Wild Blackberries and Raspberries, a Diverse Group of Delicious Edibles

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Red Raspberry (Rubus idaeus), a Common Species in This Genus
(Photo by: Karelj/Wikimedia Commons)

Do you know what Rubus is? It is a diverse genus of flowering plants in the Rosaceae family. Most Rubus plants are easily recognizable from their rough and prickly wood stems, much like the common thorny stems of rose plants. These stems are usually tangled, forming a bush called brambles. The fruits from a Rubus plant, often called bramble fruits as well, are classified as aggregate fruits. This means each fruit is made up of many drupelets.

From that explanation alone, you might not realize it, but you’ve probably encountered a lot of Rubus plants and fruits during your lifetime. Raspberry and blackberry are common Rubus plants. These berries are famous for their brilliant taste and great nutritional content. But they’re not the only wild edibles within this genus. There are many other Rubus plants which produce equally delicious and nutritious fruits.

In fact, Rubus fruits are widely consumed all over the world. The use of wild blackberries, raspberries, and other Rubus plants have been documented throughout the globe since ancient times. From Ancient Rome and Greece to China and India, many cultures regard plants in this genus highly as a health-inducing edible.

In this modern age, people only consume the tasty fruits of this plant. However, back in the days, our ancestors would use the entire plant to make all sorts of dishes and most importantly, traditional medicine. Roots, stems, leaves, flowers, and fruits, no part of Rubus plants would go wasted at the hands of our ancestors. Aside from eating them, they would use different plant parts to make tisanes, infusions, poultices, decoctions, and plasters.

Since this genus grows all throughout the world, you’ll definitely be able to find wild Rubus plants growing nearby, no matter where you are. Additionally, some plants have even been introduced to foreign lands. They eventually naturalized in their new habitats and become another wild edible for foragers to consume.

In this article, we’ll explore some of the less-known members of this genus: Wineberry, Thimbleberry, Common Dewberry, and Black Raspberry. Though somewhat underrated, these plants are a great and nutritious food source.

Wineberry

Wineberry (Rubus phoenicolasius)
Wineberry (Rubus phoenicolasius)
(Photo by: Rasbak/Wikimedia Commons)

The first Rubus plant comes from East Asia. It’s known as wineberry (Rubus phoenicolasius) due to its red, wine-colored fruits. Wineberry is very closely related to raspberry, gaining the reputation of being the Asian version of the common raspberry.

This perennial plant was first introduced to Europe and North America in the 19th century as an ornamental plant. Eventually, it naturalized in parts of those regions. Wineberry usually grows in sunny locations. In North America, you can find them in the mountains, on roadsides, and along the edges of fields and forests. Their most distinctive characteristics are their hairy, reddish stems and equally hairy, bright red berries.

Edibility and culinary use

If you love raspberries, you’ll definitely fall in love with wineberries as well. Wineberries taste just like the delicious raspberries, but juicier and slightly sweeter. These berries will definitely taste best eaten fresh right after harvest, but they can also be used in a variety of recipes. Wineberries will work great in sweet desserts, pies, fruit salads, and sauces.

You can use these berries to make jam and wine as well. In fact, wineberry wine is a popular alcoholic beverage. Research has also shown that wineberry wine has amazing health benefits. This beverage is very rich in antioxidants, containing even more than related fruit wines such as raspberry and strawberry wine. Drinking a serving of wineberry wine daily can boost the immune system, improve blood flow, reduce bad cholesterol, speed up weight loss, and increase overall health.

Note that these berries are rather fragile. They can only stay fresh for a few days after the harvest. But, you can extend their shelf life up to a couple of months by freezing them. And don’t worry, freezing wineberries will do little to diminish its juicy flavor and nutritional contents.

Thimbleberry

Thimbleberry (Rubus parviflorus)
Thimbleberry (Rubus parviflorus)
(Photo by: Walter Siegmund/Wikimedia Commons)

The next Rubus species, thimbleberry (Rubus parviflorus) is native to western North America. Thimbleberry shrubs grow in open woodland areas and on roadsides. These wild shrubs tend to be huge; some shrubs can even grow to be more than 8’ tall. But despite the plant’s large size, it has small white flowers and even smaller red berries which appears and ripens every summer.

