CELERY / CARROT / PARSLEY FAMILY Caution: Many of the plants in this group aggravate skin sensitivity which can come from contact with or consumption of plant. CARROT – all parts edible, leafs, white flower, roots, fuzzy stalk, whole plant smells like a carrot - - - Deadly look-a-like, poisonous Hemlock - smooth stalks, maroon spots - PARSNIP – cow and water parsnip cow: water: Check out its toxic foliage: Check out toxic look-a-like: VIRGINIA WATERLEAF- native, young leafs best, raw or cooked, woodland plant. SIMILAR TO > GOUTWEED – young leaves, raw or cooked, white flower looks like a carrot, from Asia, tastes like celery - Leaves, raw or cooked, tangy, reminds one of incense. Don’t confuse with poisonous Water Hemlock - ANISE O. longistylis SWEET CICELY Osmorhiza claytonia AMERICAN ANGELICA AMARANTHS A SUPER FOOD! AMARANTH - likes warm temps, use seeds, leafs, roots, stems, for soups/stews, leafs can be eaten raw, but great if cooked, seeds make flour. On right – Pigweed Amaranth AMARANTH, MAT, PROSTRATE / PIGWEED AMARANTH – SPINY
GROUND IVY / CREEPING CHARLIE– grows as a ground cover / AJUGA / BUGLEWEED –young shoots can be eaten in salads or sautéed. Young leaves are also edible; use in salads, teas, casseroles, etc. Source: Caution: PFAF has a warning, then says it is edible. Very confusing. SPEARMINT LEMON BALM BEE BALM MOUNTAIN MINT HORSEMINT LICORICE MINT / ANISE HYSSOP PURPLE LOOSESTRIFE – leafs, root (although not in the mint family it shares many characteristics, including a square stem and medicinal properties) Purple Giant Hyssop MUSTARD / CRESS / CABBAGES Good summary: SPRING CRESS / BITTER CRESS – leafs, white flowers, seeds, roots COW CRESS / PEPPERWORT / FIELD PEPPERWEED Young leaves and shoots from the basal rosette can be eaten raw in salads or boiled for 10 minutes. Older leaves need to be boiled longer and in several changes of water. Young seed pods, a little less than 1/4 inch long, can be used as a spice, having a taste like a combination of black pepper and mustard. They are particularly useful in soups and stews. Seeds from mature pods can be used as a black pepper substitute. & POOR MAN’S PEPPER / PEPPER GRASS – leafs, white flowers, & seeds, seed pod is round SHEPARD’S PURSE – leafs, roots, white flowers, seeds, seed pod fans out at top WINTER CRESS / YELLOW ROCKET – leafs, seeds, yellow flowers, in spring MUSTARD / WILD / FIELD / WILD TURNIP – leafs, seeds, roots, yellow flowers
WATER CRESS // NASTURIUM – leafs, seeds, white flowers GARLIC MUSTARD – leafs, white flowers, seeds, roots (tender first-year root tastes like horseradish). Biennial - stalk and seeds appear in second year. RADISH – flowers, leaf, oil, seed, seedpod, for condiment CABBAGE NETTLES STINGING NETTLES - highly nutritious, boiling neuters thorns. SEE > - talks about all nettles Use Jewelweed to stop sting in both plants WOOD NETTLE – use same as stinging nettles Use Jewelweed to stop sting in both plants CLEARWEED – medicinal, use with caution, deer & butterflies like it, likes living next to garlic mustard – which is rare for a plant. Native Americans used Pilea pumila medicinally to alleviate itching, to cure sinus problems, and to treat excessive hunger (D. E. Moerman 1986) FALSE NETTLES – FOR FIBER, NOT LISTED AS EDIBLE ONIONS/ GARLIC / RAMPS WILD GARLIC – edible leaves, flowers, seeds, bulbs, like wild onion > WILD ONION / ONION GRASS – edible leaves, flowers, seeds, bulbs, raw or cooked. RAMPS – edible leaves, roots, tastes like wild garlic. Caution: Do not over-harvest, often needs special protection The plant's flavor, a combination of onions and strong garlic,or "fried green onions with a dash of funky feet" in the words of food writer Jane Snow… STRAWBERRIES INDIAN STRAWBERRIES – leafs & berries, mild tasting, raw or cooked. SEE > WILD STRAWBERRIES - leafs & berries, mild tasting, raw or cooked.