Invasive Plants That Can Be Used for Food and Herbal Medicine
Invasive plants are species that are not native to a particular region that establish themselves and flourish in the environment, often displacing native plants. They can significantly damage ecosystems by outcompeting native species for resources. As a result, invasive plants alter landscapes, making areas look drastically different over time. Climate change has accelerated the spread of these plants by providing adaptable conditions such as warmer winters and more humid summers, enabling these species to thrive where native plants once were able to live. Invasive plants can be more resilient, tolerating droughts or floods better than native plants, which can struggle to adapt to the changing landscape.
While sustainably foraging for stinging nettles in my area, I observed how invasive plants were taking over. Eventually, the nettles became more scarce, and I turned my attention to the surrounding invasive species, hoping to help restore balance to the ecosystem. Removing invasive plants by their roots is one of the best ways to combat them. Many people are unaware that some of these plants have culinary or medicinal benefits. By removing them and utilizing their resources, we can help to support native plants. Here are several invasive plants with potential uses for food and medicine.
Japanese Knotweed (Polygonum Cuspidatum)
Japanese Knotweed is a highly invasive plant that thrives in disturbed or wet areas, such as riverbanks and flood zones. It was introduced from Asia and grows similarly to bamboo. While it is difficult to eradicate due to its extensive root system, its root has valuable medicinal properties. The root is known for its use in treating Lyme disease and other tick borne illnesses.
In spring, the young shoots of knotweed can be harvested when they reach about six inches in height usually in April. The thicker shoots are more palatable, while the thinner ones are more stringy. They are delicious when quick pickled with salt and herbs. The white flower clusters that appear late in the season provide some of the last pollen for pollinators, adding an ecological benefit to this otherwise problematic plant.
Autumn Olive (Elaeagnus Umbellata)
Autumn Olive, also known as Japanese Silverberry, is another invasive plant that spreads easily due to its popularity with birds. The plant produces small, silver-speckled olives (berries) that ripen in the fall (September/October) and are frost-hardy. After a frost, they taste sweeter and resemble pomegranates or cranberries in flavor.
These berries are rich in lycopene, containing 18 times more than tomatoes. They can be used to make ketchup, jams, fruit leather and more. Additionally, the seeds can be roasted for a tasty snack.
Garlic Mustard (Allium Vineale)
Garlic Mustard is a biennial herb with garlic-scented leaves, triangular heart-shaped, and small white flowers. It is known for its ability to invade and dominate areas, and it's difficult to eradicate once established. However, it is a healthy source of food in the early spring (March) when it appears.
Garlic Mustard can be consumed as microgreens, or its leaves and flowers can be used to make a flavorful pesto. The seeds can be harvested and used like mustard seeds, and the root can be ground into a spicy horseradish-like condiment. Garlic Mustard is also known for its medicinal properties, including its use as a diuretic, expectorant, and liver cleanser.
Japanese Honeysuckle (Lonicera Japonica)
Japanese Honeysuckle is a fast-growing bush with white flowers that turn yellow as they mature. This invasive species is known for its antibacterial, antiviral, and antioxidant properties. The flowers appear in May and are the only part of the plant that are safe to use. They are often used in herbal blends to soothe colds, flu, sore throats, and other respiratory ailments.
In Traditional Chinese Medicine (TCM), the plant is called Jin Yin Hua, or “gold and silver flowers,” and is used to clear heat from the body. The flowers can be combined with other herbs to create effective remedies for flu symptoms and immune support.
Japanese Barberry (Berberis Thunbergii)
Japanese Barberry is a spiny shrub that produces red berries. It is another invasive species known for its ability to create dense thickets that serve as breeding grounds for ticks and mice. Despite these drawbacks, the plant has medicinal uses. The root bark contains berberine, which boosts white blood cell and platelet counts. It is used in TCM to support cancer patients undergoing chemotherapy.
Barberry berries can be used in tea or tincture form. The tea promotes sweating and acts as an antiseptic. It can act as a diuretic and help reduce fevers. They are best harvested in the early fall around the same time as rose hips.
Mugwort (Artemisia Vulgaris)
Mugwort is a perennial herb with deeply cut leaves and silver undersides. It is widely used in herbal medicine for its antibacterial, anti-parasitic, and anti-fungal properties. Mugwort can help regulate menstruation, ease bronchitis or any respiratory condition, and promote relaxation. It is also known for its ability to aid in dreaming. It can help to warm the body, making it ideal for the cold winter months.
In TCM, dried mugwort leaves are burned as moxa to stimulate acupoints and unblock energy. Additionally, mugwort is traditionally used in foot baths before bed to induce calm and restful sleep. In our area they are best harvest in May or June before they go to seed.
Wine Berries (Rubus Phoenicolasius)
Native to Asia, Wine Berries resemble raspberries but have a dark red, wine-like color when ripe. They have three leaves like raspberries but that are a little rounder and wrinkly. Their stem is wine colored. When the berries start to appear they form in a sticky hairy pod that opens up into the berry that is light red at first then ripens to dark red. The plant grows in fields, open woods, and thickets, often in partially shaded habitats. Wine Berries ripen in July/August and are perfect for making jams, jellies, or eating raw.
Wild Rose (Rosa Multiflora)
Wild Rose, often called pricker bush, is another invasive plant that can be problematic due to its thorns. However, it also has beneficial uses. In early summer (June), the plant produces rose petals that can be used to make rose water or infused into other culinary creations. The rose hips that form after the flowers have faded in the fall are rich in vitamin C, providing an immunity boost for the winter months. These rose hips can be harvested well after the first frost and used in teas, tinctures or preserved for later use.
Ground Ivy (Glechoma hederacea)
Also known as Creeping Charlie, Ground Ivy is a perennial invasive herb from the mint family. It has round, scalloped leaves and small purple flowers. It has a square stem which is found in most plants in the mint family. Ground Ivy is often found in lawns and fields and can be used similarly to mint. It is known for its digestive and respiratory benefits and can be used in teas or added to salads as a flavorful garnish. Once established, Ground Ivy is difficult to eradicate due to its extensive root system, but it can be beneficial when used as a medicinal herb. They are best harvested in April before they flower.
In conclusion while invasive plants are viewed as a threat to local ecosystems, many of them offer surprising benefits. From food to herbal remedies, these plants provide valuable resources that can be used to support health and well-being. By identifying and harvesting these species, we can help restore balance to the environment while making use of the gifts that nature provides, even in the form of invasive plants.
This article was originally created for the rockfall foundation. They are a great organization that does a lot for the environment in middlesex county. Here is a link to their blog and you can find out more information about them. https://rockfallfoundation.