This lecture was given in February, 2013 as part of the California native plant gardening series ‘Out of the Wilds and Into Your Garden’

1. 2/3/2013
Out of the Wilds and Into Your Garden
Gardening with California Native Plants in Western L.A. County
Project SOUND – 2013 (our 9th year)
© Project SOUND
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2. 2/3/2013
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
© Project SOUND
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3. 2/3/2013
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 –
http://bloomtown.typepad.com/bloomtown/bloomtown_my_garden/ including CA native
plants
© Project SOUND
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4. 2/3/2013
Not your grandmother’s vegetable garden any more!
© Project SOUND
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5. 2/3/2013
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
Good for pollinators,  Add interest to
butterflies, birds, etc. vegetable garden
© Project SOUND
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6. 2/3/2013
Miner’s Lettuce – Claytonia perfoliata
ssp. perfoliata & mexicana
© 2001 Steven Thorsted
http://nativeplantsocietyca.tribe.net/photos/cfd27d18-6ba7-4365-b1d9-c1c7c67b9cbe
© Project SOUND
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7. 2/3/2013
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
http://www.timetotrack.com/jay/minersl2.htm
in English kitchen gardens, Miner’s  Foliage:
Lettuce (called ‘Winter Purslane’) is  Attractive & unusual
esteemed as a pot-herb and a  Edible: usually raw in salads or as
salad plant. mild cooked greens
© Project SOUND
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8. 2/3/2013
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
© Project SOUND
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9. 2/3/2013
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
© Project SOUND
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10. 2/3/2013
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
© Project SOUND
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11. 2/3/2013
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
© Project SOUND
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12. 2/3/2013
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)
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/
© Project SOUND
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13. 2/3/2013
Fringed Redmaids – Calandrinia ciliata var menziesii
© Project SOUND
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14. 2/3/2013
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
Question to ponder: does the author in Switzerland
distribution of this plant suggest a
human role?  ciliata: indicates the slight
fringing of the petals like an
eyelash
© Project SOUND
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15. 2/3/2013
In nature, Red Maids often occurs on sandy or
rocky soils, after fires
Beatrice F. Howitt © California Academy of Sciences
© Project SOUND
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16. 2/3/2013
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
© Project SOUND
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17. 2/3/2013
Flowers are an  Spring-blooming – as early as
added bonus 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
Robert Potts © California Academy of Sciences
 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)
© Project SOUND
Jo-Ann Ordano © California Academy of Sciences
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18. 2/3/2013
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
© Project SOUND
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19. 2/3/2013
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
© Project SOUND
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20. 2/3/2013
Redmaids make  Use only young leaves – best
piquant greens 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
© Project SOUND
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21. 2/3/2013
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
© Project SOUND
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22. 2/3/2013
Preparing native
 Some young greens can be eaten
greens 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
© Project SOUND
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23. 2/3/2013
Parching seeds
 Use a heavy skillet (cast iron is
great)
http://www.texasbeyondhistory.net/granado/images/basket.html  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
http://www.d.umn.edu/cla/faculty/troufs/Buffalo/images/pf021841.jpg don’t burn
 Remove from skillet when
golden brown – some may pop
 You can also parch seeds in
the oven
© Project SOUND
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24. 2/3/2013
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
http://plants.usda.gov/culturalinfo.html
