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In the Kitchen at the Arctic Restaurant

Wild Vegetable Greens of the Yukon.

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(Boschniakia rossica)

The potato-like stem base is edible raw and grows at the base of alders and cranberries in shaded coastal forests. Groundcones depend exclusively on a host plants for their water and nutrients. A few inches tall, these pine-cone-shaped plants are shades of yellow, purple and red.


(Polygonum aviculare, Polygonum arenastrum)

Knotweed plants are edible when eaten while the seeds can be ground into meal or eaten whole. Knotweed immigrated to the Americas in 1809 and quickly spread across the continent where it is considered a weed. It grows in compacted soil so it would have been a common sight and traveller on the trail to the gold fields.

Knotweed plant.
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Lamb's Quarter
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Lamb's Quarter or Pigweed

(Chenopodium Album)

The flower clusters of Lamb's Quarter can be eaten raw as well as the plant. The seeds are edible raw or cooked and be ground into a black flour with a bitter taste.

Marsh Marigold

(Caltha leptosepala, Caltha palustris)

The leaves and roots of marsh-marigold are edible when cooked. The leaves should be boiled for at least 30 minutes and be eaten in moderation.

Marsh Marigold plant.
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Mountain Sorrel plant.
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Mountain Sorrel

(Oxyria Digyna)

Leaves are edible raw and have a fresh acidic taste that goes great in salads. The leaves can be diced then put into water with sugar to make a lemonade-like drink. The above-ground parts of the plant are edible when cooked. Traditionally, the plants are boiled with berries and/or salmon roe and poured into thin cakes. The Inuit used Mountain Sorrel to prevent and cure scurvy. It is rich in vitamin C.


(Brassica spp., Barbarea spp., Descurainia spp., Sisymbrium spp.)

Edible as cooked greens. The importance of this family for food crops has led to its selective breeding throughout history. Some examples of cruciferous food plants are the cabbage, broccoli, cauliflower, turnip, rapeseed, mustard, radish, horseradish, cress, wasabi, and watercress.

Mustard plant
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Oxeye Daisy flower.
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Oxeye Daisy

(Leucanthemum vulgare)

The young leaves can be eaten raw and have a strong taste. Spring shoots can be eaten raw as well as the roots. Unopened flower buds are used for flavouring and can be marinated to be used like capers. The dried herb has an odor like Valerian and a bitter tingling taste.

Pearly Everlasting

(Anaphalis margaritacea)

The young plants and leaves can be cooked.

Pearly Everlasting plant.
Image Source, Wikipedia

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