Foraging For Wild Edibles; Miner's Lettuce / Claytonia Perfoliata

Miner's Lettuce / Indian Lettuce / Winter Purslane

Claytonia Perfoliata

    Miner's lettuce is a fast growing annual that gets it's name from the gold miners who came to California during the gold rush. The plant was frequently found in large patches is the same areas that were used for mining. It quickly became a staple food for them that provided vitamin C during some of the colder parts of the year in areas where finding other sources could be a challenge.

    Miner's lettuce can be found in large patches from mid winter (in warmer climates) to late spring in shaded areas with plenty of water. Though native to the western parts of  Canada, The U.S. and Mexico, it's found it's way into gardens and health food stores world wide and can frequently be found growing wild in many areas of the world now.

   The round leaf and small 5 petaled flower or flower bud that grows in the very center of it make it a plant that is fairly easy to identify. Younger leaves a usually spade shaped and for much of the plants life it will have 2 distinct points on the leaf and it should be noted that during the drier times the stalk can take a reddish color. The size of the leaf will also vary greatly depending how much water the plant is getting, some will be the size of a quarter while others can get as big as your palm.

Note the different shapes of the younger leaves.

    Miner's lettuce contains vitamin C, A, iron and even some essential fatty acids. The leaves are usually the part harvested, though the entire plant (leaf, stalk & root) can be eaten. It's best during the younger years of the plants life before it starts to seed, after that point it will become bitter (though still edible). It can be eaten by itself raw or used as a replacement for lettuce in just about anything. 2 salads with a base of miner's lettuce will give 100% of your vitamin C for the day.

Flour From Common Grass Seeds

Making Flour From Common Grass Seeds

Some of you may know, that all grass seed is edible. Some may be bitter and require leaching in water over night and there are many that barely have the calories to justify the caloric expenditure of processing. Still it's a handy fact to know. In this article I'm going to go over some of the more common grasses that you'll find in North America that have a decent nutritional value.

Crowfoot Grass

   Crowfoot grass is a common food in some parts of the world, it can be eaten raw, cooked, roasted or milled into flour. Harvest when the seeds come off with a simple tug, if they come off easily they’re ready to eat.

   Do not eat the grass itself as it can be mildly toxic. The roots are semi sweet and can be chewed to get the starches and sugars out and the remaining fibers spat out (much like sugarcane or cattail root). There are no look alikes to crowfoot grass.

Foxtail Grass

   Foxtail grass is one of the first grains harvested by humans and while now in western society it is considered a weed it is still cultivated in many eastern countries for it’s wheat like grain.  The seeds can be eaten at any stage of their development, though are best once fully developed and dried on the stem (when it changes color).

   It’s important to remove the seeds from the head carefully as to not leave any spike, though they aren’t toxic the will catch in your mouth and throat and can cause cuts or lesions.

   To harvest cut the seed heads from the grass stalk and put them in a paper bag or other container and then wait until the seeds begin to fall off normally, rub the remaining seeds off the head being careful not to get any spikes/chafe in with your seeds. If you are in a rush you can lightly fire them to remove the spikes/chafe and then carefully rub the seeds from the flower head.

   Once you have your seeds rinse and dry them and then give one a taste test, if it’s particularly bitter you can soak the seeds overnight to help with the flavor, but some varieties will always be bitter.

   The seeds can be milled into flour or boiled into a porridge.

Barley

Barley is cultivated around the world in the western world it’s most commonly used as a base for malt beverages, but this cereal can be used to make flour, breads, a thickening agent in soups and stews and even roasted to make and extender for coffee.

   It can be eaten at any stage, though is best when fully developed and about to drop the seeds naturally.  

Wheat

   Wheat is a staple world wide for flours and breads. It can be found growing in all 50 states and can be easily identified by it’s height (up to 5 feet tall). This grass I assume most of you are already familiar with and know it's uses. I'll get into processing at the end of the article.

Oats

   Oats are another staple food crop worldwide. They can be crushed or rolled into oatmeal or milled into flour.

   Oats should be harvested when the first kernels turn a cream color for maximum quantity. If you wait until the stalks are completely ripe you will have lost a majority of your kernels.

