In Search of the Lean Six Life

Smarter, not harder. Preferrably A LOT smarter.


1 Comment

The Gardener’s Dilemma, Week Ending 3/31/2019

I’m late kicking off my garden this year. It’s been cold, the wind still blustery across my yard, and I don’t want to be outside. Plus I tried using “green mulch” last year, and frost bitten Austrian peas languish across beds and into the walkways. But company is coming, so I must get the garden and the yard to the point where they look presentable, even if they aren’t entirely productive.

But see… there’s these weeds.

Edible weeds.

And the weeds are growing now, when it’s still too cold for, well, almost anything accept weeds.

Best yet: they are growing without any work on my part.

But … they are weeds. They are thrive where they do not belong. And I need to remove them so I can grow the “real” food.

Chickweed (Stellaria media), my go-to replacement for salad lettuce in late winter:

Chickweed (Stellaria media)

Chickweed (Stellaria media)

Johnny Jump-Ups (Viola tricolor), aka wild pansies, with their fragrant, edible flowers:

Johnny Jump-Ups (Viola tricolor)

Johnny Jump-Ups (Viola tricolor)

Wood sorrel (Oxalis acetosella) with its tart flavors providing a counterpart to the more stolid flavors  of other greens:

Wood sorrel (Oxalis acetosella)

Miniature greens with the unflattering name of hairy bittercress (Cardamine hirsuta):

Hairy Bittercress (Cardamine hirsuta)

Purple dead nettle (Lamium purpureum), an unassuming green for general cooking purposes:

Purple dead nettle (Lamium purpureum)

Purple Dead Nettle (Lamium purpureum)

Dead nettle’s frilly cousin, henbit (Lamium amplexicaule), also a green of generic utility:

Henbit (Lamium amplexicaule)

Common burdock (Arctium minus), whose roots will make a lovely addition to a stir fry when the ground has thawed enough to dig it up:

Common burdock (Arctium minus)

Common burdock (Arctium minus)

Field garlic (Allium vineale), the skinny, pungent relative of our domestic garlic and onions:

Field garlic (Allium vineale)

Field garlic (Allium vineale)

What I don’t have: peas, turnips, kale, lettuce, spinach, or any of the other spring crops we’re “supposed” to grow this time of year.

Maybe next week I’ll start gardening. Maybe.

P.S. – I did not include photos of wintercress (aka yellow rocket, Barbarea vulgaris) in this post, because the majority of my household considers it inedible. Boo.


Leave a comment

The Dead of Winter, Week Ending 3/3/2019

The weather in central MD in early March continues to alternate between soggy and frozen… when it isn’t both simultaneously! Even today, the forecast calls for anywhere from four to eight inches of snow. I have not tried to dig up the wild Jerusalem artichokes because the ground remains frozen.

Despite the cold and damp, some wild edibles continue to thrive. This week, I’ll be talking about one of the less appreciated greens available this time of year: purple dead nettle (Lamium purpureum). It is as ubiquitous as field garlic, spreading in massive tangled carpets across any disturbed ground it can reach.  Purple dead nettle is most recognizable in early spring, when the purple flowers and leaf tips blanket roadsides and fields.

Purple dead nettle is a member of the mint family, and shares the characteristic square stem cross section of other mints. (As does henbit, it’s more frilly cousin, which I may discuss in a future post.) The leaves are heart-shaped, especially when younger, and become more elongated and pointy as the season progresses.  The younger leaves may be confused with garlic mustard first-year leaves, and I discuss the differences here. The leaves also look similar to stinging nettle (Urtica dioica), but the fine hairs on the leaves do not sting – hence the name “dead” nettle.

Purple Dead Nettle Leaves and Flowers

Purple Dead Nettle Leaves and Flowers

As the season progresses, the tips turn purple as the flowers begin to form. At this stage, purple dead nettle is very recognizable. (You can see some icon photos on the Maryland Biodiversity Project site.)

Despite the small leaf size, it is easy to harvest dead nettle in quantity. If you find a healthy patch, you can collect entire lengths of stem, with the leaves attached. Once back in your warm kitchen, you can remove the leaves from the stems if you prefer, but both are edible. If using the greens in a recipe (for instance, as a replacement for spinach), I prefer just the leaves. Because of their relatively small size, they do not need to be chopped prior to use.

