Wild Seasons

Different seasons, different flavors

Getting to know a wild plant means learning about how it manifests in all of the seasons. Something that can be used one way during one part of the year might be used differently earlier or later. This kind of deep, seasonal exploration allows us to interact with our plant companions on many levels. A great example, and one of my favorites, is fireweed.

Summertime fireweed ( Epilobium angustifolium), crowned with pink and purple inflorescence, offers the knowledgeable finder an abundant source of edible flowers and a flavorful potherb.

In the springtime, however, the young plant can be prepared whole, its slightly sweet and tender stalks and leaves toothsome and crunchy. Shoots and young plants can be eaten raw, or cooked briefly to add a springtime vibrancy to your favorite dish.

There are plenty of articles available on how to identify fireweed, and where it can be found. The main thing to remember is that the underside of fireweed leaves display a unique venation; a single vein runs parallel to the leaf edge all the way around the leaf:

I recently found a stand of lovely young plantlings in a local park. In urban areas, they like edges, and can often be found along the border alongside shrubs, emerging under their shelter in spring to explode into the sunshine as the days lengthen.

This is about ten plants worth — they were just past “shoot” stage, about a foot tall. The stems are still tender, and can be snapped or clipped just above the ground. Be sure to leave plenty and only take what you plan to use.

The flavor is reminicient of asparagus and okra, mild and crunchy. It makes an excellent addition to dishes featuring stronger flavors, and balances nicely with saltier meats. Here’s what I did with mine:

Spring Fireweed Sauté

Ingredients:

• 2 cups fresh young fireweed plants (approximately ten plants), chopped. Include the stalks, but discard any woody stems/stem bases.
• 1 cup chopped ham (mine was leftover from Easter dinner).
• 2 cloves garlic, minced.
• 1 tbsp olive oil.
• 1 tbsp unsalted butter.
• Salt and pepper.

1. Melt the butter and add the olive oil.
2. Add the garlic, then sauté over medium heat until aromatic.
3. Add the ham, and stir for 3–4 minutes until coated with the oil/garlic mixture.
4. Add the fireweed. Stir for 3–4 additional minutes, then salt and pepper to taste.
5. Serve over angelhair pasta drizzled with olive oil.