As Part Two of my summertime Alaska blog series, I tried to harvest a few things such as fiddlehead ferns and fireweed shoots, but I only successfully cooked something using devil’s club.
You’ve probably encountered devil’s club in any Alaska forest. It’s pretty much the last plant you want to encounter because it’s covered top to bottom in sharp thorns that can easily embed themselves in your skin; but in the spring the plants produce short buds covered in premature, soft thorns. This part of the plant is edible. Is it good? That’s what I aimed to find out.
I embarked on my devil’s club hunt on a sunny spring day after the birch trees had started budding. I had no trouble finding a thicket of devil’s club up on the hillside. They all had 1-to-3-inch buds emerging from the dry, wheat-colored stalks. I used a gardening glove to pluck them and collected them in a bucket.
After getting stuck with thorns a few times I felt as though I had enough to work with. On the drive home my car started smelling like an Alaska forest. The devil’s club buds had a spicy, celery-like scent.