This is essentially a cookbook, but it’s organized into 36 “chapters,” each centered around an ingredient that can be foraged:
- American burnweed
- Black cherry
- Black locust
- Common Milkweed
- Elderflower and elderberry
- Field Garlic
- Garlic Mustard
- Ground Elder
- Japanese Knotweed
- Lamb’s Quarters
- Prickly Ash
- Sheep Sorrel
I’ve at least heard the names of most of a good number of the plants on this list, but I’ve only eaten a few – purslane, persimmons, elderflower (but not elderberry), and dandelion leaves. I want to try each and every one! This might be tricky, since she’s based in the Northeast, so some things on this list might not grow in my area. For example, ramps are an East Coast plant I believe. I’ve heard of ramps, but I don’t think I’ve ever seen one in person or even tasted a ramp. Also, I don’t think I’ve seen a cattail since leaving Wisconsin two decades ago.
Other plants, I’ve never even heard of: Sweetfern? Ground elder? No clue…
I was really surprised to see Japanese Knotweed on this list!
When I learned about it for a Foliage Friday, I certainly didn’t come across it’s culinary uses! She, of course, acknowledges that it is a noxious weed. She also warns against eating Japanese Knotweed from areas that have been sprayed, so I wouldn’t want to forage the Japanese Knotweed near the community garden in Seattle. (It might be challenging to find Japanese Knotweed that I can be confident is pesticide free.) She actually recommends foraging as a more effective and environmentally-friendly control strategy than spraying: “regular and repeated shearing of its shoots could eventually deplete the underground rhizomes of energy and can potentially force a clump into retirement.” Ha! That’s exactly what I was hoping would happen with the horsetail in the blueberry patch! I felt completely validated reading that passage.
Along the lines of Foliage Fridays, I hope this challenge will also encourage me to spend more time identifying the plants around me.