One of
the advantages of growing up poor in the country is that you get to experience
nature, raw. Throughout our harsh Manitoba winters, any vegetables were at a
premium, and fruit (except for that which we picked wild, such as Saskatoon berries)
non-existent in our diet. That meant
that, with the first rush of greenery in the spring, almost everything that
sprouted was a potential meal.
Dandelion,
pigweed, common plantain, spruce buds, mustard greens, and many others found
their way into our meals. Even the hated
and much maligned ragweed was a treat,
once the snow had melted.
Today,
ragweed is blamed for the majority of pollen allergies in North America. Sixty years ago, it may very well have
created similar adverse reactions, but I recall none of them. Young greens were a source of bland
vegetables on a plate that had been bereft of greens for months. It was a treat. I have picked and eaten it
raw, boiled it, or created an infusion by pouring boiling water over the leaves
and then using that infusion to make breads, soups and so on. I have yet to develop the skin rash that a
few people report from handling the plant.
Several
centuries ago, natives harvested the plants routinely. Although there is scant written documentation
as to how the plants were stored or prepared, my First Nations friends tell me
of how their parents would pound the fine seeds and use them in stews or even
in dried meat preparations. Some tell me
that the seeds, along with others collected in the autumn, were carried on
hunts, and were well regarded as a source of energy. This makes sense, since the seeds have close
to fifty percent oil content (about the same as soybeans). Others still harvest the root and boil it.
I have
tried similar tactics with this plant, but the roots pose two problems. While some varieties have a sort of tap root,
most spread horizontally, with a main root and lots of rhizomes. These are difficult to clean, and the main
root tends to be tough. Since ragweed
thrives in poor soil, the root has to be tough, being subjected to harsh and
varied weather conditions.
Flowers,
too, can be consumed, but with their high pollen content, the best one can hope
for is a weak tea. They cook poorly,
even when the green flowers are immature.
My
favourite use of ragweed is simple: boiled greens from young leaves harvested
when the plant is less than a foot high, in spring. A little butter, a little thyme (or Italian
spice mix) and a teaspoon of vinegar make it a pleasant vegetable option.
Many of
our wild-harvested plants provide a medicinal benefit as well as a culinary
experience, and ragweed is no exception.
It is recognized as one of the best extractors of lead from soils, and,
by logical extension, a good cleanser in your own body. Yet, this attribute can also be a hazard, so
care should be taken that you do not harvest plants from environmentally polluted
areas. Few scientific studies have been
conducted on this plant to determine either medicinal or nutritional benefit
and hazard. Instead, emphasis has been
on how to control and eradicate the weed.
That means that you should exercise caution around ragweed, until you
know how you will react to it.
Other medicinal
properties and uses have been reported to be effective. The extracts are anti-bacterial and
anti-viral. Some varieties have been
used to cure diarrhea or constipation, alleviate symptoms of colds and flu, resolve
upset stomach, or to stimulate appetite.
However, many of these remedies are simply common sense solutions, since
raw or natural foods with high vitamin content generally are used to cure minor
upsets.
As with
most plants, fresh is better than dried or preserved, so eat your fill while the
plant is still available. Winter comes
too soon, and we will miss our weedy nemesis and friend in January!
