Edible plants returning to Petitcodiac River
The reopening of the Petitcodiac River in 2010 was expected to bring a greater diversity of both plants and wildlife, but it's also brought a culinary resurgence.
Two edible plants, goose tongue and samphire greens, are making a delicious comeback along the banks of the river.
Andrew Downer, a member of the Petitcodiac Watershed Alliance, said the greens are important to the area not only because of their taste, but their heritage.
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"The first settlers of Moncton actually fed on these," said Downey.
Acadians utilized the plants in their diet and because of an absent-minded American founding father, shared the secret with other settlers.
"Benjamin Franklin owned some of the area around here and he forgot about some of the settlers that he sent to Moncton. [As] a resource the Acadians actually started to harvest the greens in order to eat," said Downey.
While the plants were at one time bountiful, to the point where children would sell baskets of them door to door, the construction of the Petitcodiac causeway deprived the plants of nutrients, wiping them out of the area. They are now seen in small groups, but are rebounding.
"It's something that has really sustained these areas for quite some time and we lost them unfortunately, but it's great to see them coming back," said Downey.
there are plenty of ways to enjoy the greens.
"If you're eating samphire greens you can eat them raw ... you can also boil, or steam them or even pickle them if you want and the same goes for the goose tongue," said Downey.
Downey said many people drizzle vinegar over the plant, but since they are marsh plants salt isn't necessary. The taste is akin to a New Brunswick favourite.
"They're actually described as tasting a little bit like a fiddlehead mixed with asparagus," said Downey.
