Edible Wild Plants Recipes
Blueberry Soup (may also be done with rosehips and other fruit). Simmer four cups of blueberries in one quart of water for 30 minutes. Let cool and squeeze through panty hose, cheese cloth, or a sieve. Transfer juice to a pan and add optional 2 tablespoons of butter. Bring to a simmer. Add a quarter cup of brown sugar, a pinch of cinnamon and nutmeg. Stir a tablespoon of corn starch in four tablespoons of water and stir into simmering blueberry serve to thicken. A shot of lemon juice and a sprig of mint and/ or lemon zest to soup is excellent. Serves 6.
4 cups blueberries
1 t nutmeg and 1 t cinnamon
2 T butter
Recipe adapted from Mike Huff's award winning recipe.
Start with 14 ounce Banana Bread
or Pumpkin Bread Mix (Pillsbury).
3T of canola, olive, almond or other healthy oil.
1/2 cup white oak or other sweet acorn meal (blend acorns in water to a pulp, squeeze out water, dry=acorn meal).
Add another 1/2 cup of wild nuts: butternuts, black walnuts, hazlenuts.
1/2 grated apples or pineapple (if canned pineapple drain, pat dry, chop fine).
1/2 cup water.
Mix all ingredients, bake
according to directions on Pillsbury package. One loaf.
TIP: Whip honey and butter in one to one amounts to make honey butter spread.
CATTAILS, Male Pollen Pancake Mix
Ingredients: pancake mix and 1/2 cup male cattail reproductive parts.
- Add 1/2 cup the male part, the pollen, anther and stamen to 2 cups of your favorite pancake mix.
Try pollen and female parts in cookies, muffins, biscuits and bread recipes.
The young female bloom spike may be cooked like corn on the cob:
-Boil or steam in lightly salted water. Cook till tender. Butter and eat it hot.
Food Combinations: Cattail shoots, saute with stinging nettle, violet leaves, violet flowers, dandelions, wild leeks and spring mushrooms such as Adrian's saddle or morels.
This is a favorite one skillet dish I prepare in the May when hiking or foraging. All the plants can be gathered in a lowland area with adjacent woods.
Recipe: Feeds four:
-chop ten leeks
-two cups of violet leaves and flowers
-two cups chopped nettles
-two cups dandelion leaves
-two or three cups mushrooms
-ten cattail shoots about six inches long
Put ˝ cup of water in the pan. Cook over coals. Flavor with two tablespoons of olive oil, a couple dashes of soy sauce, and if you have it with you two tablespoons of chopped Oriental ginger and a tablespoon of sesame seed oil. Squeeze in the juice of 1/4 cup of lemon. Stir fry until mushrooms are tender. Serve.
Huauzontles (Lamb's Quarters)in Tomato Padron Sauce (Lamb's Quarters in Red Sauce). Aztec and Mixteca Recipe
Thirty seed heads with leaves of lamb's quarters about 10 to 12 inches long
One pound can tomato sauce
Cup of cilantro
One Padron or jalapeno pepper
Preparation: Bunch lamb's quarters seed heads together in bunches of ten and blanch for two minutes in boiling water.
Whip eggs and a teaspoon of Lawry's salt together with a T of water. Dredge heads of lamb's quarters in egg. Then saute in a frying pan with about a quarter inch of Canola oil until egg coating is browned.
Sauce: Pour tomato sauce in sauce pan. Squeeze in juice of lime. Simmer. Stir in oregano, dice jalapeno and cilantro. Simmer and reduce to taste. Longer the reduction, the thicker and richer the sauce.
Hint: Have sauce made ahead of time. Ladle
egged lamb's quarters and serve hot.
Wontons rolled in stripped Huanzontles heads. You may purchase prepared wontons in the frozen food section of an Oriental market. They may be steamed, then rolled into the steamed and stripped seed heads of Lamb's Quarters.
Preparation: First make a sauce using this Oriental flavor principle: combine two T soy sauce with three T of freshly diced ginger, add T sesame oil, two T lemon juice, one T rice wine vinegar, 1 clove chopped garlic, 1/2 cup of water. Stew seed heads of Lamb's Quarter's in Oriental flavor principle at a simmer for three minutes. Let seed heads cool then strip them onto a paper towel. Let dry. Steam wontons.
How to Eat: Dip wonton in cooled flavor principle, then roll it in seed heads. Expunge the wontons between your lips. Then do it all again.
Jerusalem Artichoke Soup is a great cream soup (without cream). Nutrient rich, delicious, low in fat, high in energy.
-2 pounds of Jerusalem artichokes
-cup white wine, Reisling or Gewurtztraminer
-2 finely diced onions
-2 T olive oil or butter
-2or 3 bay leaves
-2 T fresh chopped parsley
-1T chopped rosemary
-1 clove garlic or to taste
-2 T vegetable bullion
-juice 1/4 lemon
Preparation: Brush scrub Jerusalem Artichokes. Leave skin on. Boil until soft, about ten minutes. Set aside. Add butter, diced onion, parsley (or cilantro) rosemary, garlic to pan. Saute until onions clear. Add bullion and lemon juice to wine. Pour wine bullion over onions and other ingredients in sauce pan. Simmer for ten minutes. When all ingredients have cooled add in stages to a blender and cream the soup. Serve hot with salt and lemon pepper.
