tag:blogger.com,1999:blog-24800569293377406872024-03-19T02:30:40.261-05:00The Foraged FoodieWelcome to my foraging blog. Here you'll find identification tips and recipes using wild foods. I'm going to try post new content more often, so please subscribe or keep checking in!HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.comBlogger161125tag:blogger.com,1999:blog-2480056929337740687.post-12507511752152419242024-02-21T18:40:00.000-06:002024-02-21T18:40:00.133-06:00Healthy green marinara with sow thistle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nn2KlnlNpeXg-jmLPY5jjG3YuCRkDI8R7kkEmm3I6dH2IaQLNipXkhQfQczJ-O6O0zP0cl5g2RIkO2frRoZaPrUlb6WcNSopmgJZ3GXTJbT5GC4wbEeoMNH8ZjvH8wHcQ8tR38a605r8mZoU51WHgZVMCzDm1Qlnx80mli-rbWs0GTIuMO8lcfGWT6g/s2000/Foraged-Foodie-Green-Marinara-with-Sow-Thistle-recpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9nn2KlnlNpeXg-jmLPY5jjG3YuCRkDI8R7kkEmm3I6dH2IaQLNipXkhQfQczJ-O6O0zP0cl5g2RIkO2frRoZaPrUlb6WcNSopmgJZ3GXTJbT5GC4wbEeoMNH8ZjvH8wHcQ8tR38a605r8mZoU51WHgZVMCzDm1Qlnx80mli-rbWs0GTIuMO8lcfGWT6g/w346-h640/Foraged-Foodie-Green-Marinara-with-Sow-Thistle-recpie.jpg" width="346" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>Those of you who follow me on Instagram might remember seeing the image I shared of my green marinara sauce last March, when I promised a recipe to follow on my blog soon. </p><p>And then I did not do that. </p><p>But better late than never, as they say. A warmer than usual February has triggered the earliest spring plants to sprout, including one of my annual favorites, prickly sow thistle. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9ZkirfBz0qDUXKXu_63w9u9na2cP-JTqQOehG62d_5js_szsFJa_txRNnYR5YPZvMEG17NYaw0oUOP-gqJQmIrTAZvM1gNa70sVnWz41rn1mlBMNeaAB2KRCHaYN-dr7jUac7RIRDbE1jZRy6nF8RiSz0YpgC5qxRUez9Jd51xbSRN7TmRzoT83JC48/s961/20230308_122144~2_copy_961x832.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="832" data-original-width="961" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9ZkirfBz0qDUXKXu_63w9u9na2cP-JTqQOehG62d_5js_szsFJa_txRNnYR5YPZvMEG17NYaw0oUOP-gqJQmIrTAZvM1gNa70sVnWz41rn1mlBMNeaAB2KRCHaYN-dr7jUac7RIRDbE1jZRy6nF8RiSz0YpgC5qxRUez9Jd51xbSRN7TmRzoT83JC48/w400-h346/20230308_122144~2_copy_961x832.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Early spring prickly sow thistle, picked last Friday</td></tr></tbody></table><br /><p><br /></p><p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-CM3tYwnw1m3XFy1C2EkhlfvTTBw0UaQVursLC6JpmsdpwXv-vO1_LcNGHgPIitP7qz8M7eAEY99mJfRPqXHcI39l5jkXQZftHWyPuhGASH5JcFT4Z0mm5DykCr3z137cYhpz6tJzBCGKljC3YLZvaIt7RYitRJjQ3cVjNfSiNNI0kAq4R5mad3UBeg/s1285/20230305_125514~2_copy_1046x1285.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1285" data-original-width="1046" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji-CM3tYwnw1m3XFy1C2EkhlfvTTBw0UaQVursLC6JpmsdpwXv-vO1_LcNGHgPIitP7qz8M7eAEY99mJfRPqXHcI39l5jkXQZftHWyPuhGASH5JcFT4Z0mm5DykCr3z137cYhpz6tJzBCGKljC3YLZvaIt7RYitRJjQ3cVjNfSiNNI0kAq4R5mad3UBeg/w325-h400/20230305_125514~2_copy_1046x1285.jpg" width="325" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">That vivid green color is all natural</td></tr></tbody></table><br />I really, really love this recipe. Unlike a pesto, this is completely vegan (unless you add cheese on top). It's also low in fat, since oil isn't a key ingredient. And each serving is also a full serving of leafy vegetables! That last point is especially important since sow thistle is incredibly nutritious, rich in potassium, calcium, magnesium, iron, zinc, selenium and a number of important vitamins. </p><p>It's really surprising how creamy this sauce is, considering that it has no cream, milk, coconut milk or cheese. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Green Marinara With Wild Foraged Sow Thistle</span></h3><p><i>Makes enough for 16oz. of pasta, feeds 4-6, ready in 20 minutes</i></p><p>Note: If no prickly sow thistle is available, substitute with swiss chard or spinach <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYQVf-o0gIf3X_TxDXt8OTBxPt3r064ixwK2FbgezrtNAUO7KpdtoUlPtRNWI_vTdC7ozR0nKAITb4PIQWXYJXwuV11KiMsWUoWP8U4J2IYvZwB-NZSk3bZkelVo9ObDlKa_U8cgqMoYKspyPOUwLFhMWAESZtJ7WAV4RZnBY8sILVoWuq9ULd84pGOE/s1116/20230305_113637~2_copy_889x1116.