The Northwest Forager™

Wild Food of the Pacific Northwest.

Menu Skip to content
  • Etsy Shop 🌐
  • YouTube 🌐
  • Foraging Books
  • Foraging Workshops
  • Community Q&A
  • About
May 23, 2015August 18, 2015Henry Holly

Cat’s Ear – Cooking with forage

May 12, 2015May 18, 2017Henry Holly

Lilac Wine – How to make

May 8, 2015August 10, 2015Henry Holly

Narrowleaf Plantain – Cooking with forage

April 27, 2015May 14, 2015Henry Holly

Cattail Pickles – How to make.

queen anne's lace wild carrot edible
March 12, 2015December 6, 2025Henry Holly

Wild Carrot – Queen Anne’s Lace

wild edible salad sow thistle bittercress oxeye daisy food corvallis oregon
February 1, 2015February 27, 2015Henry Holly

January Salad

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

Vancouver, B.C.

October 2, 2014August 7, 2015Henry Holly

Plantain (Broadleaf)

#rubus #thimbleberry #edible
August 17, 2014August 7, 2015Henry Holly

Thimbleberry

blue camas camssia quamash
April 28, 2014February 27, 2015Henry Holly

Camas – Quamash

April 17, 2014February 27, 2015Henry Holly

Cattail

April 2, 2014February 27, 2015Henry Holly

Stinging Nettle

Posts navigation

← 1 2
  • YouTube
  • Instagram
  • Etsy
  • Patreon

Article Archive

Follow The Northwest Forager™ on WordPress.com

Learn More!

Foraging a Hearty Winter Meal.

Stepping into the world of the Apiaceae (Parsley) family can feel a bit daunting, especially to new wildcrafters. Wild Carrot, for example, has so much to offer as a wild food and is readily available year-round. However, with deadly relatives such as Poison Hemlock in the field, many people shy away from this group. In an effort to demystify the confusion between the two plants, I put together this deep dive article (link in bio). If you're interested in learning side by side the similarities as well as differences, this article will be worth your time. Develop an eye to spot subtle nuances in everyday plants! This is a first of its kind for me. Hope you like it :) Trying to be creative when you're late to the maple blossom party. 🍁 Creating a wild stir fry ➡️ by including some oxeye daisy, dead nettle, mallow and siberian miners lettuce. The oxeye daisy is bolting right now and the tender part of the stalk is such a tasty veggie which worked wonderfully for tempura. As for the miners lettuce flower stalk they were flash fried as an attempt to mimic bean sprouts. I wasn't completely sold on it but I think it's still worth further exploration. The mallow added a nice overall creaminess to the veggies. Not quite enough for a gumbo effect but pleasant still.

Popular Post

  • Lilac Wine - How to make
    Lilac Wine - How to make
  • 5 Great Foraging Books for the Beginner
    5 Great Foraging Books for the Beginner
  • Vancouver, B.C.
    Vancouver, B.C.
  • How to video: Wild lemonade style tea
    How to video: Wild lemonade style tea
  • (Available) Pocket Guide to Wild Edible Plants
    (Available) Pocket Guide to Wild Edible Plants

The current hosting fees for this site is approx. $114 annually.

Donate Button with Credit Cards
Please consider a small donation via PayPal. Thank You!

Enter your email address to follow this blog and receive notifications of new posts by email.

My favorite foraging books available for Sale!

Create a website or blog at WordPress.com
  • Subscribe Subscribed
    • The Northwest Forager™
      • Join 145 other subscribers
    • Already have a WordPress.com account? Log in now.
    • The Northwest Forager™
    • Subscribe Subscribed
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar