Jewelweed (Impatiens capensis) is a common edible and medicinal wildflower that's easy to find and identify. It's most commonly used to treat bug bites and poison ivy, but that's just the beginning. A few years
A comprehensive list of nutrient-rich wild edibles you can forage. Plus, how to know which ones are poisonous.
Poison hemlock is a highly toxic plant that every forager should know how to identify. Here are tips for how to identify poison hemlock.
Living off the land is a great feeling, and the zenith of this experience is foraging through the wilderness for your own food. No matter what you are cooking, onions add aromatic flavour to a
Poison hemlock is a highly toxic plant that every forager should know how to identify. Here are tips for how to identify poison hemlock.
While most honeysuckle berries you'll find growing wild are poisonous, some types of honeysuckle berries grown in the garden are edible. Here's what to know about edible honeysuckle vs poisonous honeysuckle.
Poison hemlock is a highly toxic plant that every forager should know how to identify. Here are tips for how to identify poison hemlock.
Poison hemlock is a highly toxic plant that every forager should know how to identify. Here are tips for how to identify poison hemlock.
When foraging fro wild edible, definitely stay far away from these 15 poisonous plants.
Living off the land is a great feeling, and the zenith of this experience is foraging through the wilderness for your own food. No matter what you are cooking, onions add aromatic flavour to a
Scientific name: Chenopodium album Abundance: common What: young leaves, young stems, seeds How: Young leaves/stems raw, stir-fried, steamed or boiled; seeds boiled like couscous or grind for flour Where: yards, fields, disturbed areas, sunny When: Early spring through early fall Nutritional Value: high in vitamins A,C,K,B, minerals, and protein Dangers: beware poisonous mimic Silverleaf Nightshade (Solanum elaeagnifolium) Leaf Arrangement: The leaves are arranged in an alternate pattern along the stem. Leaf Shape: The leaves are variable in shape, typically rhombic to ovate; young leaves are more triangular, whereas older leaves may be more elongated. Their size ranges from about 1.5 to 3 inches in length and 1 to 2 inches in width. Leaf Venation: The venation is pinnate, with a main central vein and multiple smaller veins branching out towards the leaf edges. Leaf Margin: The margins of the leaves are irregularly toothed or slightly lobed. Leaf Color: The leaves are generally green, but can sometimes have a mealy, whitish coating that gives them a grayish appearance. A decrotive version has been bred whose young, terminal leaves are purple. Flower Structure: The flowers are small and clustered in dense, spike-like inflorescences. Each flower is tiny, typically less than 0.1 inches in diameter. Flower Color: The flowers are greenish or slightly reddish. Fruit: The plant produces a small, one-seeded fruit that is enclosed in the persistent perianth. Seed: The seeds are small, disc-shaped, and black or dark brown, usually around 0.04 to 0.08 inches in diameter. Stem: The stem is erect, ribbed, and squareish-angular. A purple splotch is often seen on the topside of a branch-stem junction. Hairs: The stem and leaves are covered in fine hairs. Height: Chenopodium album typically grows to a height of 1 to 6 feet. Lamb's quarter seedling. A group (flock?) of seedlings. Larger lamb's quarter, perfect for eating. Patch of lamb's quarter. Note the red/purple coloring at the stem-branch joints. To remember this I tell people to think of it as "purple armpit rashes". Mature lamb's quarter (approximately 5-feet tall). Close-up of leaf near top of the plant. Close-up of topside of leaf from lower on a mature plant. More mature leaves. Close-up of underside of leaf from lower on a mature plant. Close-up of lamb's quarter "flowers". Most people don't realize those bumps are flowers! Lamb's Quarter going to seed. Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping. North American distribution, attributed to U. S. Department of Agriculture. This common weed can grows all summer long reaching a height of 5' or taller. The small, soft (almost velvety) leaves and tender stems at the growing tip of each branch are best for eating and can be harvested from spring until killed by winter frost. Seeds are harvested in late fall to early winter. It is a very nutritious plant, higher in protein, vitamins, and minerals than spinach. The mild flavor of the leaves makes them excellent for cutting the bitterness of other wild greens but they taste better cooked than raw. Crushing a leaf releases a very distinctive, somewhat musky scent. This smell was once described to me by an old-timer as "The smell of a good night in a bad house." Anyway, once you smell it you'll never forget it. Lamb's quarter leaves can be frozen for later use. Blanch the leaves by dipping them in boiling water for one minute then quickly cool them off in ice water. Shake them dry, seal them in a freezer bag with all the air pressed out or use a vacuum sealer, then place them in the freezer. To use simply defrost and add them in to whatever you are cooking of a burst of summer nutrition! This is a good companion crop to grow in your garden as many insects prefer to eat the leaves of lamb's quarters over the leaves of common vegetables. It sprouts very readily from seeds. TOXIC MIMIC The leaves of Silverleaf Nightshade (Solanum elaeagnifolium) have a similar shape to those of Lamb's Quarter but the differences between the two are very easy to spot: 1. Silverleaf Nightsade stems have thorns, lack the purple color at joints, and "kink" quit a bit at each leaf junction. Lamb's Quarter stems have no thorns, have the purple "armpit rash", and curve smoothly but very little at each leaf/stem joint. 2. Silverleaf Nightshade flowers are big and purple. Lamb's Quarter flowers are almost unnoticeable. 3. Silverleaf Nightshade produces round, hanging fruit which starts out striped green and eventually turns yellow/orange. Lamb's Quarter produces tiny seeds. Silverleaf Nightshade leaves (POISONOUS) Silverleaf Nightshade flower (POISONOUS) Immature Silverleaf Nightshade fruit (POISONOUS) Mature Silverleaf Nightshade fruit (POISONOUS) Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.
