind:
- The field belongs to everyone: take care of it. Make sure that after your visit, the field is left as you found it: that way, those who come after you (or yourself) will be able to enjoy it as you did.
- Be careful with the plants you consume. Do not consume any if you are not completely sure that you can. In the same way that there are edible plants, there are also very harmful ones (and sometimes they can be confused).
References
- http://www.academia.edu/1195532/_Lancese_al_campo_Plantas_silvestres_comestibles
- http://lacucharacuriosa.blogspot.com.es/2010/04/plantas-silvestres-comestibles.html
- https://www.youtube.com/watch?v=7QpBzHsyrKo
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