Herbarium From The Urban Fields

H E R B A R I U M F R O M T H E U R B A N F I E L D S

H E R B A R I U M I S A N I N S I T U E X P L O R AT I O N O F H U M A N - P L A N T G E O G R A P H I E S W I T H I N A N U R B A N N E I G B O U R H O O D O F T H E F U Ž I N E A R E A

T A B L E O F C O N T E N T

Setting the groundOn foragingReading Instructions

27. April 2014Notes on the first urban foraging fieldtrip

20. June 2014 Notes on picking cherries, linden & mint

27. June 2014Notes on picking nettle

4. July 2014 Notes on picking japanese knotweed

25. July 2014Notes on collective foraging for wild herbs

8. September 2014 Notes on picking autumn fruits

Index of edible wild plants

379

13

25

44

58

80

96

S E T T I N G T H E G R O U N D

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We live now, in 2014, in the Fužine district of Ljubljana. Since the market crash and resulting breakdown of 2009, life has changed quite drastically. The economic crisis and a change in the larger collective thought produced a movement, a diversity of community-created and organ-ised economies co-sustaining somewhere between state control and the global market. People are fed up with blind consumption and are curious to learn how to co-exist lo-cally, anew. How to use the land, waste, how to grow and preserve, how to hack, repair and transform, how to share and exchange what they produce and own. Bottom-up strategies are developed by sharing practical solutions through online channels and forums as well as by exchang-ing on-site pragmatics and common sense.

In this new climate the role of the local museum has also changed. In order to sync with the potential roles of such institutions one would need to re-think the action behind the meaning of terms like preservation, conservation, ar-chive and heritage. As designers what do we really leave behind, which/who’s knowledge do we preserve, what is our legacy? Empowered by neighbourhood initiatives, residents, local and international creatives, the Museum of Design and Architecture (mao) is in a state of becom-ing a representative for the new ethics and aesthetics of local and trans-local knowledge production and a refuge,

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a space for creative experimentation. In doing so it is dis-seminating inventive strategies for the resilient preserva-tion of natural and human lives.

This work represents an in situ exploration of existing social and vegetational geographies within an urban neigh-bourhood and the nearby surroundings of the Fužine area. Observing and reflecting on the needs of our local surroundings we took the perspective of food and practic-es connected with food as an object of our daily concern, mirroring ways of constructing our contemporary cultural and political existence.

We began our project knowing very little about the area, which we took as an asset, let us be surprised, ready to re-act to things that resonate with us through our own explo-ration. Our journey began by meeting every Friday morn-ing, cycling to the Fužine neighbourhood, to forage in the urban wilds and work on the collection of ‘preserved’ landscapes. The field-trips gradually evolved and expand-ed from picking up material resources such as edible wild plants to collecting situated knowledges through walking, talking to people we met and organising workshops.

Metaphorically our exploration takes the principles of for-aging, searching for, picking up and finding value in things

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that the space already offers: stories, practices, ideas, inva-sive plants ... But also being attentive, using all the senses: smell, taste, sight, intuition ..., searching for new places of potential growth, working with the season, being at the right place at the right time, harvesting with care.

This unfolding project is a process of self-inquiry into our own lifestyles, and comes into existence as the result of what we could afford to do (time and money) and enjoyed doing. It emerges, comes into being as an exploratory self-learning processes through which we gain our under-standing of the existing challenges.

Each action was followed by reflection that proposed the next step. What we leave behind us is the story of what we have learned and thought along the way, in the form of fieldtrip notes, reflections and partial propositions.

This book is a work in progress, preserving the harvest of our current findings. Gatehered information is presented in a raw format, meanting that it lives space for personal interpretation, upgrades and further development.

O N F O R A G I N G

What kind of spatial choreographies of en-gagement with human–plant geographies can we imagine in the future? Practices that are spontaneous, accessible, nurturing, nomadic and fluid, that let us run away and come back again whenever or wherever we want or can? What would such actions, stretching between our primal needs and free intentions, look like? — We propose re-introducing urban for-aging as a collective performance through spatial and social engagement. Such action gives us space to re-think our common un-derstanding of the role of food and nature in cities; the way we engage with public greens and urban wilds, giving us access to activ-ities like talking through walking, engaging our bodies, getting to know the area, learn-ing about the vegetational landscape, sharing the harvest, exchanging social interaction and knowledge and imagining new co-sustaining systems. Activities around urban foraging help us get acquainted with the specifics of our local natural resources and the people that surround us.

R E A D I N G I N S T R U C T I O N S

FIELDTRIP NOTESHerbarium is divided in chapters which cronologicaly present personal observations on our fieldtrip journeys. Such format ena-bles us to expose the development of actions through the process of exploration.

In forms of short stories, the findings are shared without intervening or making fast conclusions, leaving the reader a fairly free space for a personal re-interpretation.

QUESTIONS & PREPOSITIONS TO-GOSuch raw material, that supports the obser-vations only throug gentle prepositions in form of questions and partial prepositions, offers the reader to take ownership over the process of further ideation and design intervention.

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A COLLECTION OF EDIBLE PRESERVESOur fieldtrips started by wanting to make a collection of edible wild preserves of the Fužine area. Further on the foraged items served us as talking pieces or cultural props, enabeling us to approach the bypasseres and develop further conversations.

Making a collection of preserves also al-lowed us to explore and design new edible products that respond to emerging environ-mental and social phenomena.

T4I / TOOLS FOR IMPROVISATIONOn our journeys we needed to engage with the feeling of instabitiy, quick responses and improvisation. Being perceptive to similar ways of working in the world of material cultures, we wanted to expose and bring value to design objects that are made on the spot, from things that we have or can be found through our personal networks.

X

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VALUE BEFORE CONTENTWhile picking and preserving the edible wilds we stared to understand and value the amount of work and time that is put into a product. The modern consumer is alienated from such understanding and the process behind the product production dissapears on the shelves of the supermarket. How could we re-label the products so one can access to information beyond the nutritious value of the product? How could such in-tervention influence our buying actions and price value? By labelling work and conflict-ual ethics behind the product we would like to open such discussion.

MAPPING TIME & SPACEIn a book you can find two maps that repre-sent the time and space perspective of our project. It is our wish to connect this maps to the stories in the book, and to open up possibilities of unliear ways of reading and understanding the content.

