Contenu connexe Similaire à Edible greens Feb-2013-notes (20) Edible greens Feb-2013-notes1. 2/3/2013
Out of the Wilds and Into Your Garden
Gourmet Greens
CA native plants for salads,
snacks & cooked greens
C.M. Vadheim and T. Drake
CSUDH & Madrona Marsh Preserve
Madrona Marsh Preserve/El Dorado Nature Center
Gardening with California Native Plants in Western L.A. County February 2 & 5, 2013
Project SOUND – 2013 (our 9th year)
© Project SOUND © Project SOUND
Growing your own food: on the upswing? Not your grandmother’s vegetable garden any more!
Fun
Educational
Good exercise
Interesting looking
plants
Saves money
Tasty, fresh
ingredients
Chance to grow &
use ‘exotic’
ingredients –
http://bloomtown.typepad.com/bloomtown/bloomtown_my_garden/ including CA native
plants
© Project SOUND © Project SOUND
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Miner’s Lettuce – Claytonia perfoliata
Advantages of using native greens plants
ssp. perfoliata & mexicana
Easy to grow
Water-wise (compared to
non-native greens)
Add wonderful ‘exotic’ &
healthy flavors to your
diet
Good nutritional value
Good for pollinators, Add interest to
butterflies, birds, etc. vegetable garden
© 2001 Steven Thorsted
http://nativeplantsocietyca.tribe.net/photos/cfd27d18-6ba7-4365-b1d9-c1c7c67b9cbe
© Project SOUND © Project SOUND
Miner’s lettuce is
Characteristics of Miner’s Lettuce great for out of the
way places
Herbaceous annual; makes a good
annual groundcover
In the vegetable
Size: 6-12 in. high; to 12 in. wide
garden
Growth period: fall to spring In pots
Blooms: Under deciduous trees
Small, white
http://www.timetotrack.com/jay/minersl2.htm
Feb-May Along a fence
in English kitchen gardens, Miner’s Foliage: Along a seasonal
Attractive & unusual
Lettuce (called ‘Winter Purslane’) is
esteemed as a pot-herb and a Edible: usually raw in salads or as
stream or pond
salad plant. mild cooked greens
© Project SOUND © Project SOUND
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Suggestions for growing native greens
Claytonia perfoliata on the table
Give them a special space in
your vegetable garden – or grow Pick young leaves –
them in pots for easy harvest best before it flowers
Locate them away from sources
of pollution – streets, etc.
Refreshing raw – as a
succulent snack or in a
Make sure they get adequate salad
winter rain (or water them) –
you want lots of young leaves Nice with a vinaigrette
dressing – gives it a
Use no pesticides/herbicides little spice
Grow plenty – you want to let
some plants go to seed for next
Can also be used for
year’s crop cooked greens – but
quite bland flavor
© Project SOUND © Project SOUND
Seasoning marinades Use mild native greens in creative ways
& vinegars
In sandwiches
Artemisia californica As greens in tacos
Artemisia dracunculus On party snacks
Bladderpod In tabouleh – also use your Wild
Native onions (Allium) Mint (Mentha arvense)
Peppergrasses
Salvias
Even some of the berries/
fruits
Experiment to find the best http://abouquetfrommendel.wordpress.com/2012/02/04/getting-
nettled/#more-208
combinations. In general, stronger
flavors are best with red wine or rice
vinegars http://thecaptivatinglife.blogspot.com/2012/04/tabouleh.html
http://hippojoy.wordpress.com/tag/event/
© Project SOUND © Project SOUND
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Fringed Redmaids – Calandrinia ciliata var menziesii Fringed Redmaids – Calandrinia ciliata var menziesii
Wide distribution:
Western United States ,
Central America, and northern
South America.
In CA: California Floristic
Province, some areas E. of
Sierras
Usually in grassy areas,
woodland openings or disturbed
areas
Name derivation:
Calandrinia: named for Jean
Louis Calandrini (1703-1758), a
professor of mathematics and
philosophy, and a botanical
Question to ponder: does the author in Switzerland
distribution of this plant suggest a
human role? ciliata: indicates the slight
fringing of the petals like an
eyelash
© Project SOUND © Project SOUND
In nature, Red Maids often occurs on sandy or Red Maids are spreading annuals
rocky soils, after fires
Size:
< 2 ft tall; tips of stems
upcurviing
2-3 ft wide – side stems are
spreading; plants will grow
together
Growth form: sprawling/spreading
herbaceous annual from a basal
rosette.