Edibility and culinary use

Thimbleberries look similar to raspberries, only slightly smaller and flatter. Due to how soft and juicy they are, thimbleberries typically can only stay fresh for a couple of days after they’re picked. For this reason, people typically dry or freeze them right after harvesting them. This way, they can last longer. While fresh thimbleberries taste best, dried and frozen ones also taste delicious.

Aside from eating them on their own, thimbleberries can also be used in many different recipes. Their fresh sweet and sour flavor is usually used to enhance the taste of sweet desserts, vinaigrettes, and fruit salads. Lastly, you can also make thimbleberry jam by boiling equal volumes of berries and sugar until the mixture becomes thick.

Common Dewberry

Dewberry (Rubus flagellaris)
Dewberry (Rubus flagellaris)
(Photo by: James H. Miller & Ted Bodner/Wikimedia Commons)

Unlike the first two Rubus plants, the common dewberry (Rubus flagellaris) is more closely related to blackberries. In fact, the fruits look very similar to blackberries, only slightly larger. They’re bright red when young and dark purple when ripe.

Also known as northern dewberry, this perennial plant is native to North America. It grows in almost every habitat you can think of, from deciduous forests to savannas.

Edibility and culinary use

Ripe dewberries are edible and they taste amazing. They have a rich sweet flavor with a hint of sourness. While they taste fantastic fresh, they can also be used in many different recipes. People mainly use dewberries to make pie fillings, cobblers, puddings, and other sweet desserts. Dewberries are also great for making jams, preserves, and sauces.

Aside from its fruits, dewberry leaves and stems are also edible. Dried dewberry leaves make a wonderful herbal tea. Meanwhile, young stems or shoots are typically peeled and eaten raw as a delicious snack.

Black Raspberry

Black Raspberry (Rubus occidentalis)
Black Raspberry (Rubus occidentalis)
(Photo by: 성락 + 연주/Wikimedia Commons)

Lastly, we have black raspberry (Rubus occidentalis) which is native to eastern North America. Unlike the previous Rubus plants, this one is actually rather well-known, especially in the medical community. Black raspberry has been touted as a super food. They contain more nutrients and three times more antioxidants than their red counterpart. The only reason why they’re not as popular as their red cousins in the market? People often have a hard time telling black raspberry apart from blackberry.

These tiny dark berries may look similar to blackberries, but they’re completely different. As its name suggests, black raspberries are dark-colored raspberries. So they’re shaped just like raspberries, with a hollow center and covered with fine hairs. In contrast, blackberries have a white core in the center.

Edibility and culinary use

This exotic looking fruit has a vibrant and rich taste. Black raspberries have a sweet and fruity taste. They’re also not as tart as blackberries and the more common red raspberries. Black raspberries taste great with just about any desserts you can think of, from pie and cobbler to pudding and sorbet. They also taste amazing when made into jams or preserves. Additionally, since they’re almost identical to their red cousins, you can use them as a substitute for any recipes which call for red raspberries.

Health Benefits

Rubus fruits are rich in essential nutrients. They contain vitamins A, B complex, C, E, and K as well as potassium, calcium, copper, iron, manganese, and magnesium. Eating them will improve the body’s immunity, help heal inflammations, promote a healthy cardiovascular system, strengthen the bones, improve vision, and boost your overall health. They’re also rich in dietary fibers. So, they will make you feel fuller longer while also regulating your blood sugar levels and improving your digestive system’s health.

Black Raspberry (Rubus occidentalis), Harvested
Black Raspberry (Rubus occidentalis), Harvested
(Photo by: Nyttend/Wikimedia Commons)

These berries are also rich in antioxidants. This means they’re great for fighting off free radicals, slowing down cell aging, and preventing tumors as well as cancers. In fact, medical experts have been using their extracts to make medicine and health supplements. They believe that Rubus fruits can prevent DNA mutations as well as block the blood supply to tumors and cancer cells. Moreover, these delicious berries can also help cancer patients combat the adverse side effects of chemotherapy.

