Weed Walk with Susun ~ Mallows, Violets and more

Tuesday, July 14, 2020 10:45 AM | Anonymous

Weed Walk with Susun Weed

Malva leaves, flowers, and seed pods (Malva neglecta)

This mallow is prostrate and so often overlooked. All parts of it are delicious in salads: leaves, flowers, and seeds. The seeds look like a little gouda cheese, thus giving the plant its common name: cheeses. All members of malva family are edible, including hibiscus, rose of Sharon (Northern hibiscus), hollyhocks, and the numerous cultivars that are available.

Carrot leaves (Daucus carota)

The scent of carrot is unmistakable in the leaves of wild carrot or Queen Anne’s lace, so we need not worry that we will mistake it for its poisonous sisters like hemlock. Richer in potassium than bananas, wild carrot leaflets are tasty in summer salads. (I don’t use the heavy midrib.) And, of course, when they bloom, the flowers go in my salads too.

Violet leaves (Viola species)

The violet leaves are big and glossy now and super rich in vitamins, especially the carotenes which are converted to vitamin A in the body. Violet is considered one of the best sources of vitamin A among the herbs. If you are drying leaves for infusion, now is the time to pick them. Violet leaf infusion used to be one of my mainstays, until the price got too pricey. It is a proven cancer preventative and curative in some cases.


Yellow dock leaves (Rumex crispus)

Can you see those little leaves peeking out from the green flowers? They are slightly sour and slightly bitter and altogether delish in salads. Be sure to get the ones from the curly dock (R. crispus); the leaves of the more common broad dock (R. obtusifolia) are way too bitter for my taste buds. Both of them are yellow dock and their roots are used interchangeably.

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