Spring has sprung. On our mountain, we went from snow and temps in the single digits to sunny days up in the seventies, all in less than 2 weeks' time! Right away, people start thinking springtime thoughts, about planting a garden and growing colorful plants in the yard.
Something most people don't realize, though, is that you can grow colorful plants in the yard that also are good to eat. Here are a few of my favorites:
Something most people don't realize, though, is that you can grow colorful plants in the yard that also are good to eat. Here are a few of my favorites:
- CHICORY -- That beautiful, sky-blue flower at the top of the page is chicory. Pioneers used to dig up the roots, wash and roast them, and then grind them up to use as a coffee substitute. The leaves can be eaten fresh or cooked. According to WebMD, "Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling. Chicory is a rich source of beta-carotene." Not recommended for women who are pregnant or nursing,or for people suffering with gallstones.
- DAY LILIES -- A landscaper once told me about some travelers from Japan who expressed surprise that Americans grow day lilies as flowers alone. They loved to batter fry the blossoms to eat. All parts of the day lily (Hemerocallis fulva) are edible, but -- as with all wild edibles -- make sure you're harvesting day lilies and not another species, like irises (which are toxic). The small, nut-sized nodules in the roots may be boiled. Buds and blossoms can be fried or eaten raw. Each blossom only lives for a day before withering, so don't feel bad about picking the flowers. More will spring up! According to tacticalintelligence.net, "Daylily flowers and tubers are high in protein and oils. The flower buds are good sources of beta carotene and vitamin C."
- DAISIES -- Yes, simple, sweet daisies are good to eat. Just throw the blossoms on a salad. They are high in calcium and potassium, and are good for your liver.
- DANDELION -- One of the most despised of summer flowers is the lowly dandelion, but a hundred years ago, it was prized as one of the first flowers to appear in spring. Old-timers used dandelion as a spring tonic, to help the liver. According to nutrition-and-you.com, "Dandelion herb ... provides (%of RDA/100g)-
9% of dietary fiber,
19% of vitamin B-6 (pyridoxine),
20% of Riboflavin,
58% of vitamin C,
338% of vitamin A,
649% of vitamin K,
39% of iron and
19% of calcium.
(Note: RDA-Recommended daily allowance)"