I was out for a walk around the Lee Valley last night, particularly looking out for Elderberries and Yarrow for some home-brewing projects I have planned. I found what I needed, but I could help also noticing the huge amounts of pink flowering Himalayan Balsam along the river’s edge just about everywhere.
Whilst it looks very pretty, it’s a controversial plant as it’s the invasive immigrant, Himalayan Balsam (Impatiens glandulifera). It is highly invasive, and tends to choke up rivers quite quickly.
It does this with an amazing seed spreading system, which involves the seed heads ‘exploding’ and flinging the seeds up to seven feet away.
However, there is a positive aspect to this plant. Most of it is edible, and being in such abundance and widely hated, there is no reason not to collect some (carefully) and cook it up!
Himalayan Balsam Recipes
A quick internet search for “Himalayan Balsam Recipes” will turn up plenty of results for you. I won’t copy them here (unless it’s to review them after I’ve given it a try), but some of the things I’ve seen include:
- Champagne (Flowers)
- Wine (Flowers)
- Curry (Seeds)
- Using the stem as a straw for drinks
- Preserve (Flowers)
- Falafel (Seeds)