Gourmet Greens 2013

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Out of the Wilds and Into Your Garden

Gardening with California Native Plants in Western L.A. County Project SOUND – 2013 (our 9th year)

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Gourmet Greens CA native plants for salads,

snacks & cooked greens

C.M. Vadheim and T. Drake

CSUDH & Madrona Marsh Preserve

Madrona Marsh Preserve/El Dorado Nature Center

February 2 & 5, 2013

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Growing your own food: on the upswing?

Fun

Educational

Good exercise

Interesting looking plants

Saves money

Tasty, fresh ingredients

Chance to grow & use ‘exotic’ ingredients – including CA native plants

http://bloomtown.typepad.com/bloomtown/bloomtown_my_garden/

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Not your grandmother’s vegetable garden any more!

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Advantages of using native greens plants

Easy to grow

Water-wise (compared to non-native greens)

Add wonderful ‘exotic’ & healthy flavors to your diet

Good nutritional value

Add interest to vegetable garden

Good for pollinators,

butterflies, birds, etc.

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Miner’s Lettuce – Claytonia perfoliata

ssp. perfoliata & mexicana

© 2001 Steven Thorsted

http://nativeplantsocietyca.tribe.net/photos/cfd27d18-6ba7-4365-b1d9-c1c7c67b9cbe

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Characteristics of Miner’s Lettuce

Herbaceous annual; makes a good annual groundcover

Size: 6-12 in. high; to 12 in. wide Growth period: fall to spring Blooms:

Small, white Feb-May

Foliage: Attractive & unusual Edible: usually raw in salads or as

mild cooked greens

http://www.timetotrack.com/jay/minersl2.htm

in English kitchen gardens, Miner’s

Lettuce (called ‘Winter Purslane’) is

esteemed as a pot-herb and a

salad plant.

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Miner’s lettuce is

great for out of the

way places

In the vegetable garden

In pots

Under deciduous trees

Along a fence

Along a seasonal stream or pond

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Suggestions for growing native greens

Give them a special space in your vegetable garden – or grow them in pots for easy harvest

Locate them away from sources of pollution – streets, etc.

Make sure they get adequate winter rain (or water them) – you want lots of young leaves

Use no pesticides/herbicides

Grow plenty – you want to let some plants go to seed for next year’s crop

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Claytonia perfoliata on the table

Pick young leaves – best before it flowers

Refreshing raw – as a succulent snack or in a salad

Nice with a vinaigrette dressing – gives it a little spice

Can also be used for cooked greens – but quite bland flavor

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Seasoning marinades

& vinegars

Artemisia californica Artemisia dracunculus Bladderpod Native onions (Allium) Peppergrasses Salvias Even some of the berries/

fruits

Experiment to find the best

combinations. In general, stronger

flavors are best with red wine or rice

vinegars

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Use mild native greens in creative ways

In sandwiches

As greens in tacos

On party snacks

In tabouleh – also use your Wild Mint (Mentha arvense)

© Project SOUND

http://abouquetfrommendel.wordpress.com/2012/02/04/getting-

nettled/#more-208

http://thecaptivatinglife.blogspot.com/2012/04/tabouleh.html

http://hippojoy.wordpress.com/tag/event/

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Fringed Redmaids – Calandrinia ciliata var menziesii

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Fringed Redmaids – Calandrinia ciliata var menziesii

Wide distribution: Western United States ,

Central America, and northern South America.

In CA: California Floristic Province, some areas E. of Sierras

Usually in grassy areas, woodland openings or disturbed areas

Name derivation: Calandrinia: named for Jean

Louis Calandrini (1703-1758), a professor of mathematics and philosophy, and a botanical author in Switzerland

ciliata: indicates the slight fringing of the petals like an eyelash

Question to ponder: does the

distribution of this plant suggest a

human role?

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In nature, Red Maids often occurs on sandy or

rocky soils, after fires

Beatrice F. Howitt © California Academy of Sciences

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Red Maids are spreading annuals

Size: < 2 ft tall; tips of stems

upcurviing

2-3 ft wide – side stems are spreading; plants will grow together

Growth form: sprawling/spreading herbaceous annual from a basal rosette.

