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In the Kitchen at the Arctic Restaurant

Wild Vegetables at the Arctic Restaurant.

Devils Club plant
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Devils Club

(Oplopanax horridus)

Known as Alaskan Ginseng, Devil's Club grows in moist areas shaded from the sun. The roots can be cooked and eaten and though not a true ginseng this association may have made it a good seller in the Arctic Restaurant. The young fleshy stems can be eaten when cooked. Lacking the stiff spines of older leaves, young leaves can be eaten raw in dishes like salads though the berries are not edible. When collecting beware the plants spines which can cause allergic reactions and infections. Usually growing to around 3 to 4 feet tall it has been known to grow up to 16 feet in more remote areas.

Dock

(Rumex crispus, Rumex occidentalis, Rumex triangulivalvis)

The sour young leaves of Dock are edible raw but are best served when boiled after changing the water several times. Winnowing the fruit to collect the seeds will separate the outer hull so they can be boiled for a mush or ground into flour. Best if the seeds are leeched in cold water first. Dock leaves have been known in Western Europe as a remedy for nettle stings so in all likelihood if Frederick collected nettles himself, he would probably have Dock on hand.

Dock plant.
Image Source, Wikipedia

The Elephanthead Lousewort plant.
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Elephanthead Lousewort

(Pedicularis groenlandica)

Elephanthead Lousewort grows in meadow and fields in the Yukon as well as wet areas such as riverbanks. The leaves are edible when cooked and it can be used as a potherb. Though in large quantities the Elephanthead Lousewort plant can be poisonous so we doubt that it would be on the menu of the Arctic Restaurant. Frederick Trump thrived on repeat customers having a kitchen equipped to serve three thousand meals a day in a town of only 800.

Fireweed

(Epilobium angustifolium, Epilobium latifolium)

Fireweed shoots and young leaves are edible raw and the flower bud clusters can be cooked as a vegetable. The root can be peeled and eaten raw if the brown inner vein is removed to mitigate its bitter flavor. Fireweed nectar has a distinctive spiced flavor. In Alaska, they use Fireweed to make candies, jellies, and syrups. In Russia, the leaves were used to make tea. The floral emblem of the Yukon is the Fireweed plant.

Fireweed plant.
Image Source, Wikipedia

Fleabane plant.
Image Source, Wikipedia

Fleabane

(Erigeron annuus, Erigeron philadelphicus)

The young plants of Fleabane can be used as a potherb and is also edible when boiled. Though they have been identified as causing miscarriages and pregnant women are warned from their consumption. Fleabane is mostly cultivated as an ornamental plant.

Garden Orache (Mountain Spinach)

Atriplex Hortensis

The leaves of Garden Orache are edible raw and are also suitable as a potherb. When boiled, the leaves are similar to spinach but the salty flavor is somewhat bland. Garden Orache can be used to balance the acidic flavor of sorrel. Containing Vitamin A, the seeds are also edible and were commonly ground into flour.

Garden Orache plant.
Image Source, Wikipedia

Goldenrod plant.
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Goldenrod

(Solidago canadensis, Solidago multiradiata)

The Goldenrod plant can be cooked while the seeds and flowers are edible raw. Aboriginal populations chewed the leaves to relieve sore throats. They also chewed the roots to relieve toothaches. Some cultures have praised the appearance of Goldenrod as good luck. Obviously, Frederick Trump and the Arctic Restaurant were blessed with Goldenrod. The bright yellow flowers in combination with red berries make an aesthetic salad.

Ground Ivy

Glechoma Hederacea

The young leaves of Ground Ivy are edible raw as a salad green while also being useful as a potherb with its mild peppery flavor. After rinsing the young Ground Ivy leaves can make a tea rich in Vitamin C as was done in Russia before the introduction of Chinese teas.

Ground Ivy
Image Source, Wikipedia

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