Edible Plants of Wellington, NZ

The leaves consist of three parts. The first is the outer rind or skin. Next comes a layer of aloe latex which is a bitter, yellowy brown substance containing anthraquinones. These are usually filtered out in commercial products and they have strong laxative properties. Last is the centre of the leaf which consists of copious quantities of a tasteless clear gel. This inner gel is not laxative, is safe to eat and this is the bit we normally use.

The leaves contain mucilage, which makes it cooling and moistening medicinally and food-wise.

All seaweed is edible
dry on a clothes line then use in salads or bake in oven like chips

The seeds are highly edible. When white or green they are sweet and meaty. When black and shiny they are bitter. The sweet ones are nice on their own or sprinkled on a salad.

You can get a lot of sweet nectar out of the flowers. Maori have used it as a sweetener.

Location: outside back of zoo, Hutt river

Uses: eat fruit raw or in jams, leaves or root bark to make tea.
The berries are full of antioxidants, and the leaves contain high levels of vitamin C and tannins.

Uses: Add young leaves to salads. Sautee older leaves. Eat seeds raw or roasted.

I'm more interested in this plant's medicinal uses. It has many, but is best known for soothing stings, bites and other skin complaints. It also makes a good haemorrhoid treatment. (No more embarrassing trips to the chemist!)

Edible Parts: All

Identification: Smells like onions, white flower, grows to knee height.

Uses: use like spring onion.

Location: All along Shelly Beach road, Mount Victoria.

Identification: Peppery flavour

Uses: add to salads

Edible Parts: Flower and leaves, seeds can be pickled like capers

Filled nasturtium leaves are yummy: Pick small leaves, leaving a long stem on them, dollop filling onto them, and roll them up, securing them by tying the stem around the roll.

Uses: tea, use leaves in salad

Edible parts: flower

Edible Parts: All

Identification: purple flower, grows to waist height.

Uses: great in roast, stuff into fish or meat, use few leaves in salad

Location: Shelly Army Camp, Oppositte Kilbirnie Pak n Save

Watercress is a perennial plant of the mustard family

Cress is rich in Vitamins A, B2, C, D, E, and minerals, including manganese, iron, phosphorus, iodine and calcium. It is a natural blood purifier, and it is said to clear the complexion and brighten the eyes.

Chickweed contains B vitamins, as well as vitamins C and D. It’s also a respectable source of iron, copper, calcium and sodium.

Uses: Add leaves and flowers raw to salads. Sautee the leaves; make dandelion wine or jelly out of the blossoms; or use the roots to make a coffee substititute.

They contain vitamins A and C, plus B vitamins, and they're rich in minerals - notably potassium. They also contain many other useful phytochemicals.

Edible Plants of Wellington, NZ

Tuesday, October 22, 2013

aloe vera

Sunday, September 29, 2013

white clover

Friday, September 27, 2013

mint

Wednesday, September 25, 2013

mallow

Friday, September 20, 2013

Seaweed

Thursday, September 19, 2013

puha

flax

Cleavers/Galium

Wild Raddish

Fennel

Monday, September 16, 2013

Blackberry

Plantain

Onion Weed

Nasturtium

french Lavender

Rosemary

watercress

parsley

Brassica

Chickweed

Dock

Dandelion

wood sorrel / oxalis

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