seeds/spices)
 Pinole
 Mush
 Beverages
 Biscuits & pancakes
 Etc.
http://www.allgauhotel.com/wiki/wiki_turkish_cuisine.html
© Project SOUND
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25. 2/3/2013
Cobwebby Thistle – Cirsium occidentale
http://www.ubcbotanicalgarden.org/potd/2006/01/cirsium_occidentale_var_occidentale.php
© Project SOUND
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26. 2/3/2013
Cobwebby Thistle – Cirsium occidentale
 Two varients:
 var. californicum:
 Sierra Nevada and coastal &
var. californicum 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,
var. occidentale chaparral, oak woodlands,
© Project SOUND
http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?609,963,987,991
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27. 2/3/2013
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 © Project SOUND
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28. 2/3/2013
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 © Project SOUND
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29. 2/3/2013
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
© Project SOUND
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30. 2/3/2013
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
Remember: plant where the
spiny leaves won’t be a hazard
http://www.calfloranursery.com/pag © Project SOUND
es_main/whatsnew.html
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31. 2/3/2013
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
© Project SOUND
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32. 2/3/2013
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:
http://www.foragingfoodie.net/stinging-nettle-quiche.html
 Recipes calling for artichokes –
Quiche with Stinging nettles taste is similar
 Recipes for dishes using
asparagus (quiche, etc.)
 Traditional dishes that feature
thistles
© Project SOUND
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33. 2/3/2013
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).
http://dietamediterraneasana.blogspot.com/2012/02/
berenjenas-rellenas-de-nueces-y-reto.html
 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
http://andosillagastronomica.blogspot.com/2012/11/fotof
provides cardo con almejas ‘thistle with clams’
rafias-del-curso-de-cocina.html © Project SOUND
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34. 2/3/2013
Thistles in Almond Sauce -
cardo con almendras
 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.
http://www.bbcgoodfood.com/recipes/6391/thistles-in-almond-sauce
 Thistles  Add ¾ cup of the cooking water and let
 2 garlic cloves simmer for a couple of minutes. Stir in
the boiled thistles and bubble to
 Olive oil
thicken a bit.
 Almond, finely ground
 Almond flakes
 Place in a baking dish. Finish with
chopped parsley, grated parmesan
 parsley, chopped
cheese, almond flakes and freshly
 parmesan cheese, grated
ground black pepper.
 black peppercorns, freshly
ground  Bake for 15-20 minutes at 350º
© Project SOUND
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35. 2/3/2013
Prickly-pear cuisine
 Young pads: raw or cooked (nopales)
 Seeds: parched and eaten or ground
into flour
 Fruits: sweet & distinctive
 Raw
 Dried
http://www.ecnca.org/Plants/Photo_Pages/Opuntia_littoralis.htm  Stewed/steamed
 Made into jellies, juices & sauces
Care in handling Prickly-pear
http://www.newportbay.org/plants/pricklypearleaf.html#Leaf3 © Project SOUND
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36. 2/3/2013
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.
© Project SOUND
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37. 2/3/2013
http://www.brittanypowell.com/food-i-make/preparing-nopales/
http://queermaculture.blogspot.com/2009/06/tacos-de-nopales-y-verdolagas.html
http://www.rivenrock.com/nopalessalad.htm http://chanfles.com/comida/nopalitos/index.html
© Project SOUND
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38. 2/3/2013
Nopalitos – yum!
 Many traditional dishes: Spanish,
Native Southwestern and
Central/South America
 Consider swapping Cirsium for
http://www.girlichef.com/2011/05/nopalitos-salad-cactus-paddle-salad.html
Nopalitos for a Mediterranean taste
Nopalitos salade with cilantro dressing
http://www.simplyrecipes.com/recipes/cactus_and_corn_salsa/
Nopalitos tacos Nopalitos and corn salsa
© Project SOUND
http://www.gourmetsleuth.com/Recipes/Mexican-Taco-Recipes-670/Nopalitos-Tacos-Tacos-de-Nopalitos-1149.aspx
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39. 2/3/2013
Hillside/Pacific Pea - Lathyrus vestitus
http://www.timetotrack.com/jay/socal/peasd.htm
© Project SOUND
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40. 2/3/2013
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
© Project SOUND
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41. 2/3/2013
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
