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Wild Food of the Pacific Northwest.

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Tag: how to

June 30, 2020May 5, 2022Henry Holly

*Currently Unavailable* Pocket Guide to Wild Edible Plants

May 31, 2016May 31, 2016Henry Holly

Survival Food: Japanese Knotweed Shoots by Animal Man Survivor

May 27, 2016May 27, 2016Henry Holly

Stinging Nettle Soup – 18th Century Cooking Series by Jas. Townsend and Son

May 25, 2016May 25, 2016Henry Holly

Harvesting and cooking Morel Mushrooms by GuideYouOutdoors

May 23, 2016May 23, 2016Henry Holly

Roasting Wild Carrot on a Camp Fire by The Northwest Forager

May 22, 2016May 22, 2016Henry Holly

Wild Field Mustard: How to Pick & Process by Haphazard Homestead

May 20, 2016May 21, 2016Henry Holly

How to video: Wild lemonade style tea

August 14, 2015August 20, 2015Henry Holly

Dock Seed Flour – How to make

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

June 26, 2015June 26, 2015Henry Holly

Blanch & Vacuum Freeze Forage

June 2, 2015June 2, 2015Henry Holly

Pineapple Weed Tea

May 8, 2015August 10, 2015Henry Holly

Narrowleaf Plantain – Cooking with forage

April 27, 2015May 14, 2015Henry Holly

Cattail Pickles – How to make.

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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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