Gathering edible plants and animals from the great outdoors is nothing new. It was once the way of life for all creatures on earth, including humans. This method of getting breakfast, lunch, and dinner may seem strange to residents of North America today who shop at supermarkets and eat at restaurants. However, interest in foraging wild food in CA and other states is growing.
People may wonder why anyone would go out and look for something to eat outdoors when supermarkets are handy and, for those who want fresh, farmer's markets are common. Well, there are many reasons. One might be to find an ingredient for a gourmet dish. Another might be for the romance of it all; this occupation is getting trendy. Or, maybe the forager is hungry, has no money, and is looking for dinner.
Television shows have brought to public attention what had become arcane knowledge - the fact that many native plants are tasty, nutritious, or therapeutic. There is a wealth of great books and, now, online sites dedicated to teaching people how to identify and use plants that grow in cracks of sidewalks, in vacant city lots, or along the highways and by-ways.
Actually, most residents of North America know a little, like the facts that dandelions are edible or that toadstools are poisonous. They may have learned that native Americans made flour out of acorns, ate enough oysters to leave impressive piles of shells, and made pemmican out of dried meat and berries.
Knowing what indigenous plants to eat and how to find them might be important in times of famine, economic turmoil, or personal money troubles. Mushrooms, for example, are enough like toadstools to be scary, but they are also calorie and nutrient dense and high in protein. Greens growing in lawns or along roads can make a meal for hungry people. California, with its long growing season, is especially rich in edible native plants.
Country folk may search out field cress in the spring or harvest ginseng and goldenseal to sell to herbalists, but most people do no more than pick berries in summer or go clamming off New England shores. California is blessed with many healthful wild plants, like elderberry bushes (elderberry wine is delicious, and syrup made from the berries boosts the immune system)and wild rose hips. The vast majority of people are unaware of the treasures that grow around them.
However, even those who never think of the word 'foraging' may garnish their ice tea with a sprig of wild mint or crystallize violets for cake decorations. Some may harvest day lily buds, saute them in butter, and enjoy them as much as cultivated asparagus. Others may know that plantain from the yard is sure to please their guinea pigs.
Fine restaurants are featuring ramps, purslane, and other wild foods on their menus. This brings up another aspect of foraging - responsible harvesting in order to preserve native populations of plants. Learning all the aspects of this time-honored pursuit is important for many reasons.
People may wonder why anyone would go out and look for something to eat outdoors when supermarkets are handy and, for those who want fresh, farmer's markets are common. Well, there are many reasons. One might be to find an ingredient for a gourmet dish. Another might be for the romance of it all; this occupation is getting trendy. Or, maybe the forager is hungry, has no money, and is looking for dinner.
Television shows have brought to public attention what had become arcane knowledge - the fact that many native plants are tasty, nutritious, or therapeutic. There is a wealth of great books and, now, online sites dedicated to teaching people how to identify and use plants that grow in cracks of sidewalks, in vacant city lots, or along the highways and by-ways.
Actually, most residents of North America know a little, like the facts that dandelions are edible or that toadstools are poisonous. They may have learned that native Americans made flour out of acorns, ate enough oysters to leave impressive piles of shells, and made pemmican out of dried meat and berries.
Knowing what indigenous plants to eat and how to find them might be important in times of famine, economic turmoil, or personal money troubles. Mushrooms, for example, are enough like toadstools to be scary, but they are also calorie and nutrient dense and high in protein. Greens growing in lawns or along roads can make a meal for hungry people. California, with its long growing season, is especially rich in edible native plants.
Country folk may search out field cress in the spring or harvest ginseng and goldenseal to sell to herbalists, but most people do no more than pick berries in summer or go clamming off New England shores. California is blessed with many healthful wild plants, like elderberry bushes (elderberry wine is delicious, and syrup made from the berries boosts the immune system)and wild rose hips. The vast majority of people are unaware of the treasures that grow around them.
However, even those who never think of the word 'foraging' may garnish their ice tea with a sprig of wild mint or crystallize violets for cake decorations. Some may harvest day lily buds, saute them in butter, and enjoy them as much as cultivated asparagus. Others may know that plantain from the yard is sure to please their guinea pigs.
Fine restaurants are featuring ramps, purslane, and other wild foods on their menus. This brings up another aspect of foraging - responsible harvesting in order to preserve native populations of plants. Learning all the aspects of this time-honored pursuit is important for many reasons.
About the Author:
If you would like to learn more about foraging wild food in CA click this link to The Living Wild Project. For information on ingredients and recipes, visit us today at http://livingwild.org.
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