The Northwest Forager™

Wild Food of the Pacific Northwest.

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

Field Report – PNW Drought

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.

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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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