The Northwest Forager™

Wild Food of the Pacific Northwest.

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Tag: eating

August 14, 2015August 20, 2015Henry Holly

Dock Seed Flour – How to make

June 29, 2015May 20, 2016Henry Holly

Salal Berry

May 23, 2015August 18, 2015Henry Holly

Cat’s Ear – Cooking with forage

May 8, 2015August 10, 2015Henry Holly

Narrowleaf Plantain – Cooking with forage

April 27, 2015May 14, 2015Henry Holly

Cattail Pickles – How to make.

April 17, 2014February 27, 2015Henry Holly

Cattail

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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.

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