Local forager and chef, Susi Gott Séguret, recently shared a recipe using a lesser-known edible plant, the green-headed coneflower, also known as sochan. This plant, long admired for its beauty, was once a staple of the Cherokee diet and is now making a culinary comeback.
The green-headed coneflower is a member of the aster family and produces bright yellow flowers that resemble miniature sunflowers or black-eyed Susans. It can be found in moist areas like stream beds and flood plains, and is easily identifiable in late summer when it grows tall and produces golden petals. The plant’s leaves have a flavor similar to a cross between celery and carrot, making them a versatile ingredient in various dishes.
One recipe Séguret shared for utilizing sochan is a sauté of potatoes, bacon, and sochan. The dish involves slicing potatoes, sautéing bacon until crispy, then cooking the potatoes in the bacon fat until golden brown. The sochan leaves are added to the pan until wilted, then the bacon is returned to the mix for a flavorful and colorful dish.
Rich in vitamins and minerals, including vitamins A and C, iron, manganese, zinc, and more, sochan is nutritious and delicious. It has been used in traditional Cherokee medicine for indigestion and burns, showcasing the plant’s long history of usefulness.
As we look to our own backyards for ingredients, exploring the culinary potential of plants like sochan can provide a connection to both the land and its heritage. Séguret’s recipe offers a taste of Appalachian ingenuity and resilience, celebrating the natural bounty that surrounds us.
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