Harvest Edible Wild Herbs

| June/July 2010

• Native Plants: Guide to Edible Wild Plants 

  Jim Long's Resources  

Some of my earliest memories of exploring native plants as a child are of drying wild strawberry leaves and making hot tea from them. The tea was a beautiful yellow and, with honey, had a pleasant, wild herbal flavor.

I’m fortunate to have grown up in a family that loved plants. In early spring, my parents and I hunted wild mushrooms. We knew the patches in the meadows where the wild strawberries grew, and picked wild grapes and pawpaws in the fall. Persimmons were always a welcome delicacy, as were native lowland pecans from the Osage River basin. Those plants added wider variety to our traditional garden. My parents ran a grocery store, but despite the constant flow of cultivated produce, native plants always figured prominently in our diets.

My paternal grandparents were overly cautious, and with me as their only grandson, constantly cautioned me to be careful of what I ate from the woods. “Always ask someone before you taste it,” my father’s mother would say. Yet my maternal grandmother knew I had an interest in plants and would take me on walks in the woods and meadows, showing me how to identify plants. It is from these early family teachers that I gained an appreciation of the bounty of wild edible plants.

Many of the more traditional herbs we grow (such as parsley, rosemary, thyme and sage) are native to the Mediterranean regions. They have so easily adapted to a wide range of garden conditions that when most people hear the word herb, those foreign plants are what come to mind.

mother earth news fair 2018 schedule


Next: April 28-29, 2018
Asheville, NC

Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!