The Evil Plot has gone bonkers

Papaver rhoeas :) Of course, the first one to bloom was pink.

Savoy Cabbage (Brassica oleracea var sabauda)

Roman Chamomile (Chamaemelum nobile)

Flowering stem from a brassica spp from the Mesclun salad mix.

Peas on Earth! Pisum sativum

Flowering stem of Swiss Chard (Beta vulgaris var cicla, and yes they are the same species as beets)

More chamomile

Flowering stem of Potato plant (Solanum tuberosum var Yukon Gold)

Japanese Red Crane kale (Brassica oleracea var Acephala)

Pea flower

Spot the Fibonacci sequence in this pic of Tomato flowering stem!

NWT forest fires and resulting smoke.

There's massive forest fires (note the plural) going on in Northern Canada, and the smoke has been torturing our lungs for the past month. It got so bad the only highway going up to Yellowknife from the south was closed for many days, and supplies ran short.

The smoke is even visible from the orbiting satellite! Thick thick smoke....

We went fishing on Saturday to escape the smoke in town, but alas, the lake is thickly engulfed, as well. Both Andrew and I were extremely sick on Sunday from the smoke inhalation. We can hardly see land when out on the lake with the smoke reducing visibility to about 20m or so.

That boat there is about 100m away.

This is what the lake and visibility looks like when the smoke wasn't too thick on the water 2 weeks prior.

Grass-leaved Orache: Atriplex littoralis

I had to wait until the plant flowered before I can be certain of the species. This is Grass-Leaved Orache (Atriplex littoralis) which is another edible wild plant, very popular once, but now has been forgotten.

The leaves of most Orache (or Orach, both spellings are acceptable) usually have a Goose-foot-ey look, which is no surprise, as they are both in the Chenopodioideae subfamily, within the Amaranthacaea  family. In fact, it is the Amaranth-like leaf/flower bract arrangements that cued me that this is the Orache plant. I need to take more close up photos of the leaves, to show the "grass-like" blades of leaves, as opposed to the Goosefoot shape that most orache subspecies have.

As with other uncultivated Amaranthacaea, don't overdo eating the seeds. They have higher quantitiy of saponin, which have surfactant activity (i.e. soap-like). The leaves should be fine. Some species of Oraches are also known as Saltbush, as they can thrive in salty, brackish areas, and retain the salt in their leaves. Hence the name.

BRB gone fishing

 

 

Pikes are good eating, especially if caught in Ice Cold northern lakes.

Melanistic red fox

Wild Alfalfa: Medicago sativa

This Wild Alfalfa is only included here as a reference. Not exactly edible for us, except for the sprouts (in small doses, it can create a lot of problems for people with Autoimmune disorders - so I tend to give this plant a wide berth), but the flowers are important for bees and other pollinators.

I do love alfalfa honey, though.

Dandelion (Taraxacum officinale)

I finally managed to remember to take some photos of Dandelion to put in the list. This is probably the only edible wild herb that anyone, even a child, can identify easily. These are dandelions growing wild around the garden plot. And since the area has been designated for crops and tested for heavy metals, I am pretty confident it is safe to harvest and eat.

Picked a medium sized bunch (maybe 100 g) of younger leaves from the centre of the rosette. Older ones, especially from plants that has already flowered tend to be more bitter. Some people "pre-blanch" them while growing by placing upturned pots over the growing plants. I have tried them raw, and found them too bitter for me (delicious, but bitter!) so this time round I will try cooking them.

Nutrition-wise, you cannot go wrong with Mr Dandelion. Much detested by people who like orderly lawns and well behaved garden, much loved by Wild Food enthusiasts for it's food value. Again, we see this table of nice information on the nutritional data of raw dandelion leaves:

Dandelion greens, raw

Nutritional value per 100 g (3.5 oz)
Energy	188 kJ (45 kcal)
Carbohydrates	9.2 g
Sugars	0.71 g
Dietary fiber	3.5 g
Fat	0.7 g
Protein	2.7 g
Vitamins
Vitamin A equiv. beta-carotene lutein zeaxanthin	(64%) 508 μg (54%) 5854 μg 13610 μg
Thiamine (B1)	(17%) 0.19 mg
Riboflavin (B2)	(22%) 0.26 mg
Niacin (B3)	(5%) 0.806 mg
Pantothenic acid (B5)	(2%) 0.084 mg
Vitamin B6	(19%) 0.251 mg
Folate (B9)	(7%) 27 μg
Choline	(7%) 35.3 mg
Vitamin C	(42%) 35 mg
Vitamin E	(23%) 3.44 mg
Vitamin K	(741%) 778.4 μg
Trace metals
Calcium	(19%) 187 mg
Iron	(24%) 3.1 mg
Magnesium	(10%) 36 mg
Manganese	(16%) 0.342 mg
Phosphorus	(9%) 66 mg
Potassium	(8%) 397 mg
Sodium	(5%) 76 mg
Zinc	(4%) 0.41 mg
Other constituents
Water	85.6 g
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

It is also a known diuretic, and helps your liver and kidneys flush out the toxins. Like it's cousin, Milk Thistle, it is said to have beneficial effects to detoxifying your liver. Caution should be taken for those of you who take prescription medications, as it can affect the serum concentration of the drugs in your blood, due to the diuretic effect, and liver stimulating properties. Be sensible, and not eat big bunches of Dandelion too regularly if you're reliant of medication, eh?

