Wild plant info needed.

[Admin]

As you can see, I have started putting together the (wild plant & forage) board. I know that some of you guys are big into digging ginseng & bloodroot etc. Others are big into mushrooms. If I can get you guys to share some of your info and pics for this board that would be great. I'm looking for info on the best locations to find such goodies, what the plants and roots are used for, recipes, pics etc. Any info will be greatly appreciated. As tidbits of info come in I will add them to the new board. I am making the new board a read only board so that it doesn't get cluttered with post and stays clean for quick reference.

If you have ANY info to share, please post it in this board.

Thanks and karma to everyone that participates.

[mike692]

I have a few in my hunt101 account that you're welcome to, JC.

Chicken mushrooms aka sulfur shelf



Ginseng.



I have more in my photobucket account but it's blocked on this computer. I'll try and get them on here next week.

[Admin]

Thanks Mike Any discriptions or info on where the best spots are to find them etc will be helpful ;D

[grayfox]

good idea, ;D

[Greg]

JC i have a book with hundreds of wild edibles i will start posting when i get home from work ;D

[Greg]

the acorn,

distribution
our some eighty five species of oaks are found thoughout the continuous states except in the northern praries, thriving at various altitudes and in various types of soil. Oaks grow throughout southern canada.

edibility
indians used acorns both by themselves and in combination with other foods. for instance the digger indians roasted their acorns from the western white oak, hulled them, and ground them into a coarse meal which they formed into cakes and baked in rude ovens. in the east the acorns of the white oak were also ground into meal but were then often mixed with the available corn meal before being shaped into cakes and baked. roasted and ground white oak nuts provide one of the wilderness coffees.
to make the indians' familiar somewhat sweedish gruel or mush, all that is necessary is to heat the meal in water. the indians generally used no seasoning. as a matter of fact until the white man came they ordinarily had no utensils better than closely woven baskets. these were flammable of course and the heating was sometimes done by putting in rocks warmed in the camp fires. still showing how little one can get along with, the tribes then ate from common baskets using their fingers. bread, cupcakes, and flapjacks made in the home today from a combination of acorn meal and store flour are richly dark and pleasantly nutty.

[chuck]

Wild Chives, use them like you would the store bought ones. We are having chive fritters for supper.

[samdog]

Here's some pics of shrooms, go ahead and use any from my other morel hunting post JC.

Falsie


Two more falsies

[Admin]

Thanks for posting the pics folks I'll work them into the board soon.

[patricimo54]

Back in the spring/summer of 72 I spent a few weeks with some back woods people. Life was simple and life was good. We ate pinto beans, fried potatoes, and lambs quarter twice a day. If we were fortunate enough to have taken a rabbit. squirrel, quail, or meadow lark through the course of our scavenging we had a little meat as well, but if not we always had the three staples. Beans, potatoes, and lambs quarter. For those that are not familiar with lambs quarter, let me introduce you;
LAMB'S QUARTER (Chenopodium album)
Other common names: Goosefoot,pig weed
Identification: The plant is annual and grows from 1' to 6' in height, with stems rigid, green or sometimes reddish-striped. Leaves are variable in shape but usually somewhat triangular in outline with coarsely toothed margins. The lower leaf surface is grayish green and densely covered with mealy particles. The small flowers are crowded in the leaf axils and at the stem tips. Each flower develops a tiny single, shiny black seed that is covered by a white papery envelop, the calyx. This so called common weed is found in wastelands,gardens and along stream banks.
Parts used: Stems, leaves, seeds
Preparation: An excellent pot herb. Stems and leaves can be cooked like spinach or used in salads when young and tender. When freezing for storage blanch first. The small dark seeds can be ground and used as flour. Harvest them by rubbing the husk between your hands. This separates the chaff, then winnow.

[patricimo54]

Although I haven't personally consumed this pot herb my mom and dad in their latter years ate their fair share. Dad frequented a local tavern daily after retirement, his social interaction. A fellow there offered sacks of 'poke salad' as us Texans call it, for sale. Dad would buy it as often as it was available and mom would prepare it as follows.
Pokeweed
(Phytolacca americana)


Synonyms: American nightshade, cancer root, common pokeberry, red-ink plant, coakum, poke root.

Identification and habitat: This perennial plant produces stems that are green when young and purplish later. The stem is hollow and has an unpleasant smell. It reaches a height of 4 to 12 feet and a diameter of 1 inch. It has an extensive system of gnarled roots. The alternate, simple, entire leaves are oblong or ovate-lanceolate and acute or acuminate. Numerous small white (or greenish-white) to pinkish flowers grow in peduncled racemes during July and August, followed by clusters of round, purple berries that remain well into winter; these berries contain a crimson juice. Pokeweed is native to North America as well as other parts of the world. In the U.S. it is found in damp and rich soils, low ground, edges of woods, recently cleared areas, roadsides, and abandoned strip-mine areas from Maine, New York and south to Florida and westward through Texas.

Parts used: Root, leaves, fruit

Action: Anodyne, cathartic

Reported uses: laxative, relieving pain, reducing inflammation, treating rheumatism and arthritis, and combating skin parasites, cancer.

Application: The extract is said to have been used in chronic rheumatism and hemorrhoids. Authorities differ as to its value in cancer; although said to give great relief towards the close of a difficult case of cancer of the uterus and also stated to be of undoubted value as an internal remedy in cancer of the breast (use only with medical supervision). The dried root is used for pain, and combating skin diseases. The leaves of the young plants are sometimes eaten as pot-herbs after being boiled in two changes of water. First boiled until tender with liquid being poured off; second boil pour off liquid and then use seasonings such as lard, bacon grease, bacon or ham, then served as a side dish like spinach.

Preparations and approximate dosage:
Infusion or Decoction: Use 1 tablespoon root or leaves with 1 pint water. Take 1 teaspoon at a time, as needed.
Tincture: 2 to 5 drops, every 4 to 6 hours, as needed.

CAUTION: The fresh or insufficiently cooked plant is poisonous, particularly the root. The seeds in the berries are also poisonous and are particularly hazardous for children.

This is not a prescription. If illness persists, see your doctor.