Tidbits

Wild Weeds INDIGENOUS EDIBLES words: Jennifer L. Rubenstein | illustrations and layout: Caryn Scheving

Indigenous (in-DIJ-en-us): Originating or occurring naturally in a particular place; native

Although Indiana is renowned for the abundant food crops grown here by hardworking Hoosier farmers, some tasty and healthful delicacies just pop up naturally, like weeds. They might not be as familiar as other items from the garden or grocery store, but they offer the true taste of Indiana—because they are indigenous. Here is an introduction to a few of them.

—ANTHONY BOURDAIN

EDIBLE PARTS: Leaves, shoots. Pinch the tips out to save and continue to grow

Lamb's quarter is “one of the most nutritious weeds in the world. The other is purslane.”

—MICHAEL POLLAN Also known as: Wild spinach, fat hen, pigweed

Latin name: Chenopodium album

Related to: Quinoa, beets, spinach, Swiss chard

Features: Leaves resemble the shape of a goose foot and the plant produce clusters of tiny green flowers. The white underneath the leaves is water repellent and can be a salt alternative.

Health benefits: Nutrient-dense with vitamins A, C, B1, B2, iron and protein. Mash into a paste to treat insect bites, burns and eczema. May be used to relieve upset stomach or treat diarrhea. Known to reduce inflammation and increase circulation. Does contain oxalic acid, which can be toxic in high doses.

Environment: Gardens, fields, near water, landscaped areas, disturbed soils. Often left in gardens or crops as a trap crop to decoy pests away from other crops.

Cultural uses: A tradition food crop in Northern India. Native Americans consume to improve their blood.

Preparation: Substitute for spinach, use in pesto instead of basil, use in smoothies, salads and soups. Young lamb’s-quarter greens can be juiced and used as natural detox. Harvest seeds in the fall, grind them for baking, use as microgreens or sprouts.

Latin name: Amaranthus spp.

Similar to: Grains, rice or maize

Features: Nutty-tasting seeds and spinach-flavored leaves. Seeds are used as grains and it is gluten-free.

Health benefits: Can help lower hypertension and cardiovascular disease. Has been identified to have some cancer-preventing benefits.

Environment: Loves heat and well-drained soil. Is often considered a weed in the Great Plains and is often found in pastures.

Harvest: To harvest grains, allow the amaranth to flower then pick off the blossoms before they turn brown and put them in a paper bag. Once they are dry, shake the bag and collect the grains.

Cultural uses: The Aztecs cultivated the grain to make tamales, tortillas and atole (a beverage). During Day of the Dead ceremonies, the seeds are offered as food for the spirits.

Preparation: Cook as you would pasta or rice. Good to eat like porridge, or make amaranth pudding or use in smoothies. Can be used as a thickener for soups, sauces and jellies. The grains can also be pressed for oil.

Latin name: Juniperus communis

Features: The only spice to come from conifers. It is berry-like but a female seed cone.

Health benefits: Juniper berry essential oils contain antioxidants and are used as a natural antiseptic to help wounds heal faster and to improve digestion.

Environment: The tree or shrubs grow in temperate climates. They can grow in soil or in rocky areas.

Harvest: Berries that are mature (purplish black color) are used as a spice. Berries that are fully grown but immature (green) are used to flavor gin. Can be used fresh or dried. Fullest flavor comes immediately after harvest. The flavor comes from the inside of the berry, so it is crushed before being used.

Preparation: The flavor profile works well with wild game such as boar, venison, duck and woodcock. Often used in European cuisines like pork, cabbage and sauerkraut dishes.

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BRIDGES WINE BAR

Handcrafted Neapolitan-style pizzas, scratch-made pasta and bread, farm-to-table specialties and a spectacular selection of craft cocktails and international wines. A destination worth the drive.

19 N. Indiana | Greencastle BridgesWineBar.com BURGER STUDY

A premium, full-service burger restaurant and bar dedicated to expanding one’s perception of what a burger can be. We are locally owned and pride ourselves on serving premium burgers crafted from the best-quality Midwest Prime beef and other locally sourced ingredients. We feature craft cocktails, beer and wine.

