Wild Edibles of Nova Scotia: How to find them and cook ’em up.

Recently I had the pleasure to listen to Katie Porter talk about her adventures in wild harvesting. Being self-sufficient and living off the land is a pipe dream of my own, and after the talk I feel a bit more comfortable trekking and munching in the wilds of Nova Scotia. Just make sure you’re well equipped with a good field guide before you go out, take my words with a grain of salt, and you’ll be good on your own in no time.

So lets start with a few safety tips: safety first after-all. As a rule, avoid mushrooms, yes some are edible and delicious, but some are dangerous and deadly. There is no way as a lay person that you can guarantee a certain fruiting fungoid is delicious over disastrous, so stay clear, and admire their beauty from the other side of a camera. Assume they’re all poisonous until proven otherwise, ok?

Forage from a safe area, make sure you’re away from the road  and stay clear of areas that could be contaminated. That could be a field that was once a gas station, dry cleaners or roadsides. Stay clear of former mine sites, and mine slag fields. Some heavy metals can be left behind at these sites and taken up by plant’s root system into the leaves and stems.

Heavy metals are not good, except bismuth the active ingredient in Pepto Bismol. So, you’re safe now. Are you thinking of that perfect place to go pick wild blueberries, harvest your spring time fiddle heads, or munch on naturalized Japanese knot-weed? Good, now tell me where that is, or keep it a secret to enjoy on your own! Are you as shocked as I was that Japanese knot-weed is edible?

This bane of a killer weed was brought to Canada as a honey crop for bees. Their large white inflorescence provide delicious light coloured honey, and their unstoppable growing habits make them impossible to remove without small nuclear arms. But you can get your revenge on the hollow bamboo like plant. Young shoots under 12” are edible, and can have a sour lemony-rhubarb like flavour. They can be used in lieu of rhubarb or can be cooked like asparagus. Recipes from Katie Porter

Nippon Knotweed Salad

*Japanese Knotweed (Fallopia japonica, syn. Polygonum cuspidatum)
Serves 4. *google “itadori recipe” for more ideas

3 young shoots of Japanese knotweed, steamed for 3-5 minutes, chopped
1 teaspoon salt
1 Roma tomato, chopped finely
1 small red onion chopped finely
1/4 cup finely chopped parsley
3 tablespoons toasted sesame seed oil (sesame flavor compliments Japanese knotweed well)
2 teaspoons Japanese soy sauce, such as Kikkoman
juice of one-half lemon
pinch of freshly ground black pepper
1/8 teaspoon dried dill

Another invasive beast of an edible plant is garlic mustard.A relative of mustard, cabbage, and rapeseed, this mustard plant tastes of garlic. It apparently makes a good pesto.Those seed pods are the best way to tell if it’s in the mustard family, I think, but I’m just an armchair botanist, look it up to be sure. Make sure if you find this plant that you do not move it, uproot it, or replant it. It is an invasive species that violently colonizes Nova Scotia. It’s a pest in the Valley, and it may soon be a pest across the province. So eat it, or kill it, don’t move it.

*If you find new occurrences of garlic mustard, please report to: Ruth Newell, Curator of E.C. Smith Herbarium, Acadia University. ruth.newell@acadiau.ca

Garlic Mustard (Alliaria petiolata) Pesto from http://www.maipc.org/morerecipes.html,

Submitted by Jennifer Chesworth, Centre Hall, Pennsylvania 16828

1/2 Cup Olive Oil 1 Cup Pine Nuts or Walnuts

1/2 Cup finely grated Parmesan Cheese Enough Garlic Mustard leaves to choke a horse (or to clear a forest floor) Finely mince the walnuts and garlic mustard. An electric coffee grinder works like a charm. Add Oil and Cheese, serve with pasta or rice or other whole grain.  For vegan pesto use Nutritional Yeast instead of Cheese. Harvesting Garlic Mustard: take out the entire plant including the roots early in the season before it has a chance to flower. Young first leaves are best for pesto (and for salads or as a steamed green).

Use only the leaves for this recipe. Remove the roots from the area you are clearing as they will re-establish themselves if left in a pile on the ground. If you pull up garlic mustard after it has flowered beware as it will develop the seedhead even after it is pulled from the ground Ghetto Broccoli, very delicious.

