The Northwest Forager™

Wild Food of the Pacific Northwest.

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Category: How To

August 16, 2017August 16, 2017Henry Holly

Bull Thistle – The mini Artichoke

June 1, 2016June 1, 2016Henry Holly

Prevent Weeds with a Weed: Lambsquarters by Suburban Homestead

May 31, 2016May 31, 2016Henry Holly

Survival Food: Japanese Knotweed Shoots by Animal Man Survivor

May 27, 2016May 27, 2016Henry Holly

Stinging Nettle Soup – 18th Century Cooking Series by Jas. Townsend and Son

May 23, 2016May 23, 2016Henry Holly

Roasting Wild Carrot on a Camp Fire by The Northwest Forager

May 22, 2016May 22, 2016Henry Holly

Wild Field Mustard: How to Pick & Process by Haphazard Homestead

May 21, 2016May 21, 2016Henry Holly

Survival Medicine – Birch Leaves by Survival Lilly

May 20, 2016May 21, 2016Henry Holly

How to video: Wild lemonade style tea

August 21, 2015August 21, 2015Henry Holly

Dock Seed Flour – Recipes

August 14, 2015August 20, 2015Henry Holly

Dock Seed Flour – How to make

July 19, 2015August 7, 2015Henry Holly

Fruit Liquor – Easy Recipe

July 8, 2015August 28, 2015Henry Holly

Harvesting Sea Salt

June 26, 2015June 26, 2015Henry Holly

Blanch & Vacuum Freeze Forage

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If you're ever cutting fruit scraps off for a pie, jam, canning or in my case removing the core to dehydrate the rest... don't compost the scraps! Well at least consider the alternative. Here I'm going to ferment these pear cores into vinegar 🥴🍐
Do you have any experience with water pepper? They're in the knotweed family except this little guy packs a punch 💥. It just takes a nibble of one leaf before the heat kicks in. The spice is similar to black pepper but with a residual tongue tingle. This time of the year you're likely to find some walking along the river. Personally I dont think its flavor stands well on it's own but I'm still impressed it's a wild source of heat 🔥and is definitely worth culinary experimentation.
Purslane is another (ancient grain producing) nutritional power house! These stalks have been tossed with olive oil, sea salt and sesame seed, off to be roasted in the oven. This plant is noted for its rich levels of Omega 3 fatty acids making it a vegans dream substituting fish oil. The seeds are tasty and in this case make a very close replacement for poppyseed. My closest comparison for the plants flavor is comparable to prickly pear; sourish and supple.
Lamb's quarter seeds are maturing and ready to start dropping. I'm taking a preemptive harvest and drying them out before loosing them to the ground. These little guys are a great substitute for poppy seeds and add a fun little crunch to your bread, muffins, crackers and the such. Seems to be another under appreciated ancient grain...
These clover flowers were looking to good to pass up. What to do? Of course I could decorate a salad or meal or dry them for tea but I think I'll experiment with a handful and try to culture a wild yeast starter. Any favorite uses anyone?
Dandelion Kombucha 😋

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Book Release & Foraging a Spring Stir-Fry

https://www.youtube.com/watch?v=GN_PFpakcb4

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