The Northwest Forager™

Wild Food of the Pacific Northwest.

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Tag: pnw

January 15, 2022January 14, 2022Henry Holly

5 Great Foraging Books for the Beginner

June 30, 2020February 12, 2025Henry Holly

(Available) Pocket Guide to Wild Edible Plants

August 21, 2015August 21, 2015Henry Holly

Dock Seed Flour – Recipes

August 14, 2015August 20, 2015Henry Holly

Dock Seed Flour – How to make

July 8, 2015August 28, 2015Henry Holly

Harvesting Sea Salt

June 29, 2015May 20, 2016Henry Holly

Salal Berry

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

Wild Carrot – Queen Anne’s Lace

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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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