Plant Id - Tumblr Posts

landscapers-against-fascism

3 years ago

anyone have an ID on this guy? found near clover, grasses, dandelion, and catmint in massachusetts

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new england plants native plant gardening native plants plant id plantblr gardening

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razzek

1 year ago

People who know about plants, what is this? It’s not in full leaf yet and is a bush outside my apartment. I thiiiink it has white flowers but I’m not sure at the moment. I am hideously allergic to something around here and this may be one of the culprits. Certainly I get really sick in the corner of my room that’s facing these (the pollen comes through the wall or something o_o). And by “sick” I mean “hospitalized after 14 days of migraine”. 8)

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plants bushes plant id

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cybercity-sunrise

1 year ago

plants love to be named "red" "black" and "white" for something that is pretty reliably a combination of green and brown

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plants nature plant id plant wisdom

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venusdegoat

1 year ago

a hand holding a small 8-page zine at a kitchen table

zine cover: text reads "eat your weeds! a tiny guide to some edible non-native plants"

Wood sorrel (Oxalis corniculata). Looks a bit like a shamrock, but has a bright lemony flavor. Use raw as a garnish for salads and other dishes, or blend up for a refreshingly tangy chilled soup in summer. Color fades to dull olive green when cooked, but is nevertheless delicious.

Onion grass (Allium vineale). Also known as field/crow garlic. Smells strongly of onions + garlic: trust your nose, and don’t eat look-alikes without the smell! Use exactly like chives or green onion: great with scrambled eggs, on rice, or in homemade kimchi!

Stinging nettle (Urtica dioica). Has stinging hairs that cause a burning sensation on skin, but are deactivated by cooking — harvest with care! Flavor like rich spinach when steamed or sautéed — try in pesto, blended soups, or as a side of greens. A relative of the native wood nettle (Laportea canadensis), which is also a tasty (though similarly stinging) wild green.

Garlic mustard (Alliaria petiolata). Strong mustardy, garlicky flavor makes it great as a seasoning. Extremely invasive in addition to being edible: pull and dispose of as much as you can before the plant sets seed! Makes an excellent pesto or dip.

Purslane (Portulaca oleracea). An edible succulent in the stonecrop family. Has a slightly peppery, tangy flavor and is good raw or lightly cooked. Try it in salads, stewed with salsa, or added to soups at the end of cooking.

Lambsquarters (Chenopodium album). A relative of spinach, amaranth, and quinoa, with arrowhead-shaped leaves. Tastes like spinach (and can be cooked just like it too!) Try it in soups, frittatas, or blended into a green smoothie.

Remember: Always double-check your ID with a reliable field guide — some plants have look-alikes you don’t want to eat! Don’t gather plants from areas that are likely to have been treated with pesticides, or that are close to roads or industrial areas! Don’t take more than you can use, and always leave enough for the population to recover… …unless you’re harvesting invasive species — if so, dispose of anything you’re not going to eat in a responsible manner! Have fun learning, and happy cooking!

Eat Your Weeds: a tiny zine about edible non-native plants of North America that are probably growing somewhere near you! This zine is formatted to print on a single sheet of printer paper to be folded into an 8-page mini-zine: find the file here and instructions for assembling a mini-zine here!

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zine plant id foraging zines

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