Misunderstood Greens: Perennial Powerhouses in Plain Sight

In this episode of "Misunderstood Greens: Perennial Powerhouses in Plain Sight," the focus is on the culinary and nutritional value of commonly overlooked perennial and self sowing annuals/biennials that we call weeds. I talk about a variety of edible plants while providing insights on how to consume, grow, and locate them, especially within Canada.
I encourage my listeners to search out some videos or books that show pictures before adding them to your diet. It is good to have a positive identification and be sure you have the correct plant.
Here's a list of the plants featured in this episode:
-Dandelion (Taraxacum officinale): Explored for its versatility in the kitchen from salads to coffee substitutes, and its ease of cultivation across Canada.
- Purslane (Portulaca oleracea): Noted for its high omega-3 fatty acids and its resilience as a garden plant.
- Lamb's Quarters (Chenopodium album): Often used as a substitute for spinach, this plant is praised for its mild, nutty flavor and minimal care requirements.
- Plantain (Plantago major): Discussed for both its culinary uses and medicinal properties.
- Chickweed (Stellaria media): Celebrated for its delicate flavor and nutritional benefits, perfect for salads and stir-fries.
- Wild Amaranth (Amaranthus retroflexus): Known for its nutritious leaves and seeds, comparable to quinoa.
- Shepherd’s Purse (Capsella bursa-pastoris): Featured for its peppery flavor and versatility in cooking.
- Clover (Trifolium species): Examined for its ecological benefits, as well as its edible leaves and sweet flowers.
- Cattails (Typha species): Discussed for their diverse culinary uses and environmental benefits.
Roots: The roots or rhizomes can be harvested in late
fall to early spring. They can be boiled or roasted and have a starchy quality
similar to potatoes.
Shoots: The shoots, or the young growth emerging from
the water, are best in early spring. They can be eaten raw like cucumbers or
cooked in stir-fries.
Pollen: Collected in the summer, the bright yellow
pollen can be used as a flour substitute or thickener in baking and cooking.
  How to Grow:
Cattails are naturally robust and can thrive in wetland
areas, but they can also be grown in a garden setting provided you have a water garden or a damp area.
 Planting: Plant cattails by rooting sections of the
rhizome in mud in an aquatic planting basket or directly in the muddy bottom of a pond or wet soil area.
Care: They require minimal care once established,
mostly standing water or consistently wet soil.
Harvesting: Roots are typically harvested in the
dormant season (late fall to early spring), shoots in spring, and pollen in the early to mid-summer.
 Where to Find:
Cattails are common across wetlands, lakeshores, and along slow-moving streams across Canada. They are easy to identify by their distinctive brown cigar-shaped heads that appear later in the summer.
 Seed Availability:
You can find Cattail seeds at: ⁠https://gardenfaeriebotanicals.ca/product/cattail-seeds/⁠
 Availability for Eating:
Roots: Best harvested when the plant is dormant, from
late fall to early spring.
Shoots: Spring, when they are young and tender.
Pollen: Early to mid-summer.
 Cattails are not just edible; they are also beneficial for
their environment. They help filter water by trapping sediment and pollutants,
providing habitat and food for wildlife. They are a useful plant for
naturalizing wet areas or creating a water garden.
This episode encourages listeners to explore the potential of these perennial powerhouses in their own backyards and kitchens, emphasizing their availability and benefits in a Canadian context.
You can find this podcast at my website: ⁠https://gardenfaeriebotanicals.ca/podcast-2/⁠
At my Rumble channel: ⁠https://rumble.com/c/c-4965777⁠
And at my You Tube channel: ⁠https://www.youtube.com/@GardenFaerieBotanicals/videos⁠
See you in the garden!