A Matter of Edibility

Green spaces and food perspectives. A semi-philosophical reflection on collecting soup seasoning.

These are the last days of this year’s summer. I realized that, just today. On my way back from the public pool, a little sad about the inevitable end of the outdoor swimming season.

Which is o.k., really, because I love autumn, too. Colorful trees, changing shapes …

No, what really really amazed me and caught my eye, was the abundance of edible herbs and fruits on my walk home. Dandelion, broad leafed plantain, sorrel, blackberries, wild strawberries, elderberries, beechnuts … . Not to mention the half wild fruit and nut trees that just appeared over the years, because of nearby gardens. And since it has been warm with frequent rain, it looked mostly very fresh and delicious.

And I started thinking about public places. You know, parks and such. If we consider those green spaces as a whole, they make a magnificent garden – or a very large balcony. Which gives a more creative perspective on how to provide not only clean air and recreation, but also food for a city.

There are a lot of really good urban gardeners out there, and some people with smart ideas how to make public places ‘edible’ (I will show you some of those projects next summer). If you connected those concepts somehow, if you regarded the whole public green as one – and involved the citizens to take care of and actually live with that big garden … .

Meanwhile, I have started to harvest all the greens from out balcony: fruit bush leaves (blackberry leaves, strawberry leaves, raspberry leaves), herbs (parsley, thyme, oregano, four different mints, lemon balm, chives, rosemary, salad rocket, broad leafed plantain, dandelion, nettle) and even spices (ginger root, ginger leaves).

I am going to dry some. Others I’ll put in oil. Preserve a little of summer’s taste. Because after autumn there is another season coming, I really like: Soup season. And the broths are going to be marvelous with all the bounty I have collected this year.

Have a good harvest, everyone!

If we consider those green spaces as a whole, they make a magnificent garden – or a very large balcony.

Side Notes:

• When collecting the leaves of blackberries, strawberries and such from your garden or balcony to season a soup, clip off the stems, because those dry very hard and make storage more difficult (plus they may not be edible – depending on the brand, age and the size of the leave).
• Also, if you’re not certain about the edibility of your fruit leaves, don’t eat them or use them for seasoning. For example, we can eat the grape vine leaves of the plant on our balcony. In Europe, eating vine leaves is common (famous Greek specialty), but some brands from and on other continents may not be made for that purpose and may be inedible (poisonous). If you are unsure, ask your expert at the nursery.
• When collecting edible leaves, herbs or fruit (e.g. blackberries or strawberries) from public spaces or the wild, be sure to consider the contact of the plants and fruits with wild animals. That means, if you want to make sure, not only wash them thoroughly, but blanch them over or cook/bake with them, rather then eating them raw. Of course, you can still use this “washing water” to irrigate the plants in your garden/windowsill/balcony or water the trees on your street if they need it.
• It is best to mix your dried leaves well. Find your personal composure of herbal, spicy and fruitful notes to get the best out of your broths, soups and dishes. And better start seasoning with a small amount. They might be just common leaves …, but so are your bought and packaged spices and herbs. Also you might want to check for wild herbs and salads at your local farmer’s market. We have a wonderful stand for that on my favorite market around here, where you can asks all kinds of beginners’ questions ;-).
• The pictures above are from our balcony meadow. It’s growing. I hope it will last through the winter. What is a balcony meadow? Check my post [‘Boxed up for Good’]