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Pretty much most edibles made their way into a salad of some sort. Usually mixed with regular lettuce and such.
I have started gardening some of the more desirable edibles, mostly Camas. In another year or two the crops will be big enough for me to start digging in. Camas root is good cooked like a potato, or ground up and used as wheat.
When I was growing up wild onions grew in the south. The looked much like a scallion that you dug out of the ground. They were prepared by chopping them up and cooking them lightly in a small amount of oil. Just before they were done you would whip in a few eggs. Season with salt and pepper.
Does anyone here do it? If so, care to share your recipes?
The absolute BEST resource I have found for this is from Markus Rothkranz. I bought his DVD set and it really is incredible. You cannot beat having a video to visually identify the different plants. It's much easier than trying to do it by photos or line drawings. He also goes into a lot of detail how to prepare wild foraged foods and how it benefits the body. I can recommend this very highly.
I have a perennial herb garden. At this point, most of the plants were not actually planted by me and so, it is now a wild perennial herb garden. I use several of the herbs for a variety of things. There are two types of oregano in there; I think one of them hybridized itself with the lemon balm that some squirrel brought from a neighbor's yard 2 years ago. It's definitely oregano, but has a vague citrusy smell. Tastes great on mac & meatballs. My english lavender I steep in hot water, then use the water in a standard angel food cake recipe. The lemon balm I leave there and just prune occasionally to keep the bugs away. My sister gets my winter savory; she uses it for most of her roast chicken meals. My cat gets the catnip - untreated, uncut. Fresh buds on-the-stem. I like my black-leaf peppermint fresh and bruised and plopped right into a cup of hot cocoa, but it's also great to steep in boiling water, then chill that water, and use it to cool me off with a washcloth on hot summer days.
I have a bunch more medicinal herbs (such as lavendula and echinacea) but I keep them there mostly just because they're pretty.
I pick young dandelion greens and lambsquarters, using them in soups, stir fries and salads.
My favorite wild harvest is tightly furled fiddleheads, sauted in olive oil. Yum!
Are fiddleheads early Spring only; or, can they be found anytime of year when ferns are putting out new growth?
Quote:
Originally Posted by 20yrsinBranson
The absolute BEST resource I have found for this is from Markus Rothkranz. I bought his DVD set and it really is incredible. You cannot beat having a video to visually identify the different plants. It's much easier than trying to do it by photos or line drawings. He also goes into a lot of detail how to prepare wild foraged foods and how it benefits the body. I can recommend this very highly.
Thank you. I've been watching several Youtube resources on wild edibles recently which is what got me thinking on discussing the subject here. One of the problems is so much of it addresses wild edibles in either California or Florida and not so much in the Midwest.
Last edited by lifelongMOgal; 05-30-2012 at 10:05 AM..
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