Foliage: Attractive light green

Slightly succulent leaves; spatula shaped

Roots: taproot; grow in place

© 2006 Chris Wagner

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Flowers are an added bonus

Spring-blooming – as early as Feb. to May

Long bloom period with adequate water – flowers open sequentially along the stems

Flowers are: Tiny - < ½ inch across An unusual shade of hot

pink/magenta – hard to photograph

Open only during sunniest part of the day – flowers ‘disappear’ into their calyces at other times

Seeds are: Tiny & shiny – but numerous; wind

spread Very tasty – were prized food

for Native Californians (parched & ground to make pinole)

Robert Potts © California Academy of Sciences

Jo-Ann Ordano © California Academy of Sciences

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Red Maids is well suited to the vegetable

garden… Soils:

Texture: any well-drained soil; does super in sandy or rocky soils, but typical vegetable gardens soils would be great

pH: just about any local

Light: full sun; great in regular vegetable garden

Water: Winter: needs good winter/

spring rains

Summer: regular water (Zone 2-3 or 3) will extend blooms slightly; no water for seed set

Fertilizer: fine with light fertilizer

Plants re-seed very well – but it’s easy

to weed out unwanted plants

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Picking your native greens

Be sure you know what you’re picking – this is certainly easier in the garden than in the wilds

As with any new food, it’s best to just try a little bit at first

Tastiest greens are young leaves and shoots – before flowering

Be sure to wash all greens carefully before eating/preparing them

You may be able to just remove leaves from some plants – and they’ll re-grow new greens

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Redmaids make piquant greens

Use only young leaves – best before flowering; Arugala-like

Leaves contain oxalic acid, so should be used in moderation.

Oxalic acid can lock up certain of the nutrients in food - can lead to nutritional deficiencies if eaten in excess.

They are, however, perfectly safe in small amounts and their acid taste adds a nice flavor to salads.

Cooking the plant will reduce the quantity of oxalic acid.

People with a tendency to rheumatism, arthritis, gout, kidney stones and hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition

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Many uses for Red Maids in the garden

Very nice in pots – very green and attractive; helps control them to an extent

In the vegetable garden – flowers really perk up a vegetable garden

In the fronts of mixed beds

Along walkways

Among native bunchgrasses; needs bare ground to reseed

In the ‘Children’s Garden’ – easy

For bird habitat – many birds & insects relish the seeds

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Preparing native

greens Some young greens can be eaten

raw – alone or in salads

Some wild greens have strong flavors – use them with other, milder-flavored greens

Older greens often taste better steamed or boiled

Taste a small bit raw – the more bitter the taste, the more likely it will taste better cooked

For bitter greens, change water several times – but use as few changes as possible to retain nutrients

Treat like you would spinach – often 5-10 min. cooking is all that’s needed

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Parching seeds

Use a heavy skillet (cast iron is great)

Heat a little oil in the skillet over low heat; no oil needed for well-seasoned skillets

Wipe out all but a thin layer of the oil

Pour in a thin layer of fully dry seeds

Keep seeds moving so they don’t burn

Remove from skillet when golden brown – some may pop

You can also parch seeds in the oven

http://www.texasbeyondhistory.net/granado/images/basket.html

http://www.d.umn.edu/cla/faculty/troufs/Buffalo/images/pf021841.jpg

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Using parched seeds: limited only by your

imagination

To add flavor to baked or cooked items

Topping for bread On bland cooked vegetables On casseroles As a salad topper Etc.

Ground (alone or with other

seeds/spices)

Pinole Mush Beverages Biscuits & pancakes Etc.

http://plants.usda.gov/culturalinfo.html

http://www.allgauhotel.com/wiki/wiki_turkish_cuisine.html

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Cobwebby Thistle – Cirsium occidentale

http://www.ubcbotanicalgarden.org/potd/2006/01/cirsium_occidentale_var_occidentale.php

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Cobwebby Thistle – Cirsium occidentale

Two varients:

var. californicum: Sierra Nevada and coastal &

transverse ranges from central CA south into Baja

Disturbed places, woodland, open forest, as well as chaparral, coastal sage scrub

var. occidentale: Coastal CA, coastal ranges from

N. CA south Stabilized dunes, roadsides Grasslands, coastal scrub,

chaparral, oak woodlands,

http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?609,963,987,991

var. occidentale

var. californicum

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Cobwebby Thistles are nice thistles

Size: 1-4 ft tall

1-3 ft wide

Growth form: Biennial or short-lived perennial

Basal rosette of leaves in first year; flowers second year

Fast-growing; not invasive

Foliage: Foliage gray-green, very wooly

Spiny, coarsely toothed leaves – very showy

http://plants.montara.com/ListPages/FamPages/Astera3.html#cirocc

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Flowers make a bold

statement

Blooms: usually April-July along coast

Bloom period: 3-4 wks

Flowers: Super-showy thistle flowers

Pollinated by bees, flies, butterflies (American & Painted Ladies)

Seeds: Will self-sow; rarely weedy

Vegetative Reproduction: no – not invasive

G.A. Cooper @ USDA-NRCS PLANTS Database

http://plants.montara.com/ListPages/FamPages/Astera3.html#cirocc

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Cobwebby Thistle is well suited to garden

conditions…

Soils:

