Marsh Marigold or Cowslip As Wild Edible

How to identify, harvest, and safely prepare Marsh Marigold. I'm not sure why I kept saying March, it comes up in April here.

Marsh Marigold or Cowslip Facts:

- Marsh Marigold is easy to identify resulting in little confusion.
- It is an early spring riser and can endure frost so it's often one of the plants you see first.
- The leaves are kidney shaped with a deep cut where the stem attaches.
- The flowers are bright yellow.
- Marsh Marigold grow creek side and on flood plains in partial shade.
- The ideal time to harvest is when the plant is small right up until the flowers have finished blooming. After flowering has finished, they will be past their peak.
- Both the leaves and flower buds can be eaten.
- The whole lot must be boiled however to be made safe,
- The raw leaves are acrid and not good to eat as they contain a toxin which is only rendered safe through boiling.
- Be sure to collect a bunch as it shrinks considerably during cooking.
- To make March Marigold edible, bring the leaves to boil for 20-40 minutes. Ideally, the water is changed out 2 or 3 times between boilings and discarded.
- Serve as a green mush with butter and salt.
- While marsh marigold is edible, sprouts early and is abundant, it's not usually ranked terribly high in palatability.

[TheWoodedBeardsman]

*I fully realize that this wild edible videos are not terribly exciting but we're really in between seasons right now. Trout and turkey opens next week, then warm water fish around June. We have open seasons for few small game, hare, porcupine (yum), skunk, crow, coyote and a few others, so it's limiting. I'm aiming for some more well rounded videos in the next few weeks.*

[brianspencer]

Hi Chris: Years ago Paul Newman directed a movie called "The effect of gamma rays on Man in the Moon Marsh Marigolds" The name intrigued me; so I have been growing them beside the pond in my backyard ever since. This gives the annual project a whole new purpose. Thanks Brian 76

[taramacdonald]

Hi there, just came across your video and channel for the first time. Well done! Thanks for the tips! I've been foraging some things like wild grapes and garlic since I was a kid but started expanding my wild "palette" after returning to Canada from overseas in 2016. As a kid, there were a few precious wild edibles that were common enough and prized locally, like fiddleheads, puffballs, wild garlic, grapes and raspberries or blackberries but past that was a no-no. Living in Korea for a few years from '99 to '02 gave me a new perspective on "mountain food" and ways of cooking. Since coming home, I try to learn about at least 1 or 2 new wild edibles every year or season and new ways of preparing ingredients. I love it, it's like treasure hunting and I get to enjoy so many new flavours and textures. I picked some marsh marigolds last night for the first time (it's been on my list for a few years now). I think I'm going to try making a Korean bibimbap and swap this in for the spinach. Check out Maangchi food vlog if you'd like a good recipe. A little sesame oil and garlic might go a long way with this one. Other things in Ontario that I harvest around this time are garlic mustard, stinging nettles, wild garlic, violets, fiddleheads, Japanese knotweed and more. I'm going to show my nephew your channel. He loves to hunt but hasn't gotten into foraging yet. 🌿

[timraymond]

Found tons of these. Good to know thanks

[aaronnelson]

Exciting Chris!! LOL!! As you said! Bring on the turkeys buddy! May your line be taunt and your shot fly true!! Good luck!

[scottgalllion]

Thank you and keep up the wild edibles videos

[waikarimoana]

Hey thanks for the info,
Much appreciate that and best regards from New Zealand hunters.

[miriamruth]

I grow them in my fish tank. Thank you for the video and indeed I will try them

[restoreallthings]

Looks like the texture held up good even with the long boil time. I probably have lots of it as much of our land has plentiful shade and water. In moccasin territory, I usually have my snake boots on this time of year though. Any wild turkey yet? I got a nice gobbler in the late afternoon the other day.

[MarkYoungBushcraft]

Actually looked quite tasty..looks like it would be a lot of work to do for a meal

[hillbillynick]

We will be after some of these in a day or two. I've been on a leek kick lately. Have a bunch to take care of today. Mayapples are coming up here. Do you have any there in the Great White North?

[downeastprimitiveskills]

I appreciate these. Do you have fiddle heads out your way? Another cook it/boil or steam for at least 6+ minutes.

[linklesstennessee]

I'll have to check it out and see if it grows here today for supper I had branch lettuce killed in bacon grease ramps and morels

[AMonikaD]

I found it too bitter. But I didn't change the water during cooking, you think that's why? If its naturally bitter then it will not be my favorite.

[canadianbushman]

Keep up the great work. I hope you are collecting notes for a book!

[ivahill]

same process i use for polk salad greens, they too are poison until boiled and drained several times, until water is clear no green in it . Your friends in Arkansas

[omnitv]

I always wonder how many calories these wild edibles provide. Would make a good website/reference. Anyways, great videos!

[jackc.]

When does trout season open in ontario exactly? it opens last Saturday in April here in Michigan

[greysilverback]

Looked like cooked spinach. Did it taste anything like it? Anyway to find out what it has for vitamins and minerals per serving?

[charronfamilyconnect]

I guess this stuff is now sprouting in Ontario Canada near marshy areas? Thanks!