From the Spring Foraging Cookbook: Large Leaf Aster and Bass/Linden/Lime tree
Aster – Large Leaf
I believe that I live in what is most likely the southern-most region where this plant grows. It is Aster macrophyllus. I don’t know if other asters can be eaten. This is one I learned about from the Peterson Field Guide over 20 years ago, which I still consider the best field guide of all. It was not known among local foragers. It makes a great spring potherb, but you have to get to it quickly because the leaves toughen as they mature.
The leaves also make an interesting addition to soups. I like to add these to Asian style chicken soup. Several wild leaves go very well in such soups, from mint or nasturtium to Japanese Maple, edible chrysanthemum and the Shiso or “beefsteak” plant that is native to Asia and has become considered a weed in America. For this soup, I make a simple chicken broth, usually just simmering a chicken carcass or thigh until the meat falls from the bone and the cartilage has dissolved into gelatin. Skim most of the fat from the broth, as the gelatin will give it a good mouth feel but the fat makes it too rich. Add Wild Onion, Ramps, scallions/green onions and/or chives and garlic – garlic is essential. Also add ginger, mushrooms and dried hot pepper in any form. Salt and black pepper to taste. Then, consider what fresh herbs or wild greens you would like to add – I like to choose those that are slightly bitter, a bit spicy and very aromatic. Turmeric is also a nice addition, as is some finely chopped turnip or radish root and a dash or two of dark mushroom soy sauce. You can enjoy this soup as a nice accompaniment to a meal of meat or fish, but I like to add either pasta or rice… or better yet, rice noodles to get the best of both, and enjoy it as a meal on its own. I think it is a nice summer soup, and I often toss in some chopped okra or just any edible flowers I happen to have on hand.
A very good variation is to use fish broth instead of chicken broth. Just save your fish heads and bones and prepare them the same way you would chicken broth. A bit of Asian fish sauce will really enhance the fish flavor. Fish soups are very good and you may find you prefer them to chicken. For me, “variety is the spice of life” so I like to make all kinds of broths and stocks and keep them in the freezer so that I can have anything from shrimp stock to game stock, vegetable and mushroom broths or even consommé for making all manner of soups and sauces on hand. Even pork bones are saved for cooking with beans and onions. Never waste any bones, meat, fowl, fish, mushroom or vegetable scraps – save them all for the stockpot!
Plants For A Future Tells us:
Medicinal use of Bigleaf Aster: The roots have been used as a blood medicine. An infusion of the root has been used to bathe the head to treat headaches. A compound decoction of the roots has been used as a laxative in the treatment of venereal disease.
-Photo by Natthager - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=110866009
Basswood or Linden
These are very similar trees. Basically, Basswood is the American version of the European Linden, which is usually called Lime Tree in Europe – several names for one tree. The flowers are a popular tea herb and can be quite relaxing. The buds may be cooked as a vegetable….. but, bees love these trees and the nectar produces some of the very best honey, so don’t take too much.
You can make a very good Linden flower syrup by combining equal parts linden flowers and sugar (+/-) to taste, with water and lemon juice. Use about the same amount of water as sugar, plus just a bit more – like maybe ¼ cup. It is very simple to make and no real instructions are needed. Just bringing it to a simmer will be fine. You can cook it down thick or not. That is up to you. This is a nice addition to cake batters and cookies, or it could be used as a pancake syrup… depending on the variety and where the tree is grown, it could make for a very mellowing pancake syrup. You can add berries for more flavor.
Medicinally, the potency of the herb depends on the variety and location where the tree is grown. For unknown reasons, European and Mexican Linden tends to be much more sedative than the American version. Herbally, Linden is known to lower blood pressure and heart rate, help with sleep and stress and to reduce inflammation.
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The information on this site is not intended to diagnose or treat any disease or condition. Nothing on this site has been evaluated or approved by the FDA. I am not a doctor. The US government does not recognize the practice of herbal medicine and their is no governing body regulating herbalists. Therefore, I'm just a guy who studies herbs. I am not offering any advice. I won't even claim that anything I write is accurate or true! I can tell you what herbs have "traditionally been used for." I can tell you my own experience and if I believe an herb helped me. I cannot, nor would I tell you to do the same. If you use any herb I, or anyone else, mentions you are treating yourself. You take full responsibility for your health. Humans are individuals and no two are identical. What works for me may not work for you. You may have an allergy, sensitivity or underlying condition that no one else shares and you don't even know about. Be careful with your health. By continuing to read my blog you agree to be responsible for yourself, do your own research, make your own choices and not to blame me for anything, ever.