Cookbook:Fireweed
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Fireweed is a wild plant native to the American Pacific Northwest that is foraged as a food.
Characteristics
[edit | edit source]The 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
[edit | edit source]Fireweed is a seasonal plant and foraged from spring to summer.
Selection and storage
[edit | edit source]When 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
[edit | edit source]The 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
[edit | edit source]References
[edit | edit source]- ↑ 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.