Aside from eating the fruits, you can also use the leaves and roots of most Rubus species to make herbal tea. While it doesn’t taste particularly delicious, this herbal tea has many health benefits. This tea is especially great for treating nausea, vomiting, diarrhea, and dysentery. If you don’t like the flavor of the tisane, try adding honey, sugar, or lemon juice to make it more palatable.

Use in folk medicine

Many societies around the world have been incorporating Rubus plants into their folk medicine tradition. People usually drink Rubus infusions and decoctions to treat many ailments. Generally, they’re used to treat diarrhea, dysentery, poor eyesight, nausea, and inflammations. The Greeks and Romans also use Rubus infusions to prevent vaginal discharge and female infertility. Meanwhile, the Chinese use them to treat impotence and male infertility.

Thimbleberry (Rubus parviflorus)
Thimbleberry (Rubus parviflorus)
(Photo by: Jim Dexter/ Wikimedia Commons)

Additionally, it’s also common to apply infusions and decoctions topically or use them as a mouth gargle. Due to their antibacterial and antifungal properties, these infusions are great for washing wounds and preventing infections. When used as a gargle, they can also heal canker sores and bleeding gums. Sometimes, people also chew Rubus leaves to strengthen their gums and teeth. People also make poultices from dried, powdered thimbleberry leaves. These poultices can treat wounds, burns, and bruises.

Cautions

Not only are they delicious, but almost all berries in the Rubus family are also safe to eat. There are no known adverse side effects from consuming Rubus berries, both in food and medicinal amounts.

Conclusion

There are all sorts of Rubus plants out there, waiting to be discovered. So, why limit yourself to the common blackberries and red raspberries? Take a look around the local woodlands or even browse the farmer’s market, see if you can find other Rubus fruits. The four plants mentioned in this article barely scratched the surface of this amazing genus. Start your journey from there and discover even more healthy Rubus wild edibles later on.


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Writen by Cornelia Tjandra
Cornelia is a freelance writer with a passion for bringing words to life and sharing useful information with the world. Her educational background in natural science and social issues has given her a broad base to approach various topics with ease. Learn more about her writing services on Upwork.com or contact her directly by email at cornelia.tjandra@gmail.com



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Dandelion, a Surprisingly Beneficial Wild Edible

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Dandelion (Taraxacum officinale) Illustration
Dandelion (Taraxacum officinale) Illustration
(Photo by: Walther Otto Müller/Wikimedia Commons)

Who doesn’t know dandelions (Taraxacum officinale)? This lovely flower grows almost all around the world. You’ve likely blown fluffy dandelion balls at least once to make a wish during your childhood. Children love to blow on dandelion’s feathery light seeds into the wind, hoping that they would soar to the sky and make their wishes come true.

Despite its beautiful and ethereal appearance, people consider dandelion as a pesky and annoying weed. These flowers often pop up in the most unexpected places. After all, dandelion’s seeds are easily carried along by the wind, bringing them to many different places, like the roadside and maybe even your own lawn. But don’t be so quick to pull them out! Aside from granting children’s wishes, dandelions actually have many culinary and medicinal uses.

Apparently, our ancestors have figured this out long before we did. Historically, dandelions are prized due to their pleasant taste and numerous medicinal properties. In fact, societies around the world have been using them to make various recipes as well as to make traditional herbal remedies for thousands of years.

Edibility and culinary use

Dandelion is a very versatile ingredient. All parts of this plant are edible, including its roots, leaves, and flowers. Young dandelion parts have a delightful, chicory-like taste with a bitter note.

Roots

Dandelion (Taraxacum officinale) Roots, Harvested
Dandelion (Taraxacum officinale) Roots, Harvested
(Photo by: Zero-X/Flickr)

The larger and more mature the roots are, the more bitter they’re going to taste. Old dandelion roots taste extremely bitter, that’s why you should avoid them and harvest smaller, younger ones instead.

