It's now late summer. Elderberries are ripe and probably a bit picked over by the birds. The passionflower is in bloom and starting to fruit. The goldenrod is beginning to show its golden blooms. No matter what the season though, there are likely to be some wild greens around to be foraged.
Here's a look at some of the wild greens that I run into the most frequently on my walks through the modern urban prairie that is Atlanta.
Chenopodium album - Wild Spinach / Lamb's Quarter/ White Goosefoot
Earlier in the spring the tender leaves of Wild Spinach are shaped like the foot of a goose, and as they grow, they get a little more spear shaped. The above image is in the late summer when the plant has already reached 6ft tall so its leaves are more spear-like, but you can still the slight goosefoot shape. One of the most notable identifiers of Wild Spinach is the white powdery substance that forms on the tips of each branch where there is new plant growth. This white powdery substance is sometimes described as mineral salts extracted from the soil and deposited on the new growth. The powder also possesses waxy hydrophobic properties. I would be curious to see an analysis of what actually makes of this white powdery residue, but many people do not worry with removing it before cooking Wild Spinach with no ill effect. As the name suggests, Wild Spinach can be used as you would our more common culinary spinach. I recommend lightly wilting the leaves via heat or steam in a pan before consumption. This plant is an exceptional source of vitamins K, A, C, and B6 as well as sodium, potassium, manganese, calcium, copper, iron, magnesium, thiamine, phosphorous, niacin and other important trace minerals. It's also a source of protein and contains all ten essential amino acids.
The stems of Wild Spinach start off green and tender, and later can develop striping along the main stem and purpling along alternating nodes. As the plant grows larger, the stem will develop a woody texture.
All of the above ground parts of this plant have been used for food both raw, dried, and cooked. The only thing to note is that this plant does contain high amounts of oxalic acid, a chemical found in spinach, but found in higher amounts in Wild Spinach, that when consumed can bind with other minerals such as calcium and lead to the formation of kidney and gall stones. Cooking the plant helps to break down the oxalic acid some.
The seeds that form at the tips of the plant's branches can be gathered and used as a grain for porridge or ground into flour for bread. A member of the Amaranthaceae family, you may notice its resemblance to quinoa. This weed is described as native to various parts of the US and has been an important food to native people for thousands of years; however, today it is typically considered a weed. Wild Spinach also provides an important food source for a variety of native butterflies, moths, and other pollinators.
Taraxacum officionale - Dandelion
Dandelion is one of the most underrated wild greens. Most people learn about dandelion when they are young children making wishes while blowing the fluffy seed balls or braiding flower crowns out of their sunny yellow flowers, but did you know that this plant also offers an incredibly source of food and medicine?
Every single part of this life-giving plant has edible and medicinal properties. The roots are cooked with or dried and used medicinally to detoxify the body and strengthen the liver. The bitter leaves are edible raw in salads or sauteed as a side dish or dried for making a diuretic tea. The flowers are vibrant yellow on a cake or salad and offer some subtle sweetness. Even the seeds have nutritional value, albeit you would need to forage a ton to get a substantial enough amount. There are several look-alikes to dandelion, such as Crepis japonica, cat's ear, wild lettuce, and sow thistle, but with some training you can easily distinguish their differences. Each of these look-alikes have their own edible and medicinal value as well.
Plantago major - Plantain/ White Man's Foot/ Bandaid Plant
Plantain is a weed that grows low to the ground in a basal formation. No, it's not the banana like plantain. This leafy green weed was brought to North America by European colonizers. The native people often referred to the plant as "White Man's Foot" because it would always grow along the trails where the settlers walked. Today you can still find plantain along most walking paths as the seeds cling to people's shoes, and it loves to grow in compacted soil. Despite it not being native, indigenous people quickly discovered edible and medicinal uses for this plant. Plantain leaves, flowers, and seeds can be used both raw and cooked as a source of food. Medicinally, Plantain leaves have been used in both internal and external wound healing for centuries. It's great for alleviating discomfort associated with insect stings and bites and cuts while also accelerating healing and offering some antimicrobial protection. It also is frequently worked with internally as a tea when addressing digestive ailments.
See how the parallel veins on the underside of the plantain leaf are raised.
Rumex crispus - Curly dock/ Yellow dock
Yellow dock is another non-native perennial that has taken residence in North America. This wild green is high in oxalic acid, giving it a lovely lemony tart flavor. I cook the tender young leaves primarily as an accent to brighten up dishes and used sparingly. The seeds are used as a porridge or ground into a flour - a nice source of food through the winter months. Its yellow roots are often worked with medicinally as an alterative, nourishing and detoxifying the body, but the list of historical uses goes on and on.