Latin Name: Claytonia perfoliata

Description: Miner’s lettuce is an annual plant that usually pops its head out in early spring. It is light green in color, and has round, disk-like leaves, which surround its smooth, tender stem. This stem, which passes directly through the round leaf, is a key identifier of Miner’s Lettuce. After the plant has bloomed, one can observe a small white or pinkish color flower growing on top of its rounded leaves. Miner’s Lettuce ranges in height from 1 to 12 inches and may have anywhere from 1 to 25+ stems growing out of a single root.

Habitat: Miner’s Lettuce grows from Alaska down the west coast to Baja California and east to Arizona, Utah, Colorado Wyoming, and the Dakotas. It prefers cool, moist places, which means that it is most abundant in areas where there is shade. It can group up to 6,000 ft above sea level.

Food: The whole plant can be eaten raw in salads or as a trail nibble! Miner’s lettuce is very mild, tender, and most of all delicious!

Nutrition: Rich in vitamin “C” which was used by early settlers to fight off scurvy! Also contains trace minerals.

Recipe: Miner’s Lettuce Salad (More recipes like this one can be found in “Fresh” by Sergei and Valya Boutenko)

4 cups of miner’s lettuce (chop every part of plant)

½ cup of basil (leaves pulled from the stem and used whole)

¼ cup of dried tomatoes (re-hydrated for 15 minutes)

¼ cup pine nuts

1 Tablespoon balsamic vinegar

1 Tablespoon olive oil

½ teaspoon of sea salt

Mix all ingredients in a bowl. Decorate with edible flower and enjoy!

Serves: 3

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Latin Name: Portulaca oleracea

Description: Purslane leaves are green, paddle shaped,  and have a reddish stem. The plant stem is smooth and succulent and will emit a slimy, okra-like juice when bent or broken. Hidden amidst the leaves of the plant are tiny, yellow flowers with five petals.

Habitat: Purslane loves sandy soils and therefore can be found in areas such as abandoned parking lots, fields, vacant lots, and other disturbed soils across the United States.

Food: Purslane is very tasty and extremely nutritious. It has a slightly sour taste, which is pleasant for the pallet. The whole can be eaten raw!

Nutrition: Rich in iron, beta-carotene, vitamin C, phosphorus, and riboflavin. Purslane is a great source for omega-3 fatty acids, which prevents heart disease and improves immune system functions.[2]

Recipe: Purslane Summer Soup (More recipes like these in the book “Fresh” by Sergei and Valya Boutenko)

1-2 cups of freshly picked purslane (leaves and stems)

2 cups of ripe, farmers market tomatoes

1/2 a bunch or fresh basil

1/2 of a habanero pepper

1 Tablespoon olive oil

1/2 of a lemon (juiced)

1 teaspoon of raw honey

½ teaspoon of sea salt

Blend all ingredients in blender for three minute or until smooth. Add the following ingredients for texture:

1/2 cup of freshly picked purslane (leaves only)

1 medium carrot (grated)

¼ cup of soaked walnuts

Garnish with olives and sun dried tomatoes.

Serves 2-3

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Latin Name: Urtica diocia

Description: Stinging Nettle is a green plant with finely serrated, heart-shaped leaves. The small, greenish flowers that grow on the Stinging Nettle grow in clusters and droop from its leaves. The nettle can grow up to 7 feet tall and is covered with tiny stinging hairs, which give the plant its name.

Habitat: Nettles prefer cool, moist places that get limited sun exposure. Plants can be found growing in thickets near forest clearings and alongside streams and rivers. The plant can be found across North America, Europe, Asia, and Africa

Food: The whole plant is edible, but it tastes best when young and under 2 feet. The plant can be eaten raw, however this can be uncomfortable as you are likely to get stung by one of its spines. The spines, which are believed to contain formic acid and histamine compounds, will irritate the skin upon contact. Traditionally, nettles have been steamed to avoid the stinging sensation, however, blending the plant destroys its needles and enables consumption in the raw form!

Nutrition: Nettles have been used for hundreds of years to treat arthritis and other joint problems. They have been shown to have anti-inflammatory properties, lower blood sugar, calm allergies, and relax sore muscles.  Nettles are particularly high in iron making them extremely beneficial for people suffering from anemia. Tea made from nettles makes a great hair rinse, promotes hair growth, and eliminates dandruff.

Fun Fact: The same chemical compound produced by the nettle plant, which causes irritation, soothes the skin! If you are stung by stinging nettles applying fresh stinging nettle juice to irritated area will completely neutralize the itch!

