Scientific Name(s): Solidago spp.
What: young leaves, flowers
How: tea and small addition to salads
Where: fields, borders
When: late summer, early fall
Nutritional Value: low
Goldenrod in early fall.
Close-up of goldenrod flowers.
Young goldenrod plant (with more in the background) in late spring. These the young leaves make a tasty tea.
Closeup of goldenrod leaves.
Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.
North American distribution, attributed to U. S. Department of Agriculture.
For a black licorice-flavored tea, cut the young leaves or flower stalks off the plant in late morning after dew has evaporated but before the hot sun bakes them. Hang the flower stalks upside-down to dry inside a brown paper bag to dry. Seep one teaspoon of the dried flowers in hot water to make an anise-flavored tea.
The youngest, tenderest leaves when used in moderation add an interesting dimension to the flavor of salads.
Many goldenrods will form round galls on their stems. These are caused by a fly grub which is also edible by humans though most prefer to use the grub as fishing bait.
Dried goldenrod leaves can be smoked as an herbal tobacco replacement.