Spring, 2014

Th' Thunder beings are very active this year. 

This is a good sign, it will be a great year. 

Here are some photos of spring.

would you like a  mushroom?

foraging is hard work

Foraging Tour and Oil Lamps

We just led our first official Foraging tour, and were pleasantly surprised at how well it went. We had about twenty folks there, and planned th' tour for two hours. But as always with foraging, there's no end of surprises. 

There were lots of kids, and they found a nice little hobo shelter to play in while we talked about th' yellow dock plant, and learned how to twist dogbane into a nice string, which me and Josh used for oil lamp wicks.

Rosemary with a nicely twisted string

th' kids in their hobo shelter

Foraging East Texas

There are a few frontiers left in th' world today, and th' world of plants is one of them. Even right here in my hometown, there are multitudes of plants that we are still learning about, and many of which we know absolutely nothing. We recently traveled to my homeland of East Texas, and though i spent my childhood here, i've been gone long enough for it to seem like we had entered into a new frontier. From both a cultural and climatic point of view, we might as well have been in a foreign country. 

We left Colorado just ahead of a spring snow storm, and when it really set in that we were entering a new land was when i found recently fallen acorns beneath a Texas live oak tree. Note how th' leaves look nothing like our more typical oak trees. These are called live oaks because they are evergreens, uncommon amongst deciduous trees, even in Texas. These were found in north Texas, off old highway 287, near Oklahoma.

Texas Live Oak

live oak acorns

We spent th' night at a rest stop south of Dallas, and awoke to find Wild Carrots all over th' place. Throughout th' rest of our stay we saw more wild carrots than just about any other plant. They grew nearly everywhere, from th' highway medians, to th' ditches to peoples frequently mowed lawns. Wild Carrot does resemble poison Hemlock, please know that you've got th' right plant before even tasting one of these, as one bite of poison hemlock could be your last. We have a friend who, just to prove she had found wild carrot, took a piece of a leaf and bit it, she instantly realized her mistake, but it was too late. She very nearly died. Th' plant she bit was poison Hemlock. Th' most obvious distinguishing feature is that carrots have hair all over them, and hemlock does not. Below are three pictures of wild carrot, and a picture of poison hemlock, and though they are and do look different, in th' field they are surprisingly similar. Be careful. Most poisonous plants just taste bad and you spit them out, no harm done, Hemlock is not like that, one bite and you're in big trouble. Do yourself a favor, and really get to know these guys before eating. With that said, once you know a wild carrot and a hemlock, they are not hard to tell apart, just pay attention. Wild carrot is a good food that should not be overlooked for fear of Hemlock.

Wild carrot first year rosette

sane plant pulled up

Wild Carrots adorned all th' roadsides in East Texas

Poison Hemlock leaf

 Here's a picture of th' Texas state flower, th' Blue Bonnet. I love these because they grow in giant patches, amongst all the other wild flowers, and cover th' medians and road sides in brilliant hues. I imagine a time before roads, and think how colorful th' world used to be.

We stayed at my grandparents place on th' western most border of th' great piney woods, a forest which extends (or used to) from the Atlantic all th' way to east Texas. At this time of year, which would be early summer there, so many plants were growing, and all different from what we're used to here in Colorado, that we felt like hungry kids walking through a salad. It seemed as though you could close your eyes and just eat anything. It felt like we were in th' Garden of Eden. Any plant we found abounded, nothing was rare if it was there. Of th' treasures we found were Japanese Honeysuckle. 

The yellow and white flowers on the left are honeysuckle. The red ones on th' right are yet to be identified, please leave us a comment if you know what they are. When i was a kid we used pick the yellow flowers and pull th' stamen out of the bottom, which would bring with it a tiny ball of nectar. Then we'd suck on that and do it again and again and again, maybe hundreds of times. I still don't know of anything that tastes so good. 

 Another favorite was th' wood sorrel, or Oxalis species. Again, these abounded. They have a pleasingly tart flavor, reminiscent of lemon, and are good added to sandwiches and salads, as well as munched on while walking around.
 We found both purple and yellow flowering sorrels, with th' purple ones having much larger leaves, but both tasted excellent.

wood sorrel in midday sun closes up

 While wandering around, we had no choice but to admire th' overhanging canopies of oak- something we don't see here in northern Colorado.

We harvested loquats, which are a Chinese native fruit that has become naturalized in many parts of th' south. And just like pecans, they ripen and fall to th' ground for th' animals, while people go to th' store and buy fruit. Strange. Because these are really really good fruits, tasting something like a pear and a plum.

Texas Loquats

On a trip to the ocean we found some beachside goods to eat. First, below th' whale shark, is a giant black nightshade bush. These provide tasty leaves and berries, which are like a pepper flavored tomato. These won't even begin to sprout for more than a month here.

And here is some large purslane, on th' left, with leaves bigger than my thumb, and on th' right an unknown plant, resembling amaranth, but succulent. We ate a bit of it and it tasted like amaranth, if you recognize this one, please let us know, as we've not been able to find it in any book or online source.

 And here's th' Sea Rocket, a member of th' Brassica family, with characteristic mustard flavor, and a little salt, due to it's being found on th' beach.

