Last week, I explored the Migdal Tzedek National Park near Rosh HaAyin in Central Israel, where the vibrant wildflowers of the Mediterranean basin and the Middle East are currently in full bloom. As summer approaches, the landscape will soon dry up, but for now, it’s a perfect time to forage for wild edibles like the nutritious wild beet greens.
Among the many edible and medicinal herbs that grow along the trail, one that stood out was the striking pink and blue prickly alkanet (Anchusa strigosa). Its leaves resemble the tongue of a cow, hence its Hebrew name “lashon ha par,” meaning “ox tongue.”
Prickly alkanet comes in various sub-species, each flowering in different colors, which can sometimes make identification challenging. However, the characteristic prickles that cover its stems and leaves are unmistakable.
The leaves and young shoots of prickly alkanet are said to be edible, as noted by the 20th-century scholar Gustaf Dalman, who observed locals boiling, chopping, and sautéing them. While the consumption of prickly alkanet may not be as common today, it remains a favorite of bees and other pollinators, making it a valuable addition to any garden.
According to folk medicine, an ointment made from chopped prickly alkanet leaves and olive oil can heal burns and chapped skin due to its anti-inflammatory properties. Additionally, the crushed leaves are believed to aid in healing wounds and alleviating irritations like nettle stings and mosquito bites.
Prickly alkanet also has a history in traditional medicine, where it was used to expel worms and treat various ailments like coughs and ulcers. The plant’s roots are valued for their natural colorant properties, which can be used in dyeing textiles and coloring food.
Ultimately, whether for its medicinal properties, ecological benefits, or sheer beauty, prickly alkanet is a versatile and valuable plant that deserves a place in any garden.
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