Used to be known as Erigeron Canadensis. It has a somewhat hot taste like black pepper. I like the taste but I think it is better to use as a spice. Many use it in place of tarragon. I do not know what tarragon taste like so cannot comment on that. I used to grow it now I try and manage it. It does not take much for it to get away from you and overtake things. Some call it Horseweed, some call it mares tail. Is resistant to glyphosate so be careful where you forage it.
Most call P. Major broad leaf plantain and P. Lanceolata narrow leaf plantain. The health benefits are similar but P. Major taste much better though I like the taste of both, I prefer P. Major. Or P Rugelii which looks similar to P. Major but it has a purple or red color at the bottom of the leaf stem. It is the mildest tasting of the three and has a somewhat sweet taste. This is another herb that is a power house when it comes to healing. It can help balance the immune system. Helps with inflammation and poor blood circulation. Kills many pathogens and has amazing healing abilities. It can kill gangrene so the phytochemicals are being researched in it. It also fights chronic illnesses even cancer. I have found it works fantastic for rashes especially poison ivy. To prevent a rash I will take Jewel Weed and use the juices because it is good at breaking up the urishiol. It doesn’t prevent the rash though but will reduce the effects of the urishiol in poison ivy or poison sumac. I then use the juice from plantain to prevent the a rash. It contains biacalein which is what give sculletaria it’s healing benefits.
It contians biacalein and aucubin. This gives it many healing abilities along with the ability to fight pathogens. Biacalein has been shown to reverse some injury to the cardiovascular system and the lungs.
Galinsoga Parviflora is the one I am familiar with and the one I grow. There are many varieties and they have similar health effects. Galinsoga is one of my favorites when it comes to taste. It has a mild taste. It also has many benefits and is a natural ACE inhibitor. Has antioxidant abilities comparable to silymarin. Has antimicrobial abilities.
Galinsoga I also and Alpha glucosidase inhibitor which would help with diabetes. It would also inhibit viruses like HIV and Hepatitis. Those with glycogen storage disorders would want to avoid eating Galinsoga.
Galinsoga is also a urease inhibitor which would prevent many types of infection and reduces urinary stone formation.
This is not medical advice and should not be taken as such. This is for informational and educational purposes. If in doubt don’t, know a plant before you use it.
I found out about this plant by accident. I strange weed started growing in my garden. I posted it in a plant ID group on Facebook and they identified it as Arugula. I tasted it and it had a pleasant taste. Not only that I have Lyme and was having a bad day, after eating it I felt better so decided to find out more about it. I eat it in salads and on pizza but I have heard that it taste good added to dishes you would add oregano to like spaghetti.
Please make certain you know a plant before using it. If in doubt don’t. This is not medical advice and should not be taken as such.
I have eaten the leaves of wild sarsparilla they do not have much flavor. The roots I have made tea with and I do not think the tea tasted very good but it does have many health benefits. This is in the same family as Panax Gensing and has many of the same chemical properties which means it is adaptogenic.
Golden Rod has a peppery taste. I have eaten the root when young and it is tasty but not so tasty when it gets older. It has great detoxing and antibiotic properties. It helps reduce coughing. Most only eat the leaves and flowers. I do know it must kill tick born illness because when I first drank tea made from it I herxed very bad.
This is not medical advice and should not be taken as such. I have posted this for informational and educational purposes. Know your plants if in doubt don’t . Some parts of plants are edible while other parts can be lethal.
There are many species of yellow dock but the one most are familiar with is R. Obtusifolius. It has many benefits from detoxing, providing much needed nutrients especially minerals. The young shouts and leaves can be eaten but become high oxalate when they get older especially when the stems start turning red. Oxalates can cause severe damage in the body and even death. It is why I mainly use the root and only eat the stems once in a while when they are very young. Young first years roots taste good cooked in butter they have kind of a nutty flavor. When they get older they get tough and bitter. I use second year roots to make tea. So separate the seeds from the husk and use them to make flour. I have not been successful with that. I did see a video on Youtube were a young man used a food processor with a dough mixing blade on it to separate them and then put them on a tray an place a fan by them to blow the husk away and it seemed to work pretty well. The health benefits of the root is pretty astounding to me. There are other types of dock with similar benefits but in my area Yellow Dock is the most common. Most Docks have cross bread and share the similar benefits. R. Obtusifolius or very common and have cross bread so much you can barely tell them apart.
This is not medical advice and should not be taken as medical advice. If in doubt don’t please know your plants before using them. Helps those with breathing issues.
Has been used to break nicotine addiction. Has an alkaloid similar to nicotine but non addictive. Has been shown to reduce nicotine withdrawal. Can cause overdose similar to nicotine overdose so has to be used with causion. Most of the lobelia have the same phytochemicals but Lobelia Inflata is the most potent and the one I am most familiar with. I cannot identify the others.
Stimulates the VMAT2 receptor also known as the God receptor because it activate when we participate in spiritual things. Vaccines can damage and inhibit the VMAT receptor which can cause psychosis and bipolarism. It also helps break the abuse when addicted to psychtropic drugs.
I have written this for educational purposes. If in doubt don’t, make certain you know your plants. This is not medical advice and should not be taken as such.
There are many varieties of Mullein which is the Verbascum family. This is Verbascum Densiflorum. It is the only one I have eaten. It is very fuzzy and taste like cabbage. It has many health benefits from reducing inflammation to helping with asthma. It is great at fighting infections.
False Solomons seal also has an edible root. I am cautious with plants that have toxic upper parts . Many eat the plants before the leaves open which reduces the toxin levels but if you are dehydrated and starving I cannot see where eating a plant that could give you diarrhea would be of benefit. Diarrhea would deprive you of nutrients and dehydrate you even more. That being said there are people that eat the roots of both plants.
Since the GMO producers have been destroying our food supply and also because of GMOs destroying the insects that pollinate our food supply, I decided to show people alternative food sources. One of them is the dandelion, it can be tasty and have many health benefits. Don’t forget this is some of the bees first food so save some for them.
Dandelion is one of the few things that can detox glyphosate and glufonisate.
Dandelion is listed among the plants that help with obesity, high LDL, inflammation and even cancer.
I like mine deep fried but there are many ways to use them. They can be used as greens in salads, on sandwiches, in salads, or cook them with other greens. They can be bitter so don’t over do it. They are best picked before the flowers come on. I try to pick lighter green leaves because they seem to taste better. They can be bitter but in moderation they add a nice bite to a meal. Dandelions have been shown to protect the renal systems. They are very nutritious but they are a diuretic like coffee and tea, so you should drink more water when you consume anything from the dandelions. There is a saying if in doubt don’t, if you are not sure of what the plant is do not eat it.
This is a very good site in learning to identify plants and how to use them.
This is my favorite of all ways to prepare dandelions. The flavor is like a cross between artichoke heart and zucchini.
After you pick the dandelion flowers try to remove as much green as possible to remove some of the bitterness. Their is a ring around the flower with little leaflet like things on it. I try to remove them. Be careful if you remove too much green the dandelion will fall apart.
Some people do not wash theirs but I prefer to wash mine because I have seen slugs on them and they carry some pretty dangerous diseases. After I wash them I set them on a plate that has paper towels so that they can dry.
After they have dried a few minutes I dip them in a mix of egg and just a tiny bit of milk. For the breading I use a fifty fifty mix of Italian style bread crumbs and and all purpose flower.
After I cover them with the breading I let them set a minute or two because it seems to make the breading stick better.
When you are frying them keep a very close eye on them because they cook very quickly. You will have to turn them once one side has been cooked. Eat and enjoy.