Katie Porter is very excited and knowledgeable about fiddle heads. If you’re a good Maritimer you have your patch you visit as a family to gather these delicious spring vegetables. Sadly this is a tradition unknown to me until recently, even though I had a large stuffed version of this vegetable: It was the mascot of 1985 Canada Summer Games in Saint John, NB. The fiddle head is the baby ostrich fern, and have been vilified on-and-off as a possible carcinogen. To cut down on any risk, fiddle heads must be cleaned of their papery membrane, and must be cooked well before being eaten. Since I missed picking them this year, I got mine from the Halifax Seaport Farmers market, and cooked them up with some garlic and almond milk, over shrimp and pasta. I suppose you could also use some of that garlic mustard from before too!From vegetables to fruits. Did you know that rose hips are edible? They’re packed with the scurvy fighting power of vitamin C. So take those if you cannot get limes next time you’re sailing the seas. You can also find delicious wild strawberries, blackberries, cranberries, tea berries, raspberries, and huckleberries, among many more local fruit.

I recommend http://northernbushcraft.com/ as a good resource with great pictures. There are also apples across the province, abandoned orchards. In short, everywhere you look there are wild edibles, if you know how to look that is. Well that’s all for me.

I’m sorry for the two week delay from talk to blog, but I hope you enjoy. Written by Schuyler H Smith ( @skyhsmith )


Edible wild plant field guides

Euell Gibbons, 1962. Stalking the Wild Asparagus. Field Guide Edition. Library of Congress Cataalog Call Number 62-13703.

Adam Szcawinski, Nancy Turner, 1988. Edible Garden Weeds of Canda. Canada’s Edible Wild Plant Series, Vol.1. Fitzhenry & Whiteside. National Museum of Natural Sciences.

Lee Allen Peterson, 1977. Peterson Field Guides: Edible Wild Plants. Eastern/Central North America. Houghton Mifflin Company. New York.

David Craft. 2011. Urban Foraging. Finding and eating wild plants in the city. Service Berry press.

Heather MacLeod and Barbara MacDonald. 1988. Edible Wild Plants of Nova Scotia. Nimbus Publishing Limited. Halifax, Nova Scotia.

Peter Scott. 2010. Edible Plants of Atlantic Canada. Boulder Publications. Newfoundland and Labrador, Printed in China.

Marilyn Walker. 2008. Identifying, Harvesting and Using Wild Plants of Eastern Canada. Nimbus Publishing Limited. Halifax, Nova Scotia.

Other edible wild plant references

Marian Zinck, A.E. Roland. 1998. Roland’s Flora of Nova Scotia. Nimbus Publishing Limited, Halifax, Nova Scotia. Now online: http://nswildflora.ca/posts/2012/Flora/

Glen H. Mittelhauser, Linda L. Gregory, Sally C. Rooney and Jill E. Weber, 2010.The Plants of Acadia National Park. University of Maine Press. Orono, Maine.

To look up the conservation or invasive status of a species in Nova Scotia (Atlantic Canada Conservation Data Centre): http://www.accdc.com/Products/ranking.html

To look up some poisonous plants in Nova Scotia: The Nova Scotia Museum of Natural History): http://museum.gov.ns.ca/poison/default.asp

Online plant species distributions and encyclopedia (Nature Serve Explorer): http://www.natureserve.org/explorer/

Nutrition information for many vegetables, e.g. fiddleheads:  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3055/2

Peralta-Videa JR, Lopez ML, Narayan M, Saupe G, Gardea-Torresdey J. 2009. The biochemistry of environmental heavy metal uptake by plants: implications for the food chain. Int J Biochem Cell Biol. 2009 Aug-Sep;41(8-9):1665-77. Epub 2009 Mar 24.


3 thoughts on “Wild Edibles of Nova Scotia: How to find them and cook ’em up.

  1. Pingback: Weeds as Friends | Halifax Garden Network

  2. There is usually a bulletin posted with fiddle heads in the grocery store advising they be washed well and boiled separately in water for 15 minutes and then that water thrown out. It is probably not advisable to cook them in a broth mixture but they could certainly be added once cooked and drained.

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