Once harvested, you can clean them and dry them out in the sun. After the roots are completely dried, roast and ground them. When steeped with hot water, this powder will work great as a non-caffeinated coffee substitute. Dandelion coffee tastes and smells almost just like the real thing. It’s a great substitute if you love the taste of coffee but need to limit your caffeine intake.

Aside from being used as a coffee substitute, some people actually eat dandelion roots much like they would with other root vegetables. However, due to its extremely bitter taste, there are mixed views about cooking them as a root vegetable. One thing is for sure though; eating these roots is certainly an acquired taste. It will take a lot of seasonings and spices to make them palatable. If you’re curious, you can try to include them in your meals and see if you like their taste. Some say they’re quite good when roasted or added into soups.

Leaves

Young dandelion greens have a pleasant earthy and nutty taste. Much like the roots, the older the leaves are, the more bitter they’re going to be. So, pay attention to when you are harvesting them and stay away from older leaves and stems. You can pick young and tender leaves all throughout the growing season.

Dandelion (Taraxacum officinale) Greens, Harvested
Dandelion (Taraxacum officinale) Greens, Harvested
(Photo by: Farmanac/Flickr)

Here’s a tip if you intend on harvesting your greens. A week or so before the harvest, cover the plants with a dark and opaque fabric for most of the day. The fabric will block out most of the light and thus, blanch the leaves naturally. When you pick the leaves, they’ll be less bitter.

This leaf vegetable is quite versatile and can be used in many different recipes. Fresh young leaves will add a delicious crunch to salads and other fresh vegetable dishes. They also work great as a potherb and as a spinach-substitute. When cooking, note that the taste of dandelion greens is the perfect compliment for bacon, nuts, lemon, and goat cheese.

The leaves can also be dried for later use. Dried leaves can add a delightful nutty taste to bread and savory muffins. You can also steep them to make dandelion tea which is incredibly healthy. Note that dandelion tea can taste quite bitter. If so, you can dilute the beverage with a little bit more water to make it more palatable. Additionally, honey and lemon will also complement the flavor of this tisane nicely.

Flowers

Dandelion (Taraxacum officinale) Blooming Flower
Dandelion (Taraxacum officinale) Blooming Flower
(Photo by: Greg Hume/Wikimedia Commons)

Dandelion flowers are a fantastic delicacy; they’re versatile, healthy, and tasty. Unopened buds are tender and tasty. You can deep-fry them to make dandelion tempura or add them to fresh salads. Meanwhile, the bright yellow flowers will look lovely when used as an edible garnish in salads and desserts. You can also use them to make jams and syrups.

These flowers can also be made into several different beverages. Dandelion wine is a particularly popular delicacy, especially in Europe. Alternatively, you can steep the flowers to make a delicious herbal tea.

Health benefits

Nutritional content

Despite being a weed, dandelion is actually a very healthy wild edible. It’s low in calories and fat while containing lots of essential nutrients. A cup of raw dandelion greens only contains 25 calories, 0.4g of fat, and absolutely no cholesterol. It also provides you with 1.5 g of protein and 5g of carbohydrates which includes 3g of dietary fiber.

Aside from that, dandelion is also an amazing source of key vitamins and mineral. It’s especially rich in vitamins A and K. In fact, you’ll be able to fulfill your daily vitamins A and K needs with just a cup of dandelion greens. You can also get vitamins B complex, C, and E as well as antioxidants from them. This vegetable also contains small amounts of iron, calcium, magnesium, phosphorus, manganese, zinc, and copper.

Medicinal uses

Dandelion (Taraxacum officinale) Flower Buds
Dandelion (Taraxacum officinale) Flower Buds
(Photo by: lcm1863/Flickr)

With such a fantastic list of nutritional contents, it comes as no surprise that dandelion has a lot of health benefits and medicinal uses. First, as a great source of dietary fiber, the green parts can promote a healthy digestive system, stabilize blood sugar level, control diabetes, and make you feel full longer. Then, due to its vitamin K and calcium contents, it can also improve bone and teeth health.

