Written by: Leah White, Colorado Master Gardener Apprentice, Class of 2022

Colorado has many plants that are considered “weeds.” Most people are not aware that many of them are not only safe, edible, and tasty but can be used medicinally as well. Most likely you’ve seen some of these near the roadside, out in a field, or even in your own backyard! As long as you take precautionary steps there is no reason “weeds” cannot be a new part of your routine as well.

Please be aware that the precautionary steps are as follows: always be aware that weeds or plants out in nature that you forage should be far enough away from busy roads and animal sites to be sure they avoid contamination from both humans and animals (a vinegar/water rinse is a safe bet for decontaminating any of your edible finds before eating). Also be aware that most of the common weeds in your neighborhood are not as welcome as other plants and have most likely been sprayed with herbicides, so be careful where you choose to forage. Also, when you forage make sure you are 100% sure of the identity of the plant before eating. This can take time and practice but establishing a healthy knowledge of your local flora is a great way to start your foraging journey. Lastly, make sure you are not allergic to the new plants you come in contact with by doing either a patch test on your skin/lips or by eating only a small amount to start, ensuring there is no reaction.

Here are some common ones you may already be familiar with in the Pueblo area:

Dandelion (Taraxacum Officinale) are packed with nutrients and rich in vitamin A. They can be found in most lawns throughout the United States and are readily available most of the year. The dandelion has six edible parts: flower buds, roots, leaves, flowers, hearts, and upper bud stem. The leaves of dandelions tend to be quite bitter but by harvesting the new leaves during the early springtime, before they are exposed to prolonged hot and dry conditions, you increase your chances of getting a less-bitter harvest. The leaves can be boiled for 5-10 minutes and added to salads. The flowers can be harvested from spring to early summer to be used in anything from wine to being dipped in batter and deep fired to make dandelion fritters. There are so many uses and recipes for this plant the sky is the limit.

Figure 1: Taraxacum Officinale, Chris Evans, University of Illinois, Bugwood.org

Common Purslane (Portulaca Oleracea) is one of my personal favorites. I use it as a cover crop in my garden around the base of my raised beds. It is exceptional nutritionally as it has double the

omega-3’s that kale has and about as much iron as spinach. Purslane is actually a succulent and grows best in the hottest months. Once established it is very drought tolerant as well. It is easily identified by its round fleshy leaves and long red-green stems that can form large mats along the ground. All of the plant is edible (no need to pick just the leaves), but the most choice are the new leaves and stems at the top two inches of the end of the plant. You can pickle, sauté, and boil them as well as put them in salads, or even eat them raw. How you prepare them depends on the texture you prefer, larger leaves are more crunchy but when cooked can be just like regular cooked greens.

Figure 2: Portulaca Oleracea Lynn Sosnoskie, University of Georgia, Bugwood.org

Pineapple weed (Matricaria Discoidea) is easily identified by crushing the flowers which have a pineapple scent (hence the name). This is an easy way to tell it apart from its cousin, chamomile. It also does not produce flower petals as chamomile does. It can usually be found in waste areas May to September. The leaves and flowers are edible, but the new leaves should be harvested in the early spring before the plant blooms to avoid bitterness if you are eating them raw in salads. The flowers can be dried and are mostly used in making teas, flavored syrups, and in deserts.

Figure 3: Matricaria Discoidea Tom Heutte, USDA Forest Service, Bugwood.org

Common Wood-sorrel () is a pretty easy one to identify but takes some experience to distinguish from clover. Wood-sorrel traditionally has heart shaped leaflets of three with more well defined leaves that resembles a shamrock. Clover usually has three oval or egg shaped leaves and white-ish markings on top. There are many types of sorrel, but they can all be used the same way as O. Corniculata. The leaves, seedpods, and flowers are all edible, the yellow flowering sorrels (like O. Corniculata) are high in iron, vitamin C, and calcium. When harvested, the plant should be cut at the stalk about half an inch from leaves leaving only enough stalk to grab onto with your fingers. The leaves are great to add a little tartness to a mixed salad and all parts can be used in soups, salads, and are great for sauces.

Figure 4: Oxalis Corniculata Rebekah D. Wallace, University of Georgia, Bugwood.org

These are just a few examples of the many types of edible plants in our area. As you head up into the more moist climate of the Colorado mountains there are even more options at your fingertips. If you aren’t sure how to prepare these you only have to go as far as google to search for recipes or your local library for some excellent foraging books. I personally have gained a lot from “Edible Wild Plants: Wild Foods from Dirt to Plate” by John Kallas, “Edible Wild Plants Pocket Guide” by Kavanagh/ Leung, and “Edible Wild Plants – Eastern/Central America” by Lee Allen Peterson. These are great resources for easy identification and uses.

In conclusion, I hope you open your mind to new choices, explore your local environment and get into nature! Happy foraging friends!