Creeping Charlie

Oh, Creeping Charlie (Glechoma hederacea), how this poor thing gets a bad rap. As a member of the Mint family, it spreads easily and prolifically, populating lawns, gardens and driveways with it’s bitterly-minty-smelling leaves and petite purple flowers. Try as you might, you aren’t going to get rid of Creeping Charlie, so you might as well eat it, right?

It’s easy to throw some of the leaves into a salad, whether it’s made from fresh greens, or a tabouleh-style salad. You’ll likely want to chop it into small bits since it is fairly bitter tasting, but pleasant when mixed with tastier stuff.

That teeny-tiny purple flower is surprisingly delicious, and not bitter at all. It’s a bit tedious to pick any significant amount, but fun to nibble on them while harvesting the leaves. I like to toss a few of the flowers on top of a cream cheese veggie dip, to make it pretty.

My very favorite way to use Creeping Charlie, though, is to make tea. It is very mild, with the bitter note in background and more of a sort-of-sweet flavor than you’d expect. I’ll use fresh or dried leaves and stems to make tea in the summer, and of course just dried ones in the winter.

There are a couple other plants that look very similar to Creeping Charlie – Purple Dead Nettle and Henbit. They are both in the mint family, and both are also edible. Here’s a great article with details about how to tell them apart.

Don’t you love it when a ‘problem’ plant turns out to be something really good instead?? 🙂

Garlic Mustard

They are pretty, but………..

Garlic Mustard is considered invasive in Wisconsin, as are many other plants. It also happens to be delicious to eat.

Right now as I write this, it is flowering, and it really is pretty. But…….you can easily see how it crowds out all the other plants that like to grow near hardwoods: trout lily, spring beauty, ramps, etc.

Conventional methods of controlling invasive plants include poisoning them with weed killer. The trouble with that, of course, is that other plants and critters we WANT will also be poisoned, and that poison will stay in the soil for longer than we want to admit.

Pulling and eating Garlic Mustard is a great way to give it some boundaries and force it to share the space with other spring pretties in the forest.

Usually when we forage, we want to harvest carefully so the plant can continue to grow, but that’s not a concern with Garlic Mustard so we’ll pull the whole plant up, roots and all. The roots are shallow, so it isn’t hard to pull at all, even when it is tall and flowering. I don’t want to eradicate ALL the Garlic Mustard….the whole plant is edible and delicious, after all. It is so tenacious, though, we don’t have to worry about it not coming back.

If you are pulling flowering plants, be sure to either use the flowers in your food prep, or put them in the garbage. Those flower heads will continue to mature and set seed after harvesting, so if you compost them, you’ll be spreading the plant around, opposite of what we want to do!

Once you get your bag full of Garlic Mustard plants, here are some delicious ways to prepare them.

Roots: They taste like horseradish! Put them in a blender, mix with a little vinegar and salt and use like horeradish sauce.

Leaves: Use in your salads, chop up and add to pasta, make delicious pesto.

Flowers: A pretty garnish for salads, soups or dips.

Baby Garlic Mustard. Yum.

Mushroom Weirdos

I never really stop thinking about hunting for mushrooms, but when winter starts to melt into Spring, I get obsessed. I pull out my notes about where I’ve found which kinds, and I look at my calendar to plan Mushroom Dates with my husband Dan (thank goodness he is such a good sport and loves a fun mushroom hunt!).

“Mushroom Weirdo” could very well be a term for those of us who obsess about hiking all over creation to pick strange-looking stuff off the forest floor and eat it. (You know who you are…..). But I think of “Mushroom Weirdos” as being the fungi that don’t look like the classic cap-and-stem mushrooms. They are my favorite kind to hunt and eat, because they tend to be so distinctive looking, and have few, if any, poisonous look-alikes.

Here are some of my Very Favorites, in no particular order.

Pheasantback is a nice consolation prize when I’m out hunting for Morels. I find them exclusively on dead hardwood trees, particularly Elm. Isn’t it pretty? It really looks like it has feathers, doesn’t it? Slice this one thin, fry it crisp and enjoy. The texture holds up nicely in soups, too.

Underside of Pheasantback. See the large pores? That means this one’s going to be tough – you can still use it for mushroom stock, but it’ll be too tough to eat. Small pores = tender and pleasant.

Oyster Mushrooms are so yummy! No, they don’t taste like oysters, but I guess they are named that because they look like oysters. I find them on dead hardwoods. They smell faintly of anise, and the flavor is nice and meaty. I like pretty much all of my mushrooms fried in butter and seasoned with salt, this one’s no exception.

