Foraging is making a comeback, especially now that people 1) are trying to avoid big box stores; and b) have more time on their hands. I thought that I would share some ideas for easy urban backyard foraging.
Here in Ottawa, we are fortunate to have a wide selection of easily available edible plants, right in our own yards. That’s right — you don’t need to trek into the middle of a forest with shovels and equipment to find more ingredients for your meals!
While this is not in any way an exhaustive list of plants you can forage in this city, I purposely chose things that are easily available right now (end of May) and identifiable in urban areas. These ones do not require preparation other than washing. Plus, they look pretty!
*Keep in mind, avoid plants that are close to roads, in parking lots, or have been sprayed with chemicals. Always make sure to properly identify and clean plants before consuming.
- Dandelion: the whole plant, from the flower all the way down to the roots, is edible. Mature plants taste quite bitter, like endive or radicchio. Young flowers and buds taste sweet. You can eat it raw or cooked. Pairs well with goat cheese, bacon, dried fruits, nuts, honey. I’m not the biggest fan of the taste, but I like to sprinkle the petals on dishes for a pop of colour.
- Apple/crabapple blossoms: Apple blossoms have a delicate floral apple flavour. Crabapple blossoms don’t really have much flavour. They make pretty garnishes and pair well with fruits and other aromatic flowers. I personally just eat the petals. Eat in small quantities, as they can contain cyanide.
- Lilac: People often say that they taste like how they smell. I personally find that they are lemony and floral at the same time. They make lovely garnishes and also taste nice when candied.
- Wood sorrel (Oxalis): often confused with clovers and shamrocks, these little plants are not actually related. The whole plant is edible and tastes like lemon (due to high oxalic acid). It goes well with salads, meats, and fish. It shouldn’t be eaten in large quantities, but it’s flavourful enough that you only need to sprinkle a little bit on your dish anyways. They often have pretty yellow flowers that also make nice garnishes.
- Spruce tips: these are the brand new, light green buds at the end of spruce trees in the spring. They are very soft with an interesting texture. The flavour is mild turpentine and lemony. These tips are very high in Vitamin C and can be used in a variety of dishes. I personally like to have them on salads and desserts. Just be aware that when you pick these, you are effectively pruning the tree (won’t grow back), so be selective with where you pick.
- Fir tips: same idea as spruce tips, but a much stronger pine flavour. Use in moderation — if using raw, I recommend sprinkling the needles on your dish, instead of eating the whole bud at once (unless you REALLY like the taste of turpentine).
The first picture shows all of these, + blood sorrel, yellow oregano, and mint from my garden.