2 7 . A P R I L 2 0 1 4 N O T E S O N T H E F I R S T U R B A N F O R A G I N G F I E L D T R I P :

A C O L L E C T I V E F I E L D T R I P W I T H A N E X P E R T A N D T H E L O C A L C O M M U N I T Y

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As a part of our group meeting (The Knowing food team members) in April we organized a free workshop with Dario Cortese, a Slovenian expert on edible wild food. We wanted to attract as many local residents as possible, so we distributed flyers all over Fužine and contacted all the local organizations we could find (youth organizations, schools, library ...). Despite the bad weather forcast nearly 40 a lot of people showed up. Dario took us on a trip around the castle and along the stream on the riverbank of Ljubljanica. We tried around 20 different edible plants, shared recipes and exhchanged our experiences.

Our questions and reflections conneceted to the experi-ence of the fieldtrip are presented in the following inter-view with the expert.

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A C U R I O S I T Y I N T E R V I E WI N C O N V E R S AT I O N W I T H D A R I O C O R T E S E , A L O C A L E X P E R T O N E D I B L E W I L D P L A N T S O N T H E R O L E O F E D I B L E W I L D P L A N T S & F O R A G I N G T O D A Y

TO WHAT DEGREE COULD EDIBLE WILD PLANTS PROVIDE, NUTRITIONALLY, IN RELATION TO CULTIVATED PLANTS, FOR THE POPULATION OF SLOVENIA? As a hearty, mineral rich food source wild edible plants could be foraged and used by everyone. Nutritionally the most important edible autogenous plants are largely per-ennials or troublesome annual weeds, that even with reg-ular picking by a large number of people would be hard to eradicate. Because these plants are highly nutritional they could, in combination with common cultivated foods (leg-umes, potatoes and other tubers) provide for the entire population.

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WHY ARE EDIBLE WILD PLANTS IMPORTANT FOR MAN AND THE ENVIRONMENT? For man they are important as a fundamental source of es-sential minerals, vitamins, antioxidants and other bioactive substances that cultivated vegetables and even enriched processed foods cannot match. In their natural environ-ment they are important as part of various ecosystems; as pioneer plants they overgrow and help regenerate natu-ral- or man-made damaged forest floors and prepare the ground for the arrival of other plant species.

WITH HUMAN MIGRATION AND LATER, WITH WIDESPREAD TRANSPORTATION, CAME THE MI-GRATION OF WILD PLANTS. IN CASES WHERE THE ENVIRONMENT IS NOT YET READY FOR THE NEWLY-FORMED SITUATION SO-CALLED INVA-SIVE PLANTS DISRUPT NATURE’S BIOTIC BAL-ANCE. TO WHAT EXTENT DO INVASIVE PLANTS THREATEN INDIGENOUS VEGETATION AND WHERE DO YOU THINK POTENTIAL SYMBIOSES MIGHT ARISE? DO YOU KNOW ANY EXAMPLES OF GOOD PRACTICES BY THE NATURAL ENVIRON-MENT OR OF INNOVATIVE HUMAN INTERVEN-TION? WHAT SHOULD FUTURE POLITICS RELAT-ED TO ISSUES OF MIGRATION AND NEW PLANT RELATIONS LOOK LIKE?

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So called invasive plants, as well as various weeds, spread first on damaged ground, like excavation areas, motorway embankments or fields. As part of natural processes their purpose is to prepare the ground for other species and finally for forests, as the original inhabitants of our land-scape. But this process takes decades. Of course during such time invasive species (usually with our help) spread elsewhere and confront indigenous vegetation. But this is not, in my personal opinion, and again looking at it from nature’s perspective, a problem. By the way I believe that the most invasive species in our country, as well as in many other places around the world, is corn.

Innovative interventions or establishing different relation-ships with the invasives would consist simply in eating them, as most are edible and some of also have healing properties. But because of their great abundance it is im-possible to eat them all. The natural environment is a case of good practice, it establishes balance itself – looking at the issue from nature’s perspective, not the human one.

In my opinion any kind of politics dealing with plants is re-dundant, because they are in any case more resilient, more powerful than any human intervention, and with our help (whether we wish it or not) spread even more. This is a dynamic, natural process that is impossible to stop. We are only the assistants.

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FUŽINE REPRESENTS AN IDEAL EXAMPLE OF CONTEMPORARY TRENDS IN URBANIZATION, WHERE THE URBAN CONCEPT IS SPREADING TO RURAL AREAS AND VICE VERSA. THAT’S WHY IT’S INTERESTING GROUND ON WHICH TO TEST AND QUESTION THE ROLES OF EDIBLE WILD PLANTS NOW AND IN THE FUTURE. WHERE, IN YOUR OPINION, WILL THEY FIND THEIR PLACE AND MEANING IN SOCIETY? As they are so rich in vital nutrients they constitute 'full', nutritionally 'dense' food, of which we need to eat far less than we do the 'empty', nutritionally 'poor' food that so dominates our diets and lives today.

THE ROLE OF FORAGING IN OUR COUNTRY AND AROUND THE WORLDIN TODAY’S CONTEMPORARY SOCIETY THE PHAR-MACEUTICAL AND FOODSTUFFS INDUSTRIES ARE THE MAIN PLAYERS RESPONSIBLE FOR THE LACK OF EXCHANGE OF FOLK KNOWLEDGE RELATED TO ALTERNATIVE MEDICINE, FORAGING, LOCAL FOOD SOURCES AND SIMILAR. WITH THE FINAN-CIAL AND ECONOMIC CRISES CAME A CHANGE IN ESTABLISHED PRACTICES, INTEREST IN THE LOST KNOWLEDGE OF OUR ANCESTORS AND THE LO-CAL ENVIRONMENT HAS RE-EMERGED.

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WHAT DREW YOU TO THIS TOPIC, AND DOES YOUR WORK HAVE AN IMPACT ON THE KNOWL-EDGE AND GENERAL INTEREST OF PEOPLE? Mainly through changes, shifts in attitudes and under-standing of what constitutes food and what doesn’t. Edible wild plants help to change this view: for example, most weeds are edible and are nutritionally richer than cultivat-ed food. But weeds are not for eating! On the other hand I was always attracted to plants and mushrooms, so edible wild plants came to me quite naturally.

In my experience, from the two decades that I’ve been leading workshops and I’ve written a few books on the subject of wild food, the understanding and picking of wild food has spread. More people know more and use a lot of edible wild plants, and interest has been on the rise.

WHAT ARE THE POTENTIALS FOR CHANGE? DO YOU KNOW OF ANY EXISTING PRACTICES THAT YOU FIND PARTICULARLY INSPIRING? There’s a lot of potential out there: edible wild plants have become very interesting for restaurants, not to mention those possibilities connected with self-sufficiency and independence. What inspires me the most are the plants themselves, their diversity, their nutritional applications, healing and other effects.