Underside of Oyster. See how the gills go all the way across?

Bear’s Head Tooth is a really interesting looking mushroom, with it’s longish soft ‘spikes’ hanging down off of a solid core. The one on the left is at a perfect stage for harvesting, the one on the right is a newly budding one. I find them on Dead wood, both hardwood and conifers. Lion’s Mane, Comb Tooth and Pom Pom Mushrooms are other common names.

The first time I saw this mushroom, I thought it was moldy dog poop. Seriously, who was the first person to see this on the forest floor and think “Hey, I think I’ll try eating that!”?? Fortunately for us, someone DID, and now I love me some Shrimp Mushrooms. They don’t taste like shrimp, but they kinda/sorta look shrimpy, and the texture is VERY shrimp-like. If you cook these up and throw them in a seafood chowder, you could totally make yourself (and your friends) believe you are eating shrimp. They usually grow in clusters, right on the forest floor near a dead tree.

Hen of the Woods looks like a large fleshy flower to me. Those ‘petals’ have pores underneath rather than gills, and are attached to a solid core. I usually find these on the ground at the base of a live oak tree, and sometimes on dead oak stumps. This mushroom is nice and firm, and holds it’s texture really well even after being dehydrated/rehydrated or thawed out after freezing.

There are so many more Weirdo Mushrooms that I love……and I will save them for another post. In the meantime, Happy Hunting!!

Ostrich Fern Fiddleheads

Ostrich Fern Fiddleheads

Quite often, people will ask me what my favorite thing to forage is. Every time, I think hard……….and come up with the same answer. Fiddleheads. There are so many things to love about foraging for this yummy food:

  • They come up early in the spring, when I’m chomping at the bit to get outside. In my journals from the last few years, I’ve noted the dates that I’ve seen and picked all kinds of wild foods, and I’m already scanning my fern spots for signs of life.
  • It’s easy to pick enough for a few meals – Ostrich Ferns are prolific spreaders, often forming large colonies with the plants fairly close together. Snapping a fiddlehead or two from each plant fills up my bag fairly quickly.
  • They are SOOOooo yummy! I like them cooked simply, just steamed and served with butter. The taste for me is like a cross between asparagus and green beans.

All ferns have fiddleheads – that’s the term for the curled up frond as it emerges in the spring. Not all fiddleheads are edible, though, so it’s important to know what to look for. Ostrich Fern (Matteuccia struthiopteris) has the most commonly eaten fiddleheads, and here are some key points for identification:

  • The “Nest”: See that large brown thing at the top of the above photo that looks sort of like a spider? The ‘legs’ of the ‘spider’ are last years’ fronds, and the lumps in the middle are baby fiddleheads about to emerge from a cup-like structure that I call the Nest. Other ferns grow in clumps, but lack that cup-like Nest Thing.
  • The Paper-like coating: Those brown baby fiddleheads at the top of the photo are covered with a brown paper-y stuff that breaks open when they emerge. You can see a tiny bit of green poking out of the one on the top right. At the bottom of the photo, the fully emerged fiddleheads are nice and green, and you can see the remnants of that papery coating around the bottom.
  • The Celery Groove: No, not a cool dance – not that I know of anyway. 🙂 You can see how those green Fiddleheads at the bottom of the picture have a groove toward the inside, like celery does. Other ferns have a slight groove, and Ostrich Fern’s groove is very pronounced.
  • Smooth Stems: Lady Fern looks pretty similar to Ostrich Fern in my opinion, even having a slight groove, but she has little brown hairs on her stems, while Ostrich Fern stems are smooth. Sometimes that paper-like coating will break up into pieces, stick to the fiddlehead stems and look like hairs, but up close you can see that it’s not.
  • Habitat: Ostrich Fern prefers a bit of shade, and moist, rich soil. I usually find them in the woods, sometimes with a river or a lake fairly close by.

Happy Hunting!! If you’d like some help identifying wild edibles, check out my class schedule or consider a Bountiful Backyard Gathering.

Edible Invasives

What, exactly, is an ‘invasive’ plant?

According the Wisconsin Department of Natural Resources,  “When non-native plants, animals, or pathogens rapidly takes over a new location and alter the ecosystem, we consider them invasive species.”

There is a lot of Concern and Kerfuffle around Invasive plants, maybe it’s warranted and maybe it’s not – That’ll be the topic of another blog post in the future.  In the meantime, here is a list of common plants that are considered Invasive in Wisconsin, and happen to be edible.

