Wild Foodies of Philly FIELD GUIDE!
WILD MARSH PLANTS
(This is a work-in-progress. Go to www.WildFoodies.org for more information.)
MARSH PLANTS >>>
CATTAIL - flowers, leafs, oil, pollen, root, seed, stem (great edible)
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http://gardencentertv.ning.com/profiles/blogs/floating-salad-bar
http://natures-water.com/education_information/edible_plants/
REED GRASS – shoots, roots, leafs, seeds, stem – sugar substitute
http://www.pfaf.org/user/Plant.aspx?LatinNa
me=Typha+latifolia
http://www.pfaf.org/user/Plant.aspx?LatinName=Phr
agmites+australis
http://en.wikipedia.org/wiki/Typha &
http://en.wikipedia.org/wiki/Typha_latifolia
http://www.eattheweeds.com/common-reed/
http://en.wikipedia.org/wiki/Phragmites
http://www.eattheweeds.com/cattails-asurvival-dinner/ AND
http://www.wildmanstevebrill.com/Plants.Folder/Cattails.html
WILD RICE
DUCK WEED
http://en.wikipedia.org/wiki/Wild_rice
http://en.wikipedia.org/wiki/Lemnoideae
http://www.aihd.ku.edu/foods/wild_rice.html
http://www.eattheweeds.com/duckweed/
MARSH MALLOW – young leafs, flowers, root extract
http://en.wikipedia.org/wiki/Althaea_officinali
s The root extract (halawa extract) is
sometimes used as flavouring in the making
of a Middle Eastern snack called halva. The
flowers and young leaves can be eaten, and
are often added to salads or are boiled and
fried.
http://www.pfaf.org/user/plant.aspx?LatinName=Althaea+officinalis
ARROWROOT – tubers, young leafs, young flower stalks - cook
http://www.foragingtexas.com/2008/08/arrowroot_20.
html
Caution: toxic look-a-like: arrow arum (edible if
cooked) http://plants.ifas.ufl.edu/node/318
PURPLE LOOSESTRIFE – leafs, root (although not in the mint family it
shares many characteristics, including a square stem
and medicinal properties)
http://www.pfaf.org/user/Plant.aspx?LatinName=Lythru
m+salicaria
http://www.herbcraft.org/loosestrife.html
https://en.wikipedia.org/wiki/Lythrum_salicaria
PICKERELWEED – young leafs and stalks boiled, seeds raw or cooked
http://www.eattheweeds.com/pontederia-cordata-in-a-prpickerel-2/ Seeds, raw or cooked, parched, boiled or
roasted, best collected when they fall into your hand off
the plant. They make a good flour. I like to lightly roast
them and take them on the trail with me. Young unfurled
leaves and stalks boiled.
WATER SPINACH – shoots and leafs
http://en.wikipedia.org/wiki/Ipomoea_aquatica Shoots and leaves are
the edible parts
http://www.eattheweeds.com/ipomoea-waterland-see-in-gardens/
WHITE WATER LILLY – leafs, ripe seeds, flowers, raw – buds &
roots, cook
http://www.eattheweeds.com/american-lotusworth-getting-wet-for/ Numerous, all parts of
the plant raw or cooked, root, seeds,
unopened leaves, and stems. HOWEVER,
all parts better seeped in water and cooked
to reduce any bitterness. Boiled greens,
seeds squeezed out of their shell are
especially tasty. Dried flowers for tea or
added to soups. Lastly, the wilted leaves — held next to a fire — can
be used to wrap food in for cooking. (great edible)
WATER HYACINTH – leafs, bulbs
http://en.wikipedia.org/wiki/Eichhornia_crassipes
http://www.eattheweeds.com/water-hyacinth-stir-fry2/ Leaves boiled or fried, young bulbous bottoms
fried, flowers boiled or candied. All can still make
some people itch after cooking, try cautiously.
YELLOW WATER LILLY – young shoots, leafs, seeds (takes some work)
http://www.eattheweeds.com/yellow-pond-lillyraising-a-wokas/ Young shoots and leaves cooked
but might be too bitter to eat, seeds “popped” or
otherwise cooked, tasty but labor intensive to clean
from capsule. Instead of removing the seeds the
capsules can be put in a bucket of water and the seeds allowed to rot out over
three three weeks but the smell is formidable. The roots in my opinion are not
edible. Tea from the flower petals.
SKUNK CABBAGE – leaves, root
Prepare with great caution
WATER CRESS / NASTURIUM – leafs, seeds, white flowers
http://www.eattheweeds.com/watercressflorida%E2%80%99s-winning-winter-crop/
http://www.wildedible.com/wild-foodguide/watercress
http://www.ediblebrooklyn.com/2013/03/20/watercress-watercresseverywhere/
http://en.wikipedia.org/wiki/Symplocarpus_foetidus While
not considered edible raw, because the roots are toxic and
the leaves can burn the mouth, the leaves may be dried
and used in soups and stews.
http://www.pfaf.org/user/Plant.aspx?LatinName=Symploca
rpus+foetidus The root must be thoroughly dried or cooked
before being eaten, see notes above on toxicity.
Traditionally the root was dried for at least 5 weeks or
boiled for 3 days before being eaten. Young leaves cooked. A peppery flavour. The water should be changed at least once during
the cooking process. The leaves must be thoroughly cooked, see notes on
toxicity above.
http://www.wildmanstevebrill.com/Plants.Folder/Skunk%20Cabbage.html
http://www.wildflower.org/plants/result.php?id_plant=SYFO