Texture: best with well-drained; sandy/rocky soils best

pH: any

Light: full sun to light shade

Water:

Summer: none to occasional; would do well with native annuals

Fertilizer: none – likes poor soils

http://www.calfloranursery.com/pages_main/whatsnew.html

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Garden uses for Cobwebby Thistle

As an attractive pot plant

In the annual wildflower garden or mixed beds

In the vegetable garden; stem may be eaten raw or cooked

Great addition to the wildlife garden: butterflies, bees, birds, hummingbirds, and more!

http://earthhomegarden.blogspot.com/search/label/native

%20plant%20garden

http://www.calfloranursery.com/pag

es_main/whatsnew.html

Remember: plant where the

spiny leaves won’t be a hazard

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Preparing Thistle stems for cooking

Pick young stems, after they’ve extended but before the flowering heads are fully developed

Handle plants with protection – rose-pruning gloves

Cut off the stalk (or just the top foot or so)

Rinse in cool water

Remove leaves & top bud (which you can prepare like artichoke)

Peel, scrape or rough-brush to remove fuzzy epidermis

Cut stalk into appropriate sized pieces – eat raw or cook

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Cooking with Cirsium stems

Rub the raw shoots or roots with lemon juice prior to cooking to keep them from darkening

Steam or boil stems until just tender

Use cooked Cirsium in:

Recipes calling for artichokes – taste is similar

Recipes for dishes using asparagus (quiche, etc.)

Traditional dishes that feature thistles

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http://www.foragingfoodie.net/stinging-nettle-quiche.html

Quiche with Stinging nettles

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Thistles are a delicacy in Mediterranean

countries, particularly in Spain

Variety of traditional Spanish dishes made from thistles, which grow well in Spain.

The Rioja region in the north of Spain is famous for a number of dishes, including cardo con almendras ‘thistle with almonds’ (traditionally eaten during Christmas fiestas).

Other regions of Spain have their own traditional dishes: Basque Country: conejo con cardo ‘rabbit with

thistle’

Aragón: cardo con nueces ‘thistle with walnuts’ and cardo a la bechamel con piñones ‘thistle in bechamel sauce with pine nuts’.

Galician coast with its great variety of seafood provides cardo con almejas ‘thistle with clams’

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http://andosillagastronomica.blogspot.com/2012/11/fotof

rafias-del-curso-de-cocina.html

http://dietamediterraneasana.blogspot.com/2012/02/

berenjenas-rellenas-de-nueces-y-reto.html

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Thistles in Almond Sauce -

cardo con almendras

Thistles

2 garlic cloves

Olive oil

Almond, finely ground

Almond flakes

parsley, chopped

parmesan cheese, grated

black peppercorns, freshly ground

Boil thistle pieces until tender; drain and keep some of the cooking water.

In a frying pan heat olive oil, add garlic and cook until golden. Add the ground almonds and toast lightly, stirring continuously.

Add ¾ cup of the cooking water and let simmer for a couple of minutes. Stir in the boiled thistles and bubble to thicken a bit.

Place in a baking dish. Finish with chopped parsley, grated parmesan cheese, almond flakes and freshly ground black pepper.

Bake for 15-20 minutes at 350º

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http://www.bbcgoodfood.com/recipes/6391/thistles-in-almond-sauce

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Prickly-pear cuisine

Young pads: raw or cooked (nopales)

Seeds: parched and eaten or ground into flour

Fruits: sweet & distinctive

Raw

Dried

Stewed/steamed

Made into jellies, juices & sauces

http://www.ecnca.org/Plants/Photo_Pages/Opuntia_littoralis.htm

http://www.newportbay.org/plants/pricklypearleaf.html#Leaf3

Care in handling Prickly-pear

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Using Opuntia pads for cooked greens

Gather the young pads when about half grown and before the spines have hardened.

Remove any spines with heavy knife, wash pad

Cut into narrow strips, boil until tender

Serve with a tasty dressing or just salt and pepper - or use as you would a side of green beans

Cactus greens have always been much appreciated by desert dwellers whose craving for green food it is not always easy to satisfy.

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http://www.brittanypowell.com/food-i-make/preparing-nopales/

http://www.rivenrock.com/nopalessalad.htm

http://queermaculture.blogspot.com/2009/06/tacos-de-nopales-y-verdolagas.html

http://chanfles.com/comida/nopalitos/index.html

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Nopalitos – yum!

