Clovers
Wild Red Clover is the one I eat most often, but Yellow Sweet Clover, Hop Clover, White Clover and likely several others may be used similarly. The spring leaves are mild and fresh tasting. The flowers are sweet and have a very pleasant aroma. These are natural salad herbs. While the clovers may be cooked as a potherb, I just toss them into salads. Red Clover is used medicinally, in part, for its estrogen-like compounds. So, I use the plant sparingly as I am a guy. But, it is such a tasty plant that it is very hard to resist! The natural sweetness of the flowers goes very nicely with a tart and mustardy vinaigrette. You can also use Clover to balance out more pungent greens. Beware of Wild Indigo, as the leaves can appear very similar at certain stages of growth.
One interesting way of eating clover blossoms is to batter them and fry them. Admittedly, this is not something I do often. But, they are pretty good simply battered in pancake batter and dropped in hot oil. Sprinkle a little salt on top and enjoy!
Corn Salad
This is an edible plant that was once very popular in Europe. I am not sure that I have ever found it truly growing wild here. Most likely some got out of someone’s garden decades ago and found a little niche. It is nice, because it is very cold hardy and along with Chickweed, it was once one of the few plants people could use as fresh vegetables in the winter and early spring. The leaves, although smaller, are much like spinach and can be enjoyed either fresh or cooked. It is better before it flowers. I like this one enough to grow in the garden, although seeds can be hard to find. Look for them in catalogs that specialize in heirloom and more gourmet-type, rarer vegetables. It has often been classified with the medicinal herb, valerian and I believe that it is related – fortunately it lacks the objectionable scent of medicinal valerian.
There are two main things to remember about Corn Salad or Lamb’s Lettuce, as it is sometimes called. 1) The flavor is very mild. 2) It needs to be washed well because it has a tendency to hold sand. Even compared to spinach or Chickweed, this is a mild tasting herb. It is more like Alfalfa sprouts or Clover. It is good in a salad or on a sandwich. Just tossed in a hot pan with a little olive oil and salt until it wilts, Corn Salad is nice as a side dish or bed for most any grilled meat.
Clintonia
This is a fairly common plant where I live, and a nice spring edible. The leaves have a nice, cucumber-like flavor. When they are young and tender, they make a nice addition to salads. As they mature, the leaves make a good potherb. By summer though, they become too bitter so this is very much a spring foraging plant.
I doubt Clintonia would be even known as an edible plant where I live were it not so abundant. That is not to say that it tastes bad or isn’t nutritious, but the berries are very toxic… and from what I’ve read, only the leaves should be eaten. Some authors state flatly that the plant should not be consumed at all. But, this was one of those plants that was essential for survival to our ancestors. I don’t hesitate to eat the leaves in spring. Since they can be a bit tough for salads unless picked when very tender, I prefer to cook them more like Asparagus than a tender green. Sure, you can cook them like Mustard. But, I think a two-step process either like the steam/saute method or blanching in salted water, then including them in a frittata or casserole is better. A marinated salad is also good. For this, I combine herbs like Clintonia and Indian Cucumber, maybe Cattail shoots, etc. along with chopped onions or Wild Alliums, add salt, pepper, any herbs I think would taste good and cover with either a mild vinegar or a vinaigrette salad dressing and let them briefly pickle. I might toss in some chopped tomato and cucumber, too. That makes a nice, refreshing side dish on a hot summer afternoon with a few crumbles of feta cheese. You could probably toss most any mild foraged or garden veggie into a marinate like that, so long as it isn’t one that will become soggy. For instance, I would use tomatoes that are about half green, not soft, ripe ones.
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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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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