Whether sprouting up through a sidewalk crack in the city or growing along a shady mountain stream, wild foods abound in Colorado.
Whether sprouting up through a sidewalk crack in the city or growing along a shady mountain stream, wild foods abound in Colorado . Learning your local wild foods is an empowering way to connect with the natural world. Those featured here are plentiful during Colorado summers, and there are many wild foods books and websites that provide recipes for experimenting with them.
Many poisonous plants also grow in the state, so proper identification is key before sticking any plant in your mouth. The photos and descriptions here are a jumping-off point for further exploration and learning, though they aren’t sufficient for making a positive ID when foraging. Use two or more local guidebooks to familiarize yourself with what grows in the area, including toxic plants. Combine those with books focused on edible wild plants, such asby Katrina Blair. Go on wild food forays led by experts and consider joining theAn introduced plant, purslane grows vigorously in gardens, lawns, through sidewalk cracks, in vacant lots and in other open areas. The stems and leaves of this creeping succulent are green and purplish and are edible raw or tossed into soup.
The World Health Organization recognizes purslane as one of the world’s most heavily used medicinal plants, and its chemistry reflects this, with appreciable levels of dopamine and melatonin, high levels of the omega-3 fatty acid ALA, and a wealth of vitamins and minerals. Purslane’s tart flavor comes from its oxalate content. Oxalates have a bad reputation, but aren’t a problem for most people. However, folks with a history of kidney stones may benefit from a low oxalate diet. Be aware of the toxic lookalike spurge , which is not a succulent: It’s leaves and stems aren’t thick like those of purslane. Also spurge releases a white sap when cut, while purslane does not.
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