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The last Sunday of October is 29th. What shall we do? ... See MoreSee Less

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Carolina Madera created an event for Edible Plant Project (.org). ... See MoreSee Less

Edible Plants at Barter Market

October 21, 2017, 9:30am - October 21, 2017, 12:30pm

Let's talk plants and how to get shovels in the ground to grow food on our own backyards for our are...

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We won't be at 2nd Wed till we get more volunteers. Alternatives are October 3rd Monday Meeting 7pm 10 ave between 6th & main st Forage & Working Food and 23rd October Gainesville Area Barter Group Market 9:30 am.

Edible Plant Project will have a small table with free to good home plants and I will bring all the Cranberry Hibiscus (false roselle) & regula Roselle that EPP has in green house.

Photo is of Surinam Spinach which there is at least 10+ tiny plants that need good homes.
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Edible Plants at 3rd Monday Meeting

October 16, 2017, 7:00pm - October 16, 2017, 9:00pm

Edible Plant Project will have a small table with free to good home plants and Carolina will bring a...

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Less than 2 minutes animation of how science finding that plants help each other. Big trees helping little seedlings and cross species communities.

One day we can use this information to work with nature (weeds, pests, etc...).
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You can't hear it, but trees actually are speaking to one another.

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Are these eatable ?? ... See MoreSee Less

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Sochan (Rudbeckia laciniata), cut-leaf or green-headed cone flower, is native to most of the continental United States. Its native distribution dips into the Florida panhandle, so some consider it native to here. It is one of the favored greens of the Cherokee.

Soil: We expect it to appreciate a little improvement in our native poor soils.
Water: This plant appreciates wet areas, and will probably grow better if irrigated.
Sun: Part sun to shade.
Cold: Cold is no problem, though it shrinks to a small ball of leaves in the winter.
Propagation: It spreads rhizomatously and can be propagated by seed or cuttings of the rhizomes.
Pests: None known.
Other problems:Leaves are usually best in the spring. Not a heavy producer.

Harvesting, storage, and preparation: In the Spring, Sochan produces a bunch of large leaves. It is these young leaves that are generally harvested. They can be stored by freezing or dehydration. Sochan is traditionally prepared by boiling and discarding the water. It is then fried in oil and spices, sometimes mixed with poke weed and/or creasy greens (winter or upland cress). Some cooks recommend adding a bit of vinegar. Teas and infusions have uses in herbal medicine, but pregnant women are recommended to avoid the tea, though they can eat the greens prepared as described.

More photos on Flickr: https://www.flickr.com/search?sort=relevance&text=Rudbeckia%20laciniata
Photo (at left): http://www.michigan.gov/dnr/0,1607,7-153-10370_12146_12213-36450–,00.html


6 comments to Sochan

  • Have you guys tried eating it yet? This is quite interesting.
    You folks have the awesomest selection!

  • chad ananda

    ive been nibbling on this in the wild for years, excited to grow out some root divisions this year. it reminds me of oxyeye daisy and i think it goes great with beans or stir fried with onion

  • Tom

    I have had them and they have very good, sweet flavor. Mine have been simmered in a little water until well wilted, also drank the pot liquor. Be advised this plant resembles poison hemlock and grows in the same areas.

  • Tom, it would be hard to confuse sochan with poison hemlock. the leaves and growth patterns are quite different.

    Sochan is a tasty, nutritious green that is easy to grow and comes back year after year.

  • I tried it for first time at friends fish fry. Was excellent mixed with other greens and seasoning. Will definately include it for my wild harvesting!

  • Christine

    Eric Toensmeier, It’s delicious. Haven’t met anyone I have introduced it to, who didn’t like it.

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