Navy Beans and Jerusalem Artichokes cooked in stinging nettle broth, with mountain mint and Epazote seasoning.
Epazote seeds may be purchased from Meuninck's Media Methods or Richter's. Click Epazote to discover its other uses and see a picture. Jerusalem Artichokes are prolific producers. Mountain mints is excellent for tea and cooking, especially beans. Stinging nettle is a great foodstuff and an effective mineral supplement with a long tradition of medicinal uses.
Two cups of dried navy beans
Two mountain mint sprigs with leaves
About 1 lb. of stinging nettle stems, leaves and seeds (late summer)
Four medium Jerusalem Artichokes
cup of diced onion
Chicken or vegetable stock about 2 cups
Seasoning: salt, pepper, or lemon pepper and pepper corns.
One or two teaspoons of borwn sugar
Option: 1/2 Jalapeno to warm taste.
Preparation: Soak beans overnight. Add stock. Cook nettles in a quart of water in a covered pan for 30 to 40 minutes. This may be done ahead of time. Nettles will cook down in the steam, discard nettles and combine nettle stock with vegetable stock and beans. Simmer all day, or at least until beans are soft.
Saute artichoke slices in butter, with diced onion; add to beans in last hour of cooking. Add mint and Epazote. Squeeze in lemon juice to taste. Before serving pull out mint sprigs. Add sugar (optional). Season and serve.
Padron Peppers Stuffed with Salmon Mousse and Wild Berries
10 Padron peppers (hot) or Bell Peppers;
One pound of salmon
lemon pepper, Jamaican Jerk Seasoning, crushed garlic clove
Blueberries, elderberries, raspberries your choice or combination
cup of Reisling white wine
4 Tablespoons mayonnaise
1/4 cup sour cream
Preparation: Poach salmon in ample seasoning, soy and Reisling.
Bake peppers for 20 minutes at 375 degrees. Drop in ice water. Dry. Peel skin.
Mash cooked salmon in Mayo, sour cream, and
tablespoon of lime juice.
Then blend until smooth in blender.
Stuff peppers with fish mousse and insert a few berries. Or open pepper and spread mousse on peppers, garnish with berries. Serves 4.
Paleo Waffle with Wild Rice
The simplest way I know to cook wild rice is to boil two and a half cups of water lightly salted, enter a cup of wild rice, cover and simmer for 35 to 40 minutes.
Recipe: The Paleo waffle is made with low fat Bisquick, twelve grain cereal, wild rice, walnuts.
Mix one cup of cooked 12 grain cereal with two cups of Bisquick. Crack in one egg white.
Meanwhile, cook wild rice for ten minutes until it is softened, but not well done.
Add the cooked rice to the Bisquick and 12 grain cereal. Here's where you can get creative. Put in a half cup of cattail pollen you have been saving in the freezer. Stir in the walnuts. Then squeeze in the juice of one half lemon. Add skim milk to thin batter. Spray waffle iron with Canola and pour in batter. I like this with maple sugar, sliced banana and blueberries. Raspberries and strawberries are great too.
Roasted Pumpkins buds, Squash buds and Day Lily Buds
Pumpkins plants provide numerous edible buds as do other squash and day lilies.
Pick the flower buds, put 10, 20 or more in a bowl, pour over a tablespoon of olive oil (more or less depending on the number of buds), then sprinkle on lemon pepper and Lawry's salt (lightly). Roast in the oven or in your Weber. Turn once. About 5minutes at 375 degrees, 7-10 minutes in a covered grill, indirect heat.
Pumpkin Sweet Potato Soup
1 (16 ounce) can of pumpkin filling unsweetened
1 medium to large sweet potato
cinnamon, fresh ginger
Peel then add one medium to large cooked sweet potato to on 16 ounce of pumpkin filling (unsweetened). Blend or mash together. Add juice 1/4 lime. 1/4 cup of brown sugar (optional). Then add three or four cups of water where two vegetable bullion cubes have been dissolved. Spice with cinnamon and one tablespoon of minced fresh ginger. Adjust taste with lemon pepper and salt.
Cream of Nettle and Watercress Soup
4 cups of fresh watercress.
1 cup of fresh nettle leaves.
4 cups of chicken stock.
1 cup of low fat sour cream.
1 clove garlic
Preparation: Simmer the leaves in the stock until tender. Let cool. Blend in a mixer with clove of chopped garlic. Stir in sour cream, blend. Salt and pepper. Garnish over with chive, borage, day lily petals or beebalm blossoms.
Salmon Stuffed with Watercress: One favorite of mine is steamed salmon stuffed with watercress. After washing the body cavity, stuff the fish with watercress. Season to taste and then steam in a wicker basket or Chinese steaming basket.