Black Locust
Black Locust Flowers, breaded and fried have been a favorite in the Appalachians for generations. Folks also make Black Locust fritters, mixing them into a pancake or cornbread type of batter. Other parts of the tree can be toxic when mature, so use with care.
Black Locust is a leguminous tree, and the flavor of the flower is somewhat similar to Redbud – reminiscent of sweet garden peas. But, Black Locust has a bit more perfume in its flowers… the scent is sweet, with hints of vanilla and maybe gardenia or another very sweet smelling blossom. For that reason, some folks enjoy making a syrup of the blossoms and even using that with vanilla ice cream. My tastes run more toward the savory, so I like to mix them with more savory herbs, and some fat. Cooked, alone with oil and salt as a side dish, they are not bad. But, they are much better if you include some wild onion or shallot, chives, etc, an aromatic element and a bitter element. The Herbs de Provence are a classic French combination of Mediterranean herbs (oregano, rosemary, etc) that often includes lavender flowers as an aromatic bitter. This, along with some fat and onion works perfectly with Black Locust blossoms! What is even better is to cook this all with fresh garden peas or green beans in olive oil, with garlic and a splash of lemon juice. But, even that is just a side dish…. I must admit that I was never much of a fan of trout almondine. But, once I realized I could bread and fry such a mild but delicious fish in butter and olive oil with these herbs and Black Locust blossoms and chopped nuts, with Wild Onions, add white wine or (even better) dry vermouth and a little more butter to the pan and plate with a large side of peas or green beans seasoned the same way, well… that was a game changer! A few sauteed mushrooms makes the dish even nicer, as does a few capers or pickled dandelion or nasturtium blossoms. Salt and pepper to taste, and if you don’t have lavender, forsythia blossoms will work very nicely as they are bitter and similar in flavor. Pair with a good white wine and be sure to have some crusty bread on the side to soak up the delicious butter/herb/wine sauce. You can also cook chicken breasts or small game birds this way – quail, squab or dove is ideal. This is a restaurant quality dish, but not one you will find on a restaurant menu. Cook this dish and enjoy your culinary superiority! Just be sure not to burn the nuts; add them just before the wine and just barely cook them and don’t use too much of the herbs as you want to taste the other ingredients. Use your nose on dishes like this. The nose will tell you if the seasoning is right. If it even smells slightly scorched, remove from the heat and cover then add a bit more wine, lemon and parsley. That will save the dish, usually, but it is better if you do not burn the butter or nuts.
Bladder Campion
This will not be a major wild food in the diet. Bladder Campion is a pretty wildflower, the leaves of which are edible when young and tender. The root of the plant, as best I can tell contains saponins, which are soap-like substances that can poison fish… I am not sure because I haven’t tried it. The leaves are good and taste a lot like fresh garden peas with a bit of bitterness. Traditionally, the leaves are used as a potherb, in risotto and soups in Europe. I don’t eat much short grained rice, so I don’t make risotto much, at all. I love long grained rice. So, my favorite way to use Bladder Campion is… of course, a pot roast with gravy and rice.
First, brown your meat with a little oil and salt – beef, deer or other red meat – in a deep cast iron pan, preferably a dutch oven. Remove. Add more oil and several finely sliced or chopped onions. When the onions are translucent, add chopped mushrooms and brown all together with a little salt. Remove or push to the edges of the pot if it is big enough. Add equal parts (like 2 tablespoons) of any natural fat you like and all purpose flour and brown the flour in the pot, stirring until it smells nutty and done. Pour in some stock, broth or water and stir together until a gravy forms. Return the meat, onions and mushrooms to the pot. Add chopped celery and carrots and either peas or Bladder Campion, or both. Toss in any other veggies you like. Asparagus, corn, chopped radish or turnip is always good. Most folks love potatoes cooked in gravy, but I usually don’t add them to the pot. I prefer to either serve my gravy over rice, without potatoes or over mashed potatoes. Of course you could toss in Jerusalem Artichokes or any other wild tuber and a few other greens with the Bladder Campion and definitely some herbs – I love thyme and parsley. I like to cook my rice in a separate pot and put a generous portion of butter on it when I plate it. Whether you like rice or potatoes, be sure to enjoy lots of gravy; you can add liquid to the gravy to stretch it out. One of my favorite liquids to add is red wine, and a little tomato paste is good, too.. However you cook it, be sure the meat is well browned, the veggies are cooked through, and the meat is simmered until it begins to fall apart.
This article is an excerpt from
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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.
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