Terre et Nature
Thursday, 16th December 2004

Wild Plants : a natural larder

"There are still quite a few plants left. The frost hasn't been too hard and you may still pick some."

Years of experience, thirty-four books dedicated to plants, ethno botanist François Couplan has a doctorate in sciences from the National Museum of Natural History in Paris, and is considered an expert in his field. The public has responded enthusiastically and regularly attends his lectures and hands-on training courses. Recently, while in Aigle (VD, Switzerland), where he was invited by "Espace Prévention" to present "What are the benefits of wild plants?", the auditorium was packed.

From nettle to chickweed

Humans cannot live without feeding on plants. For four million years, we have been eating wild plants. Picking has always occurred alongside agriculture. The loss of this tradition is, in fact, very recent. Yet if we consider the problem seriously, we see that nature offers sufficient quantities of plants to feed the world's population.

Most beginners start by picking very common plants. "Common but so precious" as François Couplan would underline: "Take nettle for instance. It provides seven times more vitamin C than oranges. If I had to make a choice, I'd choose this one. It has many virtues and can be prepared in many different ways. Minced with butter, olive oil, salt and lemon juice, it's a relish.
Another very current plant is goutweed, the enemy of motorised cultivators. If you try to cut it off, it'll only grow back stronger! Well, believe it or not, you can prepare savoury, fragrant salads with the smaller leaves. One may also prepare delicious gratins. Its white flowers taste of carrot and its leaves of celery. It is the ideal plant !”

Our ethnobotanist insists that prevention is one of the most fundamental principles of being healthy. Full of good amino acid-balanced proteins, of vitamins and minerals, wild plants bring good health along with a variety of interesting flavours.

Healthy greediness

Since childhood the question has fascinated François Couplan : "Although I usually eat about thirty different species, one can gather up to two hundred species within a year. Some Chefs cook amazing dishes. I'd say it's healthy to be greedy!"

Man loves to endlessly describe new flavours: the oyster flavour of borage which can be added to wine giving it a special taste and name: "the wine of the Gods". The smell of mushroom may be appreciated just as one creases the leaves of plantain.
This first-class medicinal plant right out of Nature’s first aid kit disinfects and heals wounds, dilutes venom and also adds a delicate aroma to soups and dishes.

The real Cretan diet

While some common plants such as dandelion or wild spinach are still picked in Western Europe, other species have long been forgotten. In certain regions, such as Crete, picking wild plants and eating them is stll tradition : it is the basis of the Cretan diet and the guarantee of a good health.

"Nature offers any possible flavour one can think of. For example, the poppy's rosette is currently picked in the Mediterranean area. It is deliciously crunchy and has a fine nutty taste. Contrary to what most people think, the fresh flower isn't toxic. The seeds can be used the same way as those of the opium poppy, to garnish breads and yield oil."

During the wild plants seminars, our ethnobotanist happily shares his knowledge most of the work is independent. Considered a living encyclopaedia, . “Plants aren't for sale. I can only help those who wish to identify and pick them. It’s not only good exercise; it will also help develop a stable relationship between the plant and the harvester”.

Marie Bernier