Dandelion also has mild diuretic property. This helps the kidneys in functioning properly and help remove toxins from your body. Dandelion is also fantastic at improving cardiovascular health. It can prevent and cure anemia as well as high blood pressure. Aside from that, vitamin C and antioxidants in dandelion can also boost your immune system, protect your liver from diseases, and even prevent cancer.

This flower is also great for pregnant women and new mothers. Vitamins A and B complex, as well as folate, iron, and calcium, are essential nutrients for pregnant women. Moreover, due to its diuretic effect, dandelion can help relieve mild edema that’s common during pregnancy. Dandelion’s nutritional content can also aid recovery after giving birth. It can also stimulate lactation.

Dandelion can also be used topically. The sap is potent at treating skin diseases. It has antimicrobial and antifungal properties. As a result, it’s great for treating itchiness, skin infections, bruises, rashes, boils, eczema, and other skin conditions. Dandelion juice can also be a valuable addition to your skincare regime. It can prevent and cure acne, reduce face redness, and make acne scars less noticeable.

Obtaining the edible

Dandelion (Taraxacum officinale) Field
Dandelion (Taraxacum officinale) Field
(Photo by: Tomasz Kuran/Wikimedia Commons)

Due to its amazing health benefits, dandelions are gaining popularity these days. Many supermarkets, grocery stores, farmer’s markets, and health food stores now sell them. It’s actually not recommended to forage dandelions from the wild. Since they’re considered a weed, there’s a big chance that wild dandelions have been sprayed with herbicides. If you’re not sure what the plants have been exposed to, it’s better to leave them alone.

Always make sure to pick young, bright green leaves with almost no blemishes. Then, you can store them in your fridge just like you would with any other greens. When stored in the fridge, they’ll stay fresh for 3 to 5 days. It’s recommended to wash them and put them inside a sealed plastic bag with some paper towels before storing them in the fridge. The paper towels will absorb excess moisture so your dandelion greens can stay fresh longer.

Cultivation

Aside from foraging them and purchasing them from grocery stores, you can also cultivate dandelion in your own garden. Doing this will not only provide you with a reliable food source but also give your garden a fresh pop of color. Moreover, dandelions are very easy to grow and maintain.

Dandelion (Taraxacum officinale) Seeds
Dandelion (Taraxacum officinale) Seeds
(Photo by: Huw Williams/Wikimedia Commons)

Dandelions are resilient and will survive in poor conditions. They will thrive best under full sun exposure, but they can grow with just about any light. They’re also not picky about the soil condition, as long as it provides adequate drainage. One thing you must note though, don’t use chemical fertilizer if you plan on harvesting the plants for consumption. The chemical may harm your body if ingested. Just add lots of compost to the soil where they grow instead.

This plant can be grown outdoors as part of your vegetable garden or indoors in a container to make it easier for you to harvest them. Sow the seeds directly 4 to 6 weeks before the expected last frost date. Once they’ve sprouted, thin them so each plant is about 6” apart from each other. They will be ready to harvest by late spring or early summer. They will reseed themselves. But since the seeds often fly away, you may find them in places where you don’t expect them to grow.

Cautions

Dandelion is mostly safe when consumed moderately, both as a food and as a medicinal herb. However, note that this herb is a type of ragweed. Ragweeds may cause allergic reactions in sensitive people when taken by mouth or used topically. If you’re allergic to other types of ragweed, such as chrysanthemum and daisies, avoid consuming dandelion. Allergy symptoms may include heartburn, stomach pain, diarrhea, itchiness, and skin redness. If you notice any of these symptoms, stop consumption immediately and contact your doctor.