A comprehensive list of nutrient-rich wild edibles you can forage. Plus, how to know which ones are poisonous.
Mayapple (Podophyllum peltatum) is a unique perennial wildflower with edible fruit but highly toxic roots and leaves. Learn how to safely grow it.
A foraging family in southeastern Connecticut searching for wild edible food to identify, photograph, and create recipes. Healthy, organic, wild food.
On February 24th I attended a foraging walk with Cindy Moonrose near Whites Creek, Tennessee. There were about eleven of us stomping through the cold woods stopping occasionally to look at what was blooming. As we stood looking at some dead nettle, I asked Cindy what the skeletal winter dried plants were that were everywhere. They were spindly antenna shaped with what appeared to be remnants of pods along the limbs. Cindy said that this was Perilla which is a cousin of mint and an excellent fire starter due to its high concentration of oil. It can make animals sick if they eat too much of it. It also had the ability to remove warts if leaves are applied for 15 minutes a day for 2-6 days according to her research. I picked a bit then just to smell and it had a pleasant strong aroma to it. We moved on. When I got home of course I began to research all the plants we encountered. Perilla was actually an afterthought as it was not a focus of our walk. I was utterly surprised when I discovered that Perilla is actually Shiso, a native of India and an herb commonly used in Japanese and to a lesser degree Chinese and Korean cuisines. Pepsi even made a Perilla flavored soda for that part of the world. Since this has become a pervasive weed-like plant in this area, it may or may not have lost the Shiso flavor. There is no way to tell just by the outward appearance of the plant as flavor depends on genetic factors, climate and soil. However, just the smell of the dried version has me convinced that the actual plant would have a wonderful flavor and worth more exploration when it is in full bloom. Shoots will begin to appear in March and flower by the end of summer. Perilla is easy to grow and will reach heights of two to three feet. Varieties of this plant can be either green or purple and can cross pollinate. There are even versions that can be frilly, and ruffled-leaved. While it is not a perennial, it does quite successfully reseed itself as seen in a recent trip to the woods. Much like basil, it can grow in partial shade or sun. Here is a version of the plant while in bloom. The leaves of the Perilla plant are high in Vitamins A and C. They are rich in fiber and riboflavin. Minerals include calcium, iron and potassium. The plant has been used as an anti-inflammatory and it has been known to have preservative effects on other food due to the presence of terpenes such as perilla alcohol. In Japan, the oxime of perillaldehyde (perillartin) is used as an artificial sweetener since it is about 2,000 times sweeter than sucrose. While the seed oil is edible and contains a high concentration of alpha-linolenic acid, a kind of omega-3 fatty acid, it also contains a chemical that is a potential lung toxin, thus should not be used as a cooking oil. The leaves, on the other hand, have been used in culinary creations for hundreds, if not thousands, of years. The flavor is best when the leaves are used fresh. Recipes for Perilla/Shiso: Pineapple, Cucumber & Shiso Salad Ingredients: 1 pineapple, peeled, cored, and cut into bite size pieces 3 cucumbers, sliced and quartered 8 shiso leaves sliced into a chiffonade 3 tablespoons red onion, finely chopped Directions: After cutting up ingredients, toss in medium bowl. Chill and serve. Tomato and Shiso Salad Ingredients: 3 large tomatoes, seeded and coarsely chopped 1 large red onion, coarsely chopped 8 shiso leaves, finely chopped 1 tablespoon sesame oil 1 ½ tablespoons soy sauce 1 ½ teaspoon rice wine vinegar fresh ground pepper Directions: Whisk together the sesame oil, soy sauce, rice wine vinegar, and pepper in a large bowl. Add tomatoes, red onion and shiso. Toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes. Toss again before serving. Shiso Pesto Pasta Ingredients: 8 ounces linguine 1 cup loose shiso leaves 1 ounces grated pecorino romano 3/4 teaspoon salt 1/2 cup olive oil 1 tablespoon lemon juice small handful of walnut pieces, toasted Directions: Cooked pasta according to package directions. Meanwhile, in a food processor, combine the shiso, cheese, salt, oil and lemon. Puree until smooth. Toss with hot linguine and serve topped with walnuts. Garlic & Shiso Pasta Ingredients: 2 cups uncooked farfalle pasta (bow tie shaped) 3 to 4 garlic cloves, minced ½ cup butter ¼ cup grated Parmesan cheese ¼ cup shiso shredded ¼ teaspoon sea salt juice from half a lemon Directions: Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter. Remove from the heat. Drain pasta; add to garlic butter. Stir in the Parmesan cheese, shiso, salt and a generous squeeze of fresh lemon juice; toss to coat.
