Wild edibles in our own backyard
Our latest blog post is from Continuing Studies' own intrepid hands-on facilitator, Abe Lloyd. We may know Lysichiton americanus by its brilliant yellow plumage this time of year, as well as its verbose scent. But Abe doesn't like to call this prodigious plant by its common name.The name skunk cabbage (Lysichiton americanus) will never conjure up epicurean images of greatness but given my recent experiments with the young leaf stalks, I am encouraged enough to emphasize the vegetable epithet and leave out the “skunk.”
Abe offers harvesting, preparation and cooking instructions for this versatile springtime edible in his article. Read more of Wild Cabbage at our blog.
And join Abe next month for Wild Edible Foods of Southern Vancouver Island. You may even meet Lysichiton americanus up close and personal.
Course: Wild Edible Foods of Southern Vancouver Island
Dates: April 25-26
Cost: $105 + GST
For more information contact Continuing Studies at 250.391.2513.
Photo credit: Abe Lloyd