Free eats and good medicines

This probably deserves its own thread, but it really applies here because so many everyday plants are packed with nutrients and are free supplements to any diet. Local varieties grow readily, without special care or know-how too, so you don't have to be an experienced gardener either.

Why is nutrition so important? If your body is receiving what it needs nutritionally you will not only be healthier, but will actually find yourself eating far less. Those cravings and impulses to “graze” aren’t always simple cases of the munchies or emotional eating binges. They often happen because we are not getting all we need from our modern diet of highly processed foods. Many of the supplements we take, like vitamins, are not readily absorbed or utilized either. Vitamins and trace minerals are at their best when consumed as a part of the food we eat. Most wild forage in its natural habitat will contain more and better nutrients than produce grown in depleted soils laden with chemical fertilizers and pesticides… the way most of our commercially available produce is grown.

I realize I’ve already discussed dandelion, but it bears further detail.

Dandelions (also known as Lion’s Tooth, Priest’s Crown and Swine’s Snout) are the most common plant that we all easily recognize. The young greens, prior to blooming, are good raw. Older greens are best cooked, IMO. The large, oldest leaves get quite bitter, like late season mustard, but aren’t bad cooked and seasoned. The flowers may be eaten raw or breaded and fried as fritters. The root, as previously noted, may be used as a coffee substitute or extender. Mix the coffee grounds with prepared root (see previous post for link to illustrated instructions) at the ratio of 1/3 dandelion to 2/3 coffee grounds. The average coffee drinker won’t notice much difference in flavor, but the savings will be substantial.

This plant is almost a multi-vitamin and extremely valuable in survival situations! Medicinally, dandelion leaves have a mild diuretic action. The root is used like a “bitter” prior to eating, stimulating the appetite and aiding digestion. It also aids liver and gallbladder function, stimulating the bile flow and gallbladder contractions. NOTE! If you have gallbladder problems be sure to check with your doctor before using. Some gallbladder issues can be aggravated with dandelion use.

Another very common and easily identified plant is Lamb’s Quarters. Around here it is also called Fat Hen because the chickens will seek it out when given the chance. It is exceptionally easy to grow, requiring very little care other than attention to keep it from spreading too much. The young leaves are wonderful raw in salads and the stems and leaves are much like chard when cooked. I use them the same way I use spinach... steamed, boiled, stir fried and raw. The seed also work well for sprouts with a deliciously delicate flavor.
Check these links for more information and photos. This is probably one of those “weeds” that drive you nuts in the spring that you could be eating!
[link to foragingpictures.com]
[link to www.illinoiswildflowers.info]
[link to www.veggiegardeningtips.com]
[link to www.kingdomplantae.net]

Nutritionally, they another powerhouse of minerals and vitamins, making them a valuable addition to any diet. Check this link for their amazing
[link to www.nutritiondata.com]

The only medicinal uses I know of are as a poultice of the crushed leaves for burns and sunburn and as a food for preventing malnourishment. It is high in oxalic acid though, so you wouldn’t want to make a steady diet of just lamb’s quarters.