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The Basics: Creeping Charlie has been cultivated over the last 5,000 years and was mostly
used for its medicinal properties. It preceded hops in the preservation of beer. The coolest part
is that creeping Charlie produces a minty odor when cut. Depending on the region, it can
appear as early as March. You can begin harvest around May when it’s had time to mature.
Creeping Charlie Edible Parts: leaves
Creeping Charlie Leaves: Creeping Charlie tends to take over an area. When it’s a potential
food source, this is a good thing. There’s nothing special about harvesting Creeping Charlie
other than that fantastic minty odor. Much like any other wild edible, make sure you wash them
off before eating or using.
You have three options with Creeping Charlie Leaves: Raw, Boiled and Dried.
Raw Creeping Charlie Leaves:
Raw Creeping Charlie leaves are edible as is, though this is not the best way to use Creeping Charlie (my humble opinion.)
You can also add them to salads. Chop the leaves into pieces like you would any other salad material and enjoy.
Boiled Creeping Charlie Leaves: Cooked (boiled) Creeping Charlie Leaves turn out like spinach only smaller. Once the leaves are tender, drain, and season to taste with salt and pepper.
Dried Creeping Carlie Leaves:
It doesn’t take long to dry out Creeping Charlie leaves. Perhaps the most logical use for dried Creeping Charlie leaves is to store them for later use and make tea when you’re ready. Sweeten to taste.