Sunday, April 27, 2014
Foraging foods is a tricky business. Edibles are normally in their prime for a few short days. Catching plants at the right time is always a challenge. This year we managed to forage a few Marsh Marigolds buds which grow wild in our side yard.
The tightly closed buds can be pickled and used on salads much like capers. The process to use the plant is pretty detailed and the warnings about not preparing them correctly is a bit off putting: consumption of raw leaves or buds without proper preparation will result in irritation and burning of the mucous membranes of the throat and nasal passages. The poisons, once ingested, can cause vomiting, bloody diarrhea, fainting and convulsions.
Due to those warnings, we aren't sure if we are going to risk it for a few capers. It's good to know the leaves and buds are edible after boiling the heck out of the plants. I guess in a survival situation, I would chance it.