Cooking with Dead Nettle

Cooking with Dead Nettle

Purple dead nettle is a great solution for “my recipe calls for spinach, but I don’t want to drive to the store to buy some.” Yes, I have actually done this myself! The photo above shows dead nettle used in place of spinach when I made Creamy Tuscan Garlic Chicken last week.

The cooked leaves hold their texture very nicely in sauces and offer a mild chewiness compared to other greens. The stems, in turn, are crunchy so work better sauteed or steamed with the leaves as a vegetable side dish. While purple dead nettle can be eaten raw as well, I am not a fan of the slightly fuzzy texture to the leaves.

Generally speaking, I would choose wild greens like stinging nettle or lambs quarter over dead nettle for most culinary uses. But in early March, we take whatever edibles nature sees fit to give us!


1 Comment

The Forager’s Dilemma, Week Ending 2/3/2019

(Sorry, Mr. Pollan, I couldn’t resist!)

When I started foraging a few years ago, I never imagined I would be in the crux of a conservation crisis.

I just thought it was cool that humans are surrounded by food. Free food. Natural food. Food that has never shivered in refrigerated tractor trailers; food that has not been yanked from its natural habitat to be shipped around the world to a consumer who knows (and cares) nothing of its homeland; food that wasn’t forced to grow under the frequent rain of chemical pesticides and artificial fertilizer; food that remains untouched by plastic wrap and unlit by fluorescent bulbs.

Unfortunately, some of that food is unwelcome and unwanted.

Meet the much maligned focus of this week’s winter foraging spotlight: garlic mustard (Alliaria petiola).

First year garlic mustard basal rosette

First year garlic mustard basal rosette. (Note the leaf in the foreground is slightly frost-damaged but the rest are fine.)

Garlic mustard is an invasive plant that grows under tree-lined property edges and in the understory of mature forests. It especially loves disturbed ground (like many invasive species). It has a two-year lifecycle, that is to say it is a biennial, surviving the cold of winter as a basal rosette (a group of leaves that spread out in a circle and stay close to the ground), and then producing flower stalks in its second year. It produces tiny, easily dispersed seeds like many members of the mustard family. But in addition to its cold and shade tolerance, and its prolific seed production, garlic mustard is also allelopathic. That is to say, its roots exudes chemicals that suppress the growth of other competing plants near by.

Garlic mustard is bad news, from an environmental and ecological perspective.

But garlic mustard is edible. Some people like to use the first year leaves as a seasoning, although others say it’s too bitter and strong. The second year shoots, young leaves, and flower buds are apparently its tastiest stage when enjoyed as a spring vegetable. The seed pods and seeds can be eaten as well, although by that time, garlic mustard is already well on its way to invading yet patch of soil.

But any plant conservationist (and a LOT of websites) will tell you to pull garlic mustard up by the root as soon as you see it.

But if you do that to the first year plant, you won’t get to dine on the flowering stalks the second year.

On the other hand, if you pull up that first year plant, apparently the roots are edible too, with a flavor similar to horseradish.

(But don’t try this when the ground has been frozen – like recently in central Maryland – because the leaves will break off leaving the roots thoroughly stuck in the soil.)

What’s an environmentally conscious forager to do?

… yeah, I’m gonna eat those weeds. Later. In mid-spring when the flowering stalks are at their best. As long as I pull them and eat them before they can go to seed, I think it will be OK. I hope, anyway!

In order to harvest the young flowering stalks in spring, one first needs to know how to recognize the first year plants. First year garlic mustard leaves are very distinctly shaped, often described as kidney-like as they curve back around the stem.

The following photo shows a garlic mustard leaf surrounded by chickweed (Stellaria media) and purple dead nettle (Lamium purpureum), two other winter-hardy wild edibles. (I guess one single garlic mustard plant can’t exude enough chemicals to fend off the other weeds!) The garlic mustard and dead nettle look similar but can be distinguished with a few details. Note how they are both roughly circular, but the garlic mustard leaf (upper right) curves back around the stem unlike the dead nettle leaf (lower left). Purple dead nettle leaves also grow from a stem, rather than a basal rosette.

