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Forage for Wild Food Plants

Forage for Wild Food Plants

There are more than 60 species of oak trees in North America, and every one of them produces edible acorns — but, when was the last time you had a slice of hand-milled acorn flour bread? If you are like me, maybe never.

Our forests, vacant lots and backyards are teeming with delicious opportunities to put wild foods on the dinner table. You just have to know what to look for and — such as with acorn flour — how to prepare the wild plants you find for safe consumption.

Purslane

Purslane is a vigorous, succulent “weed” once routinely cursed by gardeners. Now, not surprisingly if you’ve ever tasted it, purslane can be found on the menu of many fine dining restaurants throughout the country.  It’s somewhat crunchy with a slight lemony taste, and can be substituted for spinach in many recipes. It packs a nutrient punch as well, delivering vitamin E and essential omega-3 fatty acid (would you believe as much linolenic acid as river trout?). Try adding some purslane to pestos or as a thickener in soups. Learn more in Power-Packed Puslane and Edible Weeds

Miner’s Lettuce

Miner’s lettuce has been a star in the foraged fine food world, with Chez Panisse featuring it on its menu. But this “lettuce” gained wide appeal with the forty-niners, who found themselves salad-starved after moving West during the gold rush. Miner’s lettuce is rich in vitamin C and grows in forests, along streams and at the base of cliffs. It will be perfect along with other wild edibles, sow thistle, watercress and waterleaf, in this Wild Wilted Salad recipe.

Dandelions

Would lawn-mowing yard-tenders be so quick to chop down dandelions if they knew their weight-loss value? Researchers are finding that regular use of dandelion roots and greens does stimulate the liver to produce more bile, aiding in digestion and especially of fat. Every part of the dandelion besides seeds and stalk are useful. Dig up roots anytime and boil them like parsnips (or, believe it or not, roast chopped roots until dark brown in the oven to be ground and used as a coffee substitute). Shred flowers for color and nutrition in salads. Freeze flowers in ice cubes for a novel addition to summer cocktails. And, since we’re drinking, try your hand at making this dandelion wine.

Poke Weed

Poke weed is a not-so-distant memory from grandma’s table, but is rarely featured in the modern spread. It’s high time to change that since, while poke weed is difficult to cultivate in the garden, it’s one of the first “weeds” to pop up in spring. Find it in pastures and backyards beside fence posts or dirt piles. The baby shoots’ stems can be sautéed like asparagus in olive oil or butter with some garlic and a dash of lemon juice. But catch it before it matures, since seeds and berries are poisonous! Of course, the most traditional way to use poke weed is in a poke sallet.

Final Tips

As a final note, know your sources. Pesticides and herbicides can render your wild food finds unpalatable. For example, you’ll want to harvest dandelions from lawns you know are not sprayed with chemicals. Similarly, harvest wild foods as far away from roadsides as possible and steer clear of watercress from polluted streams. Mostly, don’t be discouraged. Check out Samuel Thayer’s book Nature’s Garden: Edible Wild Plants, and use foraging as one more reason to get a nature walk in, to breath deeply and to re-wild your daily routine.

Related Care2 articles:

Photo from Fotolia

Read more: All recipes, Diet & Nutrition, Drinks, Eating for Health, Food, Green Kitchen Tips, Lawns & Gardens, Nature, Nature & Wildlife, Outdoor Activities, Vegan, Vegetarian, , , ,

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Shelley Stonebrook

Shelley Stonebrook is an Associate Editor at Mother Earth News—North America’s most popular magazine about sustainable, self-reliant living—where she works on exciting projects such as Organic Gardening content and the Vegetable Garden Planner. Shelley is particularly interested in organic gardening, small-scale, local food production, waste reduction, food preservation and cooking. In her spare time, she posts in her personal blog, The Rowdy Radish.

145 comments

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6:34PM PST on Jan 25, 2014

Thank You.

10:35PM PDT on May 4, 2013

While I enjoyed the article, some pictures would have been nice. I probably wouldn't recognize most of these plants if I saw them, and while finding reference photos is fairly easy, it seems like they should be included in an article purportedly offering help to beginning foragers.

12:53AM PDT on Apr 21, 2013

Thank you for sharing! I will certainly be looking into books to identify edibles! The kids will enjoy helping harvest items :o)

3:03AM PDT on Apr 20, 2013

Thanks for the info.

7:40PM PDT on Apr 14, 2013

Marvellous and very tasty. Delicious, such a variety of food can be found this way.

3:18PM PDT on Apr 5, 2013

Thanks

8:12AM PDT on Apr 4, 2013

Thank You!

12:24PM PDT on Apr 3, 2013

FANTASTIC! Thank you for a very informative article, I read one earlier that mentioned ONLY names and warning that warnings existed. I was very impressed, you gave so much information and now I can't wait to go foraging. Again thank you for all your hard work and information on a VERY great article

4:51AM PST on Mar 5, 2013

Thank you for sharing.

12:56AM PST on Mar 2, 2013

Thanks. There's so much good health around I wasn't aware of. I'll now be trying some out.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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