consciouseating WILD EDIBLES


Forage Local Lands for Free Goodies by Steve Brill


S


ay, those plants along this path look good enough to eat. Well, maybe they are and perhaps we should eat


them. There are thousands of plants of all types that can provide healthy, nutri- tious, organic meals we’ll never see in a grocery store or restaurant. Just don’t call them weeds. That’s


only civilization’s erroneous name for the prolific, edible herbs, greens, ber- ries, roots, nuts, seeds and mushrooms that sustain the neighborhood herbi- vores (including people). Yes, a few of them are not good for us, even poisonous, but with a little effort, we can easily tell


the good from the bad and the ugly. Many of these overlooked treasures are more delicious than commercial produce. Consider the increasing appreci- ation of native heirloom varieties of vegetables; growing on their


own, without artificial fertilizers or pesticides, their native nutrition value often exceeds that of hybrids grown for appearance and the ability to hold up under long-distance shipping. It is vital to avoid


environmental toxins when foraging, so stay at least 50 feet


away from high- ways and railroad


tracks or anyplace that has been sprayed with chemicals.


30 Pocono, PA / Warren Co., NJ HealthyLehighValley.com


Identifying the plant you want with 100 percent certainty is also paramount. Don’t worry, it gets easier with practice, and easier still in the fall, when growth is mature and characteristics are more pronounced than in the spring. Another rule of thumb is to harvest


where growth is abundant, and take only what’s needed. Foraging is not about stocking up or making money on a crop; it’s about our personal relationship with the Earth and sharing its bounty, so respect that. Picking up any scattered litter along the way also contributes to the benefits.


Shoots and Greens Wild greens are leafy veg-


etables, often excellent either raw or cooked. Shoots are edible stems, such as asparagus, which we usu- ally cook. When we elect to eat both the stem and developing leaves, the distinction between shoots and greens becomes irrelevant. Seasons, like wild species, vary from place to place. Spring, summer and fall all be- gin at various times of year in different states, as well as in warm, sheltered spots, such as those with southern exposure, or next to a wall or boulder reflecting solar heat. Thus, just a few feet away from a meadow of dandelions in full flow- er, younger, even tastier ones might be growing, partially shaded by a wall. Dandelions, sheep sorrel and cattails grow all around the country, so let’s look at what they have to offer.


Common Dandelion (Taraxacum offici- nale)


One of the most nutritious of foods, dan- delion leaves provide more vitamins A, C, E, K, and B complex, plus the minerals iron, calcium and potassium, than any


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40