Many traditional dishes: Spanish, Native Southwestern and Central/South America

Consider swapping Cirsium for Nopalitos for a Mediterranean taste

© Project SOUND

http://www.girlichef.com/2011/05/nopalitos-salad-cactus-paddle-salad.html

Nopalitos salade with cilantro dressing

Nopalitos tacos http://www.gourmetsleuth.com/Recipes/Mexican-Taco-Recipes-670/Nopalitos-Tacos-Tacos-de-Nopalitos-1149.aspx

Nopalitos and corn salsa

http://www.simplyrecipes.com/recipes/cactus_and_corn_salsa/

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Hillside/Pacific Pea - Lathyrus vestitus

http://www.timetotrack.com/jay/socal/peasd.htm

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Canyon Pea - Lathyrus vestitus

Coasts & coastal ranges of CA, from OR to Baja

Coastal sage scrub, chaparral, oak woodland, coniferous or mixed forest

Common and widespread inhabitant of dry to shaded places below 5000‘

Lathyrus: from the Greek lathyros, an old name for "pea", vestitus: covered, clothed, usually with hairs

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Yes, you can have sweet peas in your CSS

garden!

Size: 2-8 ft long (usually 1-3);

spreading

Growth form:

Perennial vine with woody base Climbing, sprawling with twining

green stems, with tendrils Quick-growing (each year)

Foliage:

Gray-green leaves; slightly hairy

Leaves compound; 10-12 large, elongated opposite leaflets

Drought-deciduous Larval food for Marine Blue

butterfly

http://www.coepark.org/wildflowers/white/lathyrus-vestitus.html

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Canyon Pea flowers are a joy to behold

Flowers:

Spring: usually April-June

Color: usually light pink to white; may be lavender; San Diego variant (var. alefeldii ) is

magenta

Flowers look like wild sweetpeas (or even slightly small horticultural varieties)

Sweetly scented

Good for native pollinators: bees, hummingbirds & butterflies

Seed pod:

pink-green & fuzzy, drying to brown

Seeds of Pea family may be toxic if eaten

http://www.calflora.net/bloomingplants/canyonsweetpea.html

http://www.calflora.net/bloomingplants/canyonsweetpea.html

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Garden conditions

Soils: Texture: any from sand to clay pH: 5-8

Light: Usually occurs in part shade near

oaks and other shrubs Best in filtered sun or morning sun

Water:

Winter: moist soils; rapid growth in winter/spring

Summer: Fairly dry soils; fine with no summer

water can be aggressive with regular

water; its growth should be monitored so it doesn't escape into natural habitats.

Fertilizer: none needed; organic mulch is fine

http://www.calflora.net/favoritephotos/images/sandiegopea7.jpg

San Diego Pea

Lathyrus vestitus var. alefeldii

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Use Canyon Pea like any

Sweetpea

In a fragrance garden

Climbing up fences, trellises or other supports

On ‘natural’ hillsides

Great under oaks, Toyon, other chaparral tree & shrubs

Probably even in large containers

http://www.calflora.net/bloomingplants/canyonsweetpea.html

http://www.redshift.com/~bigcreek/fire/fire5/index.html

Locate Canyon Pea where you can enjoy

its flowers & fragrance

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Recipes calling for Nettles can be

adapted for Canyon Pea Greens

Soups

Sauces

Pesto

Etc.

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http://abouquetfrommendel.wordpress.com/2012/02/04/getting-nettled/#more-208

http://honest-food.net/veggie-recipes/greens-and-herbs/nettle-pesto/

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Creamed Greens Casserole 1. Preheat the oven to 375° F

2. Melt the butter in the pot over medium heat. Saute the onions and garlic until they are soft and translucent. Add the mushrooms and saute until they soften and glisten, about 3 minutes. Sprinkle the paprika over the vegetables and stir.

3. Add greens a few handfuls at a time, stirring as you go. Once they have cooked down a bit, season with a little salt and pepper. Cover and continue cooking until the greens are tender, 20 to 30 minutes.

4. Stir in the cream or half & half, and bring to a boil. Reduce to a simmer, cook until thickened, about 5 minutes or so.

5. Pour into baking dish and sprinkle with grated cheese.

6. Bake 5 to 10 minutes, until the cheese is bubbly. Remove from the oven and allow to cool for a few minutes serving. Serves 6 to 8.

3 tablespoons unsalted butter 1 medium onion, minced 6 cloves garlic, minced 8 ounces (227 g) sliced mushrooms 1 teaspoon paprika, chili powder, or Cajun seasoning 1 pound (454 g) fresh early greens, washed, trimmed, and chopped sea salt, to taste fresh ground black pepper, to taste 16 ounces (473 mil) heavy cream or half & half 4 ounces (113 g) sharp cheddar cheese, grated

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http://andreasrecipes.com/creamed-turnip-greens/

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You can save native greens for later

Wash, cut as usual

Blanch (cook partially) for 2-3 minutes

Boiling water

Steam

Microwave (shorter time)

