Wild Strawberry
This is our first spring fruit, but the leaves are useful too. The modern strawberry is large, firm and juicy. It is a marvel of plant breeding! Wild Strawberries are smaller and less sweet, but just as delicious. Wild Strawberries are perennial and some varieties give you a few berries per plant from spring through fall. The “improved” strawberry that is farm raised gives a large flush of fruit around the beginning of May. I grow some heirloom varieties of strawberries that are larger than the wild version, but give fruit throughout warm weather – the flavor is excellent! Still, Wild Strawberries are a real treat. The only look-alike is not poisonous but just doesn’t have any flavor. You can enjoy Wild Strawberries fresh, out of hand. But, they are better cooked with some sugar and lemon juice to make preserves or jam… what is better on a hot, buttered biscuit? You can toss in a little Mint or Basil, or even black pepper, for a more complex flavor. A few violet blossoms (etc) would also be nice. Wild strawberries never seem to come in enough quantity to make wine, but strawberry wine is WONDERFUL! You might try adding a few to your Dandelion wine. Tender, spring leaves could be added to a salad, but they are most often used to make a tea that is both tasty and tangy, but is also good for sore throats and diarrhea.
Wintercress
Wintercress is so much like wild Mustard in texture and flavor, that were it not for the shape of the leaves, they would be very difficult to tell apart. The flowers are also similar in appearance. The two plants sprout and bloom at about the same time. I just gather them together. I don’t worry about what is Mustard and what is Wintercress. They go in the same bag and I cook them together. Both are very sharp eaten raw and a little tough. Cooked in fat, salted and served with hot pepper vinegar, they are IDEAL!
Both plants also make excellent pickled greens. Make these just as you would sauerkraut, but leave the leaves whole. This is a real delicacy and pickled mustard greens are sold in Asian markets. They are good as a small side dish, along with a heavier meal, but also very good in soups. If you like Chinese “hot and sour” soup, try tossing a few of these pickled greens in, instead of adding vinegar. If you like sweet and sour sauces, do the same. A very good way to use them is with a pork roast. The traditional, German sauerbraten uses vinegar and crushed ginger snap cookies (or similar flavors) to give roasted pork a unique flavor. Pickled greens or sauerkraut is even better, to my taste. I like to cook both pork roasts and sausages this way. But, instead of cookies, I cover the meat with kraut or pickled veggies, toss in some cinnamon, ginger, cloves, coriander and mustard seed, a handful of raisins and a glass or two of low-acid wine or beer. I like red wine or dark beer with the roast and white wine or a pilsner style beer with sausage. Either way, it is fantastic with potato salad!
This article is an excerpt from
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Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist’s Guide
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Growing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Else
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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.








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