© Project SOUND
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42. 2/3/2013
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
http://www.calflora.net/bloomingplants/canyonsweetpea.html  Seeds of Pea family may be toxic if
http://www.calflora.net/bloomingplants/canyonsweetpea.html eaten
© Project SOUND
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43. 2/3/2013
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
http://www.calflora.net/favoritephotos/images/sandiegopea7.jpg
natural habitats.
 Fertilizer: none needed; organic
San Diego Pea mulch is fine
Lathyrus vestitus var. alefeldii
© Project SOUND
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44. 2/3/2013
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
http://www.calflora.net/bloomingplants/canyonsweetpea.html
 Probably even in large containers
Locate Canyon Pea where you can enjoy
its flowers & fragrance
http://www.redshift.com/~bigcreek/fire/fire5/index.html © Project SOUND
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45. 2/3/2013
Recipes calling for Nettles can be
adapted for Canyon Pea Greens
 Soups
 Sauces
 Pesto
 Etc.
http://abouquetfrommendel.wordpress.com/2012/02/04/getting-nettled/#more-208
http://honest-food.net/veggie-recipes/greens-and-herbs/nettle-pesto/
© Project SOUND
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46. 2/3/2013
1. Preheat the oven to 375° F
Creamed Greens Casserole 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
3 tablespoons unsalted butter down a bit, season with a little salt and
1 medium onion, minced pepper. Cover and continue cooking until
6 cloves garlic, minced the greens are tender, 20 to 30 minutes.
8 ounces (227 g) sliced mushrooms 4. Stir in the cream or half & half, and
1 teaspoon paprika, chili powder, or
bring to a boil. Reduce to a simmer, cook
Cajun seasoning
1 pound (454 g) fresh early greens, until thickened, about 5 minutes or so.
washed, trimmed, and chopped 5. Pour into baking dish and sprinkle with
sea salt, to taste grated cheese.
fresh ground black pepper, to taste 6. Bake 5 to 10 minutes, until the cheese
16 ounces (473 mil) heavy cream or
half & half
is bubbly. Remove from the oven and allow
4 ounces (113 g) sharp cheddar to cool for a few minutes serving. Serves
cheese, grated 6 to 8.
© Project SOUND
http://andreasrecipes.com/creamed-turnip-greens/
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47. 2/3/2013
You can save native greens for later
 Wash, cut as usual
 Blanch (cook partially) for 2-3
minutes
 Boiling water
 Steam
 Microwave (shorter time)
http://www.theworldinmykitchen.com/2011/06/how-to-freeze-greens-spinach-kale-chard.html
 Chill quickly in ice water/cold
water
 Freeze in freezer bags
 Best used within 3-6 months
http://foodwhirl.com/techniques/how-to-freeze-greens
© Project SOUND
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48. 2/3/2013
Fringed Willow Herb – Epilobium ciliatum ssp. ciliatum
http://minnesotaseasons.com/Plants/American_willowherb.html
© Project SOUND
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49. 2/3/2013
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
© Project SOUND
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50. 2/3/2013
Fringed Willow Herb – Epilobium ciliatum ssp. ciliatum
 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.
http://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?5263,5410,5417,5418
 Fairly common member of many
CA plant communities
 moist areas below 10,000‘
 most of cismontane and montane
California
© Project SOUND
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51. 2/3/2013
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 http://commons.wikimedia.org/wiki/File:Epilobium_ciliatum_0374.JPG © Project SOUND
um
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52. 2/3/2013
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
http://www.calflora.net/bloomingplants/willowherb.html
 Have fluffy tuft – wind
distributed
© Project SOUND
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53. 2/3/2013
One man’s weed –
another man’s feed
 Harvest fresh, young leaves in
spring (before flowering) – early
leaves best-tasting and are not
http://oregonstate.edu/dept/nursery-
weeds/feature_articles/willowherb/willowherb_control_page.htm
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.
© Project SOUND
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54. 2/3/2013
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.
© Project SOUND
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55. 2/3/2013
 Ingredients
 Tuna (or other fish) steak, sliced
Tuna with creamed  ½ lb willow-herb leaves and young shoots,
lightly steamed
Willow-herb  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-
http://www.jeffeatschicago.com/2011_09_01_archive.html 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.
© Project SOUND
55

