8 July Greens (and 2 Flowers)

It’s not hard at all to find wild greens in July. I could easily have had twice this number of good things to eat, but when my foraging bucket is full, I go inside and make lunch!

1. Bishop’s weed

The bishop’s weed was planted as a border by someone who lived in our house before us. You’d be surprised at how good the young leaves are, even this variegated type that clearly came from a nursery.

2. Lamb’s quarters

This lamb’s quarters was growing wild at a friend’s house, and I transplanted it and have tried to mulch with straw around it so that I could get it going well. Unfortunately, the deer love it as much as I do. Fortunately, it seems to recover well from being nibbled down. So far the deer and our family are sharing. So far.

3. Purslane

This also came from my friend’s garden, although it wasn’t wild. It transplanted marvelously well, and it’s already starting to seed. I have high hopes for seeing it again next year. These are the BEST fresh crunchies you could ever want in a salad!

4. Heal-all

This is a prolific green that we’ve been eating for nearly 6 weeks now. Always mild, always good. Pretty purple flowers.

5. Asiatic dayflower

We call these mouse ears, and we rarely have enough that we can eat all we want as we walk past AND also be able to put some in the foraging basket. Right now they are profuse enough that we harvested plenty. So pretty and absolutely delicious straight off the stem.

6. Evening primrose

These are all along the roads right now, and even though we have several dozen growing in various places near our house, I can’t always reach them. In addition to being about 6 feet tall, they seem to specialize in hard-to-reach places. I only harvest the blossoms on evening primrose. You can eat stems and leaves, but only after boiling in several changes of water. There are easier greens to get!

Clockwise from the top: Evening primrose (yellow), lamb’s quarters, violet leaves, asiatic dayflower (with blue flowers), jewelweed (yellow), variegated bishop’s weed, purslane, heal-all, wood sorrel, galinsoga.

7. Violets

Violets have been here even longer than the heal-all, and the leaves always seem to be mild and good-tasting, even this late in the summer, and even the larger, older leaves. Always a good addition to fresh or cooked greens.

8. Sorrel (sour clover)

I ended up using these greens as lightly cooked (wilted, really) and next time I’ll leave the wood sorrel for fresh, not cooked, greens. They instantly turn brown. Taste fine, but not pretty.

9. Jewelweed

I only harvest the blooms of jewelweed, and I haven’t yet had so many that I didn’t eat them all before getting back to the house. But one (and only one!) yellow bloom made it back in my bucket today.

10. Galinsoga

Another prolific staple in my selection of wild greens.

Meal with wild greens, fresh garden squash, tomatoes, and corn.

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