LIFESTYLE Out and About
Five Plants to Forage in Western Washington WRITTEN AND PHOTOGRAPHED BY GABE GARMS
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isted here are five of my favorite herbs that can be wild-harvested in Western Washington throughout most of the year. Although typically considered weeds, these nutritious plants can be consumed raw or added into a meal for extra flavor. They also happen to be the five favorites of most children who attend our wild edible walks at Raven’s Roots. Every plant on this list is common, so go for a walk and see if you can find one–or maybe all five — for yourself. Just remember to harvest safely. Some plants have toxic lookalikes, so it’s important to never consume a plant unless you’re certain of its identity.
Chickweed
CHICKWEED (STELLARIA MEDIA)
Lamb’s Quarters
This wild edible can be found throughout most of the year and never gets bitter as it ages, but does bitter with sun exposure. You can identify it by the single line of hairs growing up only one side of its stem (see picture). Chickweed makes your cell walls more permeable, allowing your body to absorb more nutrients from the food you eat along with it. It’s also a great herb for homemade lotions and salves.
LAMB’S QUARTERS (CHENEPODIUM ALBUM) Often referred to as wild spinach, the leaves of this plant have a creamy texture and taste a lot like spinach. Lamb’s quarters is far more nutrient-dense than cultivated spinach and grows in practically any disturbed soil with sun exposure.
Little Western Bittercress
LITTLE WESTERN BITTERCRESS (CARDAMINE OLIGOSPERMA) This is one of the tastiest and most prolific of all of the wild mustards. The leaves are a favorite wild edible among many people, including myself. 26
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Chickweed Single Line of Hairs