Dandelion (Taraxacum officinale) Flowers, Harvested
Dandelion (Taraxacum officinale) Flowers, Harvested
(Photo by: wayne marshall/Flickr)

There are some concerns that overconsumption of this herb over a long period of time may reduce fertility in women as well as lower the testosterone level in men. This is because the plant contains phytoestrogen. While this substance may be good for some people, it may also be harmful to others.

This flower may also interact with certain medicines, such as antibiotics and blood thinning medications. So, it’s recommended to consult your doctor before you start consuming dandelion as a medicinal herb.

Conclusion

Once you look over its bad reputation as a weed, dandelion can actually be a valuable addition to your daily diet. They are an amazing nutrition powerhouse. Low in calories and rich in essential nutrients, dandelions are truly an underrated wild edible. The time has come to embrace the wonderful benefits of dandelion. Try them and you’ll soon find yourself recommending this edible to everyone you know.


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Writen by Cornelia Tjandra
Cornelia is a freelance writer with a passion for bringing words to life and sharing useful information with the world. Her educational background in natural science and social issues has given her a broad base to approach various topics with ease. Learn more about her writing services on Upwork.com or contact her directly by email at cornelia.tjandra@gmail.com



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Many of our readers find that subscribing to Eat The Planet is the best way to make sure they don't miss any of our valuable information about wild edibles.

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Black Raspberry (Rubus occidentalis)
Wild Blackberries and Raspberries, a Diverse Group of Delicious Edibles
Read more.
Dandelion (Taraxacum officinale) Seeds
Dandelion, a Surprisingly Beneficial Wild Edible
Read more.
Dead Nettle (Lamium purpureum)
Dead Nettle, an Overlooked yet Valuable Wild Edible
Read more.
Black Chokeberry (Aronia melanocarpa) Fruits
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Dryad’s saddle (Polyporus squamosus)
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Maitake (Grifola frondosa)
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Wild Leeks (Allium tricoccum)
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Wild Sarsaparilla (Aralia nudicaulis)
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Dead Nettle, an Overlooked yet Valuable Wild Edible

eattheplanet.org is an affiliate marketer. We may earn commission from links to products and services on this page.

our facebook page for additional articles and updates.

Follow us on Twitter @EatThePlanetOrg


Dead Nettle (Lamium purpureum) Illustration
Dead Nettle (Lamium purpureum) Illustration
(Photo by: Otto Wilhelm Thomé/Wikimedia Commons)

With a bad reputation as a common weed, dead nettle (Lamium purpureum) is a greatly underrated wild edible. Moreover, its creepy name often puts people off. But actually, the “dead” part of its name actually refers to the fact that this plant doesn’t sting like its cousin, the stinging nettle.

Dead nettle is a herbaceous flowering plant that’s native to Europe and Asia. But, they’re also common throughout North America, growing in planting beds as a weed. This plant is easily recognizable from their green, hairy leaves with purple tops and pink flowers. Despite its humble appearance, dead nettle is actually a valuable edible and medicinal plant.

Edibility and culinary use

Despite belonging to the mint family, these leaves taste nothing like mint. Instead, they have a mildly sweet taste. Young dead nettle leaves are amazing when eaten fresh. They can be a fantastic addition to your salad. They’re also a great substitute for the more common greens, like spinach, kale, and lettuce, in wraps and sandwiches. You can also blend them with other greens and some lemon juice to make a delicious green smoothie.

Alternatively, these leaves can also be cooked as a potherb. Much like any other greens, these leaves will taste great stir-fried, blanched, and roasted. They will also be a fantastic addition to soups and stews. If you want something different, try dipping them in tempura batter and deep fry them for a delicious and crunchy snack. Lastly, you can also steep these leaves to make a healthy herbal tea.

Health benefits

Dead Nettle (Lamium purpureum) Flowering Tops
Dead Nettle (Lamium purpureum) Flowering Tops
(Photo by: BerndH/Wikimedia Commons)

Dead nettle leaves are highly nutritious. They’re a great source of vitamin C, iron, fiber, and flavonoids. Moreover, these leaves also have anti-inflammatory, antibacterial, and antifungal properties as well as diuretic, astringent, diaphoretic, and purgative effects.