Chill quickly in ice water/cold water

Freeze in freezer bags

Best used within 3-6 months

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http://www.theworldinmykitchen.com/2011/06/how-to-freeze-greens-spinach-kale-chard.html

http://foodwhirl.com/techniques/how-to-freeze-greens

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Fringed Willow Herb – Epilobium ciliatum ssp. ciliatum

http://minnesotaseasons.com/Plants/American_willowherb.html

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Fringed Willow-herb: A plant of many

names…

Epilobium adenocaulon, including var. ecomosum, holosericeum, occidentale, parishii, perplexans;

Epilobium americanum;

Epilobium brevistylum, including var. ursinum;

Epilobium californicum including var. holosericeum;

Epilobium ciliatum var. ecomosum;

Epilobium delicatum;

Epilobium ecomosum;

Epilobium glandulosum var. adenocaulon, ecomosum, macounii;

Epilobium leptocarpum var. macounii;

Epilobium ursinum;

Epilobium watsonii var. parishii

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Ssp ciliatum widespread, both as native and as an adventive weed throughout North America (including the Arctic), southern South America, and eastern Asia

An introduced weed throughout Europe and Australasia.

Fairly common member of many CA plant communities moist areas below 10,000‘

most of cismontane and montane California

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Fringed Willow Herb – Epilobium ciliatum ssp. ciliatum

http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?5263,5410,5417,5418

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Fringed Willow-herb: Epilobium characteristics

Size: 2-5 ft tall (moisture dependent)

1-3 ft wide

Growth form: Herbaceous perennial

May be winter and/or drought deciduous

Upright; many-branched

Foliage: Medium green (red-tinged with

drought/age) ; largely smooth and basal leaves

Leaves lance-shaped; deep veins

Young foliage edible as cooked greens; older shoots dried for tea

http://biology.burke.washington.edu/herbarium/ima

gecollection.php?Genus=Epilobium&Species=ciliat

um

http://commons.wikimedia.org/wiki/File:Epilobium_ciliatum_0374.JPG

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Flowers are tiny

Blooms: During warm weather

Anytime from June to Oct. in our area

Flowers: White or pink

Very small; usually alone or in small clusters

Most conspicuous feature: inferior ovary (becomes the seed pod)

Seeds: Tiny; adundant

Have fluffy tuft – wind distributed

http://www.calflora.net/bloomingplants/willowherb.html

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One man’s weed –

another man’s feed

Harvest fresh, young leaves in spring (before flowering) – early leaves best-tasting and are not tough

Wash in cool water

The young shoots can be eaten cooked or raw in salads

The pith can be used to thicken soups and stews.

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http://oregonstate.edu/dept/nursery-

weeds/feature_articles/willowherb/willowherb_control_page.htm

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Using cooked greens

Cooked greens are a part of many ethnic traditions – try them in your favorite greens recipes

Use native cooked greens in any recipe for cooked spinach or greens: Soups

Stews

Frittata

Dips

Etc, etc. etc.

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Tuna with creamed

Willow-herb

Ingredients Tuna (or other fish) steak, sliced

½ lb willow-herb leaves and young shoots, lightly steamed

1 onion, finely-chopped

generous pinch of ground cumin

butter or oil for frying

2 oz light cream

1 green chili, finely shredded

salt and black pepper, to taste

Blanch willow-herb by plunging in lightly-salted boiling water for 6 minutes. Drain and immediately chill in coldwater.

Add a little oil/butter to a pan; heat and add the onion and chili. Fry until soft and translucent then add the tuna and cumin and fry for about two minutes.

Add the willow-herb and saute for 2 minutes until cooked through. Add the cream, season and stir to mix through. Serve with rice.

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http://www.jeffeatschicago.com/2011_09_01_archive.html

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Curried Willow-

herb Shoots

Ingredients 1/2 lb young willow-herb shoots

3 tbsp butter 2 tbsp plain flour 1 garlic clove, minced 1/4 tsp sea salt 1/2 tsp paprika 1 tbsp curry powder 1 tsp freshly-grated ginger 12 oz. coconut milk 2 hard-boiled eggs, sliced

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Bring 300ml of lightly-salted water to a boil, add the fireweed shoots and simmer

for 10 minutes, or until tender. Drain and set aside.

In the meantime, melt the butter in a pan, scatter the flour over the top and stir in

to form a roux. Add the garlic, salt, paprika, curry powder and ginger then fry for 2

minutes, stirring constantly. Now whisk in the coconut milk, until smooth.

Bring to a boil and cook until well thickened. Arrange the boiled fireweed on a

serving plate, pour over the curry sauce, garnish with the sliced eggs and serve.

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Curried Couscous 'n' Greens

Ingredients Instant boxed couscous

1/2 Onion (diced)

Green peas

Fresh Greens

Curry powder

Salt & pepper

Cumin

Fresh garlic (finely minced)

Sesame oil

Follow the directions for making couscous on the box.

