Wild Edibles, Part 1: Cutting Capers
This is the first of a series of posts on wild edibles which I intend to write over the next few months. I’ll try to feature a variety of edible wild plants, their peculiarities, where they can be found, and how to prepare them for safe (and tasty!) consumption.
You’d be amazed at the variety of edible goodies which grow right in your backyard … !
The first plant we’ll showcase is the Marsh Marigold, otherwise known as the “Cowslip” … or locally (Southwestern Maine) as Capers; this latter name is probably because the unopened flower bud (see top picture) resembles the capers which are commonly pickled and bought in the grocery store. The Marsh Marigold is a perennial water or wetland plant of the genus Caltha Palustris, and is a member of the Buttercup family.
Please note that although Marsh Marigolds are edible, Buttercups are not!
Marsh Marigolds are found in bogs, lakes, and slow-moving streams, are abundant in arctic and subarctic regions and in much of the eastern part of the northern United States, as far south as the Carolinas. They can also be found in the UK.
Here in Southwestern Maine, they grow in wet areas early in the spring, before the trees are fully in leaf. They’re better when picked before they bloom, but can also be eaten once they have blossoms, although I recommend removing most of the flowers from the plants before cooking.
A word of caution: Never eat them raw! They contain an irritant, glycoside protoanemonin (helleborin), which is destroyed by heat. The older the plant is, the more of the irritant it contains, which is reason it’s better before it blooms.
To prepare the capers, rinse them very carefully, and trim off the blooms - although it’s not necessary to get rid of the buds. Even though the stems are hollow and tender, you may also want to remove the largest stems. The plants are boiled in water, with a bit of salt … and the water is drained, and replaced several times during the cooking process in order to get rid of the irritant, which is also quite bitter. Here at home, we change the water at least twice during cooking. It’s a very tasty treat when served with a bit of salt, pepper and lemon (or vinegar) … as a greens-type vegetable. Some people, Ueull Gibbons for one, like them with melted butter.
The Marsh Marigold also has some pretty impressive medicinal uses … although I highly recommend sticking to carefully boiling them, and using them as a side dish.
Had them for supper. They took about 40 minutes to cook, and had two water changes. They were absolutely delicious - very delicate flavor. I had mine with lemon. I’m glad there are still more in the fridge for another meal.
It’s one of those things you can only pick during this time of year, unfortunately … and they’re kind of a pain to pick, because you have to get out into the bog with waterproof boots - or resign yourself to getting wet! The problem with getting wet is that the water this early in spring is c-c-cold!
They’re worth it though! :o)
May 5th, 2006 at 12:39 pm
I never knew that capers were from a flower! Or that they were related to, or looked like buttercups … how interesting.
I’ve never eaten a caper either.
hmmmm
May 5th, 2006 at 12:43 pm
This will be a great series of posts Moof!
I like “living off the land”.
I’ve never seen these plants before, but I haven’t traveled much either.
The harvesting and cooking process is very similar to what we do with “pokeweed” here in Oklahoma and Texas.
If you don’t rinse and boil at least twice you will get a good case of diarrhea.
I like to eat mine with Louisiana Hot Sauce.
Would these greens taste good with it?
later…
May 5th, 2006 at 1:28 pm
oh cool, this will be a great series!
I haven’t had cowslips in a long time.
May 5th, 2006 at 2:01 pm
Moof you are simply amazing and you are going to love bios 200 when you take it… That class is sooooo up your alley girl!!!!
May 5th, 2006 at 2:20 pm
Moof,
The pictures you took are beautiful.
One question: Are you going to have us all over for dinner when you cook them? :)
I remember buttercups as a child…we would place them under our chins…if the yellow “reflected” under the chin, supposedly it meant you liked butter! Of course, on the sunny days the reflection was always there and cloudy days not… it took me years to figure out why *LOL*
May 5th, 2006 at 2:33 pm
Hey Pk … these are not the same capers as you buy in a jar at the grocery store … the pickled ones are Capparis Spinosa … and grow in the Mediterranean area. I like those too, though … :o)
TJ … I’m going to do one on Poke. Marsh Marigolds are nothing like Pokeweed, although the cooking preparation is the same. Pokeweed contains triterpenoid saponin, an alkaloid, which is a natural antibiotic, but which can cause some distressing symptoms … (see the section under poisoning - humans.)
Hey Fug!!! How ya doing? Wanna join us for supper tonight? :D
Wolfbaby … I think you’re right. I enjoyed pharmacology when I was in nursing school - except for the hours and hours of writing out med cards on little little index cards. ;o)
Pattie … sure! If you can get here within the hour, you can eat some with us! Re buttercups, we used to do the same thing. My husband just told me that he used to like to put the Buttercup stem against his tongue, because it would make the tongue tingle. *sigh* It’s a miracle that kids live into adulthood, ya know that? *eep!*
May 5th, 2006 at 2:59 pm
Your a pretty good photographer Moofie! Love the Skyy bottle… they are so pretty!
Looks like you got some green grass growing there too! Go get Dougie on the lawn mower… ;-)
May 5th, 2006 at 7:27 pm
I love the Skyy bottle … and really enjoyed the contents, too! :o)
The photo on the top left of the post isn’t mine … the link is in the post, though.
Dougie had a meeting tonight, and has to be someplace at 9 AM … I’m gonna be a good Moofie and give him some space for now … pook kid!
May 5th, 2006 at 8:12 pm
My grandma used to pick the dandelion in the yard and cook it with garlic and olive oil. Was DE-Lish. Of course, we’d never do that now with all the things who knows what is sprayed on the lawn, but I still buy dandelion at the organic grocer. Brings back memories.
May 5th, 2006 at 8:25 pm
Hey Deb! Thank you for dropping in! I’ll be doing one on Dandelions too (another green that’s in the fridge right now … had it about 3 days ago) … but we did, indeed, pick it on our lawn.
However, we don’t spray or fertilize … so, well washed and cooked, it’s fine.
May 7th, 2006 at 11:27 pm
I often use herbs and plants in salads. My apt. has a balcony where I’ve seccesfully grown a varity of plants.
May 9th, 2006 at 9:13 am
Hey Moof, Though green leafy veggies are not my thing, you’ve made it sound interesting. I’ll look forward to reading more in the series.
I like the Skyy bottle and the content sure was enjoyable the only time that I had it. Hoping that you’ll post more pics of your health food in such unhealthy settings :)
May 9th, 2006 at 10:39 am
Hey William! Now that’s something I can’t do … our garden is about 8000 square feet … I don’t know how to do anything on a small scale … *grin*
Scan Man, my dear … who said anything about healthy!?!? I’m far more interested in tasty than in healthy! *LOL*
Dunno about posting pics of health food, since I religiously avoid such things, but you can count on the unhealthy settings!!!
Let’s see … maybe some sorrel in a Jim Beam bottle? ;o)
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