Wild Food Recipe: Stuffed Skunk Cabbage Leaves

Gary Lincoff gave me this idea and I did check with him every step of the way. I also got feedback from Steve Brill.

Here is young skunk cabbage (Symplocarpus foetidus):


I looked for inside curled leaves with no streaks of reddish brown and harvested each leaf individually.

Here is what they looked like before and after boiling the leaves for 5 minutes in  two changes of water.

skunk-cabbage-plus-019 skunk-cabbage-plus-020

I would have boiled the leaves again, but they were disintegrating.  The leaf was palatable, but there was a bit of a sting in the aftertaste.

I then stuffed the leaves with rice and black walnuts.

stuffed-skunk-cabbage-001 stuffed-skunk-cabbage-002

And baked them in a 325-degree oven for 20 minutes.


Gary suggested that I serve with sour cream to cut that aftertaste, which he says he does not mind in limited doses. Steve feels that too much oxalic acid is not good to ingest on a regular basis.

For my part, this was an interesting experiment. I’d rather put the effort into tastier wild edibles.

In addition to skunk cabbage, trout lily and pepper grass are also emerging.

trout-lily-bud-010 pepper-grasss-013

And to decorate the dining table,  forsythia blossoms have never bloomed so early.


Happy Equinox.

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