A Taste of Wild Things: Foraging for the First Foods of Spring

Burdock Tea

Burdock (also known as gobo) is a root used in Japanese cooking. Not only does it taste great, it also supports detoxification. Burdock contains a carbohydrate called insulin which stabilizes blood sugar and feeds good bacteria in the digestive tract. Similar in flavour to asparagus when boiled, burdock is a pleasant addition to salad when marinated in lemon juice. If fresh burdock root is unavailable, use 1 Tbsp (15 mL) of dried chopped root. (Makes 2 large or 4 small servings)

• 1 piece (12 inches/30 cm long) burdock root
• 4 cups (1 L) filtered water

1) Slice the burdock into dime-sized pieces and boil in water for 10 minutes in a medium saucepan. (Don’t bother straining the tea because it has large chunks that are best left for steeping.) Drink the tea once it has cooled to a comfortable sipping temperature or store it in a glass jar in the fridge (and don’t worry – it’s natural for it to turn bright emerald green overnight!)

2) Quick Tip: Use the leftover burdock slices for a salad, soup or stew. Just squeeze in a splash of lemon juice to preserve the root and keep it in the fridge for up to a week.

John Robertson’s Sorrel Soup with Sour Cream

Sorrel soup

John Robertson was formerly an executive chef at The Big Carrot Natural Food Market (https://www.thebigcarrot.ca) where he focused on organic and local ingredients. He was also a guest chef and student of Steven’s at The Sacred Gardener for more than 10 years.

What better way to celebrate spring than by eating a bowl of bright green sorrel soup. Sorrel is a green similar to spinach, but with a noticeable sourness. It is a perennial herb that sprouts from the ground each spring. Pick sorrel while the leaves are young and tender. Not just for soup, sorrel is excellent in mixed salads. Make sure to wash the leaves thoroughly, drain and dry.

Robertson likes to purée it to achieve a uniform texture.  Enjoy the soup either hot or cold, but I think it’s best straight from the refrigerator with a dollop of sour cream and freshly ground black pepper.  (Serves 5-6)

Ingredients:

• 1 pound sorrel leaves, washed and trimmed of stems
• 2 Tbsp olive oil
• 2 large shallots, chopped
• 6 cups water
• 2 large peeled potatoes, diced
• coarse sea salt, to taste
• freshly ground black pepper, to taste
• 2 Tbsp sour cream, to garnish

1) Heat oil in a medium saucepan. Add shallots and cook on medium-high heat until caramelized, about 8 minutes. Add water and potatoes, simmer until potatoes are tender. Add the sorrel, and simmer for about 4-5 more minutes. Season with salt and pepper.

2) Using a hand-held blender, purée the mixture and serve.

Sesame Burdock Sauté

This recipe is from my book Meals That Heal Inflammation. Burdock is one of the most powerful healing foods in the Japanese diet.* The name might be unfamiliar, but you know it as the plant with the burrs that catch on your clothes as you walk through the woods. It has been traditionally used to cleanse the liver, lymph and kidneys. With the added benefit of anti-inflammatory sesame oil, this is one of the true healing dishes. Consider serving it with any fish or lentil dish. (Makes 3 servings.)

Ingredients:

• 1 Tbsp toasted sesame oil
• 1 cup burdock root, julienned (see note below)
• 1 cup vegetable or chicken broth or filtered water
• 1 cup carrots, jullienned
• 1 Tbsp tamari (wheat-free)

1) In a medium/large skillet or wok, sauté the burdock in sesame oil for 3 minutes over medium heat.

2) Add 1/2 cup (125 mL) of the broth, bring to a boil, cover, and continue to cook for 5 minutes.

3) Add the carrot, tamari, salt, and the remaining broth. Bring to a boil again, then and cook over medium heat for another 5 minutes until vegetables are tender.

4) To prepare burdock, scrub the skin under running water with a brush, like you would for mushrooms. Do not peel burdock root, as most of the nutrients are right below the surface of the skin. And remember, a julienne cut (used commonly in burdock recipes) results in matchstick-sized pieces of the root.

*Editor’s note: Burdock root is traditionally harvested in the fall after the first frost, or in spring after the ground thaws. But you can find it in health food stores and farmers’ markets year round.

Spring Tonic Soup

This recipe, adapted from Susun Weed’s book Healing Wise (Ashtree Publishing), is a wonderful dish for cleansing the liver and kidneys during springtime. Weed is a famous wise woman herbalist who has shared incredible plant wisdom. If you can’t find the herb yellow dock, you can add extra burdock as it is available both fresh and dried at many health food stores.  (Serves 12-16)

Ingredients:

• 2 cups onion, chopped
• 4 Tbsp olive oil
• 2 cups fresh burdock root
• 1 cup fresh dandelion (leaves and roots)
• 1 cup fresh yellow dock (leaves and roots)
• 4 oz dulse (or other seaweed)
• 2 cups carrots, sliced
• 6 cups organic sweet potatoes, cubed
• 4 quarts water
• sea salt to taste

1) In a large soup pot, heat the oil and onion on medium heat until golden. Add soaked (not parboiled) burdock root slices.

2) Add chopped fresh dandelion leaves and roots. Add chopped fresh leaves and roots of yellow dock (Rumex crispus).

3) Add all remaining ingredients and bring to a boil. Reduce heat and cook covered at least one hour. Serve hot.

John Robertson’s Morel and Fiddleheads in Thyme Butter

Spring forest trio of morels, ramps, and fiddlehead ferns

In Robertson’s words, “This is the most memorable meal I’ve had at The Sacred Gardener. It brought one of those moments when you feel truly connected to your experience.  The morels are delicious brown coloured honey combs; so woodsy and full flavoured, yet ethereal at the same time. The taste of morels can’t be compared to any other mushroom – they know who they are!

They say that morels are ready to be foraged when the surrounding oak leaves are the size of mouse ears and shortly after a good spring rain. Then, like the jack in the box of the woods, they start popping up everywhere. You need a keen eye to spot them as they are well camouflaged, but once you have an eye for them, you’ll see one where a second ago there wasn’t one. Steven [Martyn] imparted to me the most important lesson in regards to morels, but perhaps to mushrooms in general, ‘You should never pick more than a deer would eat.’ Not picking a spot clean will ensure that the mushrooms will be able to propagate for future pickings, so leave a few morels behind if you find a patch.”  (Serves 3-4)

Ingredients:

• 1/2 lb fresh morels
• 1 lb fiddleheads
• 3 Tbsp olive oil
• 5 Tbsp butter
• 5-6 sprigs of thyme
• sea salt to taste