Staghorn Sumac
Watercress
Staghorn Sumac is a tree native to PEI that one would be surprised to learn is edible. The berries can be eaten raw, baring a lemony taste, and can also be crushed into water for a refreshing drink. These trees can be found in plains and foothill areas, and are often planted as ornamentals and become naturalized (spread on their own). Sumac cones should be harvested in August, when at their brightest colour. To make Sumac tea, steep one to two tablespoons of the berries in hot water (it is best to use a reusable tea bag or cheese cloth to help filter out the small hairs), or leave to slow-infuse in room temperature water directly in the sun. This tea is deliciously tangy, with a flavour similar to lemonade, and has wonderful diuretic properties – increasing kidney function and helping to flush out toxins in the body. To process these berries into sumac spice, simply dry the cones, process in a high- powered blender, and filter through a mesh strainer. The result is a wonderful version of sumac spice – and while it may not look identical to it’s powdered, store-bought counterpart, the flavour is all there– and then some.
Watercress is an excellent, easy to recognize and highly available greens alternative native to PEI. Found in calmer waters such as slow-moving streams, ponds, and marshy areas, it often grows in very large patches, making it quite easy to locate. It’s peppery flavour is delicate and delicious, although it can be slightly bitter if harvested after green and white blossoms begin to appear on the plant – generally occurring in late spring. A relative to the mustard plant with a flavour similar to arugula, watercress is actually much lighter and sweeter than it’s relatives, making it a perfect base to be eaten raw in salads. Be sure to remove larger stems before eating, as they can often be bitter, and wash the leaves well before consuming. These plants are just the tip of the iceberg when it comes to foraging here on the Island. Many native herbs such as nettle, raspberry leaf, and dandelion are easy to harvest and make amazing teas. There is so much our beautiful landscape has to offer. I’d also like to take a moment to thank the indigenous people of this land who have shared generations of foraging knowledge, and recognize and acknowledge that we reside on unceded territory of the Abegweit Mi’kMaq First Nation.
▲ Staghorn Sumac
▼ Watercress
Fireweed
Fireweed grows everywhere here on the Island. You’ll often find it on roadsides and in disturbed areas in large patches. This plant is a forager’s dream: every part of the plant is edible. Young leaves and flowers can be eaten raw, with a slightly sweet yet mildly astringent flavour. As the plant grows throughout the season, the thicker stems can be harvested, peeled back and eaten raw as a snack. The mature leaves and flowers can be added to soups, stews and sauces, with the leaves lending a sharp flavour, and the flowers adding a muted sweetness. These mature parts can also act as a natural thickening agent, making them a useful tool in the kitchen.
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SUMMER 2018 www.pei-living.ca
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