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WHO WRITES THE LAWS ABOUT FORAGING? DO THEY ALSO APPLY TO THE URBAN ENVIRON-MENT? DO YOU HAVE ANY EXPERIENCE WITH RE-GIONAL REGULATORS, LEGISLATION AND SUCH?As far as I know, the laws are drafted and issued by the Ministry of Agriculture, Forestry and Food. Foraging, ex-cept for mushrooms, is not precisely specified, since the article on regulations related to the protection of forests (that defines recreational harvesting of forest goods) men-tions only a (casual) forest visitor, so clearly this does not apply to meadow or urban foragers. I don't know. Oth-erwise people are allowed to pick a kilogram per day of herbaceous plants, as long as we don't pick more than 1/3 of the plants in a certain area. The exception of course are protected plants and mushrooms that we should not pick.

HOW MANY PEOPLE DO YOU THINK ARE AWARE OF THE EDIBILITY OF WILD PLANTS AND ARE SEASONALLY GATHERING THEM; AND ARE AWARE ANY RELATED POLICIES IN PLACE?About policies very little; but most are familiar with the daily-gatherer maximum of two kilograms of mushrooms per person. It seems to me, however, that more and more people are getting to know about edible wild plants, and are picking them, but still very few in relation to the total population.

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WHY DO YOU THINK IS BEHIND PEOPLE’S MAK-ING USE OF FORAGING PRACTICES? HAVE YOU NOTICED ANY CHANGES IN THE MAKEUP OR STRUCTURE OF SUCH PRACTITIONERS IN RE-CENT YEARS? I think they have various reasons: adding variety to their daily diet, for a healthier diet, towards self-sufficiency, and also economizing, saving money, since wild vegetables and fruits are free, the only "cost" being knowledge and regular walks out in the natural environment. In recent years, more and more young peo-ple, usually in pairs, are attending wild food workshops – which I think is a splendid "investment".

WHERE, AND WHAT KIND OF SPECIFICS OF OUR PLACE DO YOU SEE COMPARED TO SIMILAR PRAC-TICES ELSEWHERE? It seems to me that both here in Slovenia and elsewhere there’s a similar process at work, where we re-discover forgotten or repressed practices, mainly through literature initially and then through "practice" in the field. The use and exploitation of edible wild plants in Europe began to disappear in the Middle Ages and now we are somehow gathering and sorting through the data. Not so much in terms of a return to nature, but in order to determine what is true and what is not.

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RECENTLY WE WERE INFORMED THAT A TEAM OF FRUCTAL WORKERS WAS LOOKING FOR WILD FRUIT TREES IN THE SLOVENIAN COUNTRYSIDE AND HARVESTING THEM FOR THE PRODUCTION OF JUICES. ALSO ON THE SHELVES OF SPAR (SU-PERMARKET CHAIN) WE NOTICED DANDELION AND WILD GARLIC (ALLIUM URSINUM) DURING THE SEASON. WHAT IS THE ECONOMIC POTEN-TIAL OF WILD PLANTS? AND WHAT WOULD THE RESULTING TRENDS MEAN FOR THE (WILD) EN-VIRONMENT? The economic potential is great: 1g of powdered nettle costs almost 1 euro in a pharmacy! I will not get started on the possibilities of various food products; a good exam-ple of this is wild garlic, which you often find as a canned good. The main "wild stars" would be difficult to eradicate even with regular harvesting and processing, because most are perennial plants, like nettles and wild garlic. And it’s also possible to cultivate them – wouldn't a field of nettles be many times more profitable than a field of corn?

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ADVICE ON URBAN FORAGING

WHERE IS IT PERMITTED TO PICK WILD PLANTS AND IN WHAT QUANTITIES?It’s permitted everywhere, except in protected areas where harvesting is explicitly prohibited, like in natural parks and the Triglav National Park. According to the Regulations on the Protection of Forests one person can gather up to 1 kilogram of herbaceous plants. Protected plants we must not pick.

WHAT METHODS EXIST TO CHECK THE EDIBILI-TY OF WILD PLANTS (EG. VISIBLE SIGNS OF POL-LUTION); HOW CAN PEOPLE RECOGNIZE THEIR INTEGRITY?Wild plants that we gather for meals we need to know very well, to avoid unfortunate confusion with poisonous plants. Otherwise, I always pick them far away from roads and other sources of pollution. So we don't gather them near landfill sites, where they otherwise grow very happily in city lawns and similar places. But the city park (Tivoli) is another story, though some people may be bothered that perhaps dogs might be "watering" them too much.But these plants usually don't exhibit visible signs of pollu-tion, not even if they grow on a lawn in the middle of the road. Some wild plants actually like to inhabit such places,

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which only shows their strength and resilience. There, of course, we don't gather them for food.

WHAT EQUIPMENT DO WE NEED, AND WHEN IS IT BEST TO PICK THEM?The most important season for wild vegetables is spring. Summer is more the time for wild "weed" vegetables and wild spices. In the autumn wild fruits ripen, and wild veg-etables are still growing. In the winter we can dig up the sub-soil parts of edible plants if we need to. In short, throughout the entire year, mostly in spring, slightly less in summer and then again more in autumn.

Required equipment consists in good hiking shoes, and certainly baskets or textile bags; and of course a backpack. And something to protect against the rain, because we also gather these plants in the rain, right? Otherwise, what about hunger when it rains?

2 0 . J U N E 2 0 1 4 N O T E S O N P I C K I N G C H E R R I E S , L I N D E N & M I N T

W H I L E F O R A G I N G B Y A R I V E R B A Y A L A D Y, A B I O L O G I S T B Y P R O F E S S I O N , S T O P P E D B Y. S I N C E L I V I N G I N T H E A R E A , S H E ’ D H A D A C H A N C E T O N O T I C E H O W I N V A S I V E S P E C I E S T R A N S F O R M E D T H E G E O G R A P H Y O F T H E F U Ž I N E B A Y.

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It was early summer, a time of year when Ljubljana’s al-leys are thick with the scent of linden flowers. Soon after a group meeting at the Museum we went to have a snack in a local fast-food bistro called Azzuro. While eating a cheese burek (a savory, typically Bosnian pastry common for the Balkan region) we spotted a wild cherry tree, with thou-sands of ripe cherries, growing just next to the adjacent newsstand-kiosk. we started to wonder if it would be ok to climb the tree and pick some cherries, for their juice. is it allowed to climb on public trees and pick the fruit?

The next day we borrowed a ladder from the construction workers at the museum and went to pick the lindens and cherries for our first collection of local preserves. In our search for the richest branches we spotted, to our surprise, a vast variety of wild edible trees: hazelnuts, elderflowers, cherries, apples, acacias and walnut trees. A self-service system, taking care that the local wildlife is healthy and well provided for over the entire year.

