The question of whether to eat invasive species is gaining traction as a unique, albeit unconventional, approach to ecological management. Jacob Barney, a professor of invasive plant ecology at Virginia Tech, puts it bluntly: eating invasives turns ecological harm into a positive outcome. But how significant is that impact, and why does it matter?
The Problem with Invasive Species
Introduced species become invasive when they threaten native ecosystems by outcompeting local flora and fauna for resources. Without natural predators, these populations can explode, disrupting the balance of nature. Fortunately, many of these unwelcome guests happen to be edible.
The spread of invasive species is a natural consequence of human activity. Whether accidental or intentional, the introduction of non-native plants and animals is an ongoing process with far-reaching consequences. Understanding the scale of these introductions is crucial, as they often alter landscapes and economies in unpredictable ways.
From Classroom Potlucks to Commercial Harvesting
Barney challenges his students to create dishes using invasive ingredients, proving their culinary potential. Recent examples include prickly pear cactus cookies and feral hog sausage, with kudzu-based spinach-and-artichoke dip taking the prize.
Some invasives were introduced for their palatability, like the Mediterranean fig in California. Others, such as kudzu (originally an ornamental plant in the US), have established roots in their native ecosystems as food sources. In Asia, kudzu leaves are a vegetable, and its roots are used in jellies.
Large-scale harvesting, like the ongoing effort to commercialize blue catfish in the Chesapeake Bay, can have a meaningful ecological impact. The key is scaling up consumption beyond individual foraging.
Marketing Invasive Species: From “Copi” to Lionfish Derbies
Perceptions matter. In Illinois, Asian carp is sold as “copi” to overcome negative branding. In Florida, “Lionfish Derbies” combine spearfishing competitions with free tastings, encouraging consumption of this predatory invader. These events raise awareness and promote the development of a commercial market for invasive species.
The Limited Impact of Individual Consumption
While eating invasives won’t eradicate them entirely (total elimination is rare, except in isolated environments like small islands), it’s not insignificant. Foraging, while having a small ecological impact, fosters awareness. Large-scale harvesting has the potential to make a difference, but eradication isn’t the goal. The focus is on population management and minimizing environmental damage.
A New Perspective on Local Ecology
Eating invasives provides a unique entry point into understanding local ecosystems. Identifying edible invasives requires learning about your surroundings, the relationships between organisms, and the role invasives play in your environment. This awareness is the true benefit.
Resources like iNaturalist and its Seek app can help with species identification. The platform also creates a collaborative database of invasive species sightings, valuable for scientists studying their spread.
Barney recommends autumn olive, a common invader in the eastern US, for its tasty (though initially bitter) berries.
In conclusion, while eating invasives won’t solve the problem overnight, it offers a practical and educational approach to ecological awareness. It’s not about eradication; it’s about changing our perspective on the species around us. By shifting our consumption habits, we can turn a threat into an opportunity and foster a deeper understanding of the environment.
