Hyssop/Hedgenettle
Often called Hyssop, but different from the herb of that name, this is a plant in the Stachys family and related to mint. In fact, it looks like a tall, upright mint, but the leaves have no minty flavor. It has tuberous roots that, raw or blanched, can add crunch to a salad, make nice pickles and can be cooked as a vegetable.
Harvest the roots in early spring. They are remarkable looking roots…. Long, ribbed and pearly white! They turn brown as they get older and become tougher. They are somewhat sweet, like Jerusalem artichokes when raw, and seem to contain the same inulin that does not spike blood sugar and may be a good choice for diabetics. When cooked, the roots have a taste and texture like water chestnuts. That makes them a good addition to stir fries and such. But my favorite combo is a layered salad which is almost a cold casserole.
Layered Salad
Ingredients:
1-2 cups of blanched Hedgenettle roots and/or canned water chestnuts – a combination is perfect
2 cups chopped lettuce or a mix of lettuce and wild greens – I like to combine lettuce and spinach or mild wild greens with bitter and peppery greens
1 cup sweet garden peas
½ cup chopped onion or other alliums
½ cup mayonnaise (or more depending on taste…. If it is home made, I will use more)
½ cup grated cheese
¼ cup herbs – whatever you like
¼ cup chopped pecans or other nuts
Salt and pepper to taste
Instructions
Lightly salt and pepper between layers
In a casserole dish, put a layer of chopped lettuce (etc.)
Add a layer of Hedgenettle and/or waterchestnut
Add a layer of onions and peas
Cover with mayonnaise
Add the herbs, nuts and cheese
Cover and refrigerate for at least an hour before eating… overnight is best, but I never wait that long!
Japanese Knotweed
This is one that you can feel comfortable harvesting all you like. It is considered an invasive weed and can be troublesome to farmers, etc. Japanese Knotweed is in the Buckwheat family, so the seeds are edible. But, the main edible value in this plant lies in the stems. The young, tender stems may be prepared just like Asparagus. Older, tougher stems can be peeled and used as you might use rhubarb. You can cook them down into a jam or make a pie. As the older stems require the addition of sugar and lemon juice (etc), I find them to be more of an interesting addition to the wild diet. But, the young, tender stems are quite tasty and easy to prepare. The sheer abundance of Japanese Knotweed in many areas could make it a valuable dietary staple in filling the “hungry gap”, before the garden is producing much. The trick is to pick it before it gets too tough, which means before it is over about a foot tall.
Japanese Knotweed is related to rhubarb. It has a sourness to it. I like that… to a point, and I eat it as a vegetable, using the steam/saute method and plenty of butter. I peel it, chop it finely and use it as a side dish. I will admit though, that it is better pickled. It can also be used like rhubarb in desserts. Japanese knotweed has become very popular combined with strawberries in a variation on strawberry/rhubarb pie. It also makes a good jam. I am not a dessert guy, much less a good baker of desserts. Most recipes call for equal parts peeled and chopped, knotweed, chopped strawberries and sugar, cooked down. I found this way too sweet for my taste, even with the citrus-like sourness. I am still experimenting to find the right balance. My advice would be to find a few recipes online and to do the same until you find proportions that suit your taste
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The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I'm just a guy who studies herbs. I am not offering any advice. I won't even claim that anything I write is accurate or true! I can tell you what herbs have "traditionally been used for." I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don't even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.