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1116" data-original-width="889" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYQVf-o0gIf3X_TxDXt8OTBxPt3r064ixwK2FbgezrtNAUO7KpdtoUlPtRNWI_vTdC7ozR0nKAITb4PIQWXYJXwuV11KiMsWUoWP8U4J2IYvZwB-NZSk3bZkelVo9ObDlKa_U8cgqMoYKspyPOUwLFhMWAESZtJ7WAV4RZnBY8sILVoWuq9ULd84pGOE/s320/20230305_113637~2_copy_889x1116.jpg" width="255" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A heaping colander is the right amount</td></tr></tbody></table><br /></p><p></p><ul style="text-align: left;"><li>6 cups of prickly sow thistle leaves and young stems, roughly chopped</li><li>1 medium sweet yellow or white onion, <i>diced</i></li><li>1 heaping tsp. <i>Better Than Bouillon</i> roasted garlic flavor</li><li>2 tbs. + 1 tbs. olive oil or butter </li><li>1 tbs. flour</li><li>Crushed red pepper flakes, <i>optional</i></li><li>Salt </li><li>Pasta or roasted veggies, to serve</li><li>Grated cheese or vegan cheese, to serve, <i>optional</i></li></ul><div><ol style="text-align: left;"><li>Add sow thistle to a large stockpot and add enough water to cover. Salt lightly and bring to a boil. </li><li>In a separate stockpot, start to prepare your pasta according to package directions.</li><li>After the sow thistle has boiled for 5 minutes and is tender, drain but do not throw out the nutrient-rich water. </li><li>Add the diced onion to the stockpot where the sow thistle was, add 1 tbs. of olive oil or butter, and sauté until translucent and soft. Add the onion to the drained sow thistle. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEo_MQWA5LrMK1GLnSkz81KA3v4AttAPUuK3E7W_S6O9adKRc2ZxC7oTi3Q5Ok8NkVn-lUntNjF_ExU0493zQfAvCacos6n2Zad0OTAgEdihG7OhGAKpG16gUOv5DXLZtH4qZM_t9OaCNq8yFwwedfsxx692CR9TSyJcPBrGDv5t7IH4mo5uM1Zp80x5M/s1039/20230305_121541~2_copy_1039x878.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="878" data-original-width="1039" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEo_MQWA5LrMK1GLnSkz81KA3v4AttAPUuK3E7W_S6O9adKRc2ZxC7oTi3Q5Ok8NkVn-lUntNjF_ExU0493zQfAvCacos6n2Zad0OTAgEdihG7OhGAKpG16gUOv5DXLZtH4qZM_t9OaCNq8yFwwedfsxx692CR9TSyJcPBrGDv5t7IH4mo5uM1Zp80x5M/s320/20230305_121541~2_copy_1039x878.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The ideal consistency</td></tr></tbody></table><br /></li><li>Heat 2 tbs. oil or butter in the stockpot, mix in the flour, creating a roux. Return the onion, the sow thistle and around 2 cups of the reserved cooking liquid to the stockpot. </li><li>Over medium heat, gently sauté the sow thistle mix with the roasted garlic bouillon and the crushed red pepper flakes, if using.</li><li>Use a hand mixer to blend together all the ingredients. Test for flavor, adding more salt, garlic or red pepper flakes, if needed. (I didn't think it needed any more salt). </li><li>Serve tossed with pasta or as a sauce over roasted veggies or grilled meat. Sprinkle with grated cheese, if desired. </li></ol><div>The first few times I made this dish I ate it only with pasta, and that's still the way I like it best, as other flavors can overwhelm it somewhat. But it's also delicious tossed with leftover roast chicken breast, or with fresh, sauteed, winter oyster mushrooms, like I made it this year. </div></div><p></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-52714695917117514302024-02-18T16:22:00.007-06:002024-02-29T15:34:08.482-06:00Foraging prickly sow thistle: pictures, flowers, leaves & identification for Sonchus asper <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12Qin6gS3MIz6raXdse3swFovOgRlc3vIjrM2e2fwuaCtZ_8OOZBKiXoNGFAW_rhyphenhyphenEU1f2wWeVUMZmW6_9RVnOzlrAZvkEPiaX5px5Ez04jvOJ6S8kHf3qRSjtGTAdCtKBSdimyiA_dJ9jwEgWpAigJEi9Y_1WERRQnWe28G9eQRmWUquGKHqALcpWmg/s1938/How-to-identify-edible-medicinal-plant-sow-thistle-forgaged-foodie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1938" data-original-width="1350" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12Qin6gS3MIz6raXdse3swFovOgRlc3vIjrM2e2fwuaCtZ_8OOZBKiXoNGFAW_rhyphenhyphenEU1f2wWeVUMZmW6_9RVnOzlrAZvkEPiaX5px5Ez04jvOJ6S8kHf3qRSjtGTAdCtKBSdimyiA_dJ9jwEgWpAigJEi9Y_1WERRQnWe28G9eQRmWUquGKHqALcpWmg/w446-h640/How-to-identify-edible-medicinal-plant-sow-thistle-forgaged-foodie.jpg" width="446" /></a></div><p>