56. 2/3/2013
Curried Willow-  Ingredients
 1/2 lb young willow-herb shoots
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
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.
© Project SOUND
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57. 2/3/2013
Curried Couscous 'n' Greens
 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
 Ingredients stand for 5-7 minutes.
 Instant boxed couscous  In a frying pan, add enough sesame oil to
 1/2 Onion (diced) coat the pan, heat and add the garlic.
 Green peas  Once the garlic is slightly browned, add the
 Fresh Greens greens (chopped into smaller pieces) to the
 Curry powder mix and cook until bright green and slightly
 Salt & pepper limp.
 Cumin  Now, add the cooked greens/garlic mix to
 Fresh garlic (finely your couscous. Fluff the mix lightly, serve
minced) warm.
 Sesame oil
© Project SOUND
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58. 2/3/2013
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
© Project SOUND
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59. 2/3/2013
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
© Project SOUND
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60. 2/3/2013
Perhaps you’d like to try some more
robust native greens
http://blog.breakawaytrainingonline.com/wp-content/uploads/2010/08/kale.jpg
© Project SOUND
60

61. 2/3/2013
California Marshlavender –
Limonium californicum
http://www.newportbay.org/plants/marshrosemary.html
© Project SOUND
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62. 2/3/2013
California Marshlavender – Limonium californicum
 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://ucjeps.berkeley.edu/cgi-bin/get_JM_treatment.pl?5645,5648,5650
http://jaysullivan.org/limonc5.htm © Project SOUND
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63. 2/3/2013
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.
© Project SOUND
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64. 2/3/2013
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
© Project SOUND
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65. 2/3/2013
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
http://www.newportbay.org/plants/marshrosemary.html
butterflies
 Seeds:
 Birds eat them
 Vegetative reproduction: slowly
spreading – makes ‘pups’
http://nathistoc.bio.uci.edu/Plants%20of%20Upper%20Newport%20Bay
%20(Robert%20De%20Ruff)/Plumbaginaceae/Limonium_californicum_ © Project SOUND
July2.jpg
65

66. 2/3/2013
Marsh Lavender  Small size and scale
in the garden  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
Said to be good as a ground pollinators - ?? Around
cover & soil stabilizer vegetable garden
© Project SOUND
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67. 2/3/2013
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
http://calphotos.berkeley.edu/imgs/512x768/0000_0000/0212/0963.jpeg
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://www.simplyrecipes.com/recipes/ingredient/greens/
67

68. 2/3/2013
Willow Dock – Rumex salicifolia var. salicifolia
© 2002 Margo Bors
© Project SOUND
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69. 2/3/2013
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
© 2008 Keir Morse
be cooked in several changes of
water and eaten in small
Willow Dock – Rumex salicifolius quantities.
© Project SOUND
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70. 2/3/2013
Canaigre Dock – Rumex hymenosepalus
http://www.wildflower.org/gallery/result.php?id_image=6407
© Project SOUND
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71. 2/3/2013
Canaigre Dock – Rumex hymenosepalus
 AKA: Tanner’s Dock
 Native to Western U.S. from
Wyoming to Texas, Baja
http://www.bonap.org/BONAPmaps2010/Rumex.html
 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
http://www.fws.gov/southwest/refuges/newmex/sanandres/Photoshop_gallery/pla
nts/pages/Wild%20Rhubarb%20-%20Rumex%20hymenosepalus.htm
© Project SOUND
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72. 2/3/2013
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
http://commons.wikimedia.org/wiki/Rumex_hymenosepalus

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)
© Project SOUND
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73. 2/3/2013
Flowers & pods brighten the landscape
 Blooms:
 Spring - usually April-June
in S. CA
 Flowers:
Flowing stalks above the
http://tcf.bh.cornell.edu/imgs/lkelly/r/Polygon
aceae_Rumex_hymenosepalus_14879.html 
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
© Project SOUND
http://www.fireflyforest.com/flowers/2283/rumex-hymenosepalus-canaigre-dock/
73

74. 2/3/2013
 Soils:
Plant Requirements  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/
© Project SOUND
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75. 2/3/2013
Canaigre in the garden
 Interesting container plant
 In seasonally wet areas
 Rain garden
 Bog garden
 Along seasonal ‘streams’
http://www.fireflyforest.com/flowers/2283/rumex-hymenosepalus-canaigre-dock/  In dye garden or vegetable garden
– has been extensively cultivated
http://www.rshantz.com/Plants/Wild/General/20050402Wild08.htm http://www.swsbm.com/Images/New2005/New2005.html SOUND
© Project
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76. 2/3/2013
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
http://www.dailykos.com/story/2012/01/22/1057254/-Native-Farming-for-Restoring-
Sacred-Land-Direct-Action
Medicinal and other uses
brownish red.
 The seeds can be roasted,
ground and made into flat
A powder made from the dried cakes.
roots can be used to heal skin
sores  Roots can be chewed for
relief from colds, coughs,
sore throats, and sore gums.
© Project SOUND
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