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Spiderwort blooms brighten the landscape this time of year with their three purple petals and crown of golden stamens. Beautiful, and edible. Those pretty flowers and unopened buds make attractive salad garnishes. The young tender leaves, finely chopped and added to soup, thicken the broth like okra or file’. Spiderwort stalks are my preference: I cut stout stalks near the ground then peel off the tough green skin. The tender white interior is one of my favorite wild salad ingredients. Bon appétit pour la nature!
1 thought on “A Word About Worts”
You need to write a book for the novice I don’t know all this I’ll be the first want to buy one or you could dedicate it to me and give me one
You need to write a book for the novice I don’t know all this I’ll be the first want to buy one or you could dedicate it to me and give me one