Foliage:
Attractive light green
Slightly succulent leaves; spatula
shaped
Roots: taproot; grow in place
Beatrice F. Howitt © California Academy of Sciences
© 2006 Chris Wagner
© Project SOUND © Project SOUND
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Flowers are an Spring-blooming – as early as Red Maids is well suited to the vegetable
added bonus Feb. to May garden…
Long bloom period with adequate Soils:
water – flowers open sequentially Texture: any well-drained soil;
along the stems does super in sandy or rocky soils,
but typical vegetable gardens
Flowers are: soils would be great
Tiny - < ½ inch across pH: just about any local
An unusual shade of hot
pink/magenta – hard to Light: full sun; great in regular
photograph vegetable garden
Robert Potts © California Academy of Sciences
Open only during sunniest part of Water:
the day – flowers ‘disappear’ into Winter: needs good winter/
their calyces at other times
spring rains
Seeds are: Summer: regular water (Zone 2-3
Tiny & shiny – but numerous; wind or 3) will extend blooms slightly;
spread no water for seed set
Very tasty – were prized food Fertilizer: fine with light fertilizer
for Native Californians (parched Plants re-seed very well – but it’s easy
& ground to make pinole) to weed out unwanted plants
© Project SOUND © Project SOUND
Jo-Ann Ordano © California Academy of Sciences
Redmaids make Use only young leaves – best
Picking your native greens piquant greens before flowering; Arugala-like
Leaves contain oxalic acid, so
Be sure you know what you’re should be used in moderation.
picking – this is certainly easier in
Oxalic acid can lock up certain of
the garden than in the wilds the nutrients in food - can lead to
nutritional deficiencies if eaten in
As with any new food, it’s best to excess.
just try a little bit at first
They are, however, perfectly safe
Tastiest greens are young leaves in small amounts and their acid
taste adds a nice flavor to salads.
and shoots – before flowering
Cooking the plant will reduce the
Be sure to wash all greens quantity of oxalic acid.
carefully before eating/preparing
them People with a tendency to
rheumatism, arthritis, gout, kidney
You may be able to just remove stones and hyperacidity should
leaves from some plants – and take especial caution if including
they’ll re-grow new greens this plant in their diet since it can
aggravate their condition
© Project SOUND © Project SOUND
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Many uses for Red Maids in the garden Preparing native
Some young greens can be eaten
greens raw – alone or in salads
Very nice in pots – very green
and attractive; helps control Some wild greens have strong
them to an extent flavors – use them with other,
milder-flavored greens
In the vegetable garden –
Older greens often taste better
flowers really perk up a steamed or boiled
vegetable garden
Taste a small bit raw – the more
In the fronts of mixed beds bitter the taste, the more likely
it will taste better cooked
Along walkways
For bitter greens, change water
Among native bunchgrasses; several times – but use as few
changes as possible to retain
needs bare ground to reseed nutrients
In the ‘Children’s Garden’ – easy Treat like you would spinach –
often 5-10 min. cooking is all
For bird habitat – many birds & that’s needed
insects relish the seeds
© Project SOUND © Project SOUND
Parching seeds Using parched seeds: limited only by your
imagination
Use a heavy skillet (cast iron is
great) To add flavor to baked or
cooked items
Heat a little oil in the skillet
Topping for bread
http://www.texasbeyondhistory.net/granado/images/basket.html
over low heat; no oil needed for
well-seasoned skillets On bland cooked vegetables
On casseroles
Wipe out all but a thin layer of As a salad topper
the oil Etc.
Pour in a thin layer of fully dry
Ground (alone or with other
http://plants.usda.gov/culturalinfo.html
seeds
seeds/spices)
Keep seeds moving so they
http://www.d.umn.edu/cla/faculty/troufs/Buffalo/images/pf021841.jpg don’t burn Pinole
Mush
Remove from skillet when Beverages
golden brown – some may pop Biscuits & pancakes
You can also parch seeds in Etc.
