One thing to note is that Henbit and Dead Nettle look very similar from a distance, but have many distinguishing features once you get to know them better, though misidentification is forgiving, in this case, because they are both completely edible, the leaves, stems, and flowers. Henbit has scalloped leaves that connect directly to the stem, whereas henbit has more heart-shaped leaves that have their own stems connecting them to the main stem. There is also a plant called Ground Ivy that resembles a mix between the two, but it is also edible. Ground Ivy has scalloped leaves, but unlike Henbit it sprawls along the ground and has larger flowers. Another distinguishing feature of these plants, both Henbit and Dead Nettle are in the mint family of plants, easily identifiable by their square stems and fine-haired leaves.
Henbit is an amazing plant that can be eaten raw, cooked, or used in teas. Henbit is a great source of iron, fiber, antioxidants, and vitamins, even being noted as having anti-rheumatic properties. Dead Nettle, a relative of Henbit, is also completely edible. One can use the whole plant in salads or blend some into a smoothie. Furthermore, as with most mints, it can be used to make teas. Both henbit and dead nettle leaves can be crushed and applied outwardly to wounds. Furthermore, Dead Nettle tea helps promote perspiration for chills and acts to detoxify the kidneys.
Bittercress is abundant right now and is easily identifiable by its signature basal rosette, meaning it starts out at the base growing outwards in a circle. These leaves resemble a frog’s foot on the very end and have smaller lobes running down the sides. The entire plant is tiny at first, with a small spike topped with a tiny, white, clover-like flower at the top which turns into tiny seed pods. This plant has been described as having a horseradish-like flavor that develops once the plant has been chewed, making it a great addition to salads and sandwiches. The entire plant is edible raw when young, though may need cooking for the oldest of leaves, simply for taste. Another use is to use the grated, cleaned roots as a condiment. Bittercress contains B vitamins and vitamins K, C, and A, including other minerals, also aiding in digestion.
These aren’t the full list of edible wild greens, these just happen to be the varieties that can survive the cold and come out early in the spring. Furthermore, these are some of the most forgiving plants in terms of identification, as they are all edible and very nutritious. Remember, it’s not about only eating wild foods, but about adding wild foods to something you are already eating every day, therefore adding them to your diet naturally. The nutritional benefits are further bolstered by the great exercise foraging provides, not to mention that the harvesting and processing of wild foods can be a fun activity in which all members of the family can enjoy.
If you have any questions or comments or have suggestions for articles covering wild plant foods, medicines, and recipes, please e-mail [email protected]. And remember, eat wild, Arkansas!