Now, the leaves were washed and finely chopped. I don't bother removing the midrib of the leaves, either. Into the frying pan with olive oil and garlic, with a handful of Nasturtium (Trapoleum majus) leaves to give it a peppery bite, and a handful of chards to mellow out the bitterness .... Saute until wilted (3 minutes or so), a little bit of salt, and serve.

And here's dinner! Dandelion greens, with Nasturtium and Chards, on rice, with some baked, wild salmon! Omnomnom! Guess what? I think I really like having Dandelion prepared this way, it tastes like very strong mustard greens, with a hint of pleasant bitterness that goes really well with garlic. Will harvest some more tomorrow and freeze a few portions so I can have some in winter!

Free vegetables. What's not to like?

The flowers are mostly gone and Clocked out, but for sure the flowers are edible, too. Not to mention sweeter than the leaves.

On a tangent, I'm glad that Dandelion has inspired some fantastic works of art:

Robin Wright's Faeries with Dandelion Blowing in the Wind

Shepherd's Purse: Capsella bursa-pastoris

               

Shepherd's Purse is not really a vegetable plant as such. More like a medicinal one, as it was used a lot as a remedy for bleeding problems, internal and external, due to it's styptic effect. The tea is also used for menstrual problems, like heavy bleeding. Pregnant women should avoid using this as it promotes uterine contractions. In the far east the seeds are and plant are used in various local traditional dishes.

Supposedly, if you burn this plant (presumably, dried first), the ashes can be used as salt substitute. Maybe if I can find a patch not so close to the roads, I'll try it out to see if it's true.

It also has antiseptic properties, acts effectively against gram positive bacteria, and has been used as a quinine substitute. With the advent of modern, industrially produced medicines, the usage of this plant has dropped, and what was once a valuable medicinal plant has now been relegated to "weeds" to most people in the western world. Good thing it is still a popular traditional food in Asia. Maybe it will make a come back, maybe as an antibiotic substitute, as the numbers of antibiotic resistant pathogens seems to be on the rise. I wonder if this humble plant can work on MRSA?

Pinnate Tansy Mustard: Descurainia pinnata

Pinnate Tansy Mustard looks very much like the Pineapple Weed previously mentioned, except that the leaves are more feathered with symmetrical branching look, unlike the PW which has more carrot-leaf look to it.

Yes it is edible, much like any mustard greens (no I haven't tried it, being the side of the street plant). Another cousin of it looks similar, Flixweed, which is an introduced species from Europe. Tansy Mustard is native to North America.

The seeds were used by the native North Americans as food, and has been traded prior to the introduction of modern grains, like wheat. It is, however, toxic to livestock, which is why this plant is not very popular with farmers.

Perennial Sow Thistle: Sonchus arvensis (close cousin of Dandelion)

         

You'd be forgiven to initially think this is a Dandelion plant, I certainly did, but it's not. It's actually the Perennial Sow Thistle. They are, however, very closely related, and like Dandelions, the leaves and flowers are edible. Although, to me, the leaves of both species are too bitter to be eaten raw. Cooking it probably would taste better. The flowers are fine, though. Very sweet, in fact, and people actually do make Dandelion Wine -- I would imagine it would work well with Sow Thistle.

When we lived in Calgary I'd just pick a few leaves and flowers now and then from the side of the house, where I know they are not sprayed with pesticide or flavoured by dog turds XD. Here, because of the sheer number of dogs and lazy owners who don't pick up after their 4 legged friends, I just give them a sad glance and not bother harvesting. I did pick this one sample to take photos off, and to press. Not for eating, definitely not.

I have actually seen (Organic) Dandelion leaves being sold in Up Market Wholefood Shops, no surprise as it is very nutritious. Our Old Friend Wikipedia supplies these details:

Dandelion greens, raw

Nutritional value per 100 g (3.5 oz)
Energy	188 kJ (45 kcal)
Carbohydrates	9.2 g
Sugars	0.71 g
Dietary fiber	3.5 g
Fat	0.7 g
Protein	2.7 g
Vitamins
Vitamin A equiv. beta-carotene lutein zeaxanthin	(64%) 508 μg (54%) 5854 μg 13610 μg
Thiamine (B1)	(17%) 0.19 mg
Riboflavin (B2)	(22%) 0.26 mg
Niacin (B3)	(5%) 0.806 mg
Pantothenic acid (B5)	(2%) 0.084 mg
Vitamin B6	(19%) 0.251 mg
Folate (B9)	(7%) 27 μg
Choline	(7%) 35.3 mg
Vitamin C	(42%) 35 mg
Vitamin E	(23%) 3.44 mg
Vitamin K	(741%) 778.4 μg
Trace metals
Calcium	(19%) 187 mg
Iron	(24%) 3.1 mg
Magnesium	(10%) 36 mg
Manganese	(16%) 0.342 mg
Phosphorus	(9%) 66 mg
Potassium	(8%) 397 mg
Sodium	(5%) 76 mg
Zinc	(4%) 0.41 mg

The leaves on the flowering stalk confused me a little initially. But the Basal leaves are very Dandelion-like, but with fine teethy edges. I'll try to take some photos tomorrow

Personally, I think paying for Dandelion (and ilk) leaves or flowers is a little bit daft. But that's just me, hey.