I would love to learn more about foraging. There are edibles right here in the city of Toronto. Yesterday, my wife who loves to go mushroom hunting, picked some wild garlic from our backyard garden. We have not planted our tomatoes yet (have to wait till Victoria Day in May), but here we have wild garlic ready to pick. And enjoy.
Amazing, Perry. Sounds like your wife has got it down! I've got some great Wild Garlic recipes coming up and in a cheese sandwich, probably not the most healthy thing in the world, it's sublime. I planted two tomato plants and have some seeds on the go ready for the sunshine. It's more rain than shine here at the moment but the Wild Garlic and Dandelions are flourishing.
Best bet before foraging take a wild foods class often offered at community colleges. Learn from someone who has knowledge. Take you to places less traveled. I did this for two seasons. Spring and fall. Plants change in seasons. Flowers drop. Leaves brown, roots grow deeper in fall to harvest.as a landscaper for over fifty years and s nursery sales person for twenty five, I know not every thing is in books. You need to feel, touch , the experience is worth your time even to be stung by nettle and reap the benefits once used for flagellation and arthritis prevention. An aside, for free you can look up my experiences in a book I published in 2019 with photos. “One green thumb and nine sticky fingers “ all true tale with a few caveats too as foraging is not for sissies.
Wow, Richard, thank you! I am learning and getting into one thing or another to really experience it and try out different recipes. I plan to be a bit more adventurous this year and will check out your book. It sounds perfect - I love the title. Thank you for sharing and for your foraging wisdom which is greatly appreciated.
This is wonderful! Thank you for sharing this. I survived on foraging alone for around three months, and yes you have to be careful not to eat anything that is poisonous, nor accidentally misconstrue flora and fauna for another non lethal plant that may look incredibly similar.
I am so pleased you enjoyed it and it brought back some memories. What a challenge and well done you for surviving on foraged food, you must have learned so much. I'm just starting to take it more seriously and coming up with some amazing recipes, not to mention enjoying the entire process which adds another dimension to my walks. It's all so good for the soul and for Mother Nature too.
I am sorry to be demanding but I wish you would identify each photo by the plant name. What is the foliage with white flowers after the ferns? And the last photo? I have that in my garden. I'd like to try it out, as it's peaking right now.
Hi Cris, I have added labelling for all the pictures (some included in the text) with an additional link to a superb article about foraging for Fiddleheads. I hope this is helpful.
Hi Cris, not at all, I am sorry I didn't do that. I will go back in now and add names for you. The white flowers are Ox-eye Daisies which grow very tall and are the same as common garden Daisies or Bellis Perennis which are edible as well. You can eat the whole flower and stem (washed thoroughly) - they make a lovely addition to salads.
You are more than welcome! There are so many ways to enjoy Wild Garlic, I have a recipe (or two) coming up on here very soon. You can simply wash and lay the leaves, flowers and stalks in a sandwich or mix into a salad - super delicious and super good for you!
This is awesome and inspiring, Sue! It all pulls at my heart and deeply embedded ancient senses.
My life has led me (so far) to live in big cities- Vancouver and Toronto...but I'm currently in research/planning mode to relocate to a more natural setting. I love all your photographs of the beautiful plants, and I can feel your excitement and enthusiasm for wild-foraging. Even the word 'foraging' is evocative of curiosity and wonder, signifying an understanding and sense of connection to the abundant nourishment that Nature provides for us~ we just need to look for it.
I am thrilled you liked it, Jacqueline, thank you! Wonderful you looking to move to more natural climes and I wish you all blessings on your new journey. Mother Nature is calling us and it's the whole process of learning, searching, collecting and bringing treasures home to eat and prepare in so many different ways! I love that in Victorian times, ladies used to eat Dandelion Flower sandwiches, it was quite a thing - who knew! A whole new world beckons and our bodies will thank us too. Lots more to share and sending so much love.
I would love to learn more about foraging. There are edibles right here in the city of Toronto. Yesterday, my wife who loves to go mushroom hunting, picked some wild garlic from our backyard garden. We have not planted our tomatoes yet (have to wait till Victoria Day in May), but here we have wild garlic ready to pick. And enjoy.
