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Wild Food of the Pacific Northwest.

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Category: News

June 30, 2020May 5, 2022Henry Holly

*Currently Unavailable* Pocket Guide to Wild Edible Plants

the northwest forager by hank holly
August 6, 2015August 6, 2015Henry Holly

Field Report – PNW Drought

July 2, 2015July 2, 2015Henry Holly

Editor’s Pick & June Recap

May 31, 2015June 20, 2015Henry Holly

Editor’s Pick & May Recap

May 18, 2015June 20, 2015Henry Holly

Foraging Workshops

April 13, 2015April 13, 2015Henry Holly

Field Search – April 2015

February 28, 2015March 23, 2015Henry Holly

Field Search – Simpson Park

vancouver british columbia the northwest forager
January 26, 2015July 2, 2015Henry Holly

Vancouver, B.C.

winter solstice
December 21, 2014July 2, 2015Henry Holly

Winter Solstice 2014

fall autumn harvest of squash pumpkin the northwest forager
September 22, 2014July 2, 2015Henry Holly

Autumn Equinox 2014

urban foraging the northwest forager apples pears hazelnuts
September 10, 2014July 2, 2015Henry Holly

Urban Foraging

April 4, 2014February 27, 2015Henry Holly

News Update

March 24, 2014February 13, 2015Henry Holly

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Foraging a Hearty Winter Meal.

Maple blossom experiment A. I'm experimenting with Maple Blossoms. There's something sweet and something savory in the works. These were taken from the big leaf maple which are currently super abundant. If you haven't tried them yet, go ahead and snap one off and pop it in your mouth. If the bract still has unopened buds then it will be fresh enough to try. You'll find they are reminiscent of a floral broccoli. I'll share more pics of my experiment 🤓 Scotch thistle taproot steamed till soft, seasoned with salt and field onion, garnished with wild chervil and purple dead nettle. How did it taste? Choice! The flavor and texture was just like a mild tasting artichoke heart. Creamy, savory and a tad sweet 😋👌 This now ranks higher than bull thistle for my preference. Such a delicious "survival" food. It's too bad it's noxious because I'm tempted to grow it 😉 Meet the Scotch thistle (Onopordum acanthium) the wooly cousin of the Bull thistle. Scotch thistle is very well adapted to the arid climate of the high desert and have a strong presence east of the cascades in Oregon. They have enormous taproots that allow them to pull moisture deep below the surface. I broke this one off which easily could have been 2 feet long. The root is edible but this will be my first time trying it. The seed is very high in oil which once upon a time was used for lanterns and cooking. Unfortunately these are a noxious weed, fortunately that means it's free game eating them up. The last two pics is a comparison with Scotch and Bull thistle.
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