Water Lily
There are a few varieties of Water Lily, and you will likely find one in a pond near you. The root lies at the bottom, just under the mud and makes a nice tuber for eating if you can get to it just before the water freezes or thaws. While it is good, it is not worth trying for when the water is frozen. In spring, the new plant will form on the surface of the water and slowly unfold into the common aquatic plant we recognize. While the leave are tender, it is a very good one to forage. The leaves and unopened flower buds make a nice cooked vegetable using the steam/saute method. Use Lotus and Water Shield similarly.
This plant is most popular in Asian cuisine, but I have found that the root just roasted with onions, olive oil, salt and.... you guessed it, parsley, is quite good. Mainly it is the bulb that is used in Stir fries and such. It is crunchy and mildly flavored. Slice it and toss it in a wok with green onions, bamboo shoots, water chestnuts and those little canned ears of corn, along with any meat or seafood you like. Fermented black beans, soy sauce, a little chicken broth, sesame oil and a splash of either Chinese cooking wine or sherry will make a surprisingly good dish. As I have stated before, I am no expert on Asian cooking, but this combo really works for my taste. I have seen recipes for congee, basically a rice porridge using lotus, as well. I have not tried that yet, but sometimes when I am camping out, fishing, I make a congee style dish with fish heads and bones, small fish, a few crawfish, etc. and whatever wild veggies I can find. It is good, although mild to American tastes. I have discussed such one pot meals with friends who are more familiar with traditional Japanese food, and they think such combos are fantastic. In fact, several Japanese and Chinese folks say that I have naturally Asian tastes... maybe. All I can say is I never thought I would enjoy eating fish heads and rice for breakfast, but I really do!
Wild Geranium
(or Aliflaria)
Generally, the European version is called Crane’s Bill due to the shape of its seed pod. The one native to my region is, essentially, identical. All geraniums are quite tasty, but also astringent. Medicinally, they are one of the best, mild herbs for treating diarrhea. I enjoy the tender, spring leaves in salads and more mature greens as a potherb. But, I think it is best to eat this plant in moderation as it could be a bit “griping” in large amounts. Geranium makes a very nice tea, as well. The true Aliflaria plant, or Stork’s Bill is differentiated from Geraniums, but is very similar in use but perhaps less astringent.
I really like this one either as a topping for deviled eggs or in egg salad. This sourness brightens up the egg mixtures, that can be a bit bland on their own. For both dishes, boil a few eggs. Don't over do it; just boil until they are done... not raw but not rubbery. I would give you instructions for boiling eggs, but how long you boil your eggs depends entirely upon your elevation. Books that say, “boil an egg for _____ minutes” rarely take this into consideration. Eggs boil much faster at higher elevations. Also, for both, I will include some chopped chives or wild onions/garlic and... yep, parsley. If you haven't figured out by now, I add parsley to most everything that is not a dessert! Some people like to tap the eggs before boiling to find which end has the air pocket, and pierce the shell with a thumbtack. This will allow the sulfur gas to escape as the eggs boil. That prevents the yolks from having a green layer and makes the eggs smell better. But, I usually don't bother if I have good, fresh eggs. So, crack and peel the shell off of your eggs when they are done and cooled – this is easiest under running tap water.
For deviled eggs, slice the eggs in half, lengthwise. Scoop out the yolks and put them in a bowl. Add just enough mayonnaise, mustard and pickle juice (or vinegar) to bring them together into a paste. Mix in just a little sweet pickle relish and/or chopped Wild Geranium. You can use as much Geranium as you like, but go light on the relish. Salt and pepper to taste. Scoop the mix up, a spoonful at a time and pack it into the hollows of the egg whites. Serve with a dusting of paprika or cayenne over the yellows.
For egg salad, just mash up the whole boiled (peeled of course) eggs, whites and yellows together. Mix in everything just as I said for deviled eggs. Serve this as a sandwich filling, on good, homemade bread. I like to add a few leaves of another green to the sandwich – Cress, Dandelion or and any spinach or lettuce like green will be fine. I like a few dashes of hot sauce, too. I bake sourdough bread once a week, so this is a regular sandwich for me, especially with a nice slice of ham!
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.











