An Evergreen Edible Wild Herb Garden

Have you ever considered growing an edible wild herb garden that remains evergreen throughout the year?

Wild Field
Wild Field
Kim Parker
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Did you ever wonder how did we ever tame the wild herbs and start using them in our culinary recipes and traditions? Well most of the herbs and edible wild plants used to grow in the Mediterranean regions, in meadows and wilderness of United States and East. These herbs are so adapted that you will find them being cultivated in all kitchen gardens whether it is Italy, France or Japan and China.

Many of these traditional herbs are extensively used in cuisines, they have adapted the climate and can be grown almost anywhere in the planet that is adequately rich in sunshine and soil properties. Some of the herbs may be growing wild in your backyard, you might not even recognize. For all you know, you might be digging and throwing these useful wild plants calling them weeds. These native plants that grow locally without much effort should be recognized and used to enhance the paltry palette and meals.

The Wild Garden
The Wild Garden
The Wild Garden

Our ancestors knew the sage of herbs and spices from 200 BC. Even the Egyptians used the herbs during embalmment – the process of preserving dead bodies. During the discovery of papyruses, it was found that various herbal balms and fragrant balsams were used.

In China and Japan, wild herbs were used in culinary dishes and medicinal purposes. Ancient civilizations used aromatic, delectable wild herbs in preparation of seafood.

Nature’s Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild-PlantsNature's Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
Nature’s Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants

Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1)Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1)
Edible Wild Plants: Wild Foods From Dirt To Plate (The Wild Food Adventure Series, Book 1)

Foraging wild food was common in Japan, one can find the reference of “yaso” rich in nutrients which means wild vegetables and plants used in abundance for culinary preparations.

Here are some wild herbs that you want to forage and cultivate them too –

Plantain is the most overlooked, ignored wild herb that was once used for insect bites and rashes. It’s antibacterial and anti-inflammatory properties helps in making a medicinal healing salve. You can use this wild herb in tea concoctions, both leaves and seeds can be used. To harvest simply cut the leaves and leave the roots. Young and soft plantain leaves can be used in salads too.

Stinging nettle is perhaps the most ignored wild herb mistaken as weed. It is one of the most nutritious wild plants growing in Europe and United States. Nettle should be consumed while flowering, while harvesting use gloves. It has stinging hairs and causes itching, that explains the name. Dried nettle makes great tea. Nettle soup is extremely delicious.

Wood sorrel looks like a shamrock clover in appearance, easily mistaken to be a clover and weed, one can ignore its culinary flavor. It has a unique lemon flavor and is awesome in salads when used raw. It can also be used as a substitute of vinegar. It makes great tea and desserts.

Interested in foraging wild plants – Check out:
Foraging and Growing Edible Wild Herbs

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