The Foragers Corner

By Kimberly Patterson Silver Sage Cottage

Hello fellow wild food foragers, my name is Kimberly and I am the owner of Silver Sage Cottage I study edible plants in our local area for basic survival and fun It’s surprising the amount of wild food, medicine and useful plant resources that are available to us in nature I will be showcasing one, safe, easy to identify, wild edible plant each month I will provide a photo, a common name, a botanical name, some basic information about the plant and a recipe to try I forage and eat the plants showcased and know them to be safe, however I encourage you to do your own research and ensure that you have the correct plant before eating it

Disclaimer: I am not responsible for what you ingest, you are wholly responsible for your own safety If you are unsure, please feel free to contact me for help with identification at Silver Sage Cottage 0498076683

Native Cobbler's Pegs (Bidens Pilosa)

FLOWERS and LEAVES: eaten raw or cooked, the young tender parts are used in salsa verde’s, salads, soups, stews and stir-fries.

SEEDS: roasted and ground to make a substitute coffee (yum), roasted and cooked into cakes and crackers, cooked up as a substitute wild rice and can even be fermented into a rice type wine. Can also be plucked raw as a trail side nibble.

NUTRITION: Vitamin C, Calcium, Iron, and Zinc.

MEDICINAL: Anti-inflammatory, Anti-rheumatic, Anti-bacterial and Anti-fungal. A poultice of the plant for wounds and ulcers. Flowers chewed for toothache. The raw leaves chewed for general mouth health