Wild Things in June - Mint Family

Welcome to the Wild Things Round Up.  Each month, I select a featured plant, and challenge you to forage it and cook up some wild recipes to share.  Along the way, I will also cook a few dishes with the highlighted plant.  Hopefully, together we can inspire lots of other people to make a few wild plants a part of their everyday produce.

Square stems of spearmint
As always, June snuck up on me.  Summer is my least favorite season (I know, I know, don't hate!), and I'm just not looking forward to spending the next few months looking like a melted crayon.  In an effort to keep all of us cool and refreshed, I've selected mints for Wild Things in June.  Another confession - I don't care for the taste of mint.  So I've opened up Wild Things this month to include all of the plants in the mint family (Lamiaceae).  This means that you can use Monarda fistulosa (wild oregano), horehound, and feral lemon balm.  A lot of the culinary herbs are also in the mint family, you could use basil, rosemary, or true sages (Salvia, not Artemisia!), so long as you harvested them from a wild, or super-feral environment.  And for those of you who enjoy true mint flavor, I'm expecting you to bring it with spearmint, herba buena, and your best mojito.  There are unlimited cooking possibilities this month!

Plants in the mint family usually have square stems and opposite leaves, but so do some members of the Verbena and Stinging Nettle families, so make certain you have a proper ID.  It is always a good idea to cross reference several guides (and real live human experts if you have access to them) when identifying a wild plants.  Since this is such a broad category of plants, and I cannot give you specifics for each plant, it is especially important to do so this month.  The first rule of foraging is always to be safe!  Here's a nice little site to get you started.

I'd be so happy for my friends in the Southern Hemisphere to play along this month.  If you need to mine your blog archives, or look to your family cookbook to share a mint recipe, please do so.

I'd also like to extend a special invitation with my herbalist friend to share monographs from your favorite mint family ally.  I know that mints hold a special place in your heart and medicine cabinet, and I'd love for you to share your knowledge.

Are you new to Wild Things?  Here's the scoop.

In many countries, traditional foods are prepared for their medicinal effects. In most of these places, the foods prepared were wild foods that were cheap and easy to obtain. By default, they were local and seasonal. One of the problems with a lot of modern fad diets is that in order to actually follow the diet, one needs to fork out a whole lot of money. Most of us just can't afford to do that, especially not in this economy! Not only that, but it seems might suspicious that, in many cases, these products that are touted as panaceas have to come from half way around the globe -- noni from Tahiti, acai from Brazil, gogii from China. What are the odds that God (or the higher being of your choice) put all of the good stuff in Tahiti, and left us to fend for ourselves until the advent of globalization? Whether food or medicine, the majority of what we need can be found locally. It might not be trendy, but it will most probably be just as effective, if not more so. Wherever you are, you have with your reach an untapped resource - wild foods!

Welcome to the Wild Things Round Up*

As your host, I'd like to demonstrate that eating wild foods doesn't need to be a terrifying endeavor, and that our health and our diet needn't be dictated by financial status or geographic location.

A Few Notes About the Round Up

1. Wherever you are, you have access to Wild Things, even if this means clandestine trips to your neighbor's yard in the middle of the night**.

2. Foraging isn't only for hippies and luddites, though hippies and luddites are both very much welcome (Hi, Hippie!  Hi, Luddite!). It's easy to assume that everyone who eats this way lives out in the wild, and shuns the material world and/or technology. But it just isn't true! This isn't a club exclusive to country mice. I live smack in the middle of suburbia. I'm a very well adjusted modern woman who loves my life, and happen to love nature as well.

3.  This is not about trying to be a cave dweller. Though there are plenty of people in the world who successfully and gracefully live a life that is more similar to how people lived hundreds, or even thousands of years ago. I'm not one of those people, and I'll assume that for the most part, you are not either.  It's easy to romanticize, but that is a difficult, hard working life. It's also not necessary to remove yourself from the modern world in order to be connected to nature. When it comes down to it, isn't that what we all want a bit more of -- connection, to nature, to community, to other people, to a higher power? Nature is everywhere. Life is everywhere. It's not outside of your touch. It's not only available to people who sacrifice modern convenience. You do not need to give up your makeup or latte.

A Few Foraging Rules

1. DO NOT EAT ANYTHING THAT YOU CANNOT 100% IDENTIFY!!! I can't stress the importance of this point. People can die from this sort of stupidity. Let's not win any Darwin Awards here.

2.  Know the foraging laws in your area. Call the city, call the forest service, call the landowner.   Respect private property. Ask permission. Most people will gladly let you pull up some weeds for them. Most of them are delighted to get rid of some of the fruit that rots all over the pavement. Just ask.

3.  Don't take more than you need. Never take rare plants. Learn what's in your area -- only take things what are abundant. This is important! Always think of the future, not just in terms of what you want, but in terms of the ecology of the system from which you are harvesting. These ecosystems have been around for millenia, since long before people got there. Don't be the one to change that in one generation.

Tools You Will Need

1. Scissors and/or pocket knife
2. A local guidebook (don't be tempted to grab a national guide), with pictures
3. Bags for collecting food

How to Play

At the beginning of each month, I will introduce a new Wild Thing. I will give pictures, descriptions, best locations, and taste, and also list any possible toxicity issues. The plants that I feature will be those with few, if any, toxic lookalikes. And if there are any, I'll give you ample warning. None of the plants I select will have any potential lethal lookalikes.

Over the course of the month, both you and I will go and find the featured plant, play with it in the kitchen, and come up with creative ways to use it. But don't feel like you need to invent a recipe in order to participate. Feel free to tell about your experience using a known recipe. But please do credit the originator of the recipe. 

If you have a blog, post your recipe on your blog, and then share it with Wild Things. Also, mine your archives, and link old recipes.

If you don't have a blog, you are still welcome to participate. Simply introduce your recipe and experience with a few sentences, and then share your recipe. A picture is always nice, too, although not necessary to play along.

Before the end of the month (sooner is better, because your host has a day job!), submit your recipe to wildthing.roundup@gmail.com . Please send your recipe directly to that email address. If you send it to my personal email, or post it on Facebook, I'm likely to forget it.

At the end of the month, I will provide a round up list of everyone's adventures. Sound like fun?  I think so. 

*No association with Monsanto.
** Just kidding.  I don't advocate stealing. Really, there's no need -- a knock on the door and a "Hey, I noticed that you have an apple tree full of rotting apples. I was wondering, could I take a few of them, or pay you for some of them, or mow your lawn for some of them?" will suffice. Most people are horrified at the thought of taking money for apples, and will drop big bags of them off on your front step for months to come.


So many possibilities this month!  Just think of all the great cuisines around the world that pop with a good handful of mint.  Not into main courses?  How about mint condiments, desserts, and drinks?  Get inspired and go wild, then send your recipes to wildthings.roundup@gmail.com before the end of June.  Thanks!

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