Wild Edible Basics

Tender Tops: My Clean and Easy Technique for Harvesting Wild Edibles

Foraging is about working smarter, not harder. Nothing is more satisfying than coming home with enough freshly picked wild ingredients to create or enhance a recipe.

You eliminate most of the hard work by using your folding scissors or small knife to cut the tender tops of green plants like lamb's quarters, quickweed or even knotweed. You're not going to eat the more mature, tough parts of the plant anyway, so there is no need to carry that extra weight.

Take a close look at this photo for how to harvest lamb's quarters. As you can see, the scissors is taking just the top of the plant. Notice the waxed paper in the background. 

Unless you are harvesting wild roots, you do not need to pull up the entire plant. This was about fifteen minutes of work, including folding the waxed paper so my leaves stay fresh and don't bruise.

Once you are back in the kitchen, you want to make sure your wild gathered ingredients are free of pollen or insects. Sturdier leaves can be rinsed in cold water and spun in a salad spinner.

More delicate plants, like wood sorrel and Asiatic day flower blossom can be misted with a plant sprayer and blotted dry with a lint-free towel or paper towel.

That's it!