Processing Seeds/Grains Into Flour

   Cereals and grains are best harvested when the majority of the crop turns a golden brown color, but still has a few areas of green. Grab handfuls of the stalks and cut them with a sharp blade, make sure you leave enough stalk to work with later. The stalks can be tied into bundles or spread out on a designated surface and allowed to fully ripen and dry. Make sure they have plenty of sun and are in a well ventilated area to avoid mildew, this is especially important with the heads. Once they have taken a golden color they are ready to be threshed.

   Threshing is the process of removing the seeds from the stalks. The simplest method of threshing is to take a handful by the stalks and beat the heads inside a container to knock the seeds free. The remaining stalks are called straw and can be used as such. The seeds/grains are now ready to be winnowed.

   Winnowing is just removing the bits of straw and seed heads (called chaff) that are left with the seeds after the winnowing process. The most common way of winnowing is to slowly pour seeds from on container to another during a stiff breeze. The breeze will blow the chaff away while the heavier seeds pour into the other container. You’ll want to repeat this step a couple times to make sure that all the chaff is removed.

   At this point the seeds can be stored for later use. The seeds store better than flour, so don’t mill/grind it into flour all at once. The seeds should be stored in a airtight container that animals can’t get into and kept in a cool dry area. The seeds can be used for planting next years crop or ground/milled into flour with a mortar and pestle.

Foraging wild edibles; Cattail / Typha

Cattail

Typha

   Cattails are easily recognized by there brown cigar like shapes on the flower spike. They are one of the most useful plants out there as they can be used for food, building materials, insulation and tinder. Every part of the cattail has a use during different times of the year and because of its abundance doesn’t need to be cultivated. Cattails grow in just about any sort of wetlands, finding cattails is a sure sign of water.
   The younger plants can be mistaken for several lookalikes and at least one of them is toxic, so make sure you can properly identify it. An easy way is if you can find the dead growth from the previous year. Also cattails have an oval base whereas others are flattish and cattails don’t have a strong smell and are fairly plain tasting, so if the plant you find is strong tasting or aromatic, you have the wrong plant.

   While young, the green cob like flower head can be steamed or simmered for 10 to 15 minutes. It tastes somewhat like corn and even has a cob. It’s best with something on it like butter and salt.

    The white inner portion at the base of the stalk is edible and tastes kind of like cucumber with a texture of carrot. Separate the leaves at the base of the plant, then grab the inner stalk and pull it out, remove the outer green portion and the white inner core is edible. You can break that portion off and it will naturally break off where it stops being edible and starts becoming too woody. The shoots contain beta carotene, riboflavin, niacin, potassium, phosphorus, thiamine and vitamins A, B, and C.
   The fluffy flower head can be bent over into a bag or container and shaken to collect the pollen. Sift out any other debris and the pollen can be used for a flour, though it won’t rise, so you may just want to add it to existing flours. You can also eat the pollen raw or added into hot cereals or soups.
   The new shoots off the main roots are also edible, they look like a bears tooth or pointed hook 2-4 inches long.

   Cattails are also one of the best sources for starch. In fact no other green plant produces more per acre. You can even harvest the starch during winter while the main plant is dead, though it would require you being in the water during the coldest time of the year.
   To collect the starch pull up the root system of the cattail, it will come up in giant section. Once you gathered your roots give them a quick wash in the water and then peel them. You’ll want to peel them while they are wet because it’s much harder after they dry and then dry them for 3 to 5 days. Once the roots have dried chop them into small 2 to 3 inch pieces. Add your pieces to a contain of clean water and smash them up, then let sit for a few minutes before gathering the fibers out. The water can then be carefully pour off and the remaining powder once dried is your cattail starch and can be used as a flour or added to other flours that lack starch.

   The roots can be boiled for 20 minutes and then you can chew the starch out of them (don’t eat the fibers it’ll give you a stomach ache or you can just throw the root onto the fire until the outside is black then peel it open and eat the starch off the fibrous strands. This method is particularly handy when traveling with minimal gear and nothing to cook with.
   At the end of the season the dried cattails can be used as a slow burning torch the repels insects or the fluff can be can be taken from the from the flower heads. They make great insulation and tinder. It can even be charred in your charbox for a charred material. If you use the fluff for insulation don’t use it directly against skin as some people skin is irritated by it.

