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Appalachian Spring Greens
Vegetarians, farmers, or
fresh food zealots love coming to the Appalachians
because of the opportunity for fresh greenery. Come
rent a
cabin in Pigeon Forge, or a
cabin in Gatlinburg, and take a peak for yourself
how the Appalachians are filled with the perfect fresh
greenery and vegetables-packed with nutrients, and a
delicious taste.
Before people relied on getting their nutrients from
vitamin pills and supermarkets, the first days of spring
had people rushing outside to gather the fresh green
leaves of vegetation known collectively as pot herbs,
greens, garden sass, or sallet. All of the wild greens
offer tons of good and nutritious food filled with
minerals and vitamins. It is essential to know and
distinguish these plants at a premature stage of growth;
because they must be collected early and when they are
tender. If one waits too long to gather them, they
become tough and bitter as they get large in size.
Several of the greens that are Appalachian favorites are
sheep sorrel, dandelion, poke, dock, lamb’s quarters,
and mustard. Many Appalachians say that they are better
than any spinach that comes canned, frozen, or even from
the garden.
Asparagus, which is sparrowgrass, is a refined vegetable
that regularly runs wild along roadsides, old fields, or
sticks with around old farm sites. Asparagus looks like
a tiny evergreen, with fine leaves that are needlelike.
This unique vegetable has bright red berries containing
seeds on the ends of their branches, and have small
blossoms which are yellow. Their seeds in ancient times
were on occasion roasted as a coffee alternate.
Rent a Gatlinburg cabin in the
Smoky Mountain area, and keep your eyes peeled for
the nodding wild onion. This small Appalachian plant got
its name because it has a nodding flower head. It forms
top bulbs, and its nodding head is a flower that can
come in white, cream, or bright-rise colors. The nodding
wild onion has a very distinct, strong odor. It grows in
colonies in lush and grassy places, typically in open
fields, or low areas.
The Appalachians also have
the meadow onion. The meadow onion is small, like the
nodding wild onion, and can measure anywhere from eight
to twenty four inches high. It has flattened leaves that
are similar to grass, and unique flowers which are star
shaped. Top bulbs also form from the meadow onion. In
addition to the nodding onion, the meadow onion has
strong odor. They are found in meadows, and open woods.
Both the wild nodding and meadow onions have leaves, and
bulbs that you can eat. Many Appalachians people use
their flavoring in recipes both separate and together.
Flavored soups often have the leaves and bulbs of the
onions, while they pickle their bulbs.
Ramps, also known as wild
leeks, are another wild plant food that many
Appalachians rush to pick in the spring. Ramps are grown
in woods, ravines and coves; and can grow up to twelve
inches high. They have distinct broad leaves which are
similar to lilies. When ramp’s leaves die, stalks of a
greenish-yellow flower replace them. Many cooks,
farmers, and Appalachians agree they have a distinct
taste- you either love it or hate it. If ramps do have
your favor, try them in a salad, or mashed potatoes.
Who says you are have to seek a
Dollywood adventure to come to the
Smoky Mountains? Farmers,
cooks, and vegetarians will love and appreciate the
variety of spring greens in the Great Smoky Mountains.
Check out the Appalachian diversity of wild plant foods-
call and book
your
Gatlinburg
cabin rental today. |
