Don't poison 'weeds' - pull 'em out, eat 'em

I believe with all my heart that the reason my generation has so many “survivors” is the fact that our eating habits were so healthy.

We ate what the land provided, drank pure raw milk, used fresh unadulterated ingredients and didn’t use poisons. The first “bad” thing that happened on the long road to health destruction — was the (well-meaning) pasteurization of milk. It killed the Vitamin D and the man-made chemical insertion to “replace” it didn’t do the trick. The wonderful cream-topped bottles of milk that used to freeze so comically on front porches in the winter became a thing of the past — and I could never drink it again.

We planted vegetable gardens, but included Nature’s gifts in our diets as well: Not only the many berries but greens: Lamb’s Quarter, Miner’s lettuce, Orach, Amaranth, dandelion leaves and so much more. Mama steamed “pigweed” (Lamb’s quarter) as spinach and served it with Buttercup’s good butter and a splash of vinegar — which I have always loved above the tough leaves of the real thing. Grandma Riesland made mint water for summertime drinking that had not only plenty of wild mint stalks in it but red clover heads as well — a practice I continue to this day. Years later I read that red clover was considered a cancer deterrent, and it could have been, because not one member of our large extended family ever had cancer.

Those were the days before pesticides and the air was clean and clear of pollution. The ‘30’s may have been the depression years, but we didn’t suffer from them in Chilco.

Now, the “noxious” weed list tells us what we must destroy — the latest is the Ox-eye Daisy, touted in Gregory Tilford’s “Edible and Medicinal Plants of the West” as being ‘universally and unjustly overlooked” since the rosette leaves “are among the most palatable fresh wild greens available” - and many other of Nature’s gifts to our well-being. Yet, pick up any book on edible/medicinal wild plants and you’ll see their names right along with Lamb’s Quarter and countless others. Purchase a copy of “A Field Guide to Edible Wild Plants” by Lee Allen Peterson — son of Roger Tory Peterson of wild bird fame: They’re all in there.

More and more we seem to be living in a chemically controlled and/or dependent world; a travesty of Nature’s way. At 87, it won’t matter too much longer for me, but today’s obituaries are chilling — filled with 50 and 60 year-olds who should be enjoying the prime of life!

For what it’s worth, today’s column will provide some names of edible “weeds” and a few recipes for your consideration. Maybe you won’t use any of them, but perhaps it will induce you to bag the poison sprays. If enough people start to really care, maybe things can get better!

Dandelion/

Bacon Salad

8 ounces (1/2 pound) tender young dandelion leaves, tough ends removed

4 ounces sliced bacon *, cut endwise into thin strips

½ -inch thick slice white bread, cubed

4 tablespoons olive oil

1 tablespoon white wine vinegar

1 clove garlic, finely minced

Salt, pepper to taste

Cooking oil for frying

Wash and pat dry dandelion leaves and tear into a salad bowl. Make vinaigrette with olive oil and vinegar, season to taste adding a pinch of sugar if desired. Set aside. Fry bacon, garlic and bread cubes in the cooking oil, tossing until bacon is just beginning to become crispy and cubes are evenly golden. Pour contents over greens, scraping all oil, garlic and crumbs into the salad. Toss until all leaves are thoroughly coated, then add vinaigrette tossing again. Taste for seasoning, serve immediately.

* You may use soy bacon if you wish; it cooks faster than real bacon so watch carefully.

Recently, local resident Robert Fedak contacted me with information (and seeds!) on that great beneficial wild green Orach which somewhat resembles my long-time favorite Lamb’s Quarter (pigweed). A powerhouse of healthful benefits — benefiting digestion, kidney function, antioxidants, metabolic efficiency and immune system health, orach possesses almost twice the amount of Vitamin C as kiwis or lemons. Robert and his wife Margaret were long-time docents at Dr. Forrest Bird’s museum complex. Robert is offering Orach seeds to those interested. Contact him at robertjfedak@gmail.com.

Note: A word of caution reminds us that orach — like spinach — contains oxalic acid, but in lower amounts than spinach. Those who suffer from kidney- or gall stones should forego them both.

All of the spinach-like greens, including Lamb’s quarter and Amaranth, are best cooked as opposed to eating raw in salads. Steaming in a covered pot until fork-tender is recommended, then draining to be served with a dollop of butter and a splash of lemon juice or vinegar.

Miner’s lettuce, usually eaten as a salad (sooo good!) also lends itself well to soups and broths. Sorrel, sour but good used as a spark of tang in a green salad, is also viable as a soup ingredient. In fact all of our fore-mentioned greens would do just fine chopped and mingled in a veggie or minestrone soup.

The leaves of violets, roses, and all wild berry plants are good in healthful teas, as is — of course — mint. I am blessed to have wild spearmint in my landscape, ready to enhance a pitcher of iced tea or perhaps in a recipe, as follows.

Smoked Chicken*,

Mint & Sugar Snap

Pea Salad

2 smoked chicken breast halves *OR thin-sliced smoked salmon OR a large can of solid-pack tuna

½ pound sugar snap peas (or edible pod peas), trimmed

1 English cucumber, halved, seeded

3 scallions w/tops

1/3 cup packed fresh mint leaves, off the stem and chopped

½ teaspoon finely grated fresh gingerroot

1 ½ tablespoons olive oil

1 ½ tablespoons lime juice

Discard chicken skin and cut meat (or fish) crosswise into ¼-inch thick slices. Diagonally cut peas, cucumber and scallions into thin slices. Place all ingredients, including mint into a large bowl. Season with salt and pepper and toss well. Serve with a choice of drizzle dressings such as creamy pear/Gorgonzola or other favorite.

See you out in the field!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.