   If you find a cattail stalk with a dead leaf, check the base for a grub that is edible or makes a great bait for fishing.
   The leaves of cattails are great for building, the are strong when woven and make excellent  baskets, seating and backing for furniture or used as thatching for shelter.

Acorns Part Two; Cooking with acorns

Acorns Part 2;

Cooking with acorns

    Acorns are a versatile food source with lots of applications. Once acorns are processed (If you haven't read the first post or processing acorns check here), they can be used with many recipes or as the main course. Acorns are high in protein, carbohydrates, magnesium, vitamin B-6 and saturated fats. Making it an ideal food source for giving you energy through the winter. Processed acorns have a sweet, nutty taste that will lend itself to many different foods. They are frequently used to extend squash and potatoes in recipes or replace them entirely when those foods can't be found.

Acorn Flour;
    The most common use for acorns as a food source is simple acorn flour. This is made by grinding or milling the leached and dried acorn meat. This flour is usually used as a 50/50 mix with other flours or meals, but can be used by itself, especially if they were cold leached. If you are using hot leached acorn flour the lack of starches will mean it won't hold together well by itself. Adding starch from another source is recommended, but if the situation doesn't allow for that, then it can be used by itself, just expect a crumbly bread.
    Acorn flour can also be sifted, the collected fine flour is usually actually the starches that can be used as a starch for cooking or a thickener for soups, stews and the like.

This flour can be used like any other to make breads, bannock, dumplings or a thickener.

Acorn Coffee;
    The leached acorns can be diced and roasted over low heat. Once they are roasted, Grind them into a fine powder. This powder can be mixed with other coffees giving them a nutty taste and a vitamin B boost or used by itself as a acorn coffee. Though there is no caffeine, the vitamin B is a good energy boost in the morning.

Roasted Acorns;
    Acorns can be roasted much like other nuts. The sweet taste lends itself well to candies and in some places you can actually find acorn brittle.
    Roasted acorns can also be used to make acorn butter (like peanut butter) by mixing a cup of roasted acorns, 1 teaspoon of oil (preferably acorn oil, but any will work), 1 teaspoon of honey or molasses and a pinch of salt and sugar.

Pickled Acorns;
    Acorns can be used as a replacement to many pickling recipes that use brine. They may work with pickle recipes that use vinegar, but I have never met anyone who's tried it and it seems like it would be a bad mix. I've found the best recipes are actually for pickling olives. Just replace the olives with acorns and experiment with the recipes and ratios tell you find the perfect mix. This will also preserve the acorns giving several more months to enjoy them.

Acorn soup;
    Acorns are used to make acorn soup that can be found in fancy restaurants. There are many recipes out there that use sauteed acorns that are then pureed and used as a base. You can also use acorns in just about any soup or stew recipe as a replacement for legumes or potatoes.

Tannic acid;
    When leaching your acorns, the dark water that you are constantly changing is actually full of tannic acid. You'll get larger concentrations of tannic acid with the hot leaching method, but these can be used to make leather, a process called tanning, but the tannic acid itself has many medicinal uses as well.
If you're interested in the medicinal uses of tannic acid check out webMD's site here.

Acorns Part One; Processing

Acorns Part One;

Processing

    Acorns are the seeds of the oak tree and they can be found all around the world. During most of fall the ground will be littered with ripe acorns (don't eat the immature green ones) anywhere oaks are found. This makes them and abundant food source that with minimal work can be processed and stored to last you through the winter.

Black Oak Leaf

Red Oak Leaf

White Oak Leaf

Oak Tree

    Acorns contain tannic acid that must be removed before consumption. There are various species of oak each with different amounts of tannic acid. Your white oaks have the least amount of tannic acid, while your red and black oaks have the most. A good general rule to estimate the amount of tannins is by looking at how large the cap is in proportion to the rest of the acorn. The larger the cap, the more tannic acid the acorn will generally have. The most common way to removing the tannins is a process called leaching.
    Once you've collected your acorns, you'll need to remove any of the bad or infested acorns. The easiest way to do this is to remove the caps and put them in a container of water and remove any that float. You'll want to stir them around to make sure the healthy acorns aren't stacked on top of a few of the bad ones and let them float to the surface. The good acorns will stay at the bottom of the container. Once you have sorted out the bad acorns, agitate the acorns in a couple changes of water to remove any dirt or bugs that might be on the acorns. Once the acorns are clean you may want to save some of the whole acorns for later. Once dried and properly stored they can last for months in this form. The ones that you want to use at the time should be shelled and the acorn meat collected. They are now ready for the process of leaching out the tannins.