the oven
http://www.allgauhotel.com/wiki/wiki_turkish_cuisine.html
© Project SOUND © Project SOUND
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Cobwebby Thistle – Cirsium occidentale Cobwebby Thistle – Cirsium occidentale
Two varients:
var. californicum:
Sierra Nevada and coastal &
var. californicum transverse ranges from central
CA south into Baja
Disturbed places, woodland,
open forest, as well as
chaparral, coastal sage scrub
var. occidentale:
Coastal CA, coastal ranges from
N. CA south
Stabilized dunes, roadsides
Grasslands, coastal scrub,
var. occidentale chaparral, oak woodlands,
http://www.ubcbotanicalgarden.org/potd/2006/01/cirsium_occidentale_var_occidentale.php
© Project SOUND © Project SOUND
http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?609,963,987,991
Cobwebby Thistles are nice thistles Flowers make a bold
statement
Size:
Blooms:
1-4 ft tall
usually April-July along coast
1-3 ft wide
Bloom period: 3-4 wks
Growth form: Flowers:
Biennial or short-lived perennial Super-showy thistle flowers
Basal rosette of leaves in first Pollinated by bees, flies,
year; flowers second year butterflies (American & Painted
Fast-growing; not invasive Ladies)
Foliage: Seeds:
Foliage gray-green, very wooly Will self-sow; rarely weedy
Spiny, coarsely toothed leaves –
Vegetative Reproduction: no –
very showy
not invasive
G.A. Cooper @ USDA-NRCS PLANTS Database
http://plants.montara.com/ListPages/FamPages/Astera3.html#cirocc © Project SOUND http://plants.montara.com/ListPages/FamPages/Astera3.html#cirocc © Project SOUND
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Cobwebby Thistle is well suited to garden Garden uses for Cobwebby Thistle
conditions…
As an attractive pot plant
Soils: In the annual wildflower garden or mixed
Texture: best with well- beds
drained; sandy/rocky soils best In the vegetable garden; stem may be
pH: any eaten raw or cooked
Light: full sun to light shade Great addition to the wildlife garden:
Water: butterflies, bees, birds, hummingbirds,
and more!
Summer: none to occasional;
would do well with native
annuals http://earthhomegarden.blogspot.com/search/label/native
%20plant%20garden
Fertilizer: none – likes poor soils
Remember: plant where the
spiny leaves won’t be a hazard
http://www.calfloranursery.com/pages_main/whatsnew.html
© Project SOUND http://www.calfloranursery.com/pag © Project SOUND
es_main/whatsnew.html
Preparing Thistle stems for cooking Cooking with Cirsium stems
Pick young stems, after they’ve
extended but before the flowering Rub the raw shoots or roots
heads are fully developed with lemon juice prior to cooking
Handle plants with protection – to keep them from darkening
rose-pruning gloves
Steam or boil stems until just
Cut off the stalk (or just the top tender
foot or so)
Rinse in cool water Use cooked Cirsium in:
Remove leaves & top bud (which you
http://www.foragingfoodie.net/stinging-nettle-quiche.html
Recipes calling for artichokes –
can prepare like artichoke) Quiche with Stinging nettles taste is similar
Peel, scrape or rough-brush to Recipes for dishes using
remove fuzzy epidermis asparagus (quiche, etc.)
Cut stalk into appropriate sized Traditional dishes that feature
thistles
pieces – eat raw or cook
© Project SOUND © Project SOUND
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Thistles in Almond Sauce -
Thistles are a delicacy in Mediterranean
cardo con almendras
countries, particularly in Spain
Boil thistle pieces until tender; drain
Variety of traditional Spanish dishes made from and keep some of the cooking water.
thistles, which grow well in Spain.
In a frying pan heat olive oil, add
The Rioja region in the north of Spain is famous garlic and cook until golden. Add the
for a number of dishes, including cardo con ground almonds and toast lightly,
almendras ‘thistle with almonds’ (traditionally stirring continuously.
http://www.bbcgoodfood.com/recipes/6391/thistles-in-almond-sauce
eaten during Christmas fiestas). Add ¾ cup of the cooking water and let
Thistles
simmer for a couple of minutes. Stir in
http://dietamediterraneasana.blogspot.com/2012/02/
2 garlic cloves
berenjenas-rellenas-de-nueces-y-reto.html
Other regions of Spain have their own traditional the boiled thistles and bubble to
dishes: Olive oil
thicken a bit.
Basque Country: conejo con cardo ‘rabbit with Almond, finely ground
thistle’ Almond flakes
Place in a baking dish. Finish with
Aragón: cardo con nueces ‘thistle with walnuts’ and chopped parsley, grated parmesan
parsley, chopped
cardo a la bechamel con piñones ‘thistle in bechamel cheese, almond flakes and freshly
parmesan cheese, grated
sauce with pine nuts’. ground black pepper.
