Sponsor |  imorgen | May 14, 10:56am | OK, to start off with, it's "Be nice to nettles week".
No I'm not joking: nettles.org.uk [nettles.org.uk]
Nettles are really healthy, full of iron and vitamin C, surprisingly tasty in a sitr-fry... and free :)
Hmm, nettle recipes... |
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Sponsor | | bitty2 | May 16, 7:51am | | flax seed and it helps with the weight! |
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Sponsor | | blueflameleo | May 17, 12:50am | | poke is a plant my dad said you could eat but when it gets old it can be poison so i have never tried it. |
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Sponsor | | sagemark | May 18, 10:53am | Remember the following when collecting wild plants for food:
* Plants growing near homes and occupied buildings or along roadsides may have been sprayed with pesticides. Wash them thoroughly. In more highly developed countries with many automobiles, avoid roadside plants, if possible, due to contamination from exhaust emissions.
* Plants growing in contaminated water or in water containing Giardia lamblia and other parasites are contaminated themselves. Boil or disinfect them.
* Some plants develop extremely dangerous fungal toxins. To lessen the chance of accidental poisoning, do not eat any fruit that is starting to spoil or showing signs of mildew or fungus.
* Plants of the same species may differ in their toxic or subtoxic compounds content because of genetic or environmental factors. One example of this is the foliage of the common chokecherry. Some chokecherry plants have high concentrations of deadly cyanide compounds while others have low concentrations or none. Horses have died from eating wilted wild cherry leaves. Avoid any weed, leaves, or seeds with an almondlike scent, a characteristic of the cyanide compounds.
* Some people are more susceptible to gastric distress (from plants) than others. If you are sensitive in this way, avoid unknown wild plants. If you are extremely sensitive to poison ivy, avoid products from this family, including any parts from sumacs, mangoes, and cashews.
* Some edible wild plants, such as acorns and water lily rhizomes, are bitter. These bitter substances, usually tannin compounds, make them unpalatable. Boiling them in several changes of water will usually remove these bitter properties.
* Many valuable wild plants have high concentrations of oxalate compounds, also known as oxalic acid. Oxalates produce a sharp burning sensation in your mouth and throat and damage the kidneys. Baking, roasting, or drying usually destroys these oxalate crystals. The corm (bulb) of the jack-in-the-pulpit is known as the "Indian turnip," but you can eat it only after removing these crystals by slow baking or by drying.
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Sponsor | | sagemark | May 18, 8:37pm | | Dandelion is gourmet. |
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Sponsor | | Orfie | May 18, 8:41pm | | It ain't in Tennessee. ;-) |
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Sponsor | | blueflameleo | May 18, 10:43pm | | It ain't in South Carolina either :) |
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| Food for Free - edible wild plants | 11-12>| | | |
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