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Allheal

Leaves – raw or cooked. They can be used in salads, soups, stews etc. Somewhat bitter due to the presence of tannin in the leaves, though this can be removed by washing the leaves. A cold water infusion of the … Continued

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Aronia – Nero
Aronia – Nero

Nero: An easy to grow, productive small shrub, Nero grows 3- 4 ft. in height and bears abundant crops of large, jet-black berries, good for juice and wine. A beautiful ornamental, you’ll enjoy Nero’s abundant clusters of very dark blue … Continued

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Aronia – Viking
Aronia – Viking

Viking: An attractive, vigorous, and productive small shrub, Viking Aronia is a popular commercial variety in Europe. Viking bears abundant crops of large,almost black berries which make tasty and nutritious juice and wine. Viking’s lustrous, dark green foliage turns a beautiful fire-engine … Continued

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Blue Cohosh

Blue Cohosh is a traditional herb of many North American Indian tribes and was used extensively by them to facilitate child birth. Modern herbalists still consider it to be a woman’s herb and it is commonly used to treat various … Continued

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Bristly Dewberry

Edible berries.

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Echinacea

Echinacea is considered to be the most effective detoxicant in Western herbal medicine for the circulatory, lymphatic and respiratory systems. Its use has also been adopted by Ayurvedic medicine. Plants in this genus were probably the most frequently used of … Continued

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Elderberry (The Living Centre)

Edible berries, flowers for tea.

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Groundnut

Tuber – raw or cooked. A delicious flavour somewhat like roasted sweet potatoes, it always receives very high marks in taste trials with us. The tuber can also be dried and ground into a powder then used as a thickening … Continued

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Hawthorn

Edible berries, raw or cooked.

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Jerusalem Artichoke

Tubers – raw or cooked. The tuber develops a pleasant sweetness during the winter, especially if subjected to frosts, and is then reasonably acceptable raw. Otherwise it is generally best cooked, and can be used in all the ways that … Continued

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Lungwort

Leaves – raw or cooked. They can be added to salads or used as a potherb. A fairly bland flavour but the leaves are low in fibre and make an acceptable addition to mixed salads, though their mucilaginous and slightly … Continued

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Mallow

Leaves – raw or cooked. A mild pleasant flavour. The leaves are mucilaginous and fairly bland, this is a very good perennial substitute for lettuce in a salad, producing fresh leaves from spring until the middle of summer, or until … Continued

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Mayapple

Fruit – raw, cooked or made into jams, jellies, marmalades, pies etc. The fruit can also be dried for later use. The fruit should only be eaten when it is fully ripe, the unripe fruit is strongly laxative. Remove the … Continued

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Meadowsweet

Root – cooked. Young leaves – cooked as a flavouring in soups. Young leaves, flowers and roots are brewed into a tea. The dried leaves are used as a flavouring, especially as a sweetener in herb teas. The flowers are … Continued

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Mountain Mint

Flower buds and leaves – raw or cooked. A mint-like flavour, they make a nice addition to salads or can be used as a condiment. The fresh or dried leaves are brewed into a refreshing mint-like tea. A tea made … Continued

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Pawpaw – Potomac
Pawpaw – Potomac

Pawpaw is a truly magical fruit. The closest to a tropical fruit we can grow in Southern Ontario, where it is also a native plant. About the shape of a mango, with a similar skin, though the inner fruit is … Continued

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Pawpaw – Prolific
Pawpaw – Prolific

Pawpaw is a truly magical fruit. The closest to a tropical fruit we can grow in Southern Ontario, where it is also a native plant. About the shape of a mango, with a similar skin, though the inner fruit is … Continued

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Pawpaw – Rebecca’s Gold
Pawpaw – Rebecca’s Gold

Pawpaw is a truly magical fruit. The closest to a tropical fruit we can grow in Southern Ontario, where it is also a native plant. About the shape of a mango, with a similar skin, though the inner fruit is … Continued

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Pawpaw – Wabash
Pawpaw – Wabash

Pawpaw is a truly magical fruit. The closest to a tropical fruit we can grow in Southern Ontario, where it is also a native plant. About the shape of a mango, with a similar skin, though the inner fruit is … Continued

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Pokeweed

Leaves – they must be cooked and even then it is best to change the water once. They are used like spinach. Only the young leaves should be used since they become toxic with age. Caution is advised, see the … Continued

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Silverweed

Root – raw or cooked. It can also be dried and ground into a powder then used in soups etc or mixed with cereals. A nice taste, crisp and nutty with a somewhat starchy flavour. The roots are rather thin, … Continued

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Solomon’s Seal

Young shoots – cooked. They can be used as an asparagus substitute. Root – cooked. A parsnip-like flavour. Rich in starch, it can be dried and ground into a powder then used as a thickener in soups etc or can … Continued

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Spearmint

Leaves – raw or cooked. A strong spearmint flavour, they are used as a flavouring in salads or cooked foods. The leaves are often used in ‘mint sauce’, which is used as a flavouring in meals. A herb tea is … Continued

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Spotted Cranesbill

The whole plant, but especially the root, is antiseptic, highly astringent, diuretic, styptic and tonic. An infusion of the whole plant, or of the roots alone, is used in the treatment of diarrhoea (especially in children and the elderly), dysentery, … Continued

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St. John’s Wort

The herb and the fruit are sometimes used as a tea substitute. The flowers can be used in making mead.

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Staghorn Sumac

Fruit – cooked. A very sour flavour, they are used in pies. The fruit is rather small and with very little flesh, but it is produced in quite large clusters and so is easily harvested. When soaked for 10 – … Continued

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Sweet Grass

An essential oil from the leaves is used as a food flavouring in sweets and soft drinks. It has a strong vanilla-like flavour. The leaves are added to vodka as a flavouring. The plant is said to be used as … Continued

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Sweet Violet

Young leaves and flower buds – raw or cooked. Usually available all through the winter. The leaves have a very mild flavour, though they soon become quite tough as they grow older. They make a very good salad, their mild … Continued

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Sweet Woodruff

Leaves – raw or cooked. The leaves are coumarin-scented (like freshly mown hay), they are used as a flavouring in cooling drinks and are also added to fruit salads etc. The leaves are soaked in white wine to make ‘Maitrank’, … Continued

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Vervain

Leaves – parboiled, seasoned and then eaten. The leaves are used as a tea substitute. The flowers are used as a garnish. Vervain, which has tonic and restorative properties, is sometimes used as a domestic herbal remedy. It is useful … Continued

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Wild Leeks

Bulb – raw or cooked. Used mainly as a flavouring in salads and savoury dishes. This is one of the best N. American wild species for sweetness and flavour. A mild sweet flavour, resembling leeks. The bulb is rather small, … Continued

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Wood Betony

The leaves and flowering tops make a good tea substitute. Refreshing and aromatic, it has all the good qualities of tea without the negative ones. Wood betony was at one time commonly used as a medicinal plant in the treatment … Continued

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Yellow Bedstraw

Leaves – raw or cooked. A yellow dye from the flowering stems is used as a food colouring. The roasted seed is a coffee substitute. The seed is also said to be edible. The chopped up plant can be used … Continued

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