Henbit (Lamium amplexicaule) is a common plant often seen in gardens and lawns. This annual offers surprising culinary potential; its leaves and flowers add a mild, earthy flavor to dishes. This article guides you through identifying, harvesting, and preparing henbit, culminating in delicious recipes.
Identifying and Locating Henbit
Henbit, a member of the mint family (Lamiaceae), has characteristic square stems. Its leaves are rounded to heart-shaped with scalloped edges, growing in opposite pairs along the stem. Its upper leaves are sessile, directly clasping the stem without a stalk, a key distinguishing feature. Delicate purplish-pink, tubular flowers emerge in whorls from the leaf axils in late winter to early spring.
Henbit generally exhibits a sprawling or low-growing habit, with stems reaching 6 to 15 inches. It thrives in disturbed soils, making it a common sight in gardens, lawns, cultivated fields, and along roadsides. While often confused with purple deadnettle (Lamium purpureum), henbit’s sessile upper leaves and more rounded, scalloped leaf shape help differentiate it from purple deadnettle’s stalked, more triangular leaves.
Harvesting and Preparing Henbit for Culinary Use
Harvest henbit when plants are young and tender, as older stems can become tough. All above-ground parts—the stems, leaves, and flowers—are edible. Clip the top few inches of the plant, which encourages bushier, more tender regrowth and ensures its survival. Avoid pulling the entire root system.
Thorough cleaning is important. Wash henbit meticulously to remove soil, insects, or contaminants.
Nutritional Benefits and Versatile Uses
Henbit is a nutritious wild edible, offering vitamins, minerals, and antioxidants. It contains iron, fiber, and vitamins A, C, and K, contributing to a balanced diet. Wild edibles are often nutrient-dense.
Henbit’s flavor is mild, slightly earthy, with a subtle peppery note, sometimes compared to kale or celery. This versatile plant can be incorporated into various dishes. Young leaves are suitable for raw applications, such as in salads, while the entire plant can be cooked as a potherb, added to soups, stir-fries, or smoothies. Its mild taste allows it to blend well with other ingredients, making it an adaptable addition to many meals.
Delicious Henbit Recipes
Henbit’s mild flavor and tender texture make it a welcome addition to many recipes, from fresh salads to savory cooked dishes. Here are a few simple ways to enjoy this versatile wild edible.
Simple Sautéed Henbit
This recipe highlights henbit’s delicate texture as a quick side dish. To prepare, gather 4 cups of fresh henbit, cleaned and dried.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
- Add the henbit to the skillet and cook for 3-5 minutes, or until just wilted.
- Season with a pinch of salt and black pepper to taste before serving immediately.
Fresh Henbit and Wild Green Salad
For a refreshing raw application, combine henbit with other mild greens. You will need 2 cups of fresh henbit leaves and flowers, cleaned and dried, along with 2 cups of mixed salad greens (such as butterhead lettuce or chickweed). In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, 1 tablespoon of lemon juice, and a pinch of salt and pepper to create a simple vinaigrette. Gently toss the henbit and mixed greens with the dressing in a large bowl. You can enhance the salad with additional ingredients like sliced cucumber, cherry tomatoes, or crumbled feta cheese for added flavor and texture.
Henbit Pesto
Henbit’s rich, herbaceous notes make it well-suited for pesto, providing a unique twist on the classic. To prepare, collect 3-4 cups of fresh henbit leaves and tender stems, cleaned and dried.
- In a food processor, combine the henbit with ½ cup of walnuts or macadamia nuts, 2-3 cloves of garlic, and the zest of half a lemon.
- Pulse until finely chopped.
- With the food processor running, slowly drizzle in ½ cup of extra-virgin olive oil until a smooth, desired consistency is reached.
- Stir in ½ cup of grated Parmesan cheese and season with salt and pepper to taste.
- This pesto can be served with pasta, spread on crackers, or used as a flavorful accompaniment to meats and vegetables.
Important Safety Considerations
When foraging for henbit or any wild edible, prioritizing safety is essential. Always be certain of the plant’s identification before consumption. While henbit has no known poisonous look-alikes that are commonly confused with it, misidentification can occur, so knowledge of its specific features is important.
Avoid harvesting henbit from areas that may have been treated with pesticides or herbicides, or from locations with high levels of pollution, such as roadsides or industrial zones. These contaminants cannot be washed off and can pose health risks. Additionally, steer clear of plants growing in areas frequented by animals, as they may be contaminated with animal waste. When trying any foraged food for the first time, consume only a small quantity to assess for potential allergic reactions or sensitivities.