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Written by Terry Spraque
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Apr 01, 2013 at 12:54 PM |
Welcome to the Foraging Page, and some great ideas Welcome to the FORAGING page. The late Euell Gibbons was an expert when it came to survival in the wild. He knew his plants, which ones were edible and which ones were poisonous. He could spend several days in the wilderness, and live off the land. A New York newspaper once said, "With the mind of a scientist, the heart of a Thoreau or Muir, and a curiosity as big as all outdoors, he knows how to observe........and may well be the trigger which will explode nationwide interest in food that is going to waste just outside the door."
How true. There is wealth of edible plants, practically on our doorstep, and it is to be had for the taking. All that is left for us to do, is learn what these species are, and how to prepare them. That is the purpose of this web page. Lots of good books out there too on the subject. The voluminous Peterson’s Field Guide series which deals with everything from bird identity, wildflowers, mammals and the weather, also has devoted an entire guide to edible wild plants. If you are new to this pastime, don’t even consider going into the field to harvest wild plants without first knowing what you are dealing with, as some may not be edible and, indeed, can be poisonous. Study your plants well, and learn how to identify them, then check with your guide to ensure they are edible. Then, let yourself go!
Periodically, this page will be updated with new information on edible plants. While I will try my best to provide the content for this page - after all, I am learning how to forage myself - I welcome any submissions on edible plants. Share with us some of your recipes, or some experiences you have had with wild plants. If you are an active forager, why not share some of your experiences and favourite wild foods with our readers. Just e-mail me, and we will include your information on this page.
 April is here and soon we will be seeing dandelions on our lawns, in fields and along roadsides. I have no idea how many species of dandelions we have in Prince Edward County. Among the alien species that grow here, there is at least one native species of dandelion. To the untrained eye, however, they all look the same and those with a fetish for pristine lawns will work tirelessly at their removal. Personally, I can’t be bothered. When in bloom, they brighten up the lawn, and they die and disappear soon enough. Those who spray, spade and shout themselves into a frenzy every year are wasting their time. Dandelions will be with us always!
As a naturalist I spend my time more profitably in researching ways that we can utilize plants, especially those that grow in such abundance. I prefer to praise the attributes of the lowly dandelion and be grateful for its benefits. Every part of the dandelion can be used as a food or medicine. Even the child in us can use the hollow stem to blow through and make peculiar noises, or blow our wishes and prayers into the wind on their little helicopter wings. Medicinally, the leaves and roots were historically used to treat liver ailments. Native Americans boiled down the herb to stomach upset and kidney disease. In Europe, it was a remedy for everything from boils to diarrhea. The Chinese used dandelions to treat digestive disorders and appendicitis. While some cultures may still pursue these practises, its favourite use is as a food item, due to its vitamin properties – potassium, vitamins C & A, iron, manganese and phosphorous. All parts are edible. The roots make a suitable coffee substitute – gather the roots in the fall when they are sweeter, wash them and roast them in the oven at low temperature. And if you don’t want to make coffee, use the same roots, sliced and cooked in stuir-fries or side dishes.  We have all heard about dandelion wine, one of the ingredients being the flower heads. If you are not into wine, then deep fry the heads with a light batter of egg, water and milk and season to taste. Dip the flower heads into the batter and fry quickly.
The little unopened flowers buds can be marinated and used as capers. Prepare the marinade with vinegar, sugar, salt, pepper and spices, pour the marinade over the flower buds and simmer for about 10 minutes. Mostly, it is the leaves foragers go after, but they have to be picked when very young as older leaves tend to get very bitter. They make excellent salad greens and are best mixed with an existing salad. The leaves can also be cooked as a side green. Just simmer in saltwater for five minutes, remove from the heat and stir in butter and seasonings. Dandelions – don’t cuss at them – eat them!
RECIPE OF THE MONTH Dandelion Soup  Ingredients:
4 tablespoons fresh basil, minced 2 tablespoons fresh oregano, minced 4 tablespoons garlic, minced 1 tablespoon vegetable oil 4 cups dandelion greens, chopped 2 cups white beans, cooked
Directions: Sauté the celery, carrot, onion, basil, oregano, cumin and garlic in the vegetable oil until tender. Add the stock, bay leaf, corn, beans and potatoes and simmer until the potatoes are tender. Season with salt and pepper. Bon appetit !
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Last Updated ( Mar 29, 2013 at 10:31 PM )
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