Photography by Marie Viljoen.
What is the herb that spells summer?
American burnweed in New York’s Central Park in August. In Central Park’s North Woods, in the sticky summer of 2014, I met this unfamiliar plant for the first time.
Young American burnweed plants in woodland on Staten Island, New York. Other common names include fireweed (not to be confused with the pink-flowered species of Epilobium, also edible), and pilewort.
The leaf margins of American burnweed have fine teeth. Native Americans used American burnweed medicinally, treating poison ivy rash, among other ailments, and it has been similarly in Central and South America.
American burnweed tends to grow in small groups, where dispersed seeds have germinated in loose or disturbed soil.
Spicy nasturtium, shiso, mint, and basil play well with American burnweed. And they hold their own in bold salads, with herbs like shiso, Thai and purple basil, nasturtium, cilantro, and mint.
The best time to pick burnweed is before flower buds form, when the stalk is still easily snappable and tender.
A summer supper of mango and American burnweed salad, tuna mousse, pickled cucumbers and focaccia.
Blanched burnweed stems tossed with toasted sesame seeds and walnut oil.
After blanching the trimmed stems for about 5 minutes, I dunk them in cold water, dry, slice into rounds (or keep whole), season with salt, dress with a nutty oil like sesame or walnut, and tossed with just-toasted sesame seeds.
Larger American burnweed leaves make good wraps. When the plant grows tall and sturdy, the leaves are useful as wraps, if you like their taste.
Burnweed leaves are used whole and also blended into the dressing for this mango salad.
How to Prepare American Burnweed
Mango, Cucumber and American Burnweed Salad
Using both ripe as well as an unripe mangoes gives a wonderful balance of sweet and tart, soft and crisp to this juicy, summer-tonic salad. Remove and toss with the ingredients in the large bowl.