Juliet was musing on whether or not her darling Romeo would be any less darling if his family name didn’t happen to be Montague. The wide-eyed innocent answered her own question with “A rose by any other name would smell as sweet.”
True enough. But, predictably, the simple wisdom of her observation was not enough to thwart the destructive influence of generations of name-calling and saber-rattling. We know how the story ends.
If a rose does not diminish in beauty or fragrance by being called something other than rose, then is the converse true? When we label a growing thing with a less-than-flattering name, do we diminish its innate value, thereby consigning it to the horticultural scrap heap? Is a four-letter word — weed – preventing us from enjoying a possible food source?
I can almost guarantee that you have growing at this moment – in your lawn, yard, or pasture — an abundant food source that is fresh, tasty and nutrient-dense. And more than likely, you’re on a rampage to eradicate it from your property. I’m talking about dandelions. Those sunny-faced scourges that pop up first in the springtime and persist as tenacious invaders, are completely edible: flower, leaves, root, and seed. Perhaps it’s time for a new name.
Katrina Blair of Durango, a wild-weed enthusiast, has written a fascinating book on how to forage and survive on 13 essential plants, formerly known as weeds. To call her a wild-weed enthusiast, however, would be a bit like calling John Muir a nature guy – a gross understatement and a bit misleading.
Blair came to her calling in childhood and has pursued it ever since with vigor and passion. In The Wild Wisdom of Weeds, Blair is not only knowledgeable about her subject, she is rhapsodic. She invites the reader to consider: “Wild plants (weeds) can help us accept change in our own lives with a greater sense of ease and trust. They offer a deep-rooted magical connection and communion with life. Embracing the wild plants into our habits opens us to a world of richness and self-reliance. ... (they) give themselves as valuable food and medicine even when nothing else seems to be able to grow.”
Weeds pop up when the natural landscape has been altered, as in building sites or natural disasters. Opportunists that they are, weeds thrive in these habitats of disturbance. They are considered succession plants, plants that thrive on disturbed ground that is inhospitable to indigenous plants. The sudden bloom of a new species – the weeds – creates a micro-ecology which renews and restores the land, changes the chemical composition of the soil, and ultimately makes it possible for other species to move in and establish primacy.
According to Blair, when we ingest weeds, “We become our landscape on a cellular level. As humans move around the Earth, changing the natural environment to suit our purposes, we unwittingly create the environment that engenders the appearance and proliferation of weeds. When we partake in the nutritional gifts weeds offer, we enter into a cycle of Earth’s renewal and regeneration that goes far beyond our personal well-being. Blair calls this a gifting economy: “The more we take care of our personal bodies, the more we naturally take care of our planetary body.” And it will take care of us.
Blair regards wild weeds as teachers, employing a mix of intuition, observation, and what she calls magic to guide her in her practice of deep ecology. She is also the creator of Turtle Lake Refuge in Durango, a 50-acre outdoor classroom that is used to teach the symbiotic relationship between humans and wild places. Turtle Lake operates as a year-round educational center, has a commercial kitchen, a two-story grow room for microgreens and sprouts, and a wild foods café that offers locally grown, wild-harvested, living food lunches to the community. Community outreach includes local public schools, restaurants and stores.
To begin a new relationship with weeds, it helps to start simply. Springtime dandelion leaves added to a fresh green salad is an easy place to begin your culinary exploration of weed-eating. It is important, however, to avoid picking weeds where you have recently sprayed chemical pesticides or poisons. Snip the leaves close to the flower stem, rinse thoroughly, pat dry, and toss them into your salad. Their sharp but not bitter flavor adds an element of wild to an otherwise ordinary salad. And the bright green zig-zaggy leaves provide color and texture contrast. I have also tried them in place of microgreens in wraps and tacos.
Dandelion stalks are sweet and juicy and can be used as edible straws since they are hollow. Popping a dandelion flower into your mouth, however, requires a bit more resolve and a leap of faith, but I’ve done it and it’s worth trying. The texture presents the biggest challenge – at least for me – it’s a little fuzzy, but altogether pleasant-tasting enough. Blair likens it to honey-flavored candy. We’ll let you be the judge.
For an introduction into the zesty world of weed enthusiasts, Turtle Lake Refuge in Durango is hosting its annual Dandelion Festival this weekend, May 5 and 6. Dandelion food, beverages, and even dandelion ice cream will be available along with an array of springtime activities and merriment, including kids’ activities. Everyone is invited to participate in its shared mission: to celebrate the connection between personal health and wild lands.
And for a sampling of dandelion cuisine, try these recipes and you might become a convert.
Dandelion PestoTry this fast, easy, nutrient-dense meal of raw, living wild food and you may become a convert.2 C fresh dandelion greens1 C raw cashews3 T lemon juice3 cloves garlic½ C sunflower oil1 C basil or mixed garden greens like sorrel, mint, parsley, and oregano1 C water1 tsp saltMix all the ingredients in the blender until it forms a creamy texture. It can be used as a dip or a salad dressing and is delicious served over vegetable pasta made from long grated strips of raw zucchini, beets, or pumpkin.
From the Wild Wisdom of Weeds by Katrina Blair
Dandelion JuiceFor a terrific morning tonic, try this dandelion juice cocktail. Experiment until you find the taste that puts a tiger in your tank.2 C fresh dandelions, picked just before using4 C water1 apple (optional)1-2 lemons, juiced1-2 T honeyBlend all the ingredients in the blender until well mixed. You can choose either to drink the juice with the pulp or strain it out through a tea strainer or cheesecloth. If you strain it, Blair advises saving the pulp and adding it to your salad dressing or pesto recipes.
(Chickens love it too!)