Text and Illustration by Leslie Watkins

Ever wonder what you would do if you ran out of food? Would you starve? There are accounts of people lost in the wilderness, famished in the midst of all sorts of edibles. We are surrounded by berries, fruits, herbs, mushrooms and greens. The trick is identification. Get yourself a good guide and learn what’s what. If you’re not sure, don’t eat it.

Then check out your backyard… you’ll be surprised by what highly nourishing plants are out there. Our ancestors would be shocked to see what we pull out and toss on the compost… things we apply herbicides to our lawns to eradicate. One thing that every single one of us has in common is that we are all descended from someone who never went to a supermarket a single day of their lives and they survived. You can, too, and boost your immune system in the process.

Dandelions, Taraxacum officinale, are everywhere and they’re among the easiest to identify. The highly nutritious greens can be steamed, added raw to salad and stir fried with garlic. The roots, roasted and ground, may be steeped for a delicious hot beverage. My absolute favorite is dandelion fritters, made with the blossoms (remove the milky stems). And for those inclined, dandelion wine. They’re rich in antioxidants, boost the immune system, lower blood pressure and reduce inflammation. They contain loads of vitamins A, C and K, calcium, iron, manganese, and potassium.

Another easy to find leafy green is plantain, Plantago major. Native Americans called it “the white man’s footprint.”  Eat the young and tender leaves as the larger, older ones can be bitter. Leaves can be chewed into a poultice to put on bites and wounds. Soldiers would place leaves in their boots to soothe blisters. The leaves have similar vitamin content as dandelions. The psyllium in plantain seeds is used in gastrointestinal therapy and for respiratory treatment. Plantain is considered to be effective for bronchitis, asthma, cough, and colds. Psyllium seed is also used as a laxative.

Purslane, Portulaca olearacea, pops up in vegetables gardens everywhere. Its succulent leaves are delicious in salads and have a nice gentle crunch. It can be sautéed, too. It’s high in omega-3 fatty acids.

Lambs quarters’, Chenopodium berlandieri, taste is similar to spinach and is healthier. They may be boiled or sautéed. The nutritious seeds have been eaten for thousands of years. They’ve been found in Eurasian archaeological digs. It’s closely related to quinoa and is one of the earliest agricultural crops grown in the Americas, over 3,500 years ago. Harvest the succulent tips and leaves then sauté or steam. One cup of leaves provides 10 times the daily-recommended dose of vitamin K, three times the vitamin A, plenty of vitamin C, and half the daily dose of calcium and magnesium. 

Mullion, Verbascum thapsus, is known for properties supporting lung health. It has been traditionally used for respiratory disorders such as asthma, coughs, tuberculosis, and other respiratory issues. Mullein is considered an expectorant and may be useful for sore throat and especially dry coughs. Herbalists’ preparations include strong teas, tinctures and inhaling the smoke from dried leaves. Mullein is also purported to have antiviral properties and has been used to treat influenza. As an added bonus, you can use the soft fuzzy leaves as toilet paper. 

[ADD RECIPE BOX] 

Wild Pesto

You can use any of these wild greens: nettles, pigweed and garlic mustard. All work well with lamb’s quarters.

Chop and sauté three cloves of garlic in olive oil

Add the washed tender tops of purslane, lamb’s quarters and pigweed (about 7 big handfuls)

Sauté until tender then add tamari sauce to taste

Blend in a food processor with a little more olive oil, nutritional yeast and walnuts

Optional: add miso, freshly grated parmesan cheese 

Edible Spring Greens

• Dandelion
• Purslane
• Garlic Mustard
• Chickweed
• Ramps
• Fiddleheads
• Yellow Dock
• Lamb’s Quarters
• Plantain
• Ground Ivy