Galician coast with its great variety of seafood black peppercorns, freshly
ground Bake for 15-20 minutes at 350º
http://andosillagastronomica.blogspot.com/2012/11/fotof
provides cardo con almejas ‘thistle with clams’
rafias-del-curso-de-cocina.html © Project SOUND © Project SOUND
Prickly-pear cuisine Using Opuntia pads for cooked greens
Young pads: raw or cooked (nopales) Gather the young pads when
about half grown and before
Seeds: parched and eaten or ground the spines have hardened.
into flour Remove any spines with heavy
knife, wash pad
Fruits: sweet & distinctive
Cut into narrow strips, boil
Raw until tender
Dried Serve with a tasty dressing or
http://www.ecnca.org/Plants/Photo_Pages/Opuntia_littoralis.htm Stewed/steamed just salt and pepper - or use as
Made into jellies, juices & sauces you would a side of green beans
Cactus greens have always
been much appreciated by
desert dwellers whose craving
for green food it is not always
easy to satisfy.
Care in handling Prickly-pear
http://www.newportbay.org/plants/pricklypearleaf.html#Leaf3 © Project SOUND © Project SOUND
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Nopalitos – yum!
Many traditional dishes: Spanish,
Native Southwestern and
Central/South America
Consider swapping Cirsium for
http://www.brittanypowell.com/food-i-make/preparing-nopales/
http://www.girlichef.com/2011/05/nopalitos-salad-cactus-paddle-salad.html
Nopalitos for a Mediterranean taste
Nopalitos salade with cilantro dressing
http://queermaculture.blogspot.com/2009/06/tacos-de-nopales-y-verdolagas.html
http://www.simplyrecipes.com/recipes/cactus_and_corn_salsa/
http://www.rivenrock.com/nopalessalad.htm http://chanfles.com/comida/nopalitos/index.html
Nopalitos tacos Nopalitos and corn salsa
© Project SOUND © Project SOUND
http://www.gourmetsleuth.com/Recipes/Mexican-Taco-Recipes-670/Nopalitos-Tacos-Tacos-de-Nopalitos-1149.aspx
Hillside/Pacific Pea - Lathyrus vestitus Canyon Pea - Lathyrus vestitus
Coasts & coastal ranges of
CA, from OR to Baja
Coastal sage scrub,
chaparral, oak woodland,
coniferous or mixed forest
Common and widespread
inhabitant of dry to
shaded places below 5000‘
Lathyrus: from the Greek
lathyros, an old name for
"pea", vestitus: covered,
clothed, usually with hairs
http://www.timetotrack.com/jay/socal/peasd.htm
© Project SOUND © Project SOUND
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Yes, you can have sweet peas in your CSS
Canyon Pea flowers are a joy to behold
garden!
Flowers:
Size:
2-8 ft long (usually 1-3); Spring: usually April-June
spreading Color:
usually light pink to white;
Growth form: may be lavender;
Perennial vine with woody base San Diego variant (var. alefeldii ) is
magenta
Climbing, sprawling with twining
green stems, with tendrils Flowers look like wild sweetpeas (or
Quick-growing (each year) even slightly small horticultural
varieties)
Foliage:
Sweetly scented
Gray-green leaves; slightly
hairy Good for native pollinators: bees,
hummingbirds & butterflies
Leaves compound; 10-12 large,
elongated opposite leaflets Seed pod:
Drought-deciduous
Larval food for Marine Blue pink-green & fuzzy, drying to brown
butterfly http://www.calflora.net/bloomingplants/canyonsweetpea.html Seeds of Pea family may be toxic if
http://www.calflora.net/bloomingplants/canyonsweetpea.html eaten
http://www.coepark.org/wildflowers/white/lathyrus-vestitus.html
© Project SOUND © Project SOUND
Garden conditions Use Canyon Pea like any
Soils:
Sweetpea
Texture: any from sand to clay
pH: 5-8
In a fragrance garden
Light:
Usually occurs in part shade near Climbing up fences, trellises or other
oaks and other shrubs
supports
Best in filtered sun or morning sun
Water: On ‘natural’ hillsides
Winter: moist soils; rapid growth in Great under oaks, Toyon, other
winter/spring
chaparral tree & shrubs
http://www.calflora.net/bloomingplants/canyonsweetpea.html
Summer:
Fairly dry soils; fine with no summer Probably even in large containers
water
can be aggressive with regular
water; its growth should be
monitored so it doesn't escape into
http://www.calflora.net/favoritephotos/images/sandiegopea7.jpg
natural habitats.