After finding the tree and climbing the ladder, we no-ticed we weren’t the only foragers on the site. The bees were shamelessly squeezing their legs into the pollen of the flowers. we should have thought of bringing some head-cover and a pair of gloves to protect

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us from the bee stings. After picking the blossoms from the nearby branches we wanted to reach the most beautiful fruits, higher up towards the sky. what kind of tools could we think of making to make the branches lower, accessible?

Later on, while publicly picking the fruits of the cherry, the passing dog walkers and joggers didn’t seem too interested in our do-ings. One older man, however, stopped by and we gave him a taste of this lovely wild fruit. He thought that these city cherries were poisonous. Once he’d tasted them he remembered how living on a farm he used to climb the trees and pick them when he was little.

Picking the cherries was a slow process, since the fruit is small and hard to reach. Once we had harvested a good amount of the crop we decided to go home. On the way we spotted some mint. Picking the knee-high herb was a breeze compared to our previous climbing adventure. While

T4I/1 Bee safe hat

T4I/2 Accesible branches Stick

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foraging by a river bay a lady, a biologist by profession, stopped by. As we talked she mentioned that since living in the area, she’d had a chance to notice how invasive spe-cies such as nutrias (Myocastor coypus), Japanese knotweed (Fallopia japonica) and the tree of heaven (Ailanthus altissi-ma) transformed the geography of the Fužine bay. In some parts the vegetation had completely disappeared, in others it has become overgrown with the new invaders.*

On our way towards the city center, just behind the aban-doned Sugar Factory (Cukrarna) we run into two ladies picking wild grasses to make wreaths and teas to sell at the market. They showed us some camomiles and told us about another location near the big btc shopping centre where a lot of them grow and people come and pick them. “It’s good to treat ourselves to a camomile bath,” they of-fered. “It calms us down when we’re feeling stressed or anxious”. One of them was retired and the other jobless, trying to earn a basic income for the months to come. They registered their foraging practice as a complimentary business (‘dopolnilna dejavnost’) to be able to rent a stall in Ljubljana’s central market for less than €5 per day. When we visited them one Saturday morning we had a chance to view the products of their craft. They make some won-derful wreaths out of different wild grasses, poppy flowers, even pokeweed (Phytolacca americana), which they start-

* how can we deal with the emerging veg-etational dynamics in times of global mi-gration and climate change – the (edible) invaders, the climate-change refugees and the autohtone species for example?

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ed to pick up for its lovely pink stems and black berries and actually didn’t really recognise by its name, since it’s a plant that appeared in our wilds only recently. As we later found out the plant is good to eat and also has several medical benefits. For now they sell no more than €20 worth in a day. it would be great to organise a design workshop, where we could think about designing their prod-uct range ...

ON MAKING A DIY JUICERWhen we finally arrived home we started to make the cherry juice and linden and mint syrups. We looked for some diy juicers on YouTube, where we learned about the basic equipment and processes, and decided to build a tool from what we had found around our homes. We took a pot, a baking tray with a hole in the middle, a piece of gauze and a lid. We poured water in the pot and set the baking tray on top, on which we fixed the gauze. In the gauze we put the cherries and sugar and covered everything with a lid. The whole thing went on the stove, where the water boiled and the steam came up through the hole in the baking tray and in-fused the cherries. The process took quite a long time, around one hour, and even then the juice didn’t run into the baking tray by itself (like it was supposed to), so we had to squeeze the cherries in the gauze and then we got some beautiful juice out of them.

T4I/3 Improvised Juice Maker

Baking tray

Gauze

Cherries

Cherry Juice

Water

VALUE BEFORE CONTENT

BALANCING ETHICSPlant Politicsendangered V endangering-50 +50

Maker’s Satisfactionjoy of work V exchange value-50 - 50

Production Dynamics the level of ethical work V the amount of fed people-50 - 50

Exchange Valuedemand level V availability level-50 +50

Sustainability Factorlocal production V organic production-50 - 50

LABELLING WORKING TIMEharvesting time / product27 min/ppreparation time / product90 min/ptransportation time / means of transport40 min/bicycle

157MIN/P - 50 PAV *

100% super juice from Acerola cherries Biona, 330ml

(gajbica.si/)3,10 €

Fructal nectar cherry, 200ml 0,65 €

*PAV = Points of added value, Ballancing ethicsConverted to average Slovenian wage (6,25€/60min) = 16,35 €

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W I L D C H E R R Y J U I C E 1 2 5 m l








79 MIN/P + 10 PAV *

Cherry marmalade, 200g(krasevka.si)

5,20 €


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W I L D C H E R R Y M A R M E L D E2 0 0 g








79 MIN/P - 20 PAV*

Compote sour cherry stoned, Mercator, 700g

1,49 €

Compote sour cherry stoned, Natureta, 700g

2,9 €

Compote cranberry Darbo, 400g

4,09 €

*PAV = Points of added value, Ballancing ethicsConverted to average Slovenian wage (6,25€/60min) = 8,23€

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W I L D C H E R R Y C O M P O T E4 3 0 g








55 MIN/P + 0 PAV*

Ecological mint tea, 25g:(www.si-eko.si)

2,58 €

Three mint pukka organic tea, 32g

4,91€


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M I N T T E A3 5 g








55 MIN/P + 0 PAV *

Home made mint syrup, 0,5 L (www.ekooaza.si/)

3,99 €

Ecological mint syrup 1L (www.si eko.si)

5,40 €

Ecological mint syrup 0,5 L(naravnedobrote.si)

4,9 €


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M I N T S Y R U P1 L








90 MIN/P - 0 PAV*

Herbapol Raspberry & Linden Flower Syrup, 420ml

(www.tasteofeuropeshop.com) 7,34 €

*PAV = Points of added value, Ballancing ethicsConverted to average Slovenian wage (6,25€/60min) = 9, 38 €

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L I N D E N S Y R U P1 / 2 l

2 7 . J U N E 2 0 1 4N O T E S O N P I C K I N G N E T T L E

O N T H E W A Y T O C O L L E C T T H E N E T T L E W E S P E N T S O M E T I M E W I T H A G A R D E N E R , J O Z O , A N D A L A D Y W I T H A F L O W E R G A R D E N . . .

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It was another hot Friday and as usual we met around 11:00. This week we decided to pick some nettle and try to make a jar of pesto. After another week of working in front of the computer it was a pleasure to cycle, equipped with a pair of scissors, gloves, and a few wooden baskets, towards Fužine. We didn’t know exactly where nettle grew, but we felt it might be good to check some places close to the river first.

