Eat the Lowcountry weeds
Nutritious, organic and fresh edibles are all around us.
Lowcountry back yards are full of food. Many of our so-called “weeds” are actually edible, and surprisingly, many are quite tasty. Bluffton personal trainer Roberto Rodriguez has been fascinated with food and nutrition since he came to the United States in 1999.
“I started getting local organic greens, catching fish and hunting my own meat; then I dove into edible and medicinal mushrooms and foraging wild edibles,” he said. “Just knowing that I have the ability to go for a walk in nature, have a great spiritual experience and come back with a basket full of nutritious, organic and fresh edibles, most of them far better that any store bought ones, is very humbling and rewarding.”
Got weeds? Then you have dinner!
Some of the wild edibles we can expect to find in the Lowcountry are:
“Start exploring this great place called nature. We don’t have to go there; we are already in it. A world of wonderful discoveries and experiences await us.” — Roberto Rodriguez
LOCAL Life Test Kitchen – Sassafras tea
1 handful sassafras roots, washed in cold water
1/2 cinnamon stick
1 slice fresh ginger
Maple syrup or honey, for serving
 Chop up the sassafras roots until you can smell their spicy scent.
 Place the roots in a saucepan with the cinnamon and 6 cups of water. Bring to a boil.
 Decrease the heat and simmer for 20 minutes, partially covered. Add the ginger and simmer for an additional 2 minutes.
 Line a fine-mesh strainer with a coffee filter and set over a bowl. Pour the tea through.
 Sweeten with maple syrup or honey, to taste. Drink hot, or serve cold over ice and topped off with sparkling water.