Fireweed
This is a very pretty wildflower that, as the name implies, tends to grow well where there has recently been a wildfire. It has some medicinal uses, mainly as an astringent. The shoots and leaves, when harvested young and tender, are quite edible. Cook the shoots like Asparagus and use the leaves as a potherb. Older leaves can be dried to make a very nice tea that, due to its astringent properties, has long been used to combat diarrhea and excessive menstrual bleeding. The flower buds make a nice cooked vegetable. Overall, the plant is not very bold in flavor, but it is nutritious and usually fairly common. The best thing about Fireweed is that it is nearly ubiquitous. It grows most everywhere if no one pulls it up, and there are a couple of varieties. The most known among foragers is Chamaenerion angustifolium, which is the northern and mountain version. This is the one with the pretty, purple flowers that people like to make into a tea. The other is Erechtites hieraciifolius, called White Fireweed or Burnweed, which is more common in hotter, sandier areas. The White Fireweed is much stronger in flavor, bitter and pungent. You probably would not want to eat it on its own – pick when very young and tender and add just a small handful to other potherbs or in salad. One blogger said it goes very well in a tropical fruit salad, used somewhat like mint. I have not tried that. But, it does have a strong, herb-like scent and flavor. I think using it as a flavoring as opposed to a main dish would be preferred.
Forsythia
The bright, yellow flowers of this bush are in abundance in early spring. They are tasty and have medicinal value, but they can be sharply bitter. Using your fingernails, pluck all white parts from the base – most of the bitterness is in the white parts. It is best to combine them with sweeter flowers such as Redbud. I usually just toss a few in a salad. But, you can make a good digestive bitters formula, combining them with dandelion stems. This aids digestion and stimulates appetite. Most folks use Forsythia flowers, with all the white bits trimmed, to make a syrup just as you would dandelion. This is often used in cocktails. Frankly, I don’t get a lot of the flavor of the plant in this syrup… it seems to be more for color. I like fresh Forsythia and Redbud blossoms just as they are in a spring salad. The bitterness of the Forsythia is balanced by the sweetness of the Redbud, and they work wonderfully with lettuce or spinach and a nice vinaigrette. They are also good in an omelet. Honestly, even for my taste Forsythia is a bit too bitter to use on its own, or in any amount larger than just a pinch.
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Love Forsythia I make a tea with the flowers and leaves and add peppermint for a nice but tasty bitter tea for digestion.
delightful !