Click on the links for more information about each plant. Enjoy!

If you are curious to learn more, here is a link to the Wisconsin Department of Natural Resources Invasive Plant information.

Rare and Endangered Plants Need Our Help

Ramps/Wild Leek

One thing I talk about constantly on the subject of foraging is the need to pay attention to how plants grow so that we can harvest them in a way that keeps them healthy, vital and thriving. To me, it just makes sense – once I find a nice patch of Wild Leeks, I’d like to be able to go back year after year to pick some leaves and bulbs, right? It’s simple enough to honor and respect that Beautiful Being by taking a leaf from each plant so that it can flourish and fulfill it’s role in the ecosystem.

Weirdly enough, not everyone thinks that way.

Believe it or not, there are people who will strip an entire area of wild leeks, digging up all of the bulbs and not leaving any behind to thrive and grow. Some do this for their own personal stock, and some do it for the money they make by selling them. Either way, I just don’t understand it – why oh, why wouldn’t you want a steady supply that you could keep coming back to?! And the total disregard for the role these plants have in the ecosystem is staggering. It makes me sad, and it makes me all the more determined to keep talking, keep teaching, keep doing everything I can to spark the Wonder and Curiosity in others that will lead to a deep connection to Nature.

Echinacea Flower

I’ve recently become a member of United Plant Savers, an organization whose mission is to “protect native medicinal plants of the United States and Canada and their native habitat while ensuring an abundant renewable supply of medicinal plants for generations to come.” Isn’t that a lovely mission?? I encourage you to explore their website and see if it’s a good fit for you, too.

Wisconsin Rare Plant Monitoring program is another great organization, dedicated to preserve rare flora in our own beautiful state. I recently signed up to be a volunteer, and I look forward to being an advocate for plants in need of some loving attention. Again, I encourage you to explore this organization and see if it’s a good fit for you.

Other things you can do to help plants in need:

  • Look at the list of rare and endagered plants, and cultivate a few of them in your garden.
  • Even if you don’t become an official volunteer for the WI Rare Plant Monitoring Program, you can still conduct a survey for a particular rare plant (if you happen to know how to identify it) and submit data online.
  • When you are harvesting wild edible and medicinal plants, pay deep attention to how you are harvesting, and keep the health of the plant a priority.
  • Share the information you know with your like-minded friends. For instance, you might know what the endangered Bloodroot looks like, so when you are hiking with your friends and family, you can point out this lovely plant and share it’s plight with others.
  • Keep learning, keep growing, keep sharing. 🙂
Beautiful Bloodroot

Pickled vs Fermented

When I teach fermentation classes, invariably someone will ask me what the difference is between Picking and Fermenting. This will be a super short post to explain the difference, just for funsies.

FERMENTATION

When we ferment our foods, we are adding or creating a salt brine to our container of veggies in order to favor lactic-acid producing bacteria while holding back putrifying bacteria. Lacto-fermentation is a great way to preserve foods, AND they contain probiotic bacteria which are necessary for healthy gut function, immune function and brain health.

PICKLING

When you ‘pickle’ something, you are adding a vinegar solution for the purpose of preserving. In pickled foods, there are no probiotic bacteria….but vinegar is a PRE-biotic, which is something that the probiotic bacteria feed on, so it’s still good for you.

I use both methods to preserve wild foods that I harvest. Some things I like better fermented, and some I like better pickled. Here are links to a couple recipes you might enjoy:

Pickled Fiddleheads

Fermented Cattail Shoots

Experiment and enjoy!!

Foraging on Public Lands

A friend recently asked me to write a blog about the rules around foraging in public places.  What a great idea! Since most of my foraging happens in Polk County, WI, that’s where my focus will be for this post. 

When I think about “Public Land”, I think of 4 categories: Federal, State, County, and Municipal.  Each category has slightly different rules about foraging, so let’s break it down.

Federal Land:

In Polk County, we have the National Park Service area along the St Croix River, and various tracts of US Fish and Wildlife areas south of Highway 8.  Perhaps there are other Federal Lands too, these are the ones I’m aware of.

Here is a link that outlines specific rules about activities on National Park Service land along the River, including foraging: “Visitors are allowed to harvest and eat berries and mushrooms in the Park, but collecting freshwater mussels, mussel shells or wildflowers is prohibited.”

US Fish and Wildlife Service areas allow berry and mushroom collection for personal use.   This link has a list of these areas in Polk County.

