Willow is one of my favorite forage species and the great news is that where you find willow, they are often abundant and fast growing. Even better, they are well-adapted to browsing as they appear to be a favorite of many animals as well – I have watched beavers, deer, and rabbits preferentially devour willows.
Willows have long been known as a nutritional food source and there has actually been some scientific investigation into the nutritional profile; according to nutritiondata.com they are a great source of Vitamin A and C as well as a good source of calcium, phosphorus, and iron. Flavor varies depending on the part of the tree used but is usually slightly astringent and fresh new growth has an almost citrusy flavor, which gradually increases in bitterness as the tissue becomes woodier. Any part of the willow is edible but I prefer the tender bits – my favorite being the strongest bright red new shoots off of recently browsed stems as they have the sweetest flavor and are crunchy and hydrating.
Harvesting fresh new growth also places the least strain on the growth of the plant after harvest, though willows have remarkable regenerative abilities. This regenerative capacity is imparted in some small way to those around willows through two well-known compounds: the bark contains salicylic acid, which is the origin of aspirin and the growing tips contain indolebutyric acid, which is the basis of many commercial plant rooting hormones… and yes, that means if you cut a woody sprig of willow and stick it in wet ground, it will probably root and start a new willow. Whether you consider it foraged or farmed at that point is up to you!
Willow (Salix sp)
18 May 2020
All information in this post has been provided by Dave The Plant Guy
