Every late summer to early Autumn, Goldenrod delicately paints the landscape gold. But this native wildflower isn’t just a feast for the eyes. It’s a veritable goldmine of medicinal and edible uses.
Let me introduce you to the surprisingly versatile world of Goldenrod, also known as Solidago.
Goldenrod offers a wide variety of remedies for a range of health issues. It’s an ally for seasonal allergies, a comforting friend during colds and flu. It’s considered a drying herb, aiding in decongestion for those ailments. It’s also a wonderful diuretic useful for urinary tract issues and a remedy for skin wounds.
But that’s not all. Preliminary research suggests that it may have anti-inflammatory properties, relieve muscle spasms, combat infections and lower blood pressure.
It can be extracted into salves for soothing skin, alcohol tinctures for medicinal consumption. The dried plant matter can be infused into oils, vinegars, honey or teas…nature’s version of a Swiss Army knife.
It’s also a nutritious and delicious edible delight.
Its flavorful leaves can add a pungent and unique twist to soups, salads, as a cooked green or for tea. You can even try using them in a pesto. We recommend blanching them before using them in most recipes.
The flowers can add an earthy, floral flavor to jellies, simple syrups, honey or iced tea.
But my favorite way to use goldenrod blossoms is to bake it into a cornbread. It transforms ordinary cornbread into a complex, honeyed, floral treat with notes of marmalade.
Here’s what you’ll need:
2 cups all-purpose flour (gf fine to use)
1/2 cup corn meal
1/2 cup corn flour (finely milled corn / masa harina)
1 cup sugar
1 1/2 tbsp baking powder
1 tsp salt
1/2 cup butter melted
1/2 cup oil
3 large eggs
1-1/4 cup buttermilk (can substitute with milk or alt milk and add 1tbsp apple cider vinegar)
1/4 cup goldenrod flowers separated from stem (plus extra for garnish)
Preheat your oven to 350 degrees f. In a medium bowl whisk together all dry ingredients (minus goldenrod flowers).
In a large bowl mix together all wet ingredients.
Add dry ingredients and goldenrod flowers to wet ingredients and mix until combined. Do not overmix.
Transfer the batter to a greased 12” skillet or 9x13 baking dish.
If you’d like you can garnish the cornbread with goldenrod flowers by sprinkling on top of the batter.
Bake for 35-45 minutes until golden.
Allow to cool for 20 minutes before cutting and serving. The complex flavor develops as it cools, especially the marmalade notes. Serve with butter and or honey if desired.
We hope you you love this recipe as much as we do.
The information displayed in our field guide has not been evaluated by the Food and Drug Administration. It is intended for informational purposes only and should not be used to diagnose, treat, cure or prevent any disease. Always consult your healthcare provider before making changes to your health regimen.