As we walk, waltz, eat, work, and swim our way into Autumn, we are reminded of the abundance the Earth shares with us. So many fruits thanks to our pollinator neighbors – Apples, Squash, Autumn Olive, Tomatoes. And so many vegetables too – Corn, Potatoes, Chard, Lamb’s Quarter. The list goes on. I can’t neatly tie together the two flora I am about to address. One I don’t even really consider an edible – ki is, just not overly palatable. Though ki is an important first-aid plant to know. And the other is best saved for consuming after the frost. One you may hardly notice as you step on ki, whereas the other you can’t help but notice the flower over your head.

Common Plantain or Broad-leaf Plantain, Plantago major L., in Plantaginaceae, (Plantain family) heralds originally from Europe; hence why this plant is also known as Whiteman’s footprint. Those of our ancestors coming over from Europe brought Plantain with us and as these ancestors walked and rode across the continent, Plantain seeds grew. This may have something to do with this flora’s seed dispersal tactic. Plantain seeds grow up a stiff stalk from a basal-rosette leafy base and as passerbys pass by, the stalk is leaned back and when released, the seeds are catapulted. Besides the stalk, another distinguishing feature are the leaves themselves which have lateral (parallel) veins. And when the leaf is broken, you can see tiny threads from the veins. Now, why did Europeans bring over this plant and what does this plant have to do with those banana-looking fruit sold in grocery stores? First, this is one of the issues with common names. The banana-looking Plantain Musa paradisiaca are related to Bananas and grow in tropical regions and the two Plantains are not related; they just share the same name. It’s one of those mysteries of life. And why bring Plantain across the ocean? Plantain leaves can be eaten in the spring when the leaves are younger, but they get tough quick. I suppose you could massage them with oil to make them more palatable to participate in a salad. The seeds are also edible, but they are so tiny they are hard to notice when you’ve tossed them into a salad. You could grind them up as a flour amendment for baked goods or roast them and add them to hot cereals. Again, the seeds are itty-bitty so you will need to slap many stalks against your hand to obtain a handful. The seeds are full of protein.

For me, I consider Plantain to be part of a field first-aid “kit” – not a plant you need to carry with you – they are everywhere – but a plant you can generally find when in need. The leaf makes a helpful bandage in a pinch. And you can masticate (chew) a leaf to use as a poultice for cuts and invertebrate bites. The leaves have antiseptic properties. So as you are walking along, watch where you are walking and you will start to notice Plantain under your feet, at the ready.

Growing tall over our heads is Jerusalem Artichoke, Helianthus tuberosus in Asteraceae (Aster, Daisy, or Sunflower family). I like to call this flora Sunroot because of kins flower – a sunflower – and the part that’s edible – kins tuber. (Sunroot just sounds better than Suntuber.) Some wild edibles enthusiasts call this plant Sunchoke but that doesn’t sound very appetizing; sounds like more of a warning of a plant not to eat. Ki is also called Wild Sunflower but that gives little indication of the part that is edible. The Latin name, Helianthus tuberosus. means “tuberous sunflower” and has nothing to do with an artichoke. Nor does this plant come from Jerusalem but is native to North America. It is hypothesized that the name may be a corruption of the Spanish or Italian word for sunflower – girasol. But call this flora what you like to help you remember kins edibility.

The stalk of Sunroot stands 5-9’ tall and is covered with short stiff hairs. The alternate tapered-ovate coarsely-serrated leaves feel sandpapery to the touch. The leaves come from stems but do not surround or clasp the stem like Cupplant. Silphium perfoliatum. The yellow composite flowerheads bloom late summer to fall. The tubers are cream to brown in color and grow from rhizomes radiating out from the stalk. Enjoy the flowers now and after the frost hits and all that is left above ground are stiff stalks, dig up the tubers for a tasty vegetable addition to your meal. It is recommended to only harvest and eat tubers late fall to early spring because by the frost this flora has converted kins inulin to simple sugars; whereby the consumer will not have to deal with the tuber’s side effect of horrible flatulence. And after the frost the tubers taste sweeter. Though you can eat Sunroot year-round, during the frost the tubers are more digestible and cause less gas. You can prepare Sunroot as you would potatoes. I scrub them (and sometimes peel them), slice them, and then sauté them. They are quite tasty!

Sunroot grows in floodplains, along freshwater shorelines, and in disturbed open spaces. Can’t find them growing wildly? Co-ops often sell them as they have grown in popularity. You can buy a bunch, cook up half of them and plant the rest in your garden. And then within 1-3 years you can start harvesting the ones in your garden as they multiply.

Blessings in your connections to the world around you as you forage and more deeply connect with the flora, fungi, and fauna around you. And remember they are whos (ki, kin, kins) not its. By nurturing a grammar of animacy we remind ourselves that the world is alive with a multitude of beings we share space with.

Arianna Alexsandra Collins, naturalist, poet, writer, wild edible enthusiast, and Wiccan High Priestess.

An edited version of this article appeared in the September 2024 edition of The Ashfield News.

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