Indigenous Food Lab

Forage and Prepare Recipes 

Sautéed Goldenrod Shoots

Since beginning this "Forage and Prepare" series, Our Education and Media Teams have been on an exciting journey learning about the wonderful uses and benefits of these incredible plants.

Through extensive research into each plant—including processing methods, flavor profiles, and nutritional benefits—they have found there is truly so much to honor in these indigenous plant foods. 

Goldenrod is an abundant plant that grows well in our region. The best time to forage goldenrod shoots is early in the season when they are about 8 -12 inches above the soil. 

In this series, we foraged them in the early spring and sautéed them with an easy asian inspired sauce paired with indigenous ingredients. 

Here is the recipe below:

 1-2 tbsp toasted sunflower seeds
 1-2 tbsp tamari or soy sauce
 1 tbsp organic sunflower oil or bison tallow
 2 cloves of garlic minced
 1 tbsp fresh minced ginger
 1 tbsp maple syrup
 2-4 oz golden rod shoots

Please find the instructions for preparing the goldenrod shoots below:

1. Clean: Wash the goldenrod shoots thoroughly to remove any soil or debris.
2. Prep: Optionally, remove the lower leaves to better expose the shoots.
3. Blanch: Place the shoots in boiling water for 2–3 minutes, or until they reach your desired tenderness.
4. Dry: Strain the shoots and spread them out to dry. Set aside.
5. Chop: Use a knife or a mortar and pestle to grind sunflower seeds to a fine-to-medium coarse consistency.
6. Sauce: Create a paste with fresh garlic cloves and ginger root using a microplane or zest grater. Mix well with tamari or soy sauce and maple syrup.
7. Heat: Heat a pan over medium heat and add your choice of oil or tallow.
8. Sauté: Pour the sauce into the pan and allow it to caramelize and thicken slightly. Add the goldenrod shoots, using chopsticks or tongs to gently toss until they are evenly coated.
9. Serve: The dish is ready to be served at room temperature.

ENJOY!!