While boiling the water, add your green peas, diced onion, curry powder, cumin, salt and pepper along with a little bit of olive oil.

After the peas and onions are tender, add the couscous. Remove from heat and let stand for 5-7 minutes.

In a frying pan, add enough sesame oil to coat the pan, heat and add the garlic.

Once the garlic is slightly browned, add the greens (chopped into smaller pieces) to the mix and cook until bright green and slightly limp.

Now, add the cooked greens/garlic mix to your couscous. Fluff the mix lightly, serve warm.

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Plant Requirements Soils:

Texture: any

pH: any local

Light: Full sun to part shade

Water: Winter: likes plenty –

tolerates some flooding

Summer: best with occasional water – Zone 2 or 2-3

Fertilizer: none; likes poor soils

Other: really re-seeds in moist places – pull up unwanted plants when young

http://commons.wikimedia.org/wiki/File:Epilobium_ciliatum_0374.JPG

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Fine in the right places

Wet places like rain gardens, bog gardens, etc.

In pots for edible uses

You may have it already

http://biology.burke.washington.edu/herbarium/imagecollection.php?G

enus=Epilobium&Species=ciliatum

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Perhaps you’d like to try some more

robust native greens

© Project SOUND http://blog.breakawaytrainingonline.com/wp-content/uploads/2010/08/kale.jpg

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© Project SOUND

California Marshlavender – Limonium californicum

http://www.newportbay.org/plants/marshrosemary.html

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© Project SOUND

California Marshlavender – Limonium californicum

http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?5645,5648,5650

Occurs in CA, NV, AZ and N. Mexico

In CA along the immediate coast

Commonly occurs near the edge of salt marshes, rocky shorelines, and in the spray zone along the California Coast

http://jaysullivan.org/limonc5.htm

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© Project SOUND

The genus Limonium About 120-150 species world-wide;

N. America has only 3 natives

Many are local endemics with very restricted range

In Plumbago/leadwort family, (Plumbaginaceae)

Common names: Sea-lavender Statice, Marsh-rosemary.

Normally herbaceous perennials from a rhizome

Many species flourish in saline soils, and are therefore common near coasts and in saltmarshes, and also on saline, gypsum and alkaline soils in continental interiors

Several species are popular garden flowers; they are generally known to gardeners as statices.

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© Project SOUND

Characteristics of Marsh Lavender

Size:

1-2 ft tall & wide; flowering stalks somewhat taller

Growth form: Herbaceous perennial

Drought-deciduous; ?evergreen with water

Slow-growing (at least in my yard)

Foliage: Leaves fleshy, oblong

Mostly in basal rosette

Roots: ??

http://www.calflora.net/bloomingplants/sealavender.html

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© Project SOUND

Flowers are showy – but not as showy as Statice

Blooms: Aug-Dec. along S. Ca coast

Flowers: Like a refined Statice

Sprays of tiny blue and white flowers

Good cut flowers

Good nectar source for Fall-flying butterflies

Seeds: Birds eat them

Vegetative reproduction: slowly spreading – makes ‘pups’

http://www.newportbay.org/plants/marshrosemary.html

http://nathistoc.bio.uci.edu/Plants%20of%20Upper%20Newport%20Bay

%20(Robert%20De%20Ruff)/Plumbaginaceae/Limonium_californicum_

July2.jpg

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© Project SOUND

Marsh Lavender

in the garden Small size and scale

Flowers would be a nice addition in fall

Soils: sandy

Sun: full sun to light shade

Water: Likes water; Zone 2-3,

possibly 3

Tolerates even brackish water

High salt tolerance

Edible leaves, and attracts pollinators - ?? Around vegetable garden

Said to be good as a ground

cover & soil stabilizer

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Eating leaves/shoots of native wetland plants

Use only plants from your own garden – you know what they are and how they’ve been treated

Pick leaves and shoots when they are young – usually early spring in our area

Know whether the plant contains oxalic acid or tannins – you’ll need to cook (best in several changes of water; until not bitter tasting)

Use recipes that specify robust/pungent greens - escarole, curly endive, mustard greens, spinach, kale, wild greens, dandelion greens or broccoli rabe

© Project SOUND

http://calphotos.berkeley.edu/imgs/512x768/0000_0000/0212/0963.jpeg

http://www.simplyrecipes.com/recipes/ingredient/greens/

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© Project SOUND

Willow Dock – Rumex salicifolia var. salicifolia

© 2002 Margo Bors

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© Project SOUND

Docks/Sorrels – Genus Rumex

~ 200 herbaceous species in the buckwheat family (Polygonaceae).

Very common in acidic soils mainly in the northern hemisphere - but introduced almost everywhere.

