Last year I ordered myself a packet of the Organic Gardening Catalogue’s wild edible plant mix. It says it contains:
Leaves for Cooking: Charlock, Chickweed, Common Bistort, Common Comfrey, Common Mallow, Common Orache, Common Sorrel, Fat-hen, Garlic Mustard, Good King Henry, Greater Plantain, Red Clover, Red Valerian, Sea-beet, Yellow Rocket.
Stems for Cooking: Alexanders, Lesser Burdock, Milk Thistle, Sea kale.
Roots for Cooking: Goat’s beard, Lesser Burdock, Marsh-mallow, Pignut (to be eaten raw), Sea Holly, Wild Carrot, Wild Parsnip.
It looks like this:
Sow I sowed it into a container and left it to its own devices. Some seedlings came up, and I left them to their own devices. By December it looked like this:
I thought about trying to identify the plants and pot them on, honestly I did, but I never got around to it.
I did move them into the shed when it rained a lot and they nearly drowned (that container doesn’t have any drainage…).
On Wednesday they were looking a little sad in the shed – either drooping from the cold or from being too dry. So I brought them into the kitchen and watered them.
And they flowered.
So now I have daisies blooming in the kitchen! These are Bellis perennis, and yes – they are edible. Sacred Earth has ideas for foraging and using daisies, and Eat Your Weeds has a lovely recipe for Sautéed daisy greens with roasted baby beetroot.
We are not like other people.
— Emma Cooper (@emmathegardener) March 2, 2018
Clearly I need to plant mine out and encourage them to spread a little! I am pondering the best place for them in the garden.
Whether there’s anything else growing in the container is hard to determine; I don’t know whether anything else will germinate, either. Wild plant germination can be a little erratic.