In this episode of "Misunderstood Greens: Perennial Powerhouses in Plain Sight," the focus is on the culinary and nutritional value of commonly overlooked perennial and self sowing annuals/biennials that we call weeds. I talk about a variety of edible plants while providing insights on how to consume, grow, and locate them, especially within Canada.

I encourage my listeners to search out some videos or books that show pictures before adding them to your diet. It is good to have a positive identification and be sure you have the correct plant.

Here's a list of the plants featured in this episode:

-Dandelion (Taraxacum officinale): Explored for its versatility in the kitchen from salads to coffee substitutes, and its ease of cultivation across Canada.

- Purslane (Portulaca oleracea): Noted for its high omega-3 fatty acids and its resilience as a garden plant.

- Lamb's Quarters (Chenopodium album): Often used as a substitute for spinach, this plant is praised for its mild, nutty flavor and minimal care requirements.

- Plantain (Plantago major): Discussed for both its culinary uses and medicinal properties.

- Chickweed (Stellaria media): Celebrated for its delicate flavor and nutritional benefits, perfect for salads and stir-fries.

- Wild Amaranth (Amaranthus retroflexus): Known for its nutritious leaves and seeds, comparable to quinoa.

- Shepherd’s Purse (Capsella bursa-pastoris): Featured for its peppery flavor and versatility in cooking.

- Clover (Trifolium species): Examined for its ecological benefits, as well as its edible leaves and sweet flowers.

- Cattails (Typha species): Discussed for their diverse culinary uses and environmental benefits.

Roots: The roots or rhizomes can be harvested in latefall to early spring. They can be boiled or roasted and have a starchy qualitysimilar to potatoes.

Shoots: The shoots, or the young growth emerging fromthe water, are best in early spring. They can be eaten raw like cucumbers orcooked in stir-fries.

Pollen: Collected in the summer, the bright yellowpollen can be used as a flour substitute or thickener in baking and cooking.

  How to Grow:

Cattails are naturally robust and can thrive in wetlandareas, but they can also be grown in a garden setting provided you have a water garden or a damp area.

 Planting: Plant cattails by rooting sections of therhizome in mud in an aquatic planting basket or directly in the muddy bottom of a pond or wet soil area.

Care: They require minimal care once established,mostly standing water or consistently wet soil.

Harvesting: Roots are typically harvested in thedormant season (late fall to early spring), shoots in spring, and pollen in the early to mid-summer.

 Where to Find:

Cattails are common across wetlands, lakeshores, and along slow-moving streams across Canada. They are easy to identify by their distinctive brown cigar-shaped heads that appear later in the summer.

 Seed Availability:

You can find Cattail seeds at: https://gardenfaeriebotanicals.ca/product/cattail-seeds/

 Availability for Eating:

Roots: Best harvested when the plant is dormant, fromlate fall to early spring.

Shoots: Spring, when they are young and tender.

Pollen: Early to mid-summer.

 Cattails are not just edible; they are also beneficial fortheir environment. They help filter water by trapping sediment and pollutants,providing habitat and food for wildlife. They are a useful plant fornaturalizing wet areas or creating a water garden.

This episode encourages listeners to explore the potential of these perennial powerhouses in their own backyards and kitchens, emphasizing their availability and benefits in a Canadian context.

You can find this podcast at my website: https://gardenfaeriebotanicals.ca/podcast-2/

At my Rumble channel: https://rumble.com/c/c-4965777

And at my You Tube channel: https://www.youtube.com/@GardenFaerieBotanicals/videos

See you in the garden!