Early Summer Salad Garnishes

 

White clover, plantain, yucca, and a single pansy.

Why forage? Everyone has different answers. For me, it's my best connection to nature besides forest bathing. I don't just need nature, but I need nature. Places like NYC or other cities are a day trip at best for me as the lack of green just makes me feel so disconnected. I need to know where I live, the seasons through plants, the health of the environment around me. Foraging is a great way to do that.

I find it easier to keep foraging if I don't overthink it. I don't need a fancy, overcomplicated dish. Sometimes experiments are fun, and sometimes it's a way to try a completely new flavor, but sometimes? A handful of edibles into a salad work just fine. It's added nutrients, may or may not add flavor, but get me outside and back in nature where I belong.

1) White Clover, Trifolium repens (information)

Not native but highly adapted to the point of being assumed native. New York even has its own type as clover is adapted to the point of having three types (large, intermediate, small). It has a sweet, vanilla-like taste to it, again, from coumarin, and so should not be fermented. It is a pleasant texture, though, and highly recommended to eat raw. On one side, honeybees and some native bees love clover, and it is pushed as a lawn alternative. On the other hand, it fixes nitrogen which not all soils actually want or need. Many native ecosystems are naturally nitrogen poor and plants are adapted to it, but clover can alter that. Where I now live is in a nitrogen poor ecosystem. I'm not sure yet what I'll do with all the clover in my lawn, but if I eat it, at least that can hold it at bay until I decide.

2) Yucca, Yucca sp. (information)

Not to be confused with red yucca which does not have edible fruit. Yucca, with creamy white flowers, has numerous species. I wrote about it years ago on this blog as it also has a fascinating relationship with the yucca moth and a history of being used for cordage in World War II. It is also a favorite of mine when I lived in Texas for eating. The flowers of the species down there were thick, with a pleasant texture, and a taste that reminded me strongly of honeysuckle. For such a desert looking plant, it does surprisingly handle cold well. I don't believe it is so much native up here as moved up here as an ornamental. So I was pleasantly surprised when I came across a patch of yucca at an office I often visit. It's a risk of pesticides to forage in such a place, but given there were bugs inside, I assumed it was fine and didn't have but three flowers. This species, which I haven't fully ID'd yet, isn't quite as succulent as my Texas favorites, but it is still a decent flavor, if thinner flower, and full of nostalgia.

3) Blackseed Plantain, Plantago rugelii (information)

A different link for information here to an old blog that I still value all these years later. This is another difference of opinion. Yes, you can eat the young seedheads raw. That said, these weren't pleasant except for one. Perhaps it's this specific species where it's a bit more bitter, or maybe my tolerance is low. I plan to fry these up instead and add it to another "seaweed salad" or something else, maybe. The texture was fun, but I think I'll pass on trying them raw again.

The pansy is a basic pansy. I have some leftover in a pot from when I had some baby bunnies in my garden bed. Yes, I specifically bought the pansy for them to nibble on, and while they did, some survived (to clarify, some pansies survived, and all baby bunnies survived to leave their nest). Pansy are popular for their color but not their flavor. Another thought to consider for when or why to forage: sometimes, it's just because it's pretty. I bet these would be fun to make candied.