Yesterday, I went around the yard taking pictures of all our new projects, the blooming trees, and the garden space. Then I started to notice all the plants around that I could eat, without having to cultivate. So, here are three herbs I quickly found yesterday with my camera. I’m sure there are a lot more.

White Clover  (Trifolium repens)

Clovers are a valuable survival food, as they are high in protein, widespread, and abundant. They are not easy to digest raw, but this can be easily fixed by juicing them or boiling them for 5–10 minutes. Dried flowerheads and seedpods can also be ground up into a nutritious flour and mixed with other foods. Dried flowerheads can also be steeped in hot water for a healthy, tasty tea. (wikipedia.com)

Watercress (Nasturtium officinale)

Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C. In some regions watercress is regarded as a weed, in other regions as an aquatic vegetable or herb. Watercress growing in the presence of animal waste can be a haven for parasites. YUCK! That’s like our watercress, it’s downstream from where cows hang out in the afternoon.

Dandelion (Taraxacum officinale )

Dandelion are edible! The leaves can be thrown uncooked into a salad or cooked. You can also cook the roots (boil 20-30 min) or roasted and ground into coffee. Leaves are best in spring and roots are best in the fall. I’ve also heard of people frying the flowers.

Post your edible herb recipes! I’d love to hear what you’re doing.

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