Sea Rocket (Cakile spp.)

purslane and ?

 Heading back inland from th' beach we stopped at a gas station and in th' neighboring field found these...

Yep, ripe black raspberries and mulberries. Our Blackberries haven't even sprouted yet, but here we are munching fresh picked berries in April. There are only a couple of Mulberry trees were we live, so these were a real treat for us. Mulberries are juicy and taste like sweet corn, and unlike black and raspberries, th' seeds are pleasant to eat, making this a most agreeable berry.

We also found Cleavers, Wild grape, not yet fruiting, and a new favorite, Smilax. Smilax is a vine that grows all over th' woodlands, and we ate th' tender, still growing tips whenever we could. They also produce large edible tubers which were a staple crop for th' natives to this area.

Cleavers

Wild Grape

Smilax

There were cat's ears...resembling a cross between a dandelion and a salsify.

And Pink Primrose (Oenothera speciosa), which is actually an evening primrose, not related to th' true Primrose (Primulaceae). As we child we called these Buttercups, and would ask unknowing victims to smell them, while we'd touch them to their nose leaving a bright yellow pollen mark, which our victims might not have known about were it not for our uncontrollable laughter. These have edible leaves, flowers, and roots which are very potent, like horseradish.

Pink Primrose

And Heal-All, (prunella vulgaris) which we harvested to dry for tea. This, like every good plant, is both food and medicine, as it's name suggests. Good for what ails ya- it can be eaten raw, or dried and used for tea, or tinctured fresh. It's benefits include all around wellness- sore throat and cold relief, and it stops bleeding. Drink it often to stay healthy, or to restore health during and after an illness.

Self Heal

And wild Onions.

Wild onion patch.

We also found Ground beans (apios, though i failed to get a picture). I am really excited about these, and though it was not th' season to harvest th' beans, i know where they live, and should i return fall, winter or spring, look out.

And here's another plant that abounds in th' east Texas woods. Don't make a salad out of this plant.

Poison Ivy.

I am highly allergic to poison ivy, and have tried every remedy known to man, save for a few. What works best if you get a rash is to wash it at least three times a day with pine tar soap, then rub aloe vera leaf gel on it. It's the only thing that has ever worked for me. But if you do it as soon as you notice th' rash, or th' plant you might have touched, it will save you from two weeks of hell.

Coming from th' north, after a long winter, to a land flowing with nectar and greens was truly a treasure for us all. But i realized something on this trip, for i've found many treasures in my life. Finding a treasure is a great thing, but th' true miracle is th' change that occurs in th' seeker. You can wait around all your life for a miracle, or you can wake up, and be th' person you were meant to be.

And two days later we returned home to almost two feet of snow.
In Mid April.

Ground Cherries, Watercress, Stinging nettle.

Got some greens in before th' frost.

Watercress, which has been ripe and delicious all summer long here.

Watercress (Nasturtium officinale)

watercress, wet with th' morning dew

Watercress is a very spicy-mustardy green. As it's name implies it grows in the water-
which means you have to be careful with it. Now if th' rivers were pure like they were for thousands of years when the natives were th' caretakers of this land, it'd be a different story- but that's history.
Today, let's not drink that water, or eat th' plants that are in it. But luckily for us, watercress grows from it's top, so if it aint in th' water, chances are good that it never was in th' water.
But hey, let's not take chances- pay attention to the area, know if th' creek rises or has recently, if so, you may want to be a little more careful in your harvesting.
When you get it home, wash it good, and if you're worried about Ecoli or some such, cook your greens thoroughly- but if you know what you're doing that is not necessary. They are good raw and cooked, so it's best to know your source, then you can enjoy them how you like.
Use them as a garnish to your meal, mix them with a salad to spice it up, or cook up a soup with cress greens in it.
Here's a picture of a potato soup with watercress and some late season, new growth stinging nettle.

watercress, nettle and potato soup

Now, nettle is usually a spring green, but a little bit of cool weather and heavy rains gave us a second round of new growth this year, and we took advantage of it.

late season, new growth stinging nettle

Th' seeds of nettle are highly nutritious, and said to be good for your kidneys. They have also been shown to promote endurance and heightened awareness, similar to ginseng. They help th' body restore and rejuvenate, something very useful indeed in this toxic world we live in. 
 Bear Medicine Herbals has some more good info on nettles.

nettle stalk covered in seeds

stinging nettle seeds

bowl full of nettle greens

Just before th' first frost is also th' time of year to gather in ground cherries.
Last year we harvested a bunch of them just as they were ripening, as they ripen well if left in th' husks. This year we waited til they got good and yeller.

Ground Cherries are in th' nightshade family, and look very much like miniature tomatillos.
They are extraordinarily sweet, and peppery when ripe. We made some serious salsa with them, and mixed them with crab apples to make pie. This year we're sun drying some. It's taking a long time, but they smell really good.

ground cherries, at best time for pickin

Here's what they looked like when we started sun drying them, now they look like raisins, but it's taken about a week so far.

Sun drying ground cherries.

Well, fall is here now, so that's all of th' greens for awhile, enjoy.

~Rico