Cookbook:Fireweed
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Fireweed is a wild plant native to the American Pacific Northwest that is foraged as a food.
Characteristics
editThe plant grows on tall stalks with a reddish stem,[1] blade-shaped leaves and bright pink-purple flowers. The shoots, leaves, and stems can all be eaten, along with the roots and flowers.[2] Note that the older the plant gets, the more bitter it becomes[3]—the young shoots and flowers are best.
Seasonality
editFireweed is a seasonal plant and foraged from spring to summer.
Selection and storage
editWhen foraging for fireweed stems, look for red and tender shoots, and snap or cut them off just above the ground.[1] Blossoms should be plucked shortly after they bloom to avoid bitterness.[2] Store these like you would leafy greens by keeping covered in the fridge.[2] Fireweed can also be dried for several days and stored in an airtight container away from light, heat, and moisture.
Use
editThe shoots can be used like asparagus and lightly cooked or used in salads or pickles.[2] The leaves and flowers can be used in salads to add flavor and color.[2][3]
Recipes
editReferences
edit- ↑ a b "Finding Fireweed - The Phoenix of Foraging". Edible Alaska. Retrieved 2024-07-23.
- ↑ a b c d e "Fireweed | Cooperative Extension Service". www.uaf.edu. Retrieved 2024-07-23.
- ↑ a b "Fireweed - Range Plants of Utah - extension.usu.edu". web.archive.org. 2015-10-30. Retrieved 2024-07-22.