The Viritidas of Wild Greens

Embracing the Viritidas "Green Power" of Wild Greens

As winter gradually yields to the warmth of early spring across the Northern Hemisphere, nature offers us a delightful array of wild greens ready to be foraged. From the tangy bite of stinging nettles to the succulent crunch of purslane, these wild plants not only tantalize the taste buds but also pack a powerful nutritious punch. So let us take a look into the world of early spring greens and explore their benefits, both culinary and medicinal.

Stinging Nettles:

Nettle - Urtica dioica is one of the best Nutritive Tonics available. It is extremely high in iron, protein, chlorophyll, vitamin C, A, and K. along with dietary fiber, potassium, silicic acid (silica), and calcium. It's basically a “superfood” of the highest caliber. If you are consuming nettle tea at least a month before allergy season they can provide relief from seasonal allergies. Providing support to the adrenals and kidneys, along with increasing vitality, and are a great ally during pregnancy due to its ability to help increase iron levels.

If you are so blessed to harvest the fresh greens in the spring, you will be filled with glee! But don’t forget to wear gloves because they are not called stinging nettles for nothing! While you are out harvesting I highly suggest you pinch off the top little bud of one plant and eat it raw, this may sting but your mouth heals quite quickly and there is nothing like eating a raw nettle bud. It truly is an initiation into the wild green world, and as a bonus you will receive all those amazing minerals and vitamins in a super dose :-)

I love to steam them up, make pesto, or dry them so I can enjoy them all year in a nourishing infusion.

Purslane:

Purslane (Portulaca oleracea) is a low-growing succulent with a lemony flavor and a stellar nutritional profile. Vegans rejoice as one of the only plant sources of omega-3 fatty acids, purslane supports heart health and inflammation reduction. Containing high levels of vitamins A, C, and E make it a potent antioxidant.

With a mineral content of magnesium, potassium, iron, and calcium, along with an array of micro-nutrients. Purslane also contains Glutathione, which assists in the repairing of damaged cells in your body. Not only that but can you believe it also contains melatonin, which helps regulate your sleep cycle. Try adding crunchy purslane with your dinner to help yourself get a good night’s sleep!

Chickweed:

Chickweed (Stellaria media) is a very common wild green that is found in shaded areas n early spring. This humble herb is rich in vitamins B and C, as well as minerals like calcium and potassium. Known for its cooling and soothing properties, chickweed is often used topically to alleviate skin irritations and rashes. Internally it helps improve metabolism and liver function.

Culinary adventurers can rejoice as chickweed is one of the only wild greens that is not bitter so toss some of its tender shoots raw in salads, make pesto, or gently sautéed as a side dish.

Miner's Lettuce:

Named for its historical use by miners to prevent scurvy, miner's lettuce (Claytonia perfoliata) is a delicate green with a subtle, earthy flavor. High in vitamins A and C, as well as proteins, iron and magnesium, this unassuming plant offers quite the nutritional boost. When it comes to eating they have the most pleasant, crunchy, and mild-taste. I find myself snacking on them when out hiking during the spring months. They are easy to gather as they have large leaves, and even remain tender when in flower.

Cleavers:

Cleavers (Galium aparine) With its sticky stems and small, whorled leaves,might seem like an unlikely culinary contender. However, this humble herb is revered for its cooling lymphatic-supporting properties. Rich in antioxidants and minerals, cleavers aid in detoxification and promote healthy lymphatic flow. My personal favorite way of using Cleavers is to make a fresh juice in a slow masticating juicer, drink ½-1oz a day for its cleansing properties or enjoy as a tea, add to soups and stews, will offer a more gentle yet effective tonic for springtime rejuvenation.

