June 11, 2011: My mom and I took a free edible and medicinal plant walk offered by the Lynnwood library. The class was taught by local herbalist Jennifer Sundstom. http://www.seattleherbalist.com/ We took a walk around the green space outside the library and Jennifer introduced us to some plants and their uses.
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False dandelion (Hypochaeris radicata). Per Wikipedia: All parts edible, but "the leaves and roots are those most often harvested. The leaves are bland in taste but can be eaten raw in salads, steamed, or used in stir-fries."
Per Wikipedia: "Native Americans called the plant 'white man's footprint' or 'Englishman's foot' because it appeared wherever white men went." It's also called "Band-aid plant" because it can be used as a spit-poultice to help heal wounds. Also edible, but should not be eaten by people on blood thinners or who are prone to blood clots.
Cleavers (Galium aparine). You can eat the leaves and some varieties used like rennet to curdle milk.
If you've ever eaten too many berries all at once, you might be happy to know that the same plant has a built-in aid for the effects of that. Blackberry leaves have an astringent tannins that can help remedy diarrhea.
Dandelion (Taraxacum officinale). A true dandelion leaf can be distinguished by the lack of furriness, and the purply middle rib. The leaves can be eaten as a salad green, the flowers can also be used in a salad, or in baked goods, or turned into dandelion wine. The roots can be roasted and ground as a coffee substitute or flavoring for ice cream. The plant grows in a rosette shape.
These are some books recommended by Jennifer: Botany in a Day http://www.amazon.com/gp/product/1892784157/ref=as_li_ss_tl?ie=UTF8&tag=thrbow01-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1892784157 A City Herbal http://www.amazon.com/gp/product/1888123001/ref=as_li_ss_tl?ie=UTF8&tag=thrbow01-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1888123001 Food Plants of Coastal First Peoples http://www.amazon.com/gp/product/0772656274/ref=as_li_ss_tl?ie=UTF8&tag=thrbow01-20&linkCode=as2&camp=217145&creative=399373&creativeASIN=0772656274
Very young and tender Oregon-grape leaves are edible, with a tart lemony flavor. These are unripe Oregon-grape berries. They are also very tart, and make a good jelly when ripe.