Spring beauty (Claytonia virginica, C. caroliniana, and other Claytonia sp.) is a delicious edible wild plant that appears on the forest floor each spring. All parts of spring beauty are edible, from the sweet succulent
If you've ever wondered whether you can eat red elderberries, this post is for you! Find out what you need to know about red berried elder (Sambucus racemosa). #elderberry #redelderberry
Whether you're foraging for survival or looking for exotic meal ingredients, these Pacific Northwest mushrooms will please the hungry human's palate!
While most honeysuckle berries you'll find growing wild are poisonous, some types of honeysuckle berries grown in the garden are edible. Here's what to know about edible honeysuckle vs poisonous honeysuckle.
Yarrow is one of the most beneficial wild plants that there is. Foraging yarrow is easy, you might even have some in your own backyard!
Ever wanted to try the popular Southern dish poke sallet, often called "poke salad"? I'm a native of the rural United States and am here to show you how to detoxify and prepare this delicious dish.
Foraging for wild greens. How to identify and eat wild chicories, dandelions and lettuces. All are edible and delicious with meats or pasta.
Put down the poison, those "weeds" are nutrient-rich herbs.
Learn about identifying purslane, a nutriitous edible wild plant. Here's how to identify purslane as well as purslane look alikes to watch out for.
Spring is a great time for foraging! Learn what to forage in spring with this list of 20 edible and medicinal plants and fungi. Spring foraging is fun!
We pull and poison them, but weeds can be a nutritious source of food or healing medicine. We'll show you how to identify the best edible weeds.
Reishi mushrooms are one of the easiest mushrooms to identify, and a great place to start for beginning mushroom foragers. They have no poisonous look-alikes, so they’re relatively safe as well. Though reishi are generally
I think the name says it all; like the neighborhood bad boy, the deviled egg is a love-it or hate-it treat. And, as with wine and coffee, appreciation almost always comes later in life.
Wondering if that plant in your garden is yummy purslane or toxic spurge? Check out this detailed guide to help you correctly distinguish between spurge and purslane. #foraging #poisonous plants
Learn the past and present uses of wild plants as food and medicine. Discover the parts used, recipes, harvest time, nutrition and cautions - Read more!
You've most likely got some growing in your own backyard. Read more to learn chickweed identification, health benefits, poisonous look alikes,,,and more!
So I have a new obsession: Elderberry foraging. Last weekend we attempted to go canoeing and fishing at a mountain lake but were rained out. Lucky for us there were a whole bunch of wild
Learn how to identify and forage for plantain, a valuable first-aid “weed” that’s easy to find- perfect for beginning foragers and medicine makers! (This post was contributed by Melissa Keyser.) I just returned home from traveling
Edible indigenous plants offer a great way to connect to your food and the rhythm of nature - grow these 12 indigenous flowers and plants.
Botanical Name: Vinca minor. The closely related species greater periwinkle (Vinca major), a much larger plant, is used in a similar manner in herbal medicine and has the same medicinal properties as lesser periwinkle. Other Common Names: Common and dwarf periwinkle, vinca, running-myrtle, blue buttons, devil's eye, joy on the ground, sorcerer's violet, pervinca minore (Spanish), Immergrün (German), petite pervenche (French), gravmyrt (Norwegian), vintergröna (Swedish), vintergrøn (Danish), pikkutalvio (Finnish). Habitat: Periwinkle is originally native to Central and Southern Europe, from Denmark to Spain and east to West Asia. Lesser periwinkle was introduced to North America in the 1700s for ornamental
A comprehensive list of nutrient-rich wild edibles you can forage. Plus, how to know which ones are poisonous.
Jewelweed tincture is often known as the anti-itch herbal remedy! It’s a favorite among plant folk for treating itchy or burning conditions like poison ivy, poison oaks, stinging nettle rash, bug bites, and other types
I made Waldhonig, "Forest Honey," this week. Last week we visited the alp of our friends in the mountains. An alp is a home with an attached barn which is used by dairy farmers during the summer when they take their cows to the mountains to graze all summer in the grassy meadows. While there we gathered the sweet, tender tips of new growth on the branches of these trees. Our friend Ernst, who grew up in these mountains, told us how to make Waldhonig. When I got home I rinsed the needles and put them in a pot with some water. I boiled and boiled them, filling the house with a slightly lemony Christmas tree smell. Hmmmmm. My husband loved coming home to that smell last night. Later I strained the needles out and added jam-making sugar, (which has pectin added to it.) It was delicious on my toast this morning. Ernst says it is also very good for sore throats and coughs!
Are hostas edible? Amazingly, they are not only edible but highly nutritious. But they are poisonous to pets, so be sure to follow directions carefully.