On our way, we passed a line of very nice garden spaces on the right bank of the Ljubljanica river. We were curi-ous about the stories behind the gardens: to whom they belong; how the land feeds the people, do the owners produce food only for themselves, what do they do with the leftovers? ... We decided to stop and find out. Soon we spotted an older man, Jozo, a Bosnian immigrant, who had worked for the former labour association (tozd) Rast, taking care of the public green paces to which the gardens used to belong. When we asked him if he had any time to talk with us about his garden he responded: ‘There are only two ways of making knowledge – either you share what you know among the community or you are Nikola Tesla, and you establish new rules’. And we started to talk.

At Rast he’d had a chance to secure a piece of land from a friend worker (who planted a cypress which still stands in the garden as an act of gratitude for his good will) for just

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30,000 tolars (€125.00), ten years ago. With his garden he provides food for four fami-lies, his and his children’s. He supplies his relatives with potatoes, lettuce, cucumbers, string beans, tomatoes, grapes, plums and more.

He comes to the garden almost every day. As soon as the winter is over, he starts work-ing on the land, using the knowledge that was passed to him from his father, who used to be a farmer in the Southern Balkans. Keeping moving, Jozo says, means you don’t have time to think bad things about people.

All his garden infrastructure is improvised since the municipality might decide to shut the gardens down any time.* As a result, he’s constantly on the lookout for tools that can be re-appropriated, that are low-cost and highly effective. He sticks firm to the proverb: ‘Everything comes handy in 7 years’, so he rarely throws away anything. In his improvised diy roof and storage trunk he stores cardboard inserts for his rubber boots (so he doesn’t get cold in the win-

T4I/4oil barrel disinfection

* how to design for transitions and uncertainty?

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ter) and all the gardening tools and clothes that shouldn’t get wet. Next to the storage he’s built himself a rounded sanctuary with self-standing doors and a plastic bucket in the middle. He calls it a toilette.

He waters the plants with groundwater he pumps from the well built by the garden community. The water was tested and it turned out to be far better than the water we source from the public system. Since it come from the ground it’s only 12° C, so he’s built himself a few big reservoirs where it warms up and as such becomes suitable for the plants.

If you impoverish the land you have to pay it back by fertilizing every year anew, he says to us, which is why he buys cow manure from a not-so-far-away farmer in Štepansko naselje. Only €60 for a trunk-load, which is easily enough to fertilize his garden for the entire year.*

For the beans and other heavier plants that need support he uses sticks he picks up

T4I/5 cardboard warmers

T4I/6toilette

corrugated plastic

bucket

*how to unlock potentialconnections between rural and urban areas?

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from old trees on the city hill Golovec or he finds them at btc, the main shopping center close to the area, where big stores set aside things they don’t find valuable anymore. In both cases he keeps the cycle going.

He combats vandals with a strong fence, saying he’d be happy to give his produce to anyone in need but it makes him really sad when people come and take vegetables and leave a big mess behind. To prevent this he’s set up two metal fences.*

When he works he always wears plastic gloves, so his hands don’t get dry and cracked like his father’s. He let us pick chamomile from the edge of his garden and eat his Izabela grapes.

After leaving Jozo to work we passed by lady next to the river planting some flowers just next to a large Japanese knotweed that had started to invade her garden. We helped her to get the water from the river with a plastic bag, ob-serving few a nutrias feeding themselves with the knot-weed growing next to the river. We asked her where could we pick nettles and weather she picked them as well and she told us of a few spots and gave us a recipe for spinach from bladder campion, yarrow, nettle and margarine.

*how could we make local and organic food accesible to everybody?

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After walking along the river we reached Fužine castle and found an oasis of nettles. We only picked the tips of the nettles, the upper four leaves, with thin gloves on – so you can feel the plant, but thick enough so that you don’t get burned from the nettles. But as the grandmothers say a nettle’s sting is good for rheumatism.

When we arrived back home we found an online recipe and prepared a pesto spread.

T4I/7Capturing water with plastic bag for watering flowers.

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NETTLE AND HAZELNUTS PESTO RECIPE (500G)

Pour some hot water over the nettles. let it sit for few minutes. Drain the nettles (150g) and cut on small pieces. Braise the walnuts until they get a bit of colour. Mix nettles, walnuts (150g), 1,5 dcl of olive oil and salt in the a food processor. Pour the mixture into a sterilised glass. Wrap into towel and let it cool slowly.








154 MIN/P + 30 PAV*

Wild garlic pesto Piranese, 2dl(www.krasevka.si)

7,3 €

Pesto wild garlic vegan, Bio verde,125 ml(www.norma.si)

2,98 €

Pesto with basil, Barilla190g

1,89 €


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N E T T L E H A Z E L N U T P E S T O3 0 0 g








60 MIN/P + 0 PAV*

Ecological nettle tea, 25g (www.si eko.si)

2,58 €


56

N E T T L E T E A3 5 g







75 MIN/P + 20 PAD*

Bio marmalade blackberries & apples, 250g

(www.lovecnacene.si) 3,19 €



58

D E W C K B E R R Y M A R M E L A D E2 0 0 g

4 . J U LY 2 0 1 4N O T E S O N P I C K I N G J A P A N E S E K N O T W E E D

W E L E A R N E D T H AT W E N E E D E D T O F I N D A S M A N Y Y O U N G , F AT A N D J U I C Y S T E M S T H AT M A K E A L O V E LY P O P S O U N D W H E N T H E Y A R E P I C K E D .

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We went to pick the invasive knotweed down by the river-banks, not far from the pedestrian footpath. The season for picking knotweed was already a little over, since the stems are juiciest some time in April. So we were searching for a space where the public workers mowed the old plants and the new, soft baby versions began to grow. We started to pick some flaming young skinny shots, and after some time realised that the green big plants that grow closer to the bay and are just perfectly exposed to the sun to pro-vide quite the right crop for harvesting. So we learned that we needed to find as many young, fat and juicy stems that make a lovely pop sound when they are picked. After that lesson, the picking went quite quickly.

Passersby were curious, watching what we were doing, and one woman approached and asked us if we pick the plants to feed animals. Which her friend did. We were guessing maybe rabbits. But no, we were picking them to make fruit leather and other preserved products. On our way toward home we found a plum tree by the road and took some time for a lunch break.

After we made preserves I was left with quite some lefto-vers on the balcony. Is it safe to throw them away or are we now becoming new disseminators of the invasive species?

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M E S S A G E F R O MH A R U K OA N A D V I C E F R O M A J A P A N E S E F R I E N D

G: Hi Haruko! Hope things are going well for you, I think of London so many times, I really miss you a lot!I am making some food experiments at the moment with Japanese Knotweed, which is considered an invasive spe-cies here in Europe. Since the plant originates from Japan, I was wondering if you know some recipes or common uses from your culture. Thank you and hopefully we speak again soon!

