The Columbia Shuswap Invasive Species Society, the Invasive Species Council of BC and the NCES held an interesting — And tasty! — workshop by the pedestrian bridge over the Illecillewaet River on Wednesday, September 7.
Specifically, they showed participants ways they could put common invasive plants, such as burdock, dandelions, mullein, Himalayan blackberries, chicory and lamb’s quarters to good use as delicious snacks and as tasty drinks. Burdock makes a surprisingly good chip, dandelions are excellent as a salad and also wonderful dandelion flower cookies, mullein makes a tea substitute, chicory produces a decent coffee substitute and lamb’s quarters can be sauteed with oil and garlic.
If you’d like recipes for these invasive species, please contact the Columbia Shuswap Invasive Species Society at info@columbiashuswapinvasives.org.
Here are some photos from the event:
Sue Davies (center), local representative of the Invasive Species Council of BC, explains how you can roast burdock roots and make a really delicious snack out of the common weed during an edible invasives session held in conjunction with the Columbia Shuswap Invasive Species Society and the North Columbia Environmental Society at the pedestrian bridge over the Illecillewaet River on Wednesday, September 7. David F. Rooney photoSarah Newton offers up a container of tasty roasted burdock chips. They were surprisingly good. David F. Rooney photoSue Davies talks about how many invasive species, such as burdock, dandelions, lamb’s quarters, Himalayan blackberry, mullein and chicory can be processed into food. David F. Rooney photoLaura Gaster, the Columbia Shuswap Invasive Species Society’s Program Coordinator, offered up some Himalayan blackberry tarts. Himalayan backberry should be familiar to anyone who has lived in the Lower Mainland and has encountered their huge and very thorny thickets. They do produce large berries. David F. Rooney photoChicory coffee substitute anyone? You can dry, and then roast, chicory in an oven for 90 minutes at 200° degrees Farenheit and then let it cool overnight. Then grind it in a coffee grinder and stir one teaspoon into a cup of boiling water. Let it brew and be sure to strain out the chicory. You can also use chicory as an additive to normal ground coffee to streeeeetch it out. David F. Rooney photo
