Three edible and medicinal plants in the Parc de la Maourine in Toulouse.
- Emma
- Jan 19
- 3 min read
It's mid-November and even though the morning temperature has dropped to 3 degrees, the sun is shinning on the Parc de la Maourine in Toulouse. Aside from several joggers and dog walkers who criss-cross the 12km of footpaths, the park is fairly calm.
Once land for market gardening, during the development of the surrounding Borderouge area of the city, the Parc de la Maourine was designated to become the district's "green" centre. Roughly 14 hectares in size, the park hosts a range of themed gardens, educational botanical areas run by the museum and a wild natural zone. Opened in the 2000s, it provides locals with a space to relax, reconnect with nature and appreciate a wide range of plant species.
Despite having lived in the city for ten years, this is the first time I have entered the park. I am visiting a friend nearby and have arrived early with an hour to spare. Briefly, I consider hurrying across the park to fit in a couple of chores before meeting her. However, it's such a beautiful day that I give myself permission to spend the hour simply meandering around the park.
Even as winter approaches, there are many plants to observe. Around the museum gardens, the footpaths are lined with a mix of wild and cultivated plants. Artichaut leaves grow in the middle of plantain and roses appear through a cluster of cleavers. The rose flowers are very beautiful, yet it's the wild plants that attract my attention. In particular, those that are medecinal and edible.
Cleavers (Galium aparine) stick to everything and everyone! If you have ever come back from a walk covered in small seeds (burrs) and/ or leaves, then you'll know what I'm talking about. Small hooks on the stems and leaves allow the plant to attach itself to other plants to climb up to a height of 1 metre. The green, lance-shaped leaves are arranged in a circular pattern around the stem. Cleavers has a number of medicinal uses, including an affinity for the lymphatic system and the ability to relieve urinary disorders [1]. In addition, the young leaves and shoots of the plant can be eaten in salads, juiced or added to smoothies. Historically, fruit from cleavers were torrified to make a coffee substitute. This is less surprising than you think when you learn that cleavers belongs to the same family as the coffee (Coffea sp.), the Rubiaceae.
Another coffee substitute can be found in a nearby root of a plant better known for its pretty yellow flowers at the start of spring. Before flowering, the flower buds can be pickled in vinegar, just like capers. The plant I am referring to is the dandelion (Taraxacum officinale). Its elongated, irregular leaves with a pronounced central vein are organised in a rosette at the base of the plant. These leaves are rich in nutrients and, when young, make a tasty bitter salad [2, 3]. For more information, see the post "Why should you try a dandelion leaf salad?".
The third edible plant I meet is always cooked before eating. Wild chard (Beta vulgaris) has large, broad, dark green leaves and prominent, white stems which can be steamed, boiled or stir-fried and added in a variety of dishes or served as a side dish. Rich in vitamin A, chlorophyll, minerals and fibres, wild chard is known for its ability to help regulate blood sugar levels, reduce the risk of obesity, and improve digestion and brain function [4, 5].
Although I would not recommend foraging in the park, I find it reassuring to know that nature feeds us both physiologically and psychologically. Before I leave,I stand facing the sun shining through the trees and am grateful for this pause in an otherwise busy day.
If you would like to discover more edible and medicinal plants in and around Toulouse, check out the plant walks on offer here and sign up to the Newsletter for more dates.
[1] Talha, Muhammad & al. The lymphatic lineage : unraveling the phytochemical and renoprotective potential of Galium aparine (Cleavers), TPM Vol 32, No. S7, 2025.
[2] Abdel-Moemin, Aly & Aboraya, Alaa. (2014). Innovative beverages of coffee and tea based on dandelion (Taraxacum officinale) roots and leaves. Agricultura University of Maribor. 11. 1-10.
[3] Escudero NL, De Arellano ML, Fernàndez S, Albarracìn G, Mucciarelli S (2003) Taraxacum officinale as a food source. Plant Foods Hum Nutr 58:1–10
[5] Gamba M & al., Bioactive compounds and nutritional composition of Swiss chard (Beta vulgaris L. var. cicla and flavescens): a systematic review. Crit Rev Food Sci Nutr. 2021;61(20):3465-3480.
