Nutritional nibbles from the wild | Rock Candy

Thursday, April 12, 2012

Nutritional nibbles from the wild

Posted By on Thu, Apr 12, 2012 at 12:00 PM

Wood sorrel, for Vitamin C
  • Wood sorrel, for Vitamin C
Meredith Martin-Moats went on the Wild Plant Walk and Edible Foraging event on March 17 and reports on the Elevate Arkansas event, where she got lots of tips on rich-in-nutrient plants:

On a record-breaking warm day for central Arkansas, Elevate Arkansas hosted their first Wild Plant Walk and Edible Foraging Series in Allsop Park in Little Rock. Advertised as a way to locate free and healthy food in your own backyard, at least 15 adults and a few children showed up for the walk, many with notebooks and iphones in hand ready to document information about each of the plants. We began the walk by looking through a few different books Elevate had on hand. Because so many plants share similar shapes and go through a series of budding and flowering stages, our guide noted, these guidebooks are an essential resource for both the inexperienced or veteran forager.

Led by Jeff Dempsey, director of Elevate Arkansas, the walk began near a stream that cuts through the park where we identified backyard stables like clover, the flowers and leaves of which can be thrown into smoothies or salads. Like dandelion, he explained, clover is nutrient-rich and abundant, and the flowers can be dipped into a batter and made into tasty, crunchy fritters. He then pointed out what most people consider a weed, a plant called henbit, a mushroom-tasting member of the mint family, which grows profusely in most yards. Like many of the plants identified on the walk, henbit can be thrown into a smoothie for a dose of powerful anti-oxidants. As we continued our walk, Jeff pointed out the steamable green curly dock, had us sample the edible flowers of the redbud tree (a mildly sweet flavor), and called attention to the veiny leaves of plantain grass. “Get a good handful of it and blend it with fruit,” he said, and you’ll have an instant “power smoothie.”

We continued up the rocky trail into more wooded areas of the park where we nibbled on peppergrass and greenbrier, and then sampled my personal favorite, the delightfully tart wood sorrel. With flavor like a fresh raspberry and high vitamin C content, I’ll certainly be foraging for sorrel to add to smoothies and salads. Dempsey was sure to point out the best way to identify edible plants is to first ID them during their flowering season. “When in doubt,” he said, “don’t try it.”

The walk focused primarily on ways to add some free and local nutrients to your diet. The topic of survival eating also surfaced a few times. Dempsey noted that during survival situation the insides of pine bark can be ground and made into flour and, in the most dire of situations, the majority of native grasses in Arkansas are edible.

The walk was slow-paced, informative, and loaded with unexpected flavors, definably worth your time if you have an interest in whole and local food. And you don’t need to be a hiker for this event to be worth your time. The majority of the plants probably already grow somewhere in your neighborhood.

The walk was the first of several taking place throughout Little Rock in upcoming months. The walks take about an hour and admission is by donation. Be sure and wear comfortable shoes and bring a long a camera for future reference. The next walk will be 2-3 p.m. May 5. For more information visit

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