Ramps aka Wild onions:

Ramps (Allium tricoccum) Highly prized for their pungent flavor, are a favorite among wild food enthusiasts. These wild leeks are rich in vitamins A and C, as well as iron and manganese. With their bold, garlicky taste, ramps add depth to dishes ranging from omelets to pasta. Being a slow growing, bulbous perennial harvest them responsibly, as over-harvesting can threaten their sustainability in the wild. Allium tricoccum take up to 5 years to reach reproductive maturity

Curly Dock:

Curly dock or Yellow dock (Rumex crispus) With its distinctive curly leaves and reddish stems, is a familiar sight in fields and meadows. Rich in vitamins A and C, as well as iron and potassium, curly dock supports healthy blood and digestion. Its slightly tart flavor lends itself well to soups, stir-fries, and sautés, adding a tangy twist to springtime meals. Dock leaves contain oxalic acid, which is what gives them their yummy sour flavor. This does however require a note of caution, as oxalic acid prevents the assimilation of minerals such as calcium and iron. Oxalic acid is found in other garden plants such as rhubarb, spinach, and Swiss chard. As long as you are not severely mineral deficient, enjoying some Curly dock when it is in season should be fine just don’t overdo it 🙂

Dandelion:

Dandelion (Taraxacum officinale) is a nutritional powerhouse with a long history of culinary and medicinal use. Packed with vitamins A, C, and K, as well as calcium and potassium, dandelion greens support kidneys through their diuretic action but don’t deplete the body of potassium like more conventional diuretics. The bitter action in the greens aids in digestion. Add them to your salads, soups, pesto, and sandwiches, while the flowers can be used to make a refreshing tea, brewed into dandelion wine, and infused into vinegar.

Watercress:

Watercress (Nasturtium officinale) Known for thriving in cool, flowing streams, watercress is eaten around the world, offering a distinctive peppery taste and a delightfully delicate crunch. Belonging to the Brassicaceae family, home to many of our favorite veggies-broccoli, kale, collards, and cabbage. It is loaded with vitamins A, C, and K, as well as calcium, potassium, magnesium, and iron. Watercress is also chock full of beta-carotene and other carotenoids, which are known for being potent antioxidants. Enjoy raw in salads or sandwiches, or use it to add a zesty kick to soups and smoothies. It is said that eating a bag of watercress is said to be a good cure for a hangover.

Plantain:

Plantain (Plantago spp.) is a common weed known by most people and cultures for its healing properties. Nicknamed “white man's footsteps” as it has spread around the entire globe. High in vitamins C, rich in minerals, also containing flavonoids, beta-carotene,vitamins A, B1, B2, B3, and K. Plantain is cooling, moistening, astringent, and anti-microbial making it an ideal herbal ally. Use as a fresh poultice by first rinsing the leaves then chewing them up a bit before applying them for such issues as red, hot and itchy skin, insect bites, stings, and to help draw out splinters, infections, and even toxins from venomous insect bites! Enjoy them fresh in salads or steeped in hot water for a soothing tea.

Foraging Tips:

Before embarking on a wild harvesting adventure, it's essential to arm yourself with knowledge. Invest in a good field guide or take a foraging class to familiarize yourself with local flora and proper harvesting techniques. Always obtain permission from the land stewarts be it a private property or if foraging in a public space, this way you can also inquire about use of pesticides or other pollutants. When harvesting it is important to ask permission and give thanks to the plants for their life-giving energy and to honor these wild plant populations by harvesting in a sustainable and ethical manner. Again always be cautious to not forage near roadsides or areas that may be contaminated with pesticides or pollutants.

Celebrate the Seasonal Harvest

By embracing the tradition of wild harvesting and honoring the wisdom of our ancestors, we can reconnect with the rhythms of the seasons and nourish not only our bodies but clearing our minds. So as you are out exploring for your next nutritious meal or herb, know that you are connecting back into the earth, soaking up the fresh air, allowing the silence to sink in, which all leads to letting go of your daily chatter, as you are being present in the moment.

So, now go grab a basket, and an adventurous spirit and get outdoors to discover all that mother earth has to offer. Happy foraging!