Locate Canyon Pea where you can enjoy
Fertilizer: none needed; organic
San Diego Pea mulch is fine its flowers & fragrance
Lathyrus vestitus var. alefeldii
© Project SOUND http://www.redshift.com/~bigcreek/fire/fire5/index.html © Project SOUND
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1. Preheat the oven to 375° F
Creamed Greens Casserole 2. Melt the butter in the pot over medium
Recipes calling for Nettles can be
heat. Saute the onions and garlic until
adapted for Canyon Pea Greens they are soft and translucent. Add the
mushrooms and saute until they soften
and glisten, about 3 minutes. Sprinkle the
Soups paprika over the vegetables and stir.
Sauces 3. Add greens a few handfuls at a time,
stirring as you go. Once they have cooked
Pesto
3 tablespoons unsalted butter down a bit, season with a little salt and
Etc. 1 medium onion, minced pepper. Cover and continue cooking until
6 cloves garlic, minced the greens are tender, 20 to 30 minutes.
8 ounces (227 g) sliced mushrooms 4. Stir in the cream or half & half, and
1 teaspoon paprika, chili powder, or
bring to a boil. Reduce to a simmer, cook
Cajun seasoning
1 pound (454 g) fresh early greens, until thickened, about 5 minutes or so.
washed, trimmed, and chopped 5. Pour into baking dish and sprinkle with
sea salt, to taste grated cheese.
fresh ground black pepper, to taste
6. Bake 5 to 10 minutes, until the cheese
16 ounces (473 mil) heavy cream or
http://abouquetfrommendel.wordpress.com/2012/02/04/getting-nettled/#more-208
half & half
is bubbly. Remove from the oven and allow
4 ounces (113 g) sharp cheddar to cool for a few minutes serving. Serves
http://honest-food.net/veggie-recipes/greens-and-herbs/nettle-pesto/ cheese, grated 6 to 8.
© Project SOUND © Project SOUND
http://andreasrecipes.com/creamed-turnip-greens/
You can save native greens for later Fringed Willow Herb – Epilobium ciliatum ssp. ciliatum
Wash, cut as usual
Blanch (cook partially) for 2-3
minutes
Boiling water
Steam
Microwave (shorter time)
http://www.theworldinmykitchen.com/2011/06/how-to-freeze-greens-spinach-kale-chard.html
Chill quickly in ice water/cold
water
Freeze in freezer bags
Best used within 3-6 months
http://minnesotaseasons.com/Plants/American_willowherb.html
http://foodwhirl.com/techniques/how-to-freeze-greens
© Project SOUND © Project SOUND
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Fringed Willow-herb: A plant of many Fringed Willow Herb – Epilobium ciliatum ssp. ciliatum
names…
Ssp ciliatum widespread, both
Epilobium adenocaulon, including var. ecomosum, as native and as an adventive
holosericeum, occidentale, parishii, perplexans; weed throughout North America
Epilobium americanum; (including the Arctic), southern
Epilobium brevistylum, including var. ursinum; South America, and eastern Asia
Epilobium californicum including var. holosericeum;
An introduced weed throughout
Epilobium ciliatum var. ecomosum;
Europe and Australasia.
Epilobium delicatum; http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?5263,5410,5417,5418
Epilobium ecomosum; Fairly common member of many
Epilobium glandulosum var. adenocaulon, ecomosum, CA plant communities
macounii; moist areas below 10,000‘
Epilobium leptocarpum var. macounii; most of cismontane and montane
Epilobium ursinum; California
Epilobium watsonii var. parishii
© Project SOUND © Project SOUND
Fringed Willow-herb: Epilobium characteristics Flowers are tiny
Size: Blooms:
2-5 ft tall (moisture dependent) During warm weather
1-3 ft wide Anytime from June to Oct. in
our area
Growth form:
Flowers:
Herbaceous perennial
White or pink
May be winter and/or drought
deciduous Very small; usually alone or in
small clusters
Upright; many-branched
Most conspicuous feature:
Foliage: inferior ovary (becomes the
Medium green (red-tinged with seed pod)
drought/age) ; largely smooth and
Seeds:
basal leaves
Tiny; adundant
http://www.calflora.net/bloomingplants/willowherb.html
Leaves lance-shaped; deep veins
Have fluffy tuft – wind
Young foliage edible as cooked
distributed
greens; older shoots dried for tea
http://biology.burke.washington.edu/herbarium/ima
gecollection.php?Genus=Epilobium&Species=ciliat http://commons.wikimedia.org/wiki/File:Epilobium_ciliatum_0374.JPG © Project SOUND © Project SOUND
um
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