H: Hey, had a good weekend? So, I tried to find the recipe but this plant is not common in the Tokyo area, its more common in Shikoku (south part) or in the northern part of Japan. So I Googled it! And here is what I found. First of all, you need general food pre-treatment to remove the acidic flavour due to the oxalic acid they contains. I read there are a couple of ways to do so. The most common way it seems is to peel off the skin, chop smaller, put the stems into the boiling water with salt. When the colour changes, drain in a colander. Then put them into water and leave them for a

* Recipe available at: www.pfaf.org/user/cmspage.aspx?page-id=44, http://news.bbc.co.uk/2/hi/8555378.stm

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day to soak. If you have time, you should change the water a couple of times.* If you like to keep the crunchy texture, some people prefer salting to the hot water preparation.

Now the recipes. One common cooking way is to stir-fry. You can use stems. Cut them into pieces 4cm long. Fry them in oil. Flavour them with bit of sugar, soy sauce, and your favourite Katsuobushi (dried bonito flake!). You can also flavour them with oil, sesame-oil, and bonito flakes. You can also try to prepare them with sake, soya sauce, mirin (if you don’t have then use sugar) and sesame oil. Spice them up with sesame and Japanese chilly powder if you have.

I don’t know if you have ever tried cooking tempura before, but this recipe sounds delicious as well. Shoots and leaves are good for this. I’m quite sure you can’t find the ready-made tempura flour, so here is the recipe from the internet.*

I researched the nature of the plant too, but the plant is not considered as dangerous as in Europe and America. I just read that you can use the root as dyer's-weed! I guess because people here use the plant more than Americans or Europeans we have less problems.

Hope it helps,Haruko

* http://www.go-japanese.com/tempura-recipe

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JAPANESE KNOTWEED LEATHER RECIPE

Peel the knotweed and cut it into smaller pieces. Boil it with a small amount of water (just enough to cover the knotweed) and sugar/honey (the amount depends on how sweet you want the leather to be) until it is soft (around 15 min). If you wish you can also add some fruits (like plums, apples…). When it is cooked strain the water, and blend everything into a paste. You store the leftover liquid as a juice. Spread the paste on baking paper, about 2mm thick and put it in an ventilator oven on 50°C. Leave it over night to dry, when it doesn’t bother anyone and don’t worry, it won’t get burned!







50 MIN/P + 50 PAV*


Converted to average Slovenian wage (6,25€/60min) = 5,20 €*PAV = Points of added value, Ballancing ethics

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J A P A N E S K N O T W E E D L E AT H E R5 0 g







60 MIN/P + 100 PAV *


*PAV = Points of added value, Ballancing ethicsConverted to average Slovenian wage (6,25€/60min) = 6,25€

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P I C K L E D J A P A N E S K N O T W E E D T I P S

2 0 0 g







70 MIN/P + 100 PAV*



70

P I C K L E D J A P A N E S K N O T W E E D L E A V E S

3 0 0 g

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J A P A N E S K N O T W E E D & W I L D P L U M J U I C E

3 d l

2 5 . J U LY 2 0 1 4 N O T E S O N C O L L E C T I V E F O R A G I N G F O R W I L D H E R B S

W E H E A D E D O V E R T O T H E N E A R B Y M E A D O W N E X T T O T H E R O A D . S O M E P E O P L E C O M P L A I N E D A B O U T P O L L U T I O N , S O W E D E C I D E D T O W A L K T O W A R D S A V A S T F L O W E R I N G M E A D O W F U R T H E R D O W N B Y T H E R I V E R .

COLLECTIVE FORAGING FOR WILD HERBS*

Welcome to our first collective foraging for wild plants!

What are the collective practices in the area of food, be it food gathering, eating, or conservation of plants found in our local environment? We will try to answer this question by creating new spaces and uncovering the existing ones that, apart from food stores, allow us access to food, spaces that tell stories of local landscapes and the needs of their residents.

Lying at the crossroads of urban and rural cultures, the Fužine neighborhood is the prototype of an urban neigh-borhood with all of the associated infrastructure, situated in the vicinity of the large btc shopping area and several other supermarkets. On the other hand, its position places it on the very outskirts of the city, surrounded by extensive farmland along Litijska and Zaloška cesta streets and wild uncultivated landscape.

In the future, foraging for edible wild plants could be one of the practices that help us get acquainted with the specif-ics of our local natural resources and the people around us.

* The text is taken from the work-paper designed for the purpuse of the workshop.

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WORKSHOP TIMETABLE4pm - 6pm: collective foraging6pm - 6.30pm: foraging manifesto discussion and preparation of teas6.30pm - 7.30pm: creating scenarios, discussion

Using scenarios created at the workshop, we will be look-ing into new possibilities of networking, exchange and social interaction while foraging for food.

We will use some of the questions below as a starting point for our discussion and collective reflection.

- Which edible wild plants can be found in Fužine?- Where can we find edible wild plants in Fužine?- Are we familiar with all edible wild plants? What educa-tional activities could be organized around understanding the vegetation of one's local environment?- How can collective foraging be designed and its continuity preserved over time?- Do we have access to the plants we want to gather? How can such access be secured/created?- What tools are needed for collective foraging and gathering? - Can there be new activities created around designing neces-sary tools out of local materials?

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- What can we do with harvested plants? Can we store them collectively and how?- What do we do with surplus plants? What would a local plant exchange/market look like and what would it offer?- What is ethical food foraging and how do we raise awareness about it?

MANIFESTO FOR COLLECTIVE FORAGINGFOR EDIBLE WILD PLANTS1. Foraging shall be done in groups.2. Each member of the group shall share their knowledge with other group members.3. Foraging shall be performed in an ethical manner*.4. Crops gathered collectively shall be distributed fairly.5. Exchanges are encouraged.6. Recipes shall be collected and distributed.

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We started to inform people about the collective field trip through the FB page of our BIO50 group. Surprisingly our post got 2,177 page visitors. It was a sunny summer day and the holidays had already started. Around 20 people came to Fužine castle, mostly local women, but also a fam-ily with two girls from the other part of the city, some stu-dents and a few husbands. Everyone came well prepared with trainers, baskets, knives with which to pick the herbs and cups for the tea. We gathered in front of the castle and explained that we weren’t experts on edible wild plants, so the aim of the gathering was to collectivise knowledge, to learn from each other what plants to pick for the tea. We also prepared papers with a description of the event, some questions for reflection and a small map of the area to make some notes. Initially the group was a bit disap-pointed, having expected to gain some expert knowledge instead of sharing their own.

