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Burdock Stems…Green beans!

Burdock stem pizza rolls

Burdock stem pizza rolls

Burdock is such a generous plant.  So many wonderful gifts to offer, edible and medicinal….One of the most overlooked delicacies are the stems (petioles) of the first year rosette.  These can be destrung to remove the fibrous strings (a potato peeler works, a knife or just your fingers), chopped to bite sized pieces and then boiled in ALREADY boiling salted water for 4 minutes till tender.  Then pop them into a pasta dish, or a salad, or butter them as a ‘green bean’ side dish. They also make great pickles.


First year Burdock leaves, roots and petioles

We made Pizza rolls with Burdock stems as the crunch factor as our Forage to Feast with Marc Williams on August 1, 2016.  Jimmy and Alison Dees were in charge of this delicacy and did a great job of preparing.

Here is the recipe for Burdock Stem Pizza Rolls

Wild Pizza Rolls

  • 1 wholePizza Crust (or You Can Use Thawed Frozen Bread Dough!)
  • Olive Oil
  • Salt And Pepper, to taste
  • Marinara Sauce
  • Grated Parmesan Cheese
  • Sliced Mozzarella Cheese
  • Chickweed Pesto (made in advance)
  • String Cheese
  • Marinated Burdock stems and Milkweed broccoli
  • Extra Marinara Sauce, For Dipping

Preheat the oven to 400 degrees. Roll out the pizza dough onto a floured surface until it’s a large rectangle. Smear with a little olive oil and sprinkle with salt. Spread the surface with marinara sauce, then sprinkle generously with Parmesan. Lay a couple of layers of mozzarella slices all over the sauce. Smear pesto all over the cheese. Lay on any other pizza ingredients (pepperoni, etc.) that you’d like.

Unwrap string cheese and lay it in a line at the top of the dough. Roll it toward you so that the string cheese winds up in the middle of the roll of dough. Slice into 1 inch pieces and place in a baking dish or iron skillet. Allow the rolls to rise for 20 minutes.

Bake for 15 minutes, until the bread is golden and the fillings are bubbly. Remove and serve immediately with extra marinara sauce.

A note to remember:

Jason and I had harvested the Burdock stems at an organic farm the week before but I did not prepare them soon enough so they were dried out and unusable.  Someone brought us a 5 gallon bucketful of Burdock stems and enormous first year leaves to use and so we worked hard to destring the stems and boil them for use in the pizza.  Also we used the leaves for our ‘plates’ and they were beautiful!

WIld dinner on a burdock leaf

Wild dinner on a Burdock plate


Forage to Feast with Marc Williams

Marc and sign

One of my favorite WILD peeps

My dear mentor, Marc Williams, came to my house to do his thing! Which is to lead us on a Forage to Feast wild foodie event!   In 2009 I attended a wild feast Marc hosted with his mentor, Frank Cook, and that began a wild fire that has been blazing ever since!  Marc is a renowned ethnobotanist, wild plant authority, author and teacher extraordinaire, world traveler, gourmet chef…to name a few of his virtues. 25 of us enjoyed his fascinating plant walk and then we all cooked up a storm with the wild edibles that I had been ‘buying’ from nature’s supermarket in preparation for this event in my wild kitchen.

First, Marc led us on a plant walk around our land. Each person was given a recipe to be responsible for and to forage for.  Marc’s talk added a new edible possibility to my bucket list: making nut milk from my Shagbark Hickory nuts!  After we  garbled our catch (my term for sorting our weeds), we cooked our entree for the big meal. Finally, we feasted on nature’s bounty and enjoyed each other’s company as we sipped Dandelion root coffee, wild meads and enjoyed a Queen Anne’s Lace carrot cake for dessert.

Pretty sure that everyone’s horizons were expanded as we rediscovered the green gifts that God has so generously provided for our food and medicine… reconnected to our roots and reclaimed some knowledge that will feed our bodies and spirits.

Marc teaching

Getting to know each other’s stories and hearing Marc launch us into the world of wild edible weeds. So fascinating!

Plant walk with Marc

Marc teaching us about the plants as we walked around my house. Interesting to note, that Lambsquarter is the weed responsible for turning him into a wild foodie! He spent an entire Winter making cold frames to grow spinach, tending the seeds and spacing them, cultivating and in the Spring the baby Lambsquarter was far more vibrant and abundant, 7 times higher in nutrition than Spinach and it was FREE. Sold!


The Process

Preparing for a Forage to Feast is a bit like giving birth to a unicorn.  It is a LOT of work.  Fortunately, I love this kind of work and I have an artist husband who is always willing to go ‘shopping’ with me to an organic farm of grocery store for the photo ops it affords him.  And Max (our Jack Russel terrorist) likes the adventure as well! 


