Ramps have a lovely onion-garlic taste and are delicious raw, lightly sautéed, or in this amazing soup. They can also be used in recipes which call for leeks, or as a substitute for onion.
“I have made a satisfactory dinner, satisfactory on several accounts, simply off a dish of purslane (Portulaca oleracea) which I gathered in my cornfield,
After foraging for chickweed make this super tasty chickweed pesto! Chickweed is a very nutritious wild green and this pesto is a delicious way to enjoy it.
Ramps have a lovely onion-garlic taste and are delicious raw, lightly sautéed, or in this amazing soup. They can also be used in recipes which call for leeks, or as a substitute for onion.
Wild Hazelnuts (Corylus sp.) can be incredibly prolific, providing a nutritious food source to humans and wildlife alike. The nuts are tasty, and store well in the shell, and believe it or not, the leaves
Make these fermented honey elderberries to boost your immune system or simply for a tasty and healthy treat.
Wild Hazelnuts (Corylus sp.) can be incredibly prolific, providing a nutritious food source to humans and wildlife alike. The nuts are tasty, and store well in the shell, and believe it or not, the leaves
This is a polk salad recipe with a twist- Poke Salad Fried Rice. It makes a complete, hearty meal that showcases the flavor of the greens with the saltiness of soy sauce to compliment.
Grain-free and vegan healthy chocolate mini cupcakes with wild nettle and coconut frosting.
[btnsx id=”19834″] If you’re looking for an ethical reason not to eat meat, then it’s hard to better the words of the ancient Greek historian and philosopher, Plutarch who, in his work …
On my latest trip to the farmer’s market, I found a great surprise. I stumbled upon this beautiful bunch of Purslane! My excitement quickly grew as this little green, which many people view as an invasive weed, is a little nutrition powerhouse! Full of omega 3’s, one cup of purslane contains 400 mg of alpha-linolenic... READ MORE
Pine needle infused honey has medicinal benefits, is beautifully fragrant, and is delicious when used in many ways for culinary purposes!
Elderflower vinegar is a light floral infused vinegar that captures the essence of fresh summer elderflowers.
Make these fermented honey elderberries to boost your immune system or simply for a tasty and healthy treat.
Make these fermented honey elderberries to boost your immune system or simply for a tasty and healthy treat.
This Purslane Herb Salad has several fresh garden herbs and foraged purslane all chopped up. Similar in texture to Tabbouleh salad, this simple-to-prepare salad makes a great appetizer, topped on toast, crackers, and chips. Try this healthy, green, and plant-forward recipe!
Bracken fern is the most prolific herbaceous plant in North America and is found most everywhere in the world. The fiddleheads taste delicious!
Goldenrod is helpful for making salves for sore muscles, tea for your kidneys, and may be useful for respiratory woes.
Wild plants you can eat to survive in the wild.
Grain-free and vegan healthy chocolate mini cupcakes with wild nettle and coconut frosting.
Fir tip syrup is a bright, earthy, and citrus tasting syrup. This is a great way to use these edible trees in spring or summer cocktails!
Garlic mustard is a common edible herb found all across North America and Europe in the springtime.
Make these fermented honey elderberries to boost your immune system or simply for a tasty and healthy treat.
Make this refreshing nettle iced tea with foraged stinging nettles!
Most of us can’t grow our own coffee, but we can easily find this wild coffee substitute! Here's how to make it cleavers coffee.
We love experimenting with new greens and recipes. This is an old recipe, but revised for a new favorite green. Why should we eat purslane? Purslane is rich in omega-3 fatty acids, beta carotene, and other vitamins and antioxidants. Ingredients:
If you’re looking for the ideal refreshing drop to take you right through the hotter months, this homemade elderflower soda might be just the ticket! Taken from Nick Ritar and Kirsten Bradley’s permaculture book Milkwood (which contains pretty much everything you need to know about growing, foraging and down-to-earth living), it’s a delicious recipe that’s […]
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.
Wild Green Pesto — Oh So Tasty: Or What to Do With All Those Weeds!