We headed over to the nearby meadow next to the road. Some people complained about pollution, so we decided to walk towards a vast flowering meadow further down by the river.

When Leonora, a group member and plant connoisseur, joined us she instantly became the new ‘leader’. Most of the people followed her asking many questions. Although

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we thought participants would pick a basket of herbs to have tea stock for the winter, they were mainly picking samples and writing down the names of the plants.After about an hour-and-a-half we went back to the com-munity garden we have built behind the museum, and set up a space to taste the vast varieties of tea samples we had picked. We prepared hot water infusions from all of the harvested herbs*. The teas had tags with their names on them and were on display for people to try and com-pare. The most popular were the nettle tea for its veggie taste and fig tea since we were all surprised that it grows in Fužine and how aromatic and full of flavour the leaves are.

THE HARVEST OF THE COLLECTIVE FIELDTRIP After degustation followed the discussion around ques-tions we had prepared in advance. At first standard an-swers were popping up like someone has to organize events, invite and pay experts to teach people. after a while we started to get proposals for thinking around new modalities of self-organised field trips, foraging as collective physical exercise, platforms where older people could teach the young, proposals for a brand of fužine tea, cre-ating a design conference around japanese knot-weed, mao becoming a center of such activities …

* Nettle, yarrow flowers, red and white clover, fig leaf, wild mint, narrow-leaved plantain, hedge bedstraw, common chicory, young dewckberry leaves, field worm-wood and wild rose flower.







65 MIN/P + 0 PAV*



80

H E R B A L T E A F U Ž I N E3 5 g

8 . S E P T E M B E R 2 0 1 4N O T E S O N P I C K I N G A U T U M N F R U I T S

T H R O U G H O U R C O N V E R S AT I O N W I T H M A R K O W E F O U N D O U T H E ’ S A N U N E M P L O Y E D E N G I N E E R I N G G R A D U AT E . W E W E R E C U R I O U S A B O U T H I S D O I N G S H E R E , A N D H E C O N F I D E N T LY A N S W E R E D : ‘ I T ’ S B E T T E R T O P I C K N U T S T H A N T O L O O K F O R A J O B ’ …

A C U R I O S I T Y I N T E R V I E WN O T E S B A S E D O N A C O N V E R S AT I O N W I T H M AT I J A P U Š K A R I Č , O C C U P AT I O N A L T H E R A P I S T AT H O M E F O R T H E E L D E R LY, F U Ž I N E

At the collective foraging workshop we’d heard about in-teresting practices connected to traditional nature-related rituals and activities around food, going on in a local home for the elderly in the Fužine district of Ljubljana. Curious to know more about their way of working within a highly specialised urban environment we arranged a meeting with Matija, one of two employees there responsible for design-ing and organising the occupational program.

As part of the ‘occupational therapy’ program at the home and his working partner organise leisure activities for the residents. Through conversation, therapists make note of the specific needs and wishes of each resident, the kinds of activities they’re familiar with, like and can take part in.

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In large part their interests are very much connected to traditional rituals related to nature and food, yet they’re also starting to introduce more contemporary rituals like Halloween, international dinner parties and such. The aim is to gather the knowledge and skills that the elderly have and can use to engage with, which set the framework for the design of the program.

When they find certain knowledge is missing, they invite relevant experts to fill in the gaps with lectures and work-shops. These events are also open to the general public. Even during the workshops the learning or knowledge sharing works both ways. The occupational therapy ap-proach-model in Slovenia is still largely practiced exclu-sively at health care institutions, even though extending the practice to other public institutions such as kindergar-tens, schools and universities in other countries is respect-ed and recognised as valuable.

THE OCCUPATIONAL THERAPY ACTIVITIES CONNECTED TO FOOD

GROWING, HARVESTING & COOKINGPlums: Making plum jam from the plums growing in their garden. The elderly also take care of the trees, trim them and harvest the fruit. Pumpkins: Growing and taking care

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of the crops, sharing recipes, preparing dishes, saving seeds for the following year. Grape-picking and making a house wine they call ‘Fužinčan’. Two van-loads of the elderly drive to the north-east wine region of Bela Krajina and pick 300 - 400 kg of grapes. When they return with the grapes, the residents (together with the disabled that could not go along on the trip) separate them from the stems. The home owns a press, which enables them to engage in the process of winemaking. The grapes are then taken from the 200l barrel put into a special pot where the residents monitor temperature, sugar levels, the fermentation pro-cess and more. The wine is then tested and approved by the Agricultural Institute.

FORAGING FIELD TRIPSTea picking: Herbs are gathered according to season, on the eastern edge of the city (Bizovik, Sostro). Two of the residents are also working on a homemade Jager-maister-like herbal liqueur, using herbs that are harvested from spring through autumn. The majority of the herbs grow in the Fužine area. Dandelions and elder flowers are also picked twice a year – because the residents love them.

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FEASTS CONNECTED TO LOCAL RITUALSThe home organises food events like Zelja-da (cabbage fest), Štrudel fest (strudel fest) and sausage-making. For these events they usually collaborate with local farmers, bor-rowing both the tools and the know-how.

FOOD EXHIBITIONSMushroom exhibition: Residents who for-age for mushrooms prepare an exhibition for those who can’t go out into the wilds.

DESIGNING AND COLLECTING THE TOOLSThey have a lot of tools and machines, some brought in by the residents. The home owns a grinder/juicer for apples to make apple juice and a distiller for making schnapps (brandy). The therapists and residents also make their own tools, like a tool for beat-ing cabbage (for making sauerkraut); other tools they rent from the locals.

T4I/8Cabbage press

180cm

30

2 sticks

barrel

log

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THE CO-SUSTAINING ECONOMY BEHIND THE PRODUCTS AND ACTIVITIESThe wine, spirits, jams and apple juice are designed, pack-aged and labeled by the residents. Most of the products are used for their own use, while some products are exchanged during the festive winter events. All of the income from the fair goes into a common fund and is used for future projects and activities, a form of self-organisation that frees them from unreliable public funds. Work activities are based on solidarity and care, where the more capable el-derly residents take care of those less capable by taking on various tasks. Nevertheless, the therapists always find ways to include all of the residents equally.

FUTURE POTENTIALS

The occupational therapy methodology is based on com-bining the needs, capabilities and knowledge of the elderly community. This way residents’ individual and collective potentials are developed and exploited in their perfor-mance of certain social activities, through caring and shar-ing knowledge, much of it going back to times when peo-ple’s relationship to natural resources and common rural practices were still a part of the everyday vocabulary. In

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today’s contemporary social reality, where immaterial la-bour and instability prevail over the value of tactile practic-es and social rituals, it seems like we are all in need of such occupational therapies.

by unlocking and releasing their many potentials we could create stronger links between older and younger generations, between rural and urban practices, and material and immaterial knowledge, opening up spaces for healthier and more inclusive social environments. how could such methodologies become part of the designer’s working ethics and their palette of via-ble possibilities?

