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06/02/2014
In this walkabout I revisit a few plants we have have looked at earlier this season: Cattail, Mullien, Jewel Weed, Yellow Dock, and Bull Thistle. Then we look at Yellow Wood Sorrel, and more mature Jewel Weed.
Bull Thistle is an extremely dangerous plant due to its thorns and spikes, in fact it is the national symbol of Scotland, because legend has it that it saved the land from Viking invaders who were not aware that it was afoot. Bull Thistle (Cirsium vulgare) has an edible stalk, that tastes like a tangy celery, BUT you must wear thick gloves to get at it! Then you take a knife, remove the sharp leaves, and then scrape the blade perpendicular to the stalk to remove the thorns and sharp hairs. The stems can be eaten raw, steamed or boiled. The tap roots can be eaten raw or cooked, but only on young thistles that have not flowered yet Yellow Wood Sorrel (Oxalis stricta) is very common and is quite tangy and tart. It is good raw for garnishes, salads, and sandwiches. WARNING...For those people who suffer from gout or who can not eat spinach should avoid this plant due to its high concentration of Oxalic acid.
Jewel Weed is a wonderful plant for skin irritations from stinging nettles and especially poison ivy. It has a succulent stalk that can be crushed and the juice rubbed onto the irritation. It isn't edible - that I know...but is more of a medicinal plant that is good to know for just in case. A salve can be made by cold steeping the raw plant in witch-hazel (bought from store) for up to 4 weeks, shaking daily, then straining and bottling for later use.
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