The Northwest Forager™

Wild Food of the Pacific Northwest.

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the freshwater lobster by the northwest forager, copyright 2015
July 24, 2015January 31, 2018Henry Holly

The Freshwater Lobster

July 19, 2015August 7, 2015Henry Holly

Fruit Liquor – Easy Recipe

July 8, 2015August 28, 2015Henry Holly

Harvesting Sea Salt

July 6, 2015July 6, 2015Henry Holly

Learning Plant Families

July 2, 2015July 2, 2015Henry Holly

Editor’s Pick & June Recap

June 29, 2015May 20, 2016Henry Holly

Salal Berry

June 26, 2015June 26, 2015Henry Holly

Blanch & Vacuum Freeze Forage

June 19, 2015August 7, 2015Henry Holly

Foraging Medicine Bottles

June 2, 2015June 2, 2015Henry Holly

Pineapple Weed Tea

May 31, 2015June 20, 2015Henry Holly

Editor’s Pick & May Recap

May 23, 2015August 18, 2015Henry Holly

Cat’s Ear – Cooking with forage

May 18, 2015June 20, 2015Henry Holly

Foraging Workshops

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.

April 13, 2015April 13, 2015Henry Holly

Field Search – April 2015

queen anne's lace wild carrot edible
March 12, 2015January 21, 2018Henry Holly

Wild Carrot – Queen Anne’s Lace

February 28, 2015March 23, 2015Henry Holly

Field Search – Simpson Park

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.

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

Winter Solstice 2014

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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 😋

Available for Sale!

Book Release & Foraging a Spring Stir-Fry

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

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