Many are nuisance weeds (like Curley Dock)

Some (including the non-native Common Sorrel, Rumex acetosa) as well as native species have edible leaves and are used in soups and salads.

Most of them contain oxalic acid and tannin. They should therefore be cooked in several changes of water and eaten in small quantities.

© 2008 Keir Morse

Willow Dock – Rumex salicifolius

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© Project SOUND

Canaigre Dock – Rumex hymenosepalus

http://www.wildflower.org/gallery/result.php?id_image=6407

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AKA: Tanner’s Dock

Native to Western U.S. from Wyoming to Texas, Baja

In S. CA from our area to the Mojave Desert – locally in Palos Verdes, San Gabriels, Coastal Prairie

Generally in dry sandy places below 5000' coastal sage scrub, valley grassland,

chaparral,

joshua tree woodland, creosote bush scrub

© Project SOUND

Canaigre Dock – Rumex hymenosepalus

http://www.bonap.org/BONAPmaps2010/Rumex.html

http://www.fws.gov/southwest/refuges/newmex/sanandres/Photoshop_gallery/pla

nts/pages/Wild%20Rhubarb%20-%20Rumex%20hymenosepalus.htm

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© Project SOUND

A robust perennial

Size: 1-3 ft tall; flowering stalks 2-3 ft

3-5+ ft wide, spreading

Growth form: Cold/drought deciduous perennial

– dies back to ground in fall or summer

Basal rosette of large, succulent leaves – like rhubarb

Foliage: Robust

Blue-green to pale green

Leaves have straight edges – not curly like Curley Dock

Roots: rhizomes; tuber-like (like dahlia)

http://commons.wikimedia.org/wiki/Rumex_hymenosepalus

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© Project SOUND

Flowers & pods brighten the landscape

Blooms:

Spring - usually April-June in S. CA

Flowers: Flowing stalks above the

leaves

Tiny greenish/yellow flowers; replaced by showy pink/red/brown seed pods

Probably the showiest of the native Docks

Seeds: Eaten by birds and humans

Vegetative reproduction: from rhizomes

http://tcf.bh.cornell.edu/imgs/lkelly/r/Polygon

aceae_Rumex_hymenosepalus_14879.html

http://www.fireflyforest.com/flowers/2283/rumex-hymenosepalus-canaigre-dock/

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© Project SOUND

Plant Requirements Soils:

Texture: often heavy soils in nature; probably any

pH: any local including alkali

Light: Full sun to part-shade

Water: Winter: tolerates flooding;

likes plenty of winter water

Summer: likes moderately dry – Water Zone 2 – give one watering in late summer

Fertilizer: likes some organics; use a leaf mulch

Other: does spread – just dig out unwanted plants

http://www.fireflyforest.com/flowers/2283/rumex-hymenosepalus-canaigre-dock/

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© Project SOUND

Canaigre in the garden

Interesting container plant

In seasonally wet areas Rain garden

Bog garden

Along seasonal ‘streams’

In dye garden or vegetable garden – has been extensively cultivated

http://www.fireflyforest.com/flowers/2283/rumex-hymenosepalus-canaigre-dock/

http://www.rshantz.com/Plants/Wild/General/20050402Wild08.htm http://www.swsbm.com/Images/New2005/New2005.html

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A most useful plant

The tuber is used for tanning, dyeing and curative purposes. For tanning hides, the dry roots are crushed and placed in a vat with water and the leather is soaked therein for a long time. The resultant color is a brownish red.

The seeds can be roasted, ground and made into flat cakes.

Roots can be chewed for relief from colds, coughs, sore throats, and sore gums.

© Project SOUND

Medicinal and other uses

http://www.dailykos.com/story/2012/01/22/1057254/-Native-Farming-for-Restoring-

Sacred-Land-Direct-Action

A powder made from the dried

roots can be used to heal skin

sores

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Rumex: a Southwestern

dessert favorite

Leaf stems – cooked; crisp and tart (oxalic acid), often cooked with sugar, or can be baked and the central portion eaten (like rhubarb) Canaigre pie

Canaigre crisp

Basically treat like rhubarb

© Project SOUND http://thimblesbobbinspaperandink.blogspot.com/2011/07/rhubarb-endless-

possibilities.html

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Another choice for robust greens

Young leaves - cooked as a pot-herb.

Usually cooked in several changes of water to remove the bitter-tasting oxalic acid and tannins.

© Project SOUND

http://wildcookery.files.wordpress.com/2012/06/rumex.jpg?w=930

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Dock (Rumex) Nori

100 gr (3.5 oz) young Dock leaves,

chopped 1 Garlic Clove ½ cup Water 2 Teaspoons Soy Sauce ¼ Teaspoon Salt

Blend everything and spread using a spatula on a silicone sheet. Dehydrate at 160 degrees until fully dry.

© Project SOUND

http://www.eattheweeds.com/rumex-ruminations/

http://cals.arizona.edu/yavapaiplants/SpeciesDetailForb.php?genus=Ru

mex&species=hymenosepalus

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Seeds require some work – but are tasty

Eaten raw or cooked.

It can be ground into a powder, cooked with water to the consistency of a thick gravy and eaten as a mush.

The powder can also be mixed with water, shaped into cakes and baked.

© Project SOUND

http://botanyjohn.org/gallery/v/ubcbgseed/2006_680_0234.jpg.html

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Roots are a traditional (prized) dyestuff

© Project SOUND

Roots are rich in tannin (a dye and a mordant)

Dried roots - 35 - 60% tannin.

Wild roots contain more than cultivated

roots; old roots contain more than young.

Yellow, dark green to brown and dark grey dyes

can be obtained from the roots of this plant.

To dye willow withes yellow for basket-making,

they are left in the liquid a short time; they are

soaked longer if a brownish color is desired .

The Navaho obtain a medium-brown dye or

yellow-orange from cañaigre roots boiled in

water.

The Hopi, because of the scarcity of wild dock

used for dyeing, have planted its tubers at the

base of Oraibi mesa

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© Project SOUND

Coast Quailbush - Atriplex lentiformis (ssp. breweri)

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© Project SOUND

California Saltbush – Atriplex californica

©2012 Gary A. Monroe

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Coastal CA from Marin Co. to Baja

Locally: Torrance Beach, Redondo Beach, Playa del Rey, Catalina & San Clemente Isl.

Sea bluffs, sandy coasts, crevices in sea cliffs, coastal strands, edges of coastal salt marsh, coastal sage scrub, < 200 ft el.

© Project SOUND

California Saltbush – Atriplex californica

©2011 Eric Wrubel/NPS

http://www.efloras.org/florataxo

n.aspx?flora_id=1&taxon_id=2

42415570

http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?3084,3089,3094

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© Project SOUND

A plant of the coast

Size: 1-2 ft tall

3-5 ft wide

Growth form: Herbaceous sub-shrub

Low-growing to prostrate – depends on conditions

Foliage: Leaves rounded to lance-shaped

Blue-green to light green

Salt crystals typical of Saltbushes; exuded from leaf cells

Larval – western pygmy Blue

Edible – in moderation

©2011 Neal Kramer

http://sbwildflowers.wordpress.com/wildflowers/euphorbiaceae/atriplex/atriplex-californica/

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Flowers are small

Blooms: anytime from spring to fall – April-November

Flowers: Small; yellow or with some pink.

Separate male, female flowers – one plant may have a single sex or both

Attract insect pollinators, including butterflies

Seeds: Small and dark

Were parched and eaten for pinole by native Californians

©2006 Steve Matson

©2006 Steve Matson

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Plant Requirements Soils: Texture: sandy, well-drained

pH: any local, including alkali, salty

Light: full sun

Water: Winter: adequate

Summer: probably looks best with occasional summer water – Water Zone 2

Fertilizer: none; likes poor soils

Other: Tolerates seaside conditions

Pinch young plants to promote fullness

©2011 Chris Winchell

©2006 Doreen L. Smith

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© Project SOUND

Sandy soil gardens

For dune restoration & dune gardens

In the gray/white garden

As contrast to green-foliage plants

In hard-to-water, sunny areas

In habitat gardens: multiple benefits

©2006 Steve Matson

http://www.laspilitas.com/nature-of-california/plants/atriplex-californica

http://nathistoc.bio.uci.edu/plants/Chenopodiaceae/Atriplex%20californica.htm

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Atriplex in the kitchen

The leaves are edible raw and are good in salads. They are a pale green grey in color, have a lovely salty taste.

They can also be dried and ground down in a coffee grinder and used as a flavoring.

Saltbush leaves can be wrapped around meat or fish while it is being cooked, or used as you would spinach, as a cooked green or in a salad.

The leaves of the goosefoot family should be eaten in moderation: They contain oxalic acid.

They are salty – taste dish before adding any extra salr

© Project SOUND

Atriplex Tabouleh

http://muffinsonsunday.blogspot.com/2011/02/curried-greens-and-chickpea-pita.html

Curried Greens and Chickpea Pita

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Come and try some native greens

© Project SOUND

March 9th and 10th

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1. Knowledge is power - in cooking as in gardening

2. Choose plants based on their suitability for your needs and garden conditions

3. Choose plants for their habitat value

4. Choose plants for their usefulness (food; dyes; etc.)

© Project SOUND http://www.the-philosopher.co.uk/

My Gardening Philosophy – circa 2013