Idenitifcation

In their second year, plants grow from 30–100 cm (rarely to 130 cm) tall. The leaves are stalked, triangular to heart-shaped, 10–15 cm long and 5–9 cm wide, with a coarsely toothed margin (like a saw’s edge). Flowers are small and white with 4 petals arranged in a cross-like shape. The fruit is a pod containing 2 rows of shiny black seeds

Edible Parts

Leaves are best eaten young, as they can get bitter in the summer heat. Roots are spicy, comparable to horseradish. They are best harvested either before or after the plant flowers. Flowers are edible as well, and go nicely in salads.

Cautions

None known (if properly identified).

Look Alikes

Fringecup [!] (shoots only)

Piggy-back Plant (shoots only)

Ground Ivy (shoots only)

Hairy Bittercress

Cooking

Greens can be made into a pesto or a chimichurri.

Shoots can be roasted.

Roots can be used as a horseradish substitute.

Idenitifcation

Knotweeds have attractive plumes of small, white to green flowers in the spring. Leaves are heart/triangular-shaped, 8-10cm W x 15cm L, and grow in a zigzag pattern in along the plant’s arching stems. Stems grow tall, straight and densely. They are hollow and green, sometimes with reddish-brown speckles growing 1–5m in height. Stems may persist through the winter as bare, grey- or straw-colored hollow stalks.

Edible Parts

The stem of japanese knotweed is similar to bamboo, juicy, tangy, and tastes like rhubarb. It can be eaten cooked or raw.

Cautions

Japanese knotweed can be confused with many species; ensure your ID is correct before consuming.

Knotweed is especially problematic, and is typically treated with harsh hebicides upon discovery. If you find a knotweed growth, ensure that the area is NOT being treated before consumption.

Look Alikes

Young woody shrubs and trees like dogwood and lilac are often confused with knotweed due to its leaf shape.

Cooking

Stems can be pickled or pureed and used in baking.

Idenitifcation

Wild chervil: To 1m tall. Stems are covered in hair and hollow. Leaves have bases that clasp around the stem, with fern-like leaflets that are arranged alternately. 5-petaled, small, white flowers in umbrella-shaped clusters. Plant has a thick taproot that spreads aggressively, as deep as 2 meters into the soil, and is very difficult to remove.

Edible Parts

The entire plant is edible. Leaves taste like mild, licorice-y, parsley. They are very delicate, and lose flavour on cooking; it is best to use them as a garnish. Chervil is in the carrot family, so the root can be cooked with other vegetables.

Cautions

Chervils are closely related to poisonous plants. Take great care with identification, and DO NOT eat a chervil unless you are certain you have IDed it properly.

Look Alikes

Poison Hemlock [!]

Fool's Parsley [!]

Other wild carrots

Cooking

Roots can be used similarly to potato.

Leaves can be used similarly to parsley.