Eat the Weeds!

By Allison Sayer

This month several wild and feral plants are abundantly available that can be added to your kitchen and pantry. I have highlighted three that are easy to find in our neighborhoods. 

Fireweed flowers have a light fruity taste that can be the base of a syrup, jam, or jelly. Substitute fireweed flowers for rose petals in any recipe utilizing roses. You do have to use commercial pectin, as flowers do not have natural pectin. Fireweed flowers can also be added to tea, or infused into vinegar or spirits. The resulting product will have a floral and fruity flavor, and it will also be a brilliant pink color. 

Fireweed blooming in Hatcher Pass by Allison Sayer.

There are multiple species of fireweed in Alaska. None are bad for you, but I have had the most success with products made from the “Tall fireweed” (Epilobium angustifolium), the variety most commonly found on our roadsides. 

Yarrow is a medicinal herb that can be steeped to make a soothing tea. You can also rub the leaves on your skin and hair for a natural herbal fragrance boost. Bundles of yarrow can be hung to dry, to make tea for the winter months. 

Yarrow flowers by Allison Sayer.

Lamb’s quarter is not indigenous to Alaska, but many gardeners know it is quite abundant. Next time you pull it out of your garden beds, don’t throw it away. Lamb’s quarter is rich in vitamins and minerals. The leaves can be added to any dish as a healthy and tender vegetable, or made into pesto or kim chi. 

Macaroni and cheese with lamb’s quarter by Allison Sayer.

Lamb’s quarter seeds are also reported to be useful, but I have not personally done so. Like many greens, lamb’s quarter contains oxalic acid. Therefore, it is best eaten in moderation, or lightly steamed.

To learn more about local edible plants, I highly recommend “Discovering Wild Plants” by Janice Schofield.