Goat’s Beard
This is a very cool plant that resembles Dandelion… but, the root is entirely different. In fact, it is very much like Salsify – see recommendations under Salsify. Much like the Wild Carrot is tougher and not quite as good as the cultivated carrot, Goat’s Beard is similar in taste to Salsify but tougher and not as flavorful. That said, I love the flavors of turnips, parsnips, radishes and oysters…. And these plants (oddly enough) taste somewhat like those plants and even oysters! I will not hesitate to gather Goat’s Beard to include in a stew. They are usually a bit too tough to enjoy raw or roasted. But boiled or peeled, puréed and cooked down until soft, they are very nice! The young, tender leaves may be added to a salad or tossed in with other potherbs. I like to combine Goat’s Beard greens with radish greens, to enhance the flavor. I think it is absolutely fantastic, cooked in pork fat (bacon especially) and dressed with hot pepper vinegar.
I think the foraging community agrees that Goat’s Beard is an excellent soup plant, right up there with Nettles and Sorrel. The reason is that it is a bit tough and it is somewhat similar to Salsify. I would recommend using it in the recipe I gave for Salsify soup, and even combining them. Another very good use for this herb is adding it to pot roasts. I add the entire plant, chopped roughly. The greens and shoots cook down, tender, and the root eventually softens in the gravy to something like a parsnip in texture and taste. It would take a very long cooking time to make this plant truly soft, but, I think the bit of chew it offers in a long simmered pot roast makes a nice contrast with mushy carrots and celery, etc.
Ground Ivy
Like Henbit, Chickweed and Corn Flower, this is a mostly forgotten plant that many of our ancestors cultivated as one of the earliest spring edibles. It is truly a shame that we have largely forgotten these humble “weeds” that not only allowed our ancestors to survive, but are quite tasty. A quick online search will find many articles advising people to eradicate them from their lawns, and most farmers till these abundant plants under, before planting. In truth, we should be embracing their tenacity in growing here, adding them to salads and adding a few to other potherbs. Medicinally, they are good for digestion and immunity. What was once valued as nutritious food and a preventative to scurvy is largely forgotten. Let’s right that wrong! Unlike the other plants mentioned, Ground Ivy is more pungent and bitter. Some use it only as tea, and it was used to bitter beer in Europe before hops was adopted. I like the flavor though, so I will toss them into most any mix of greens, a practice that was quite popular in 1500s England and likely for centuries prior, even when its weedy nature caused it to be called “creeping charlie”. It combines particularly well with mint, but that is a strong flavor combination and may take a while to get used to. Don’t fear it or hate it though… ENJOY!
Ground Ivy Rarebit
Rarebit is simply a cheese sauce served over toast that was a staple of Wales when the English were essentially draining all of their wealth and natural resources and keeping them near starvation level poverty. The Welsh are Celtic, like the Irish and Scots and were considered second class citizens, at best. Wales is a lovely country that is rich in coal and has good agricultural land. The people are intelligent, poetic and known for their love of music… left alone, they would have prospered. But the “rarebit” was something of an English joke in saying that the Welsh were so poor they could not even afford a rabbit and had to make do with bread and cheese. That said, it is delicious and with a good, dark ale, makes a good meal. The Welsh are known for their love of leeks, so I add a lot of alliums to mine… especially Ramps!
Ingredients:
Cheese – most folks just use a strongly sharp cheddar. Given the history of this dish, I like to use a mix of cheeses that are old, leftover bits. I always use cheddar, but I also mix in pieces of dried up and slightly moldy Swiss, blue cheese, parm, edam, etc., etc. NEVER throw away cheese!
Alliums – Ramps (especially) chopped leeks, onions, garlic, chives, shallots…. Any or all mixed together.
Butter and flour to make a roux
Milk
Bread – a hearty, homemade sourdough is best. The bread needs to be dense, with a good chew.
Salt and pepper to taste
Herbs – Ground Ivy, henbit, garlic mustard, mustard, sorrel, dock, wild lettuce, shepherd's purse, celery tops, parsley, thyme, and/or whatever you like… remember this is, at its heart, poverty food. Include any herbs that you like or can find. I like to use a lot more herbs than most recipes call for because I think the folks who invented rarebit needed as much nutrition as they could get. The more creative I get with the herbs or wild greens and the more I use, the more I like it. Most folks these days probably wouldn't include more than a good pinch of parsley. I have found the dish to be far more interesting if I simply add whatever is edible and in season, in a quantity a hungry family would appreciate.
Beer – dark beer is essential
Chicken (beef, etc.) broth or stock – optional
Instructions
Cook down your alliums and other herbs or wild veggies in some fat. Bacon fat or butter is best. Either do this in a separate pan or push the cooked veggies to the side of your pot.
Add equal parts flour and butter (1-2 tablespoons each) and cook, stirring, over medium heat until the flour is cooked.
Stir in milk, stock and beer to make a thin gravy.
Stir in grated cheese until it is a thick, cheese sauce.
Salt and pepper to taste… and add a grate of nutmeg or mustard if you like. I also like a little crushed red pepper or a dash of hot sauce.
Pour over the bread, in a baking dish and bake in the oven. You want the bread to really soak up the sauce, so use a lot of sauce to bread.
Usually about 10-15 minutes before serving I add more grated cheese and really brown it up under the broiler.
Serve with a little bacon, ham or sausage if you have it, along with a good beer.
This article is an excerpt from
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Disclaimer
The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I'm just a guy who studies herbs. I am not offering any advice. I won't even claim that anything I write is accurate or true! I can tell you what herbs have "traditionally been used for." I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don't even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.
