The good folks over at Northern Bushcraft have a trio of fantastic lists giving details on the Wild Edible Plants, Berries and Mushrooms of Ontario.Sorry, what? You think foraging for food is beneath you? Uncouth? Consider, if you will, the penultimate forage - The Truffle. Here's a great read from Hunter Gather Cook on Truffle Hunting: The Ultimate Forage...
Foraging Texas is a fantastic spot to visit. It is dedicated to foraging in Texas and the Southwestern United States, however the site has great detailed information as well as general information about foraging and wild edibles, their identification and use as foodstuffs.
Always a great source for all things foraged, Hunter Gather Cook has an intriguing post for Wild Salsa Verde. It features such wild edibles as sorrel, leeks and ground ivy combined with the usual suspects: olive oil, lemon and the delectable anchovy. Not an anchovy fan? Give it a try - it really is not at all fishy. Anchovies add a surprising amount of depth to a dish, a je ne sais quoi of umami.
Fiddleheads are a delicious vegetable, and they grow wild on The East Coast of North America, in particular they like wet and marshy areas. Fearless Eating has a great post on How to Find, Identify and Cook Fiddleheads. Note: When picking fiddleheads, three tops per plant is the recommended harvest. Each plant produces seven tops that turn into fronds; over-picking will kill the plant. Maintaining sustainable harvesting methods is important in the propagation of any non-farmed food species.
The Wild Cook offers this recipe for Wild Garlic Pesto. This would be great with pasta or for marinating seafood or meats.
Here are some great books on the topic of foraging, if you're interested, from the iconic Tom Brown's Field Guide to the specific Foraging Along The Pacific Coast (from Mexico to The Puget Sound) and Mushrooms Demystified, one of my favourites and simply the BEST guide on mushroom identification.
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