Recipe: Stinging Nettle Pesto (More recipes like these found in the book “Fresh” by Sergei and Valya Boutenko.)

½ cup of stinging nettle leaves

½ cup of pine nuts

2-3 cloves of garlic

1 Tablespoon olive oil

1 Tablespoon lemon juice

½ teaspoon sea salt

¼ cup of sun dried tomatoes (optional)

Blend nettles in blender to destroy spines. Add remaining ingredients and blend thoroughly. Add more oil or lemon juice if necessary. Serve like regular pesto on crackers, bread, pasta, etc.

Serves 3

Latin Name: Chenopodium album

Description: Lamb’s quarter can grown up to 10 feet tall. The plant has triangular leaves that green in color.  Leaves are dusted with a waxy whitish film, which rubs off when touched. Flowers are tiny and grow in the crown of the plant.

Habitat: Lamb’s quarter thrives as a common weed in gardens, they also grow near streams, rivers, and forest clearings. Lamb’s quarter grow widespread throughout the United States.

Food: Lamb’s quarter can be eaten raw in salads, smoothies, juices,  or as a trail side nibble. Leaves resemble spinach in taste and texture. One lamb’s quarter plant can produce up to 75,000 seeds. The seeds, which resemble poppy seeds, are also a viable food source.

Nutrition: Lamb’s quarters are rich in protein, vitamins A and C, the B vitamins thiamine, riboflavin, and niacin.  Plants have a high saturation of the minerals iron, calcium, phosphorus, and potassium.

Recipe: Lamb’s Quarter Soup (More recipes like this one can be found in “Fresh” by Sergei and Valya Boutenko)

1 cup cashews

1 ripe tomato

11/2 cup of water

2-3 cloves of garlic

1 teaspoon onion powder

1/2 of a lime (juiced)

1 Tablespoon of olive oil

1 teaspoon of agave syrup

1/2 teaspoon sea salt

Blend all ingredients in blender for three minutes or until smooth. Add the following ingredients for texture:

1 cup freshly picked lamb’s quarters (chopped)

1/2 a medium avocado (chopped into cubes)

1/2 a red bell pepper (sliced in thin stripes)

Mix ingredients into soup and serve. Decorate with wild edible flowers such as nasturtiums.

Serves 2-3

Latin Name: Trufolium repens

Description: Clovers have round green leaves with whitish crescent-shaped prints. Leaves grown in groups of three. Flowers range in color, have upwards of 40 petals, and cluster together creating an overall spherical shape.

Habitat: Grown in fields, near roadways, lawns, vacant lots, and sunny meadows. Clovers can be found growing all over the world.

Food: Flowers and leaves can be eaten raw. The flowers have a sweet taste and make a delicious, colorful addition to any dish.

Nutrition: Clovers contain beta- carotene as well as vitamins C, B1, B2, B3, B5, B6, B9, B12, biotin, choline, inositol, and bioflavonoids. Clovers are rich in minerals such as magnesium, manganese, zinc, copper, and selenium. They are used for blood purification, to treat rumors, cancer growths, and hepatitis.

Recipe Tip: Great for decoration!

Use clover flowers when decorating salads, pates, pies, cakes, drinks, sandwiches, and anything else.

Latin Name: Plantago major

Description: Plantain leaves can grow up to 1 foot in length. They can range in shape from round to lance leafed. Leaves are of solid green pigment and have very defined parallel veins running up the underside. Plantain buds and flowers grow at the top of a long narrow stem and bare slight resemblance to baby corn.

Habitat: Plantain is commonly found in sunny meadows, near roadways, lawns, waste areas, and other places where the soil has been disturbed. Varying spices of plantain grow throughout North America and Europe.

Food: Tender leaves can be used as salads greens. Buds and flowers can be marinated.

Nutrition: Plantain provides beta-carotene and calcium. Its richness in fiber reduces low-density lipoproteins (L.D.L) cholesterol and triglycerides. According to Rosemary Gladstar of the California School of Herbal Studies, plantain juice and poultices treat and reverse blood poising. Plantain is also famous for aiding stings, burns, bites, abscesses, and infections.

Recipe: Plantain Cocktail (More recipes like this one in “Fresh” by Sergei and Valya Boutenko)

1 bunch freshly picked plantain

3 apples (chopped)

½ of a lime with peel

1 thumb-sized piece of fresh ginger

Juice ingredients in juicer. Add ice cubes or chill before serving. Decorate with edible flowers.

Serves 2