Dead nettle herbal tea is exceptionally potent in healing kidney diseases, seasonal allergies, chills, and common colds. Consuming this edible can boost the immune system and fight off bacterial infections as well. Lastly, the leaves can also be used externally to stop bleeding as well as heal cuts, burns, and bruises.

Cultivation

Even though dead nettle is often considered a weed, it can actually be a beautiful as useful addition to your garden. The green and purple leaves will give your garden gorgeous ornamental foliage all year long. Then, of course, it’s also a great source of healthy edible. Moreover, this amazing plant will continue to flower well into the winter. Aside from being beautiful all year long, they also provide the local population of bees the nectar they need when other sources aren’t available. Luckily for you, this hardy perennial is easy to grow and require very little maintenance.

Dead nettle can grow almost anywhere in your garden. It can tolerate both full sunlight exposure or partial shade. It can grow in the least fertile or poor soil, as long as it has good drainage. Also, while the plant isn’t exactly drought-tolerant, you don’t need to water it too often, just twice a week should do.

Dead Nettle (Lamium purpureum)
Dead Nettle (Lamium purpureum)
(Photo by: Gavin Schaefer/Wikimedia Commons)

The purple dead nettle is a common plant, so it shouldn’t be hard for you to find some young plants from local plant nurseries. Once you’ve bought young plants, simply transplant them to your garden after the last frost and give them around 1’ to 2’ of space between each other. Alternatively, you can also grow them from seeds. Sow the seeds in the spring after the last frost and give them around 8” to 12” of space to avoid overcrowding. Remember to prune your plant after every flowering season to stop them from taking over your garden completely.

Cautions

Note that dead nettle leaves have a mild laxative effect. Consuming too much, especially in herbal tea form, may cause diarrhea. Dead nettle may also induce menstruation, so pregnant women are advised to avoid this wild edible.

Conclusion

Due to its reputation as an invasive weed, most people tend to overlook the purple dead nettle. But this amazing plant is actually a nutritious wild edible. So, if you find any growing in your planting beds, don’t immediately pull them out! Instead, be grateful for this wonderful food source. Then maybe, you can try cultivating them and make your garden even more colorful with their green and purple foliage.


---------------
Writen by Cornelia Tjandra
Cornelia is a freelance writer with a passion for bringing words to life and sharing useful information with the world. Her educational background in natural science and social issues has given her a broad base to approach various topics with ease. Learn more about her writing services on Upwork.com or contact her directly by email at cornelia.tjandra@gmail.com



Featured Videos - eattheplanet.org


Many of our readers find that subscribing to Eat The Planet is the best way to make sure they don't miss any of our valuable information about wild edibles.

Subscribe to our mailing list

our facebook page for additional articles and updates.

Follow us on Twitter @EatThePlanetOrg



Black Raspberry (Rubus occidentalis)
Wild Blackberries and Raspberries, a Diverse Group of Delicious Edibles
Read more.
Dandelion (Taraxacum officinale) Seeds
Dandelion, a Surprisingly Beneficial Wild Edible
Read more.
Dead Nettle (Lamium purpureum)
Dead Nettle, an Overlooked yet Valuable Wild Edible
Read more.
Black Chokeberry (Aronia melanocarpa) Fruits
Black Chokeberry, a Native Super Food
Read more.
Dryad’s saddle (Polyporus squamosus)
Dryad’s Saddle, a Unique and Tasty Mushroom
Read more.
Ramps (Allium tricoccum) Field
Ramps, a Popular and Versatile Herb
Read more.
Maitake (Grifola frondosa)
Maitake, the Wonderful King of Mushrooms
Read more.
Black medic (Medicago lupulina) Flowers and Leaves
Black Medic, an Underrated and Useful Wild Edible
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Wild Leeks (Allium tricoccum)
Wild Leek – A Beloved Spring Wild Edible
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Wild Sarsaparilla (Aralia nudicaulis)
Wild Sarsaparilla, a Native Source of Energy and Health
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