    Leaching can be done in one of two ways with acorns; cold leaching and hot leaching. Cold leaching is usually the preferred method because you won't cook the starches, so your acorn flour will not fall apart as easily and the cooked starches won't bind with the tannic acid that will leave a bitter taste or in severe cases will leave them unusable. Cold leaching however takes far longer. Alternatively hot leaching takes far less time though you will cook your starches, so it won't hold it's form well by itself and you won't be able to use the acorn starch as a binder or thickener.
    For cold leaching, put your shelled acorns in a container of water. Lightly shake the container several times a day and change the water everyday until the water comes out clear. This process can take several days and with red or black oak possibly several weeks. Once the water comes out clear the acorn meat is dried and is ready for use.
    For hot leaching you'll need to prepare 2 pots of boiling water. Once both pots are boiling add your acorn meat to one of them and wait for the water to a dark tea looking color. Once that happens drain the water out (this tannic acid tea can be used to 'tan' leather). Add the acorn meat to the 2nd pot of boiling water then fill the first pot with fresh water and set it to boil again. Repeat this process until the water stays clear. Always make sure the water is boiling and don't let the acorn meat cool down the entire process. Once the water stays clear the acorn meat is dried and is ready to use.
    Native Americans would put the acorn meat in a knit sack or basket and set it in stream with clean moving water until the water stays clear when inspected.

    Now that you have leached acorn meat there is a lot you can do with it. Enough to where I'll dedicate an entire article to the subject next time.

Purple Dead Nettle / Lamium Purpureum

Purple Dead Nettle

Lamium Purpureum

    Purple dead nettle is not actually a nettle, but rather a member of the mint family. The plant contains vitamin C, iron, fiber and other minerals and can be found growing in large colonies through much of the U.S. and Europe. It's considered and invasive weed in the U.S., so do your civic duty and eat up.

    Purple dead nettle is fairly easy to identify because of it's square stem (common among members of the mint family) and small purple to pink flowers that show up in early spring. The plant has opposing pairs of leaves alternating down the stem, usually stopping about half way down.
    By making sure there is a square stem and this leaf structure, it's almost impossible to misidentify making it a fairly safe plant for foraging. Though it is occasionally confused with Henbit for  some reason, that is actually it's cousin and is edible in the same manner.

    The leaves of the purple dead nettle are edible raw or cooked and has a taste along the lines of parley. I have seen people eat the stem and flowers as well with no repercussions, but as the rest has never been said to be edible, I have shied away from them. Something to keep in mind if things get really desperate I suppose, but just in case stick to the leaves.
    The plant was also used for some medical purposes. A poultice can be made from the leaves to staunch bleeding and the plant also works as a natural anti-histamine, so it's good for allergies and inflammation.

Dandelion / Taraxacum

Dandelion

Taraxacum

    The dandelion is originally from Eurasia, but has been brought with and cultivated in just about every area that humans have been to as a staple food and medicine. The rather bitter, even in it's best stages of growth the plant is nutritious, high in vitamins A, C and K and is a great source of calcium, potassium, iron and antioxidants.
    While all species of dandelion are edible, the best ones have wider leaves and a bright green color. Though the thin leafed plant with a dull green color (more prevalent in my experience) is still edible, though you may want to boil it in several changes of water to help with the bitterness. Dandelions are best collected in early spring, though you can still find young plants growing through out the year. Once the plant is older it will become far more bitter even to the point of being unpalatable.
    There are similar looking flowers called 'false dandelion', this unofficial term actually refers to several other plants with similar looking flowers, though that have multiple flowers on one plant, something you will not see on a dandelion, so they are fairly easy to avoid.

    The flower, leaves and root of the dandelion are edible, though you may want to remove the green skirt from below the flower. While not toxic, even on young plants it is very bitter. The root of the dandelion can be eaten raw, cooked or dried and crushed into a coffee (caffeine free) extender. The flowers can also be used to make a dandelion wine, something I'll have to try one of these days. The leaves can be eaten raw, though are usually better blanched or boiled especially as the plant matures and becomes more bitter.

