Three Garden Edibles Go Wild
These healthy plants jump out of beds and spread the wealth
by Zach Murray
We all love vegetables. From the early harvests of spinach to the
gathering of pumpkins before the first frost, vegetables provide us with a
healthy and (hopefully) bountiful season. The sight of lettuce, tomatoes,
peppers, and other staples in a home backyard is always a pleasure. However,
there are several less popular, yet equally nutritious plants growing in our
area that deserve a closer look.
Amaranthus, commonly known as amaranth, is one of these edibles.
Although it is often considered a weed, it is a plant of many uses that grows
very well in the Hudson Valley. Amaranth’s existence has spanned centuries and
was used in Mexico even up to 7,000 years ago. Its value still holds true today
as both a nutritional plant and grain. It is considered by some to be one of
the most nutritious plants in the world. The edible leaves and stems both
contain high amounts of Vitamin A and C, protein, calcium, and iron. It can be
tossed into a salad, though may be bitter when eaten raw. When cooked, amaranth
should be treated as spinach and can be used in a stir-fry or soup. The grain
of amaranth obtained from the tight clusters of flowers is very high in
protein, iron, the amino acid lysine, and is also free of gluten. For a
protein-filled snack, the grains can be prepared like popcorn. Stemming from
the Greek word amarantos, or “one
that does not wither,” amaranth is a great choice for any home garden. Its
color can add a level of aesthetic to a vegetable garden or used ornamentally
and cut for home decoration.
Purslane is another useful plant that grows plentifully in our area. It
is an Old World plant whose distribution has been seen from North Africa
southeast down to Australia. In the New World, it is commonly viewed as a weed
and removed as such, though it is very healthy and beneficial to us. The stems,
leaves, and small flowers are all edible. Similar to amaranth, purslane may be
prepared in salad or cooked like spinach. Purslane contains more Omega-3 fatty
acids than any other vegetable leaf plant, is rich in vitamins A and C, as well
as in minerals such as magnesium, calcium, potassium, and iron. It is related
to the annual succulent portulaca, known for its spiky, cascading leaves and
flowers ranging in color. Purslane can be cultivated just as well as an efficient
ground cover and a healthy addition to an edible garden.
Nasturtium is a plant popularly cultivated in local gardens, yet is
perhaps less known for its contents. It is a showy, self-sowing annual that
grows year round in some regions. All parts of the plant are edible, though its
flowers are most commonly consumed. The flowers have a spicy, peppery flavor
and may be enjoyed raw in a salad or used to make zesty vinegars. Raw flowers
may also be stuffed with cheeses for a healthy snack. The plant is rich in
Vitamin C and is an antibacterial, antimicrobial, antioxidant, and antiviral
agent. Nasturtium adds bright and intensely colored flowers to a garden—and it
contributes to a tasty harvest.
Nature offers us an abundance of beautiful and delicious plants rich in
nutrients. It is important to acknowledge all that our local plants may offer
to us, from the innate beauty to the great tastes.
Posted by Chris Hewitt
on 9:53 AM.
Filed under
Feature,
Food & Restaurant,
wild edibles
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