Solomon’s Seal
This is another wild plant that grows abundantly in my region, but since I sometimes harvest the root, I grow it in my flower and herb beds as well. The shoots are very good in the spring. They can be chopped and eaten raw in salads or cooked and enjoyed like Asparagus. I rarely harvest enough for a full serving on their own, so I combine them with other Asparagus-like spring veggies and cook them together. When I do harvest enough at one time, I like to pickle them. The roots can be added to soups and such, and are a very good potato substitute – just remember not to take too many because if you do, when you come back next year, there may be none.
Solomon's Seal is also good marinated. That is sort of a quick pickle and it allows the shoots to stay crisp. I usually use a wine vinegar, bring it to a simmer and add a few herbs and spices. Coriander, mustard seed, crushed red pepper, black pepper corns, cloves, star anise, etc. are all good choices. Use any herbs you like – dill, parsley, fennel, etc. I put the trimmed shoots into a heat-proof vessel with several sliced garlic cloves and some mushrooms – everything should be cut to bite sized. You could really include whatever you like. I pour the hot vinegar over them, leaving all the herbs and spices in. I let it cool to room temperature and blend in some olive oil. Then, transfer it to the refrigerator. It should keep several days in the fridge.... but it has never lasted long enough for any danger of spoilage. I eat it very quickly!
Sorrel
Sorrels are among my favorite edible plants, whether wild or cultivated in the garden. Sheep Sorrel was likely the first wild plant I came to enjoy. As a child, I would chew the stems. Sorrels are lemony and refreshing. The stems are very nice to chew on to quench the thirst while hiking or working outside in the heat. The leaves of all the sorrels are tender and sour/sweet. While similar to the Docks, Sorrels are more tender and make excellent salad greens. Again, the experts caution against eating too much of them, too often. I included my favorite Sorrel recipe under Burdock. The lemony taste of Sorrel is excellent with fish. Like Dock, I often include Sorrel with other greens. The taste and texture of Sorrel is like a lemony spinach, but some varieties can be a bit too sour on its own. Garden sorrels are more of a salad green and go wonderfully with bitter chicory and such. Sorrel soup may be prepared just as I described cream of spinach or nettle soup. Sorrels are very common… in fact, Wood Sorrel is the plant most people call “shamrocks”.
To counter the sourness of Sorrel in a salad, I often include Hosta flowers. My yard is full of so many Hostas that I have considered starting a Hosta nursery! I have at least three varieties, and while the shoot or spear stage that gives the plant its name passes all too quickly, I have flowers well into summer. The flowers taste much like Redbud or sweet garden peas. If the flowers are not in season, I can most always find some red clover and violet blossoms that will do the trick. I add some dandelion leaf for bitterness and some wild onion for savory and that is the basis for an excellent salad – mild, sour, sweet, bitter and savory. All that is left is to toss in some feta cheese, a sliced boiled egg, salt, grate in some black pepper and make an aromatic herbed vinaigrette and maybe a few fresh berries.
Plants For A Future tells us:
Medicinal use of Sorrel: The fresh or dried leaves are astringent, diuretic, laxative and refrigerant. They are used to make a cooling drink in the treatment of fevers and are especially useful in the treatment of scurvy. The leaf juice, mixed with fumitory, has been used as a cure for itchy skin and ringworm. An infusion of the root is astringent, diuretic and haemostatic. It has been used in the treatment of jaundice, gravel and kidney stones. Both the roots and the seeds have been used to stem haemorrhages. A paste of the root is applied to set dislocated bones. The plant is depurative and stomachic. A homeopathic remedy is made from the plant. It is used in the treatment of spasms and skin ailments.
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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.










