around the garden

24 Nov

Here are a few semi wild plants producing fresh greens around the garden right now, at the top -cow parsley, clockwise next — common hedge mustard,– caraway at the bottom and then –shepherd’s purse at 9 o’clock and in the center are the tubers of a member of the mint family known as –woundwort (Stachys palustris) which I introduced to the edge of the garden a few years ago, at that time I drove an hour to one of the few areas in New Brunswick where this plant can be found in the wild which is along the St John River. Although in my local area of N.B. woundwort is rare, close by in neighboring Nova Scotia and also Maine, USA this plant has been designated a noxious weed, I’m a bit surprised this plant isn’t a more popular wild food as the tubers are tasty fresh or cooked, I’ve already enjoyed the 4 in photo simply eaten raw shortly after the photo was taken, I couldn’t resist their crunchyness any longer and I needed some energy to take the next step into the garden to dug up some Jerusalem artichokes to be placed in the slow cooker for supper, cooking Jchokes in this manner can make for a more pleasant atmosphere in the forecoming hour after the meal especially if you have a few guest over. ciao


5 Responses to “around the garden”

  1. mobius faith November 24, 2012 at 4:40 pm #

    Really nice photo. Woundwort – amazing name. Before I read the post I thought those tuber might’ve been albino earthworms. You can imagine my relief when I found out they weren’t. Another very cool educational post. You should write a book on this stuff – suggested recipes included (where appropriate).

    • 1left November 24, 2012 at 5:20 pm #

      Thanks mobius, Woundwort tubers do resemble some insects as I recently seen an image of an Australian witchetty grub which I found interesting to compare the 2 and supposedly they are considered by some to be very tasty as well, though I suspect they are more juicy than crunchy. ciao

  2. mredible November 25, 2012 at 8:49 am #

    Look scrummy. Jchokes are ‘windy meat’ as John Gerard says. lol

    • 1left November 25, 2012 at 12:02 pm #

      Thanks mredible, The slow cooking knocked most of the wind out of the jchokes sails, though there were a few prevailing less intense gust you couldn’t though detect the the telltale signs of post jchoke meal in the air. The jchokes were in the cooker for 5 hours plus which wasn’t quite enough to
      totally silence the squall, a few more hours were required in the galley.

      • mredible December 3, 2012 at 8:49 am #

        Jchokes are wonderfully ease to grow and eat! Although some are a bit more ‘woody’ than others and give the system a bit of a challenge. I grow some in a container this year the first batch were best I’d ever tasted, the rest were – well – more like fodder, but ok.

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