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Submitted by Trinity Bourne on 30 August, 2007 - 07:58.
Compassionate Living
All this talk of increasing food prices and decreasing availability has invited me to contemplate one of my favourite activities - foraging. None greater is the joy of sitting down to share a meal brimming with natures super food. Foraging for wild foods can help foster a sustainable way of life. Wild food requires no packaging, no pollution due to far off transportation (food miles), and it certainly doesn't require man made chemicals...
Most wild foods and greens are packed full of vitamins and minerals that far surpass any cultivated varieties of fruit and vegetables. We often pay a high cost for vitamins, minerals and superfoods from around the world, yet most of us don't realise that nature's superfood is brimming on our doorstep (and as if that were not enough - we don't even have to spend a penny!). When eating wild foods I personally need to consume much smaller amounts than with regular food. I attribute this to the fact that the nutritional content is so high.
In days gone by wild foods used to be staple diet necessary for human survival and more recently in times of famine and war foraged foods have saved lives. As intensive farming methods and consumeristism came into being, our general attunement to nature has fallen away and our knowledge there of has somewhat dwindled.
When embarking on an exploration of foraging, I would highly recommend finding a good book on the subject (or if possible attending a workshop or course). The internet is full of images and information if you would like to learn about individual species. I would recommend that you are sure about what it is you are eating. Be careful though - If in doubt, don't eat it, because there are poisonous plants out there. Plenty of species are familiar to us such as nettles, blackberries and dandelions - these are a great place to start.
There is also a great variety of flavours to excite the taste buds out there. The important thing is to explore. Some foods are better eaten raw whilst others bring out the gourmet element when cooked as part of a dish.
With the highest respect for nature and sustainability I recommend the following guidelines when foraging:
- Only pick the species that are growing in abundance and only the amount that you require. Bare in mind that the 1981 Wildlife and Countryside Act has determined it illegal to uproot any wild plant without the permission of the owner or occupier of the land. (It is also illegal to pick, uproot, collect the seed from, or sell, any of particularly rare or vulnerable species)
- Don't destroy on the surrounding species or disturb the homes/nests of any animals
- I would also advise against picking food from near a road or that which is on ground using pesticides or chemicals
- Avoid foraging from the sides of pathways or verges where it may be possible that weed controlling chemicals may have been used.
Most of all enjoy!!!
Trin
Just as leaves fall in the autumn, we must honour our natural internal changes and harmonise activities with the seasons.
Centre in your absolute authentic reality; dissolve fear doubt and worry; walk your true path in life..."Unfolding into Light"
Overview of wild edible foods
Here's a little overview of some of the more well known edible wild foods available throughout the year that I might use...
Wild garlic (also known as ramsons) are an excellent alternative to cultivated garlic and onions. You can use the leaves in abundance throughout the spring in salads or cooked dishes. After the flowers start coming out you can eat these instead (for an even stronger flavour). If you have your own patch, it is also possible to harvest the bulbs during the dormant part of the year.
Nettles (stinging and dead varieties) can be used in many dishes such a soups, stews, stir-fry or simply steamed (briefly stir fried with mushrooms and tamari goes down a real treat).
Fat hen can be found all over the place (especially near human settlements
) and well known for high levels of iron and nutrients. Excellent steamed or served as part of a salad.
Chickweed is a real gem, great for both cooking or raw dishes available all year round (pops up all over the place too). It tastes mild and if you find a good patch it can be used to completely replace lettuce leaves in a salad.
Clover leaves can be a useful addition to a salad as can hawthorn leaves (when tender in spring)
Dandelion leaves work as part of a salad if you use young leaves (unless you prefer strong bitter taste of course, in which case go for it!). They can be somewhat off putting if too strong. You can also roast the roots ( with added herbs/ tamari can be delicious).
Flowers can offer a delightful aroma and vibrancy to salad dishes. Some of the most commonly known edible flowers are evening primrose flowers/leaves, wild rose petals, common mallow, red clover flowers and gardenia.
I would only recommend digging up roots if you have permission from the land owner, or your own plot and are sensitive the the ecology of the area:
Roots can provide valuable bulk to any foraged cooking/baking, in which case you might find any of the following in abundance:
Burdock root (well known as gobo root in Japanese cuisine) is often found to have powerful detoxification properties as well as as being a stimulant (without the side effects of coffee). Burdock is a biennial plant and only lives for two years. The time to harvest the roots is in the first year of growth (2nd year roots are much more woody). The roots go deep into the ground (perhaps as far as 3-ft) and bring up a myriad of delightful nutrients (I'm not recommending that you dig 3ft down either
).
Sliver weed roots (we have loads of this on our property, and I have heard that it provides great edible roots, although the roots are small and you need to dig up a lot to make a meal)... I'm still trying to figure this one out.
I have heard that milk thistle roots and leaves can also be quite promising.
I would heed a strong word of caution for anyone embarking on the exploration of harvesting wild foods - make sure that you know what you are eating, find a good identification book (or a friend who knows).