I dug up Burdock roots at an organic farm in Valle Crucis,  plucked Milkweed buds and pods from several Milkweed patches, snipped Plantain seed stalks from a lush patch along the New River, collected green Cattail cobs from the swamp with my new wild friend Louise Klein, dug up Wild Carrot first year roots at Molly’s Branch farm, gathered a bushel of Amaranth and Lambsquarter leaves at another nearby farm, clipped green Elderberry umbels, snipped a LOT of Purslane…and that is just the shopping part…

Burdock root FIG

Shopping for Burdock root is WORK…but so worth it!

Cattail swamp

I love this place! I love Cattail!

Milkweed patch

Milkweed at the potato stage. I can never have enough! Stocking up for pickles and other goodies for the Winter.


Once I am home with the free food the real work begins….  Garbling each wild edible, getting rid of buggy parts, a few bugs, yellowed leaves, anything that doesn’t pass my inspection.  Then the roots need to be scrubbed, although this time I scrubbed the Burdock roots in the cool mountain stream which made it EASY!

Burdock and Max

Max helped me cleaned the roots in the creek. I found that by shoving them point first into the sand it did a fine job of scrubbing! I will remember this!

Ready to Boil and Eat

Green Cattail Cobs ready to strip their meat off and marinate


Everything is gathered, inspected, sorted, cleaned, bagged and then comes the preparation.  I made Elderberry capers with their green berries a week in advance of the Piccata recipe so they’d be pickled just right.  Marinated the meat of the green cattail flowers. Destrung the stringiness of the Burdock stems, Parboiled the Milkweed flower buds and pods so they’d be ready to cook with, made Beebalm, Peppermint, and Goldenrod tea from last year’s tea stash, Elderberry, Beauty Berry and Kudzu Flower Spritzers with water kefir grains.  Cheryl came over the day before and helped me make the Wild Carrot cake and the Wild Seed Crackers.  Thank you Cheryl!

MW flower buds

Milkweed flower buds ready to use in cooking. Boil for 3 minutes in salted rolling boil. These were used in our Spaghetti sauce.


A cuisine theme of Mediterranean was chosen…so now to choose the recipes to feature the wild delectables in….all non wild ingredients need to be purchased…recipes need to be printed out for the cooks to refer to…stations need to be set up in my kitchen and porches to put all ingredients and utensils for each cook to have easy access to…. steeping teas need to be refrigerated…mason jars labeled with each name…the house prepared for guests…flower picked and arranged for centerpieces…table set…the welcome sign on the road…water boiled for the air pot… last minute phone calls of people canceling or asking it there is still room for a wild foodie to attend….


One of my wild apprentices, Hannah Hengst, arranged our centerpieces for the long table.  She has that knack!

Are you tired yet?  And to think I used to do these Forage to Feast events once a month!  Phewww!

Set table

One of my MOs for cooking and eating well, is to have the table set in advance of the meal. Makes everyone think dinner is going to be awesome, even if I haven’t decided what to cook yet!

Marc feast table

Just a few of our wild dishes: edible flower salad, purslane quinoa salad, burdock stem pizza rolls and wild carrot cake….the milkweed lasagna, chicken and portobello piccata and cattail polenta were on the stove and the drinks at the drink bar.

Portabella Milkweed pod piccata

Portobello Milkweed Piccata with Elderberry capers!


WIld dinner on a burdock leaf

Burdock leaves make lovely plates


Wild Mediterranean Menu

 click on the links for the recipes and some of Holly’s wild cooking tips

Wild teas: Beebalm, Peppermint, Goldenrod Punch
Wild Sodas: Kudzu Flower Grape Soda, Beauty Berry Soda, Elderberry Spritzer
Hot drinks: Dandelion Root Coffee
Wild Meads

Violet Leaf Hummus & Carrot Sticks
Wild Seed Crackers & Brie

Wild Leaves & Edible Flowers 
Purslane Quinoa Salad

Main dish
Chicken or Portobello Cap Piccata w/ Elderberry Capers, Milkweed Pods & Burdock Root Mushrooms

Cattail Cob, Amaranth Polenta
Pizza Rolls w/ Burdock Stems
Milkweed Bud Lasagna

Wild Carrot Cake w/ QAL Cream Cheese Icing &  Edible Flowers
Plantain & Lambsquarter Seed Fudge


Wild Carrot Cake, decorated by Brook Brown with edible flowers. Brook also made the Queen Anne’s Lace jelly that I mixed with cream cheese and butter for the icing. Beautiful!

Thank you everyone for the lovely evening!  We were a team!!  Thank you Marc for your wild wisdom and caring heart!  Thank you God for the variety of green gifts that you have hidden for us in plain view!

Wild Blessings abound!


“We all wait for You to give them our food in due season.
You give to us, we gather it up;
You open Your hand, we are satisfied.
You send forth Your Spirit, and we are created;
And You renew the face of the ground.”  Psalms 104:27-30