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In the Kitchen at the Arctic Restaurant

Wild Salad Greens at the Arctic Restaurant.

Speedwell plant
Image Source, Wikipedia

Speedwell, Brooklime or Gypsyweed

(Veronica americana, Veronica serpyllifolia)

Having a flavor like watercress Speedwell is edible and nutritious. In both Native American and traditional Austrian medicine, Speedwell was used to alleviate the symptoms of Bronchitis. Frederick Trump may have learned this in Germany as a frail young boy and that knowledge reinforced in North America. He may have offered the tea to his clientele who were sometimes ill prepared for the rigors of the northern climate. The leaves are edible raw and best harvested when young with a taste that has varying degrees of being peppery. The stems and flowers can also be eaten raw which would add crunch and color to a wild green salad. The plant is high in Vitamin C and suitable to use as a potherb.

Stinging Nettle

(Urtica Dioica)

The young leaves are edible raw, though we doubt they were served like this in the Arctic restaurant as they will sting in the mouth. Not something that would be great for a food critics review. The young shoots and plants are edible when steamed or boiled and have a flavour similar to spinach mixed with cucumber when prepared like this. Cooking removes the chemicals responsible for the stinging from the plant. In Northern Europe, Stinging Nettle is used to make soup which would be a big seller during the winter months and nutritious given the high content of protein. Stinging Nettle is used as a flavouring in varieties of Gouda. The dried leaves and flowers may then be used to make an herbal tea and there are numerous recipes for Nettle beer. Just in case Mr. trump wanted to serve something stronger than chamomile tea. Stinging Nettle roots are edible when cooked and best collected in spring and autumn.

Stinging Nettle plant.
Image Source, Wikipedia

Stonecrop plant.
Image Source, Wikipedia

Stonecrop

(Sedum lanceolatum)

The young leaves and shoots of Stonecrop can be eaten raw while the rhizome is edible when boiled. It is native to western North America and is distributed from Alaska to Arizona reaching as far east as Nebraska.

Strawberry-blite

(Chenopodium Capitatum)

The young plants including flowers are edible raw but should be eaten in moderation as they inhibit nutrient absorption.

Strawberry-blite plant.
Image Source, Wikipedia

Swamp Hedge-nettle
Image Source, Wikipedia

Swamp Hedge-nettle or Marsh Woundwort

(Stachys Palustris)

The rhizome is best when collected in autumn and is edible raw. The roots can be ground to flour after being dried. Young shoots can be cooked though we doubt they were served as they were poor smelling. Nothing would be worse for the Arctic Restaurant than a customer asking, "what is that horrible smell", only to find out it's their dinner. Though anyone selecting a menu item starting with "swamp" should get what they deserve. The flowers and seeds are edible. too

Sweet Gale or Bog Myrtl

(Myrica Gale)

The leaves of Sweet Gale are suitable for soups and cooking but can also be used in a wild green salad when raw. The nutlets are also suitable for soups and cooking. To keep biting insects away the sweet resinous scent of the foliage has been used traditionally as a insect repellent. This would be a good reason to keep large stores in-house at the Arctic Restaurant. In Germany before the widespread use of hops, Sweet Gale was used as a bittering agent for beer and can be found in Schnapps of Scandinavian countries even today. Sweet Gale has been known to induce abortions so pregnant women are advised not to eat it.

Sweet Gale plant
Image Source, Wikipedia

Sweetflag plant
Image Source, Wikipedia

Sweetflag

(Acorus americanus)

The rhizome can be eaten raw but is better peeled then roasted or tenderized by extended boiling. The central core of young shoots can be ingested raw. The citrus-like spicy aromatic quality of the foliage has been used to flavor beer. Native Americans and early European settlers used the plant extensively.

Thistle

(Cirsium arvense, Cirsium vulgare, Cirsium foliosum)

roots are best when boiled or roasted. The roots contains inulin, the starch, which breaks down into a sugar when cooked. This would be a great way to sweeten recipes at the Artic restaurant. The cooked roots can be dried and ground to flour. If the prickles are removed, then the stems and leaves are edible raw though tedious time consuming work we do not expect was done at the Arctic restaurant with its high volume. Immature flowerheads are best when steamed but can also be eaten raw.

Thistle plant.
Image Source, Wikipedia

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