Take Part has a straightforward solution for the $137 billion we spend on combating invasive species that threaten our ecosystem: Eat them. Why? Well, the way the sociopolitically minded website reasons, “Humans are sometimes the only available predator that can potentially eradicate plants and animals brought in from other countries.”
Not every species is edible, but there are plenty among the ones that aren’t poisonous. Contributor Christina Kharbertyan names 10 types to keep in mind if you’re out hunting, fishing, or foraging.
Autumn-Olive/Autumnberry. It has 17 times more lycopene per ounce than a raw tomato.
Prickly Lettuce. This plant, native to Egypt and Asia Minor, can taste bitter as the plant matures.
Asian Clams. From southern Asia, these clams are “damaging work in the waters of the West coast.”
Garlic Mustard Plant. It has been around since the Gold Rush. It’s good salad material.
Chinese Mitten Crabs. These “Chinese mitten crabs yield large amounts of meat, which would be perfect in crab and avocado nachos or Shanghai pork-and-crab meatballs.”
Burbot. This cold-water fish was the target of a 2011 event organized to get rid off the species. One suggested alternative is to eat it as fish and chips.
Watercress. Another material to be used for salad fixings.
Lionfish. “Grilled lionfish is an excellent filling for tacos, or you can marinate the raw fish in lime juice for a tangy ceviche.”
Fennel. This anise-flavored herb/vegetable can be deployed in quite a few dishes, including stews and soups.
Himalayan Blackberry. These berries grow wild in the Pacific Northwest and can be used in pies, jams, and tarts.