28 W. Georgia St. | Indianapolis BurgerStudy.com Study.com DEBRAND

Indianapolis location now open at Keystone at the Crossing. Stop in to indulge in our chocolate truffl es, classic chocolates or one of the dozens of other tasty treats. And don’t miss our dessert bar including our delicious ice cream sundaes. Fine chocolates at their best.

8685 River Crossing Blvd. Indianapolis DeBrand.com FOLIE

French-inspired new American fi ne dining restaurant located in downtown Lafayette. Offering inventive cocktails, well-curated wine list and exquisite cuisine for a beautiful dining experience. 526 Main St. | Lafayette FolieRestaurant.com

THE LOFT

Dine at a true farmstead restaurant, located inside a beautiful historic barn on an organic dairy farm. Food grown and raised on site takes center place on organic menus shaped by seasonal rhythms. Open for lunch, dinner and Sunday brunch. 9101 Moore Rd. | Zionsville TradersPointCreamery.com JOE’S NEXT DOOR

The best of Joe’s Butcher Shop prepared for you. Our team of chefs will build the freshest, most unique and mouthwatering sandwiches at our walk-up counter, cater your special events and you can even grab our daily made dishes to go. 111 W. Main St. Ste. 110 | Carmel JoesButcherShop.com NOOK

Located in the heart of downtown Indianapolis, Nook fuses a variety of culinary cuisines while incorporating Paleo principles including simple, fresh, whole foods. We believe in fl avorful foods that fuel a healthier you. 15 E. Maryland St. | Indianapolis NookPaleo.com THE ROOST

Formerly Finch’s Brasserie, The Roost caters to a beautiful new atmosphere and menu. Featuring seasonal dishes integrated with international fl avors, Chef Seth Elgar delights with every dish. They provide a friendly and lively atmosphere with a top-notch cocktail and wine program featuring some of the fi nest drinks in Central Indiana.

514 E. Kirkwood | Bloomington FinchsBrasserie.com

Find out how your business could benefi t from a partnership with Edible Indy.

Contact sales@edibleindy.com

FARM-BLOOMINGTON

A Bloomington award-winning original creating gastronomical dishes for brunch, lunch and dinner based on the seasonality of the Southern Indiana ingredients. The restaurant includes FARMbar, the Root Cellar Lounge and they promote sustainability and being green. 108 E. Kirkwood Ave. | Bloomington Farm-Bloomington.com THE GARDEN TABLE

A local eatery and fresh juicery in the heart of the Broad Ripple Village and on Mass Ave. in downtown Indianapolis serving seasonally infl uenced and locally sourced food and cold-pressed juice. We believe in simple dishes made from natural ingredients, grown and harvested by local farmers.

908 E. Westfi eld Blvd. | Indianapolis 342 Massachusetts Ave., #100 Indianapolis TheGardenTable.com GOODS FOR COOKS

Offering the kitchenware, gifts and fi ne foods, this Bloomington staple will empower you in the kitchen. Celebrating 45 years of connecting people to their food. 115 N. College Ave. | Bloomington GoodsForCooks.com HARRY & IZZY’S

We’re proud to keep it local! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal.

Downtown Indianapolis 153 S. Illinois St.

Northside Indianapolis 4050 E. 82nd St.

Indianapolis Airport 7800 Col. Weir Cook Memorial Dr. HarryAndIzzys.com

ROOSTER’S KITCHEN

Celebrating a year on Mass Ave. Our kitchen menu changes seasonally with the local producers while keeping the staples. Mama’s brisket, mac-n-cheese and fresh crisp pork rinds hit the spot.

888 Massachusetts Ave. Indianapolis RoostersIndy.com SPOKE & STEELE

Your local downtown neighborhood restaurant featuring a newly inspired menu by Chef Greg Hardesty. Food with a purpose produced with local artisans and created to pair perfect with our topnotch bourbon program.

123 S. Illinois St. | Indianapolis SpokeAndSteele.com ST. ELMO STEAK HOUSE

A big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses!

127 S. Illinois St. | Indianapolis StElmos.com TABLE

From a store full of fresh, seasonal foods and a team of chefs and culinary experts comes a celebration of food called table by Market District—a restaurant that brings passion for food right to your plate. Open daily for lunch & dinner, as well as brunch every Sunday. 11505 N. Illinois St. | Carmel MarketDistrict.com/Table