    Dandelion has been used for a millennia as a medicine usually treating inflammation and stomach ailments, though new studies have suggested it may be good for many other things. If you're interested in the medicinal uses of dandelion, check out the webmd page here.

Stinging Nettle / Urtica Dioica

Stinging Nettles

Urtica Dioica

    I have heard of nettles referred to as the most nutritious plant in the world. While I'm skeptical of this claim, I have no doubt that this is way up there on the list. It's loaded with protein, vitamins A and C, iron, potassium, manganese and calcium.
    Stinging nettle is fairly abundant near any water source or wetlands that has plenty of sun. The plant consists of a single grooved stalk with opposing leaves alternating up to the top and grows in colonies connected by it's root structure.

    If you have any doubts about whether or not it's a stinging nettle, just touch it. That should make for a fairly positive ID. There is actually another look alike that will sting as well, but it is also a nettle and edible in the same way, though not nearly as nutritious. As I understand it there are no poisonous look alikes and definitely none that sting.
    The stings come from small hallow hairs that act like hypodermic needles and inject histamine, serotonin and other chemical compounds that trick the nervous system in feeling pain, though the histamines can cause inflammation, the actual damage to the body is minimal, though the sting can last days with some of the species.

    The plant is best when it's still under a foot tall, at that point all the leaves will be tender. Though even later in the year when the plant reaches it's full 5 - 7 feet, you still eat the younger leaves at the top without worrying about the leaves becoming tough and bitter.

    Cooking the leaves in just about any manner will remove the stinging from the plant. After hitting boiling water for a few seconds, a few seconds over a fire (both sides) or even soaking them in water for several hours will allow the plant to be handled or eaten without discomfort. The taste is something along the line of spinach, though that might just be because I usually boil them.
    Besides being boiled or steamed, the leaves can be singed and used in a salad or dried to be used as a nutritious tea or seasoning you can use to add vitamins and it's unique taste to any meal later on.
    The outer layer or 'bark' if you will is full of long fibers that makes strong cordage and has even been used to make fabric for thousands of years.

    Nettles have long been used for arthritis treatment and is supposedly good for people with allergies, making a tea out of dried stinging nettle supposedly helps with allergies by acting as a natural anti histamine. Though there have been many claims for the medicinal uses of nettle. If you're interest in them, check here.

Prickly Pear/Opuntia

Opuntia

Prickly Pear

    The prickly pear cactus or Opuntia is an abundant food source, especially in the American Southwest and Mexico. Though it's tolerance for cold means you can find it all the way up to the western parts of Canada. It also can be found in various forms throughout the rest of America (though not as abundant), and the Mediterranean.
    Prickly pear is named for the fruit that grows on the cactus, though normally the fruit is called 'tunas' and the pads of the cactus are called 'nopales' both are edible though take some processing to get rid of the thorns and sharp furs.

                                         Tunas/Fruit                                     Nopales/Pads

    The prickly pear cactus actually has fairly poor nutritional value, so it won't be your main staple food source, but it is full of fiber, some carbs, potassium, magnesium and even a bit of vitamins A and C. The fruits that you'll find in late summer to early winter are loaded with sugar, which can be hard to find from other sources.
    Fire is the suggested manner of getting rid of the thorns and glochids, both will burn off in a matter of seconds allowing you to handle the food for further preparation. Nopales are cooked until the pad is malleable and the inside is a bit firmer. I has a fairly bland taste that reminds you of a vegetable your mother made you eat as a kid, but it's not bad. Nopales are usually used with or as a replacement for peppers in various recipes and are actually frequently sold in grocery stores in a lot of regions. The skin is edible, but if you're cooking over a campfire it will probably be a bit burnt and you'll want to remove it.
    The fruit/tuna of the prickly pear is edible raw (once the glochids are removed) and can be used to make jellies, jams and wines. The seeds can be parched and ground into flour for later use. The juice will stain your teeth and fingers and was actually used as a dye in the past. Even the unripe green fruit can be cooked and has a texture and taste not unlike okra.
    As Nopales and tunas are frequently sold in super markets and are frequently used, you can find tons of recipes for both online. If you have prickly pear in your area, try them out. Find some good recipes, I think you'll be surprised by them.