My daughter introduced me to foraging a few years back. In an earlier post, As God is My Witness I’ll Never Go Hungry, I detailed the beginnings of my attempts at foraging. I thought now was a good time to present the topic of extending your food supply with what is more than likely already in your fridge or growing in your yard.
Keep it Growing!
I rely on live food. In addition to my salad- and greens-dependent self, I have a pair of rabbits who expect daily greens. In my desire to stay put in order to help contain this *%$^%*^&ing virus I’ve re-upped my gathering and salvaging skills.
First, romaine lettuce will continue to grow if you take the core and place it in shallow water. The growth happens so fast you can almost watch it. You will most likely get enough regrowth for at least one good Dagwood sandwich. Celery exhibits a similar behavior. And I’ve got onions coming up right out of the compost. I’m clearly not turning enough, but I’m happy to enjoy this offering.
Forage
With foraging, I’m currently thinking in terms of extending fresh produce, in both quantity and nutritional value. The suggested practice, says Chris Bennett, author of Southeast Foraging, is to proceed with caution. First and foremost, make sure you’ve got the right plant, then wash it thoroughly. Make your first serving a very small sample to measure how your tummy likes the new food.
Purple Dead Nettle
My yard is so full of this stuff, there’s no chance I’ll starve. I’ve decided I’m going to just let it grow rampant as a ground cover in my spider lily garden, where it seems to thrive. I have, in fact, eaten several helpings of purple dead nettle, with no ill effect. Added to salads, they provide a rich, earthy, almost mushroom-like flavor. This morning I sauteed a batch with onion and added it to my cheese omelet. It was very tasty, I kid you not.
And, in addition to being very nutritious, it is purported to provide anti-inflammatory, anti-bacterial, and anti-fungal qualities.
Dandelion
As I watch neighbors work tirelessly to rid their perfect yards of these delightful little pops of sunshine, I can’t help but think, “What’s the deal?” Dandelions are uplifting, cheerful, and you can eat them. Plus, they turn into fun little puffy spheres of delicate white parachute seeds. Blow on one and watch them catch the wind. What’s not to love? That’s the best replanting job I’ve ever had.
But enough of that rant. Let’s get back to the eating part.
The young leaves are great in salads, the flowers can be used as a garnish or made into wine, and the root can be ground and used as a coffee substitute. What a fabulous plant! Dandelion also provides tons of vitamin C and antioxidants, and fights inflammation.
So get out there, folks. Stop this dandelion hate. Just be sure to eat your greens… right out of your yard!