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After visiting the home for the elderly we went to the river to pick Hazelnuts. We noticed they carried an elaborate amount of nuts early in the summer, so we were a bit disappointed when we encountered a series of empty branches. Walking a bit further we encountered a young man, Marko, foraging in the bushes. He showed us a method for gathering hazelnuts. Copying his moves we shook the hazelnut tree so the almost invisi-ble hazelnuts dropped down which we then could pick up easily. Through our conversa-tion we found out he’s an unemployed engi-neering graduate. We were curious about his doings here, and he confidently answered: ‘it’s better to pick nuts than to look for a job’… When we asked him about his future plans he told us he’d probably like to move out of the country to find a proper job, con-fessing he can’t really survive harvesting the local wilds.

Another man stopped by and told us he used to pick hazelnuts with friends in the countryside, on their way back from school, with two stones in hand, one with a little

T4I/9Hazelnut cracking

stone with a hole

stone

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hole held in the hand and the other flat, so they could crack them easily. Now, he complains, children don’t dis-tinguish a cow from a horse, and how all the knowledge about the environment is gradually being lost. He also complained about the country’s natural resources being sold off to foreign investors. He dramatically concluded that maybe the local youth will need to re-learn how to rec-ognise and find food in the wild if they want to survive.

The first aim of our fieldtrip was to pick some Japanese Knotweed to realise our idea of making a prototype of the edible-invasive currency, but we found out that now it was really too late. The stems were beginning to become very hard and wooden, even the small ones. But the oasis was in full bloom and we heard a lot of bees feasting over their white inflorescences. When no other plants provide food for the bees, knotweed comes into full-service with her sweet offer. browsing on the web we found out that beekeepers in some parts of the world are already harvesting a monofloral honey with the potential to become a great late-summer boost to a (bee) colo-ny’s winter pantry.

Besides the flowers, bee lovers have found another use for Japanese knotweed. The hollow stems are often cut into lengths and bundled for use as a native bee habitat.

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the stem diameters vary just enough to provide suitable housing for a wide range of tunnel-nesting bees, includ-ing mason bees and leafcutters.

Next to the knotweed we noticed anoth-er invasive plant called Himalayan Balsam (Impatiens glandulifera), that was recognis-able by its explosive seeds. A good way to pick them is to put them in a bag when you tear them off, otherwise the seeds pop in your hand and jump all around. The seeds have a wonderful nutty taste (similar to walnuts, hazelnuts). Through our previous research we discovered that the seeds are a good source of protein and could be used for curries, as nut substitutes in bread and pastries, and can also be prepared into an ice-tea, the pink blossoms leaking an attrac-tive pink color, and one could replace a drinking straw with their hollow stems.

On our way home we saw an old woman foraging on the other side of the river bay. Now a bit obsessed with making new en-counters we stopped by. She was collecting

T4I/10The collection of Himalayan balsam: seeds explode when touched inside the bag

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Hawthorn for tea. She told us she likes to go for regular walks by the river bay and pick plants for the tea on the way, starting in June and continuing until autumn. This, appar-ently, is the only productive thing she can do, as she can’t knit or make pastries seeing as her sight is deteriorating.

We’d almost arrived back at Poljanska, when riding behind Cukrarna we noticed Hops flowers and Dog rose (Rosa canina), so we decided to gather them for our collection.

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HAZELNUTS, DOG ROSE, HIMALYAN BALSAM & HONEY ENERGY BARS (180G)

Cut the Dog rose (100g) in half and scrape out the seeds. Wash out all the hairs. Boil the Dog rose for 30 min in a little bit of water. Mash them through a strainer so you get a red paste. Mix finely ground hazelnuts (100 g), Himalayan balsam seeds (20g), Dog rose paste and 1 ½ tbs of honey. You get a thick dough. You can mold the energy bars any way you want and you can either store the in a fridge or dry them in an oven.What we like about this recipe, is that it is put together from randomly found ingredi-ents, that just happened to grow at the same place at the same time, and they very logi-cally form an energy bar. Walnuts for energy and fullness, dog rose for vitamins and min-erals and himalayan balsam for stopping the spread of an invasive species.







93 MIN/P + 80 PAV*

Energy bar Energy Prepare Vegalife,

(www.norma.si), 40g2,19 €

Ecological Energy bar(www.kibuba.com), 40g

2,49 €



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E N E R G Y B A R F U Ž I N E6 0 g

I N D E X O F E D I B L E W I L D P L A N T S

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Acacia tree ◆ Acacia greggii

Bishop's weed ◆ Aegopodium podagraria

Canada goldenrod ◆ Solidago canadensis Cammomiles ◆ Chamaemelum nobileChickweed, common ◆ Stellaria mediaClover, red ◆ Trifolium pratenseClover, white ◆ Trifolium repensCherry tree ◆ Prunus aviumChicory, common ◆ Cichorium intybus

Ground ivy ◆ Glechoma hederacea

Daisy, lawn ◆ Bellis perennisDaisy, wild ◆ Leucanthemum ircutianumDaisy fleabane ◆ Erigeron annuusDandelion ◆ Taraxacum Dewckberry ◆ Rubus caesiusDog rose ◆ Rosa canina

Fig (tree)◆ Ficus caricaField wormwood ◆ Artemisia campestris

Elderflower ◆ Sambucus nigra

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Hawthorn ◆ Crataegus monogynaHazelnut (tree) ◆ Corylus avellanaHedge bedstraw ◆ Galium mollugoHogweed ◆ Heracleum sphondylium Horse Mint ◆ Mentha longifoliaHops ◆ Humulus lupulusHymalaian Balsam ◆ Impatiens glandulifera

Japanese Knotweed ◆ Fallopia japonica

Linden tree ◆ Tilia platyphyllos

Nettle, stinging ◆ Urtica dioica

Pokeweed ◆ Phytolacca americanaPlantain, narrow-leaved ◆ Plantago lanceolataPrimrose ◆ Primula vulgaris

Shepherd's purse ◆ Capsella bursa-pastoris

Topinambour/Jerusalem artichoke ◆ Helianthus tuberosusTree of heaven ◆ Ailanthus altissima

Walnut (tree)◆ Juglans majorWormwood, common ◆ Artemisia vulgarisYarrow ◆ Achillea millefolium

Herbarium From The Urban Fields

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Transcript of Herbarium From The Urban Fields