|
|
Post by ottawagardener on Nov 19, 2008 10:29:49 GMT -5
On a wild weed walk, I was introduced to an understory plant that had fleshy leaves and pretty pink flowers late in the season. It tasted citrusy with a satisfying crunch and I immediately said 'This is sedum isn't it?' From then I learned that most (many sources say all sedum leaves are edible, some say toxic in large quantities, some say used medicinally, etc...) sedums are edible though with conflicting evidence as to whether the yellow flowering ones are mildly toxic. Orpine is apparently, Sedum telephium, is the same Gs as Autumn Joy, a commonly grown ornamental. I know that there has been lots of 'work' on sedums so I can't vouch for the edibility/palatability of all varieties but the shade grown orpine was quite tasty. I get an oxalic acid taste from them (anyone want to confirm this?) so I wouldn't eat large amounts.
|
|
|
|
Post by orflo on Nov 20, 2008 1:48:18 GMT -5
I don't know much about sedum, but you'll find something over here (scroll down to sedum tel.), the only one I've eaten is sedum reflexum, the young leaves have a bit of a sour taste. It is best mixed up with some other milder tasting salad plants. www.pfaf.org/database/latin.php?LAT=S |
|
|
|
Post by stevil on Nov 27, 2008 12:52:23 GMT -5
I thought I'd answered this a few days ago, but it's gone.... Anyway, I have various Sedums in my garden introduced as edibles I wanted to try and I have included them in mixed salads, but the taste to me was very strong raw (acrid) the last time I tried a few years ago. However, I’m not so sensitive to bitter tastes as I was (an age thing, perhaps) so maybe it’s time for another try… I see in Cornucopia that it states that "the young leaves and shoots are eaten raw in salads by the Dutch".... There's of course been a lot of talk about Roseroot (Rhodiola rosea) as our ginseng and it's now cultivated in Norway for the industry as the authorities were getting worried by the amount of plants harvested from nature. This is also apparently good as a kind of spring Asparagus - keep on forgetting to try it.... I have a large 20+ year old plant: www.hagepraten.no/gallery/pic.php?mode=large&pic_id=1098 |
|
|
|
Post by ottawagardener on Nov 27, 2008 21:47:05 GMT -5
I wonder if the ones that I ate had a different flavour / more delicate because they were shade grown. I haven't tried my garden ones yet this year.
|
|
jason
gardener
Posts: 246
|
Post by jason on Nov 28, 2008 0:14:31 GMT -5
From "Edible and Medicinal Plants of the Rockies" by Linda Kershaw
Sedum spp.
"Young leaves and shoots have been eaten raw or cooked, but older plants can become bitter. Sweetness also varies with the species, and roseroot is one of the most popular. A touch of garlic enhances the cucumber-like flavor. These plants have been eaten raw in salads and as a trail nibble, cooked as a hot vegetable, or added to soups and stews. The fleshy rootstocks have also been eaten, either boiled alone or with other vegetables, or pickled in seasoned vinegar."
|
|
|
|
Post by stevil on Nov 28, 2008 3:00:31 GMT -5
That's an encouraging description! I should add that in our northerly climate - it doesn't get properly dark for several months - plants tend to be stronger tasting than further south...
|
|
|
|
Post by hortusbrambonii on Mar 19, 2019 13:02:18 GMT -5
Anyone here who has had new experiences with Sedum/Hylotelephium varieties as a food source since this thread was started?
(I'm thinking of the light-leaved garden varieties that are probably H/S spectabile)
|
|
