By Julie Etra
Huatulco, with its tropical climate, is an incredible to place to grow not just fruits and common garden vegetables (if the iguanas don’t get them first), but also other edible plants that are easy to grow from seed or gather in the wild, and just as easy to harvest and prepare. Some of these plants have a fairly wide range of occurrence and are grown and prepared throughout Mexico. Although some are natives, others may be considered as ‘weeds’ or maleza when they out-compete other plants for space, water, and nutrients, or when they become mature and too tough to digest. Although we have equivalents in the northern part of North America, in many cases we no longer use these plants due to the labor entailed in their harvest, and their use is overlooked or forgotten. Some obvious examples are dandelions (Taraxacum arvense), a non-native weed that used to be collected to make a fermented drink (dandelion wine). Its leaves, when harvested young, were used in salads. Another commonly harvested plant was lambsquarter (Chenopodium alba) whose leaves can also be eaten when young. Continue reading Edible Greens
You must be logged in to post a comment.