Wild foods?

[momma sue]

Not quite sure where to put this request..........

Does anyone have favorite recipes, to share, for wild "greens"?

Dandilion
Daylily
Cattail(all parts)
Common Plantain
Chickory(endive )
Burdock
Thistle
Any others?

Thanks

Sue

[annymoll]

Since you are a Northern gal, this won't help you. But if you're a Southern gal, have a Southern momma or Grammie(any transplanted Southern elder will do) You need to pick yourself a mess of Poke and make a Poke Salet.(Poke Salad)My kids could spot it on any country road .Do not make or eat without Southern intervention or lessons-like a wild mushroom, it can be tricky.(So they say. I have eaten both for years- knock on wood.)

[fuzzybunny]

In the spring, if I run across it, I like to throw some sour grass into salads. I also hear you can make soup out of it.

http://main.nc.us/naturenotebook/plants/sourgrass.html

Christine

[joyofsix]

I eat dandelion greens, plantain and lamb's quarters in salad. I usually dress the dandelion greens with what my grandma called 'wilt'. It's basically the same hot dressing you put on german potato salad. Yum.

[joyofsix]

In the spring, if I run across it, I like to throw some sour grass into salads. I also hear you can make soup out of it.

http://main.nc.us/naturenotebook/plants/sourgrass.html

Christine

We always called it sour clover. I must have eaten bushels of that when I was a kid. That and violet flowers.

[MsRetro]

I'm lucky, I live in a place where lots of wild edibles are available. Some of my favorites:

- eugenia berries
- beauty berries
- elderberries & elderflowers
- purslane
- nopal cactus (both fruits and pads)
- wood sorrel (what another poster called sour grass)
- loquats (not quite wild; many people grow them as an ornamental, and they tend to escape)

The oak trees here produce a lot of acorns every year. One year I am going to get around to processing those and making some bread with them.

[momma sue]

THE WILD WOK


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Saute a little onion or ramp in oil. Add one or more wild vegetables,
Daylily, buds, blossoms, shoots, or tubers

Cattail, shoots

Bamboo, shoots

Purslane, leaves and stems

Jerusalem artichoke, sliced tubers

Sorrel, leaves

Violet, leaves or blossoms

Season with soy sauce and a little ginger (wild or tame). Serve at once.

Daylily is an important vegetable in the Orient. The fresh blossoms or day old flowers add both flavor and thickening. The flowers may be dried for later use. Use these in soups and stews as well as in your wild wok.

[AmeliaM]

I'm lucky, I live in a place where lots of wild edibles are available. Some of my favorites:

- eugenia berries
- beauty berries
- elderberries & elderflowers
- purslane
- nopal cactus (both fruits and pads)
- wood sorrel (what another poster called sour grass)
- loquats (not quite wild; many people grow them as an ornamental, and they tend to escape)

The oak trees here produce a lot of acorns every year. One year I am going to get around to processing those and making some bread with them.

Hey could I possibly send you money to have some acorns sent this way-so we can(try to-I know not all sprout) grow a few trees??? My fiance is a Druid and the oak is their most sacred tree. There aren't very many here(in Ohio) though.
Thanks
http://www.wildbirds.org/oaks/oaks.htm

[MsRetro]

Hey could I possibly send you money to have some acorns sent this way-so we can(try to-I know not all sprout) grow a few trees??? My fiance is a Druid and the oak is their most sacred tree. There aren't very many here(in Ohio) though.
Thanks
http://www.wildbirds.org/oaks/oaks.htm

They all fell off the trees a couple months ago (Florida here, so our seasons are wonky). Let me see what I can find.

[DixieJ]

Since you are a Northern gal, this won't help you. But if you're a Southern gal, have a Southern momma or Grammie(any transplanted Southern elder will do) You need to pick yourself a mess of Poke and make a Poke Salet.(Poke Salad)My kids could spot it on any country road .Do not make or eat without Southern intervention or lessons-like a wild mushroom, it can be tricky.(So they say. I have eaten both for years- knock on wood.)

I love poke salad. I usually fix with eggs scrambled in with in. You have to parboil the greens and pour the liquid off. The first liquid that you pour off it poison. (Don't know if that's true or an old wives tale, That's what my momma always told me so I always do it).

Dixie Jean

[AmeliaM]

They all fell off the trees a couple months ago (Florida here, so our seasons are wonky). Let me see what I can find.

Thank you....and no rush...I know how seasons are odd and have their own concept of time. It snows through March here at times.

[zakity]

You could look for wildcrafting books.

[LuvMyHubby]

They only way I have ever had dandelion greens is boiled to pieces and with either butter or cider vinegar. Had this as a child and to this day cannot stand them.

Fiddleheads on the other hand are okay boiled/steamed with a bit of butter and salt and pepper.

[FrugalWitch]

I pure-dee love poke sallet! DH likes it as well, but my Momma won't touch it with a ten foot pole. We also like dandelions, wood sorrel (sour grass), ramps, muscadines, scuppernogs, blackberries and huckleberries.

[oddfox1]

I just discovered purslane. It's nice added to a regular green salad or this way.
Cook up pasta shapes (I used rotini) and drain. While still warm toss with a viniagrette salad dressing. This sucks into the pasta and really makes it taste good. Cool, then add chopped tomato and purslane (leaves and small stems with bunches of leaves on them). Add more dressing to taste. We took this to a church luncheon and it dissappeared.