Garlic Mustard leaf (upper right) compared to Dead Nettle (lower left)

Garlic Mustard leaf (upper right) compared to Dead Nettle (lower left)

If you harbor lingering doubts, you can tell the difference by touch or smell. Purple dead nettle has the characteristic square stem of members of the mint family, and the leaves are covered with soft hairs as opposed to the smooth leaves of garlic mustard. Additionally, when garlic mustard leaves are crushed they smell pungent, like, well, garlic and mustard. Purple dead nettle leaves by contrast do not have any strong, distinctive aroma. (Unless “green” counts as a smell.)

First year garlic mustard leaves are also similar in shape to common mallow (Malva neglecta).

Common mallow in the winter

Common mallow in the winter

However common mallow leaves are much smaller overall, and grow from a stem rather than from a single, central point in the ground.  Also, while both mallow and garlic mustard leaves have toothed margins, those of mallow are sharper versus the rounder margins of garlic mustard.

Second year garlic mustard plants have more elongated, almost triangular-shaped leaves. I don’t have any pictures yet… hopefully I will be able to share those photos (and recipes) with you later this year!


1 Comment

Weed Walk, Week Ending April 8

Not that kind of weed, people! Wrong blog!

I’m starting a new series to highlight what is growing wild and edible in the piedmont Maryland region. “Weed Walk” will feature backyard plants many people will recognize; “Forage Finds” by contrast, will go off the beaten path.

As always, please be 100% sure of your identification before eating something you’ve foraged! Even if you are confident in your harvest, introduce wild foods slowly to your domesticated digestive system.

Wild lettuce (Lactuca virosa) in a shady spot in my yard. Note the line of teeth on the underside of the leaf’s rib.

Wild lettuce (Lactuca virosa)

Wild lettuce (Lactuca virosa)

 

20180406_1433581937562790.jpg

Wild Lettuce – Underside of Leaf Rib

 

Violet (Viola papilionacea). Pleasant mild leaves – a great salad addition. The flowers are edible too. Some people (not me) dip the flowers in egg whites and then sugar as an edible cake decoration. I was very sad when working on this post to find numerous websites advocating ways to eliminate this “difficult to control weed”. I love violets in my yard.

20180401_1403231288752431.jpg

Violet (Viola papilionacea)

First year leaves of garlic mustard (Alliaria petiolata). Not only invasive, but downright dangerous. Do your ecosystem a favor by pulling these up, even if you don’t intend to dine on them.

20180401_1321111359316834.jpg

Garlic Mustard (Alliaria petiolata)

Chickweed (Stellaria media). Literally my favorite wild edible, especially this time of year. So crunchy and juicy in salads.

20180331_1629541144769585.jpg

Sheep sorrel (Rumex acetosella). Adds a sour tang to dishes. Most foraging resources warn of its high concentrations of oxalic acid so I will as well. But then, so does rhubarb and it does not feature disclaimers in the produce section of supermarkets. Double standard much?

Sheep Sorrel (Rumex acetosella)

Sheep Sorrel (Rumex acetosella)

Field garlic (Allium oleraceum). I minced the field garlic and sheep sorrel and mixed both with butter to baste a chicken I roasted for dinner.

20180331_120544347194093.jpg

Field Garlic (Allium oleraceum)

Henbit (Lamium amplexicaule). I’ve never actually eaten this, because most accounts suggest it is bland and boring. My tastebuds have better things to do.

Henbit (Lamium amplexicaule)

Henbit (Lamium amplexicaule)

Purple dead nettle (Lamium purpureum). I haven’t eaten this either because I’m miffed it’s not the much more famous and charismatic stinging nettle.

20180408_153948400668509.jpg

Purple Dead Nettle (Lamium purpureum)

Pretty sure this is wild mustard (Sinapis arvensis). (So of course I haven’t eaten any. Right? Gotta follow my own rules.)

Wild Mustard (Sinapis arvensis)

Wild Mustard (Sinapis arvensis)

An extremely cheerful yellow rocket (Barbarea vulgaris) . Most of the ones I found were too diminutive to bother with. Unfortunately only this one was worthy to eat, and one plant is not enough to bother with.

Upland Cress (Barbarea verna)

Yellow rocket (Barbarea vulgaris

Dandelion (Taraxacum officinale), the king of the jungle… er, yard. This is the best time of year to enjoy the leaves raw; soon they will need extra prep to cope with the bitter flavor.

Dandelion (Taraxacum officinale)

Dandelion (Taraxacum officinale)