Wild Edibles

Discussion in 'Camping, Hiking, Cooking' started by Dustin Bise, May 5, 2009.

  1. not my picture

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    i guess if u peel the sprouts u can eat them as well as a raw veggie high in vitamin C.
     
  2. I stand corrected, the ones where I live are short lived, but of course you can believe any picture on the net, LOL
     
  3. Those don't look like any thimble berry I've ever seen. Those are raspberries. The flowers are thimble berry, but not the fruit. Thimble berries are awesome if you can find them. Easily one of the tastiest berries in western Washington They don't last long because birds eat them.

    Image courtesy of Wikipedia.
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    -Ethan
     
  4. ethan your right. sry.

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  5. My mushroom foraging starts with morels and ends with chantrelles. Never had the confidence to eat any of the rest. Went on a couple of outings with folks that belong to the mycological society and they pick and eat most of what they find. Never had the courage to try what they picked. Fiddlehead ferns are good if you pick them before they get more than 6" tall or open up.
     
  6. Man, I don't deal with mushrooms. There's just too many of 'em that'll put you 6 feet under. When I went to Austria, my host family would go pick and cook wild mushrooms. I just had to really hope they knew what they were doing. Turns out they did, though, so that's good...
    -Ethan
     
  7. I really like the low growing alpine huckleberries. They have a nice apricot brandy taste to them. After days of dehydrated food they are a great meal.
     
  8. I love the wild edibles. My favorite is Lamb's Quarter. It grows in disturbed soil. I find it in the spring around the construction sites I work at. Cook it like you would any other green. It's best wilted with bacon and a little Balsamic Vinegar. Nettles are also good prepared this way. Another favorite of mine is a tea brewed from the fresh new salal leaves. It has a subtle sweetness akin to honey. The berries are excellent too, depending on the ripeness. The ones on the coast seem to be sweeter than the ones that grow inland. Horse Tails are another good early spring edible. They are similar to asparagus, but they don't make your pee stink. As far as mushrooms are concerned, DryFlyLarry is right on, Chantrelles are the best by far, followed by Matsutaki's, and Shaggy Manes.

    As far as sources of information about wild plants I recommend the following books:

    Plants of the Pacific Northwest Coast, Washington, Oregon, British Columbia & Alaska, by Jim Pojar & Andy Mackinnon, Lone Pine Publishing

    This book is excellent for identification and how the plants were used by the various indigenous peoples.

    Eat the Weeds, by Ben Charles Harris, Barre Publishing

    This one is packed full with recipes.

    Wild Harvest, Edible Plants of the Northwest, by Terry Domico, Hancock House Publishing

    This is the easiest to understand. It's divided up by the seasons so you know what to look for throughout the year. Great for identification and recipe ideas. With this book alone, you could eat good in the woods. I recommend buying this one first.

    Tom Brown's Field Guide to Wilderness Survival, by Tom Brown, Jr., Berkley Publishing

    This one is obviously geared toward survival with a good section titled 100 Edible Plants. It also digs into the medicinal uses of the plants. One thing that stood out to me was treating mouth sores with a salal leaf poultice. It works well to relieve the pain and help heal cankers.

    The best Mushroom books I've found are:

    The Audubon Society Field Guide to North American Mushrooms, by Gary H. Lincoff, Alfred A. Knopf Publishing

    The Savory Wild Mushroom, Margaret McKenny and Daniel E. Stuntz, University of Washington Press

    Eric
     
  9. Hey Ethan,
    The way to approach mushrooms is to get a good book and pick one mushroom that is easily identified and not easily confused with any others and learn all you can about it and stick to that one. A good one to start with is the Chantrelle. Google it and you'll find a lot of information, they are one of the basic starter mushrooms. Around here there are two main species. The white and the yellow. They come up in the fall, two or three days after the first rains following the summer dry spell, late August through October. Both are the bomb, absolutely delicious... $8 - $10 per lbs. at Central Market. They are easily identifiable and hard to confuse with others if you know what to look for. The books will tell you what to look for.
    Olympic College offers a class in mycology and there is a good mycology club in Kitsap County.

    Eric


    http://www.rrich.com/mstroutchantr.html
     
  10. thanks for the info Kerf
    im watching my morel spot

    have you dealt with lobster mushrooms
     
  11. No, I haven't. I've always been apprehensive, not knowing what the parasitic fungus was growing on. I hear they're good though. How about you? I normally stick to the few that I've researched and feel comfortable with, Chicken of the Woods, Zeller's Boletes, Shaggy Manes, Matsutaki's, Prince and of course Chantrelles. When I was younger, and a little reckless, I made myself sick by misidentifying a puffball. Lucky for me it wasn't too serious. It just made me retch something fierce. I'm a lot more weary now. I've never gotten into the Morels much. I've found them on occasion, but never in a quantity worthy of harvesting. Last year, my wife and I found 6 really huge ones (6"-9") growing near our burn barrel. I looked them up on the internet, because I couldn't find them in any of my books. They were a variety that tend to grow in the landscaping bark that you buy at a nursery. The internet sources that I found said it was edible, but that most people dry them first, then reconstitute them in milk, before cooking them. I tried it, but it certainly wasn't good. How do you fix them? Which ones are you getting? I'm pretty sure they're not the ones I found.
     
  12. Thanks for the info on all the books Kerf! I'll be picking a couple of them up on Amazon :thumb:
     
  13. Mmmmmm...morels, puffballs, and Brookies this week!
     
  14. i made some buckwheat crepes with morels from my sisters
    i sautéed them with garlic and sherry
    they were watery and bland
    maybe i should have dried them
    the ham annd cheese crepes were good and we didnt die so....
     
  15. You could always try eating the mushrooms that turn blue
     
  16. Yeah and wait the next few hours out
     

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