Scientific name: Amaranthus spp. Abundance: common What: young leaves, seeds How: Young leaves raw or cooked, seeds eaten raw, roasted or ground into flour Where: sunny fields, disturbed areas When: summer Nutritional Value: Grains supply protein, calories, and minerals. Leaves vitamins A & C along with minerals calcium, iron, and phosphorous, and also fiber. Leaf Arrangement: The leaves are alternately arranged along the stem. Leaf Shape: Leaves are generally broad, lanceolate, or ovate, with lengths ranging from 2 to 6 inches and widths of 1 to 3 inches. Leaf Venation: Pinnate venation exhibits well-defined veins extending from the midrib to the leaf margins. Leaf Margin: The leaf margin is entire, displaying a smooth and continuous edge. Leaf Color: The upper surface of the leaves is a vibrant green, while the underside may have a slightly lighter shade. Flower Structure: Flowers are arranged in dense, elongated clusters called inflorescences, with each flower having a diameter of approximately 1/4 to 1/2 inch. Each flower has three to five petals and is located at the tips of the stems. Flower Color: Flowers may be green, red, or purple, depending on the species, matching the foliage color. Fruit: The fruit is a small, dry capsule containing numerous seeds, measuring around 1/8 inch in diameter. Seed: Tiny, spherical seeds vary in color from light tan to dark brown and measure around 1/16 inch in diameter. Stem: Sturdy and erect stem with a height ranging from 2 to 4 feet. Some species may have thorns, such as Amaranthus spinosus. Hairs: Some amaranth species may have fine hairs on the leaves, stem, or both. Check for pubescence or trichomes, especially on the undersides of leaves. Height: The amaranth plant typically reaches a height between 2 and 4 feet, forming a distinctive upright growth habit in the wild. Amaranth (Amaranthus powellii) Another type of amaranth. Another variation of amaranth. Red amaranth (often used as decorative plant). Another amaranth. Still more amaranths. And yet more amaranths. 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. A variety of amaranth species can be found across Texas and the South. Shapes range from prostrate, creeping vine-like weeds to striking, tall, cultivated forms. The most distinctive feature of all amaranths is their spikes of tiny, clustered flowers which are the same color as the rest of the plant. Amaranths are most commonly found in sunny, disturbed areas and wastelands such as abandoned lots and roadsides. Bright red versions are often included in landscaping. Amaranth leaves can be eaten raw or used as a spinach substitute in any dish. The leaves are high in vitamin A & C, assorted necessary minerals and also fiber. The youngest leaves have the best flavor and texture, but even the large, old leaves can be chopped up and included in any food needing a vegetable. Amaranth seeds are very rich in carbohydrates and up to 16% protein by weight. Better still, the seeds contain the amino acid lysine which is very rare for plants but vital for human health. A single plant can produce as many as 100,000 of these wonderful, slightly nutty-tasting seeds. They can be eaten raw but toasting and then grinding into flour releases the most nutrition. The ornamental varieties are just as productive as the wild one but are more attractive. Amaranth seeds have even been used to make a gluten-free beer. 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.
Purple dead nettle is an easy to forage edible and medicinal plant that is most likely growing in your backyard or somewhere nearby!