State Land:

In a State park, Forest, Natural Area or Trail in Wisconsin we can pick edible fruits, edible nuts, wild mushrooms, wild asparagus and watercress for personal consumption.  I will add that we can pick edible invasive plants as well – things like garlic mustard, feral parsnip, and hybrid cattail.
This link has a list of state lands in Polk County.

County Land:

Polk County Parks, Trails and Forests have pretty much the same foraging rules as State Lands, above. There are presently no policies written down, but the kind county forester that I spoke with said that respectful harvesting of wild edibles for personal consumption would be considered legal.

This link has a list of Polk County parks and trails.  You’ll notice some of these are also in the State Land list – that’s because some parks and trails are jointly owned/managed by DNR and the county. 

Municipal

I debated about calling up all of the Polk County villages and cities to see what they had to say………but I got lazy and didn’t, lol!  My advice here is to call your local village/city office and ask if it’s alright to pick mushrooms and wild edible plants from the parks in town, and then also ask if herbicides/pesticides are used in any of the parks as well.  I imagine each village or city will have different rules. 

So there you have it. Go forth and forage, my friends.


	

My Favorite Foraging Blogs and Websites

In no particular order, here are the websites I love to go to for information and inspiration. You can click on the titles to go see each one for yourself. Enjoy!

Bee on a flower
A fellow forager at her favorite site.

Foraging and Feasting
What I like most about this website and blog are the beautiful botanical drawings.

Herbcraft
This is the work of Jim McDonald, a Michigan Herbalist. I love the humor and human-ness he brings to his excellent writing about all things herb-y.

Learning Herbs
Rosalee de la Forêt writes prolifically about Food as Medicine, and publishes great recipes.

Eat the Weeds
Green Dean lives in Florida, and surprisingly a LOT of the plants he writes about are here in Wisconsin, too.

Learn Your Land
Adam Haritan lives in Western Pennsylvania, another area that has many plants that are also found in Wisconsin.  He produces great videos with tons of super good information about wild edibles and mushrooms.  I had a great opportunity to meet him this summer when he was traveling in Wisconsin, and I can say that he is every bit as animated and kind in person as he is in his videos.

Forager’s Harvest
Sam Thayer is a Wisconsin native who is an avid Forager and Teacher.  He and his wife Melissa have a store in Bruce, Wisconsin, right on Highway 8.  They hold classes there and other places as well. 

Forager Chef
Alan Bergo is a Minneapolis based chef who specializes in using wild foods in his menu.  I had to fun opportunity to take a class with him this fall, he is thoroughly entertaining and knowledgeable. 

Edible Wild Food
Karen Stephenson lives in Canada and writes a great blog with tons of plant information and recipes.

Grow Forage Cook Ferment
Colleen Codekas lives in Southern Oregon and has a beautiful website packed with loads of rich information about living close to the land. 

Elderberry Syrup Time

Elderberries

It’s Elderberry Syrup time! It’s been cold outside for many weeks now, and we’ve been indoors, mingling with family and friends, viruses and bacteria, so now is the time to boost up that immune system to ward off The Crud.

I LOVE taking those berries out of the freezer and inhaling the scent of summer when there is snow and ice outside.  As I pour them into the kettle and simmer them with a bit of water, I think about the days I harvested them.  One time was at a friend’s house – he had an enormous bush, heavy with berries that he wasn’t going to use this year.  I picked over 10 pounds in a short while that day!  And I made sure to gift him with some syrup.  😊

Another time I noticed a little shrub growing alongside theroad not far from my house….I’d never seen it there before.  It was little, but there were lots of berries on it, and I actually got to them before the birds ate them all. 

The fondest memory from this summer, though, is when I picked Elderflowers and then, later, Elderberries with some Good Friends.  (You know who you are.  😊 )   I know that these warm memories fuel the healing energy in the syrup simmering away on my stove. 

My recipe for Elderberry is SUPER simple.  Equal amounts of frozen berries and water – I usually make it in batches with 2 cups of berries, 2 cups of water.  Bring to a boil, then turn the heat down and let it simmer for 30 minutes or so.  Let it cool a bit, strain out the berries (give ‘em a squeeze so you get as much juice as you can), add honey to taste. That’s it.  It’ll keep in the fridge for a few weeks…..but we use it every day, so it never lasts that long.  If you wanted to keep it longer, just add some brandy. 

Here are links to other Elderberry Syrup recipes you might enjoy, too.  

Mountain Rose Herbs  

Learning Herbs

Stay well, friends.