Amazing, Perry. Sounds like your wife has got it down! I've got some great Wild Garlic recipes coming up and in a cheese sandwich, probably not the most healthy thing in the world, it's sublime. I planted two tomato plants and have some seeds on the go ready for the sunshine. It's more rain than shine here at the moment but the Wild Garlic and Dandelions are flourishing.
Best bet before foraging take a wild foods class often offered at community colleges. Learn from someone who has knowledge. Take you to places less traveled. I did this for two seasons. Spring and fall. Plants change in seasons. Flowers drop. Leaves brown, roots grow deeper in fall to harvest.as a landscaper for over fifty years and s nursery sales person for twenty five, I know not every thing is in books. You need to feel, touch , the experience is worth your time even to be stung by nettle and reap the benefits once used for flagellation and arthritis prevention. An aside, for free you can look up my experiences in a book I published in 2019 with photos. “One green thumb and nine sticky fingers “ all true tale with a few caveats too as foraging is not for sissies.
Wow, Richard, thank you! I am learning and getting into one thing or another to really experience it and try out different recipes. I plan to be a bit more adventurous this year and will check out your book. It sounds perfect - I love the title. Thank you for sharing and for your foraging wisdom which is greatly appreciated.
Yes thank you for looking at my book. Just know to avoid reddish elderberry and only use the deep purple berries.
My pleasure and thank you too! I will keep an eye out for the elderberries, great tip.
This is wonderful! Thank you for sharing this. I survived on foraging alone for around three months, and yes you have to be careful not to eat anything that is poisonous, nor accidentally misconstrue flora and fauna for another non lethal plant that may look incredibly similar.
I am so pleased you enjoyed it and it brought back some memories. What a challenge and well done you for surviving on foraged food, you must have learned so much. I'm just starting to take it more seriously and coming up with some amazing recipes, not to mention enjoying the entire process which adds another dimension to my walks. It's all so good for the soul and for Mother Nature too.
I am sorry to be demanding but I wish you would identify each photo by the plant name. What is the foliage with white flowers after the ferns? And the last photo? I have that in my garden. I'd like to try it out, as it's peaking right now.
Hi Cris, I have added labelling for all the pictures (some included in the text) with an additional link to a superb article about foraging for Fiddleheads. I hope this is helpful.
Hi Cris, not at all, I am sorry I didn't do that. I will go back in now and add names for you. The white flowers are Ox-eye Daisies which grow very tall and are the same as common garden Daisies or Bellis Perennis which are edible as well. You can eat the whole flower and stem (washed thoroughly) - they make a lovely addition to salads.
Sue, I was asking about the wild garlic. I have lots of that in my garden. Going to use tomorrow for lunch! TY!
Thank you SO much!
You are more than welcome! There are so many ways to enjoy Wild Garlic, I have a recipe (or two) coming up on here very soon. You can simply wash and lay the leaves, flowers and stalks in a sandwich or mix into a salad - super delicious and super good for you!
This is awesome and inspiring, Sue! It all pulls at my heart and deeply embedded ancient senses.
My life has led me (so far) to live in big cities- Vancouver and Toronto...but I'm currently in research/planning mode to relocate to a more natural setting. I love all your photographs of the beautiful plants, and I can feel your excitement and enthusiasm for wild-foraging. Even the word 'foraging' is evocative of curiosity and wonder, signifying an understanding and sense of connection to the abundant nourishment that Nature provides for us~ we just need to look for it.
I am thrilled you liked it, Jacqueline, thank you! Wonderful you looking to move to more natural climes and I wish you all blessings on your new journey. Mother Nature is calling us and it's the whole process of learning, searching, collecting and bringing treasures home to eat and prepare in so many different ways! I love that in Victorian times, ladies used to eat Dandelion Flower sandwiches, it was quite a thing - who knew! A whole new world beckons and our bodies will thank us too. Lots more to share and sending so much love.
"I love that in Victorian times, ladies used to eat Dandelion Flower sandwiches, it was quite a thing - who knew!" Incredible!!!
"I wish you all blessings on your new journey" thank you so much, Sue!! Sending my love! xox
Thank you, beautiful soul sister, sending my love straight back to you!