Dandelion greens recipes use these wild and free spring greens that you can harvest in any unsprayed yard (or purchase by the bundle at the health food store). When people think of dandelions, the bright
Since blackberry season is in full swing, its time for canning! We love fruit cobblers in our house so one of the blackberry recipes that I wanted to complete is raw packed blackberries in a blackberry sauce. I like to raw pack them in the jar so that the berry still looks like a berry when I open the can. A sauce made of blackberries is not absolutely necessary to raw pack them. You can also use a heated sugar and water syrup. However, since I have an abundance of blackberries, I want that added punch of blackberry flavor. This recipe does not use a thickener since the final recipe will not need additional thickness, plus it is such a pain to order clear gel since no one carries it. Also, if you like a blackberry syrup, you can stop before you add the raw berries and just can the syrup. It's great as well. Raw Packed Wild Blackberries in Blackberry Sauce Ingredients: 8 quarts of blackberries (separated into 3 qts and 5 qts) 8 cups of sugar 1/2 cup lemon juice Directions: Rinse and place 3 quarts (12 cups) of blackberries in a crockpot. Add sugar and lemon juice. Mix. Cook on low for 1 1/2 hours covered, mixing about every half hour. Remove top and cook on high 3-4 hours mixing every half hour. Using a blender or stick blender, blend berry mixture. Strain in a fine mesh strainer to remove seeds. Save syrup. Meanwhile, prepare 20 half pints or 10 pint jars. Rinse remaining 5 quarts (20 cups) of blackberries. Place blackberries in jars, filling snugly without crushing. Pour syrup over berries leaving 1/2 inch for headspace. Add lids and rings. Waterbath 15 minutes at a full boil. Final quantity results may vary depending on the size of blackberries. Final result is whole berries in a dark syrup! For an easy Cobbler recipe: Ingredients: 1 vanilla boxed cake mix 1 large can of crushed pineapple, undrained 2 half pints or 1 pint of blackberries in syrup 1 - 2 sticks of butter (enough to cover cake mix) Directions: Preheat oven to 350 degrees. Spray 9X13 pan. Pour crushed pineapple and blackberries into pan and mix. Sprinkle cake mix evenly over fruit mixture. Cut butter into small pats and place evenly around the cake mix. Pats of butter should not be next to each other but close. Bake 25 - 30 minutes until top is golden brown. Serve with vanilla ice cream!
Learn how to make chaga tea at home, with this guide covering everything from foraging to brewing. Chaga tea makes a great healthy alternative to coffee!
Wild plants you can eat to survive in the wild.
Bonny Clabber is the easiest ferment to make, full of probiotics, but requiring no work. Also learn how to make Panna Cotta with it (a yogurt-like treat).
Since blackberry season is in full swing, its time for canning! We love fruit cobblers in our house so one of the blackberry recipes that I wanted to complete is raw packed blackberries in a blackberry sauce. I like to raw pack them in the jar so that the berry still looks like a berry when I open the can. A sauce made of blackberries is not absolutely necessary to raw pack them. You can also use a heated sugar and water syrup. However, since I have an abundance of blackberries, I want that added punch of blackberry flavor. This recipe does not use a thickener since the final recipe will not need additional thickness, plus it is such a pain to order clear gel since no one carries it. Also, if you like a blackberry syrup, you can stop before you add the raw berries and just can the syrup. It's great as well. Raw Packed Wild Blackberries in Blackberry Sauce Ingredients: 8 quarts of blackberries (separated into 3 qts and 5 qts) 8 cups of sugar 1/2 cup lemon juice Directions: Rinse and place 3 quarts (12 cups) of blackberries in a crockpot. Add sugar and lemon juice. Mix. Cook on low for 1 1/2 hours covered, mixing about every half hour. Remove top and cook on high 3-4 hours mixing every half hour. Using a blender or stick blender, blend berry mixture. Strain in a fine mesh strainer to remove seeds. Save syrup. Meanwhile, prepare 20 half pints or 10 pint jars. Rinse remaining 5 quarts (20 cups) of blackberries. Place blackberries in jars, filling snugly without crushing. Pour syrup over berries leaving 1/2 inch for headspace. Add lids and rings. Waterbath 15 minutes at a full boil. Final quantity results may vary depending on the size of blackberries. Final result is whole berries in a dark syrup! For an easy Cobbler recipe: Ingredients: 1 vanilla boxed cake mix 1 large can of crushed pineapple, undrained 2 half pints or 1 pint of blackberries in syrup 1 - 2 sticks of butter (enough to cover cake mix) Directions: Preheat oven to 350 degrees. Spray 9X13 pan. Pour crushed pineapple and blackberries into pan and mix. Sprinkle cake mix evenly over fruit mixture. Cut butter into small pats and place evenly around the cake mix. Pats of butter should not be next to each other but close. Bake 25 - 30 minutes until top is golden brown. Serve with vanilla ice cream!
Make these fermented honey elderberries to boost your immune system or simply for a tasty and healthy treat.
Make your own homemade fermented elderberry soda with ginger and honey from wild foraged elderberries!