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</p><p>Latin Name: Sonchus asper<br />Common Names: Prickly sow thistle, spiny sow thistle, sharp sow thistle, rough milk thistle<br />Season: Early spring<br />Edible: Yes <br />Flavor: Good<br />Medicinal and nutritional value: Vitamin rich, antioxidant strong, liver and kidney purifying <br /><u><b><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank">Identification difficulty: <span style="color: #38761d;">Beginner</span></a></b></u></p><p><br /></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqijJYx_7YVas283JxcpI5Hm0axrC9g2_3b1cWBnvnKU4f6ylOLrpzrPkq9SsQGmpwXKQVImMWvWlgKXJAQq1y5RdNZF3mhhGMaEhKpaN6N5ceyrpG0dPOT5TOknQ2yd1xv7dAL4mDDfYQp4S5VJt4S0dClg4YIlqBlWZOOC-PRJPxe9ahD8bh5d3xrA/s1440/Prickly%20sow%20thistle%20plant%20with%20buds.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqijJYx_7YVas283JxcpI5Hm0axrC9g2_3b1cWBnvnKU4f6ylOLrpzrPkq9SsQGmpwXKQVImMWvWlgKXJAQq1y5RdNZF3mhhGMaEhKpaN6N5ceyrpG0dPOT5TOknQ2yd1xv7dAL4mDDfYQp4S5VJt4S0dClg4YIlqBlWZOOC-PRJPxe9ahD8bh5d3xrA/w400-h400/Prickly%20sow%20thistle%20plant%20with%20buds.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The leaves of this plant are at a good stage for harvest</td></tr></tbody></table><br />Despite the texture, prickly sow thistle is one of the edible wild plants I look forward to the most every spring. <p></p><p>If you can work around the prickles, which is easy enough to do when planning dishes that need to be pureed (like sauces and soups), you are rewarded with a wonderfully rich leafy green. The flavor is generally very mild with only a slight bitterness, comparable to swiss chard or belgian endive, to add complexity. Most everyone who eats leafy greens will enjoy properly prepared prickly sow thistle. </p><p>Perhaps even better, prickly sow thistle is extremely common </p><p><br /></p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">Nutritional & medicinal benefits</span></h3><p>The sow thistle family (Sonchus) is one of the ones where a significant amount of research has been done into nutrition and potential medicinal benefits. Sow thistles have long been accepted as health foods, associated with liver and kidney purification. </p><p>Recent studies have shown that the sow thistles, particularly the prickly sow thistle, are antioxidant powerhouses. Antioxidants have been shown to reduce the effects of aging, both on the body and mind. They also lower your cancer risk. </p><p>While antioxidant extractions are available in pills, syrups, etc., studies show that the best way to gain the positive effects of antioxidants might simply be to incorporate a large number of antioxidant-rich foods into your diet. </p><p>All three sow thistles were found to be rich dietary fiber and in vitamin E, though smooth sow thistle (Sonchus arvensis) had the highest concentrations. Like most leafy greens, sow thistles have a lot of valuable minerals, including potassium, calcium, magnesium, iron, zinc, sodium and selenium. Smooth sow thistle is the best of the 3 for potassium, common sow thistle has the highest concentration of iron and prickly sow thistle offers the most calcium. </p><p>As an added bonus, sow thistles DO NOT have large amounts of oxalic acid, even though they exhibit red coloration. They contain less than 10% of the oxalic acid found in spinach or swiss chard, for example, and less than 5% of the oxalic acid in purslane. </p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3292812/#:~:text=Sonchus%20asper%20(SA)%20is%20traditionally,extracts%20of%20the%20whole%20plant." target="_blank"><b>To learn more about the antioxidant properties of prickly sow thistle, check out this article from the National Library of Medicine. </b></a></p><p><u><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913140/" target="_blank"><b>To learn more about the nutritional qualities of the sow thistle genus, please read this article from the National Library of Medicine. </b></a></u></p><p><br /></p><h3 style="text-align: left;"><span style="color: #38761d;">History as a food crop</span></h3><p>There are three, common, wide-spread sow thistles: Common sow thistle (Sonchus oleraceus), prickly sow thistle (Sonchus asper) and smooth sow thistle (Sonchus arvensis). They are native to Europe, particularly the Mediterranean regions. They are now found throughout temperate North and South America, Australia and New Zealand, the Middle East, and much of Asia and Africa. </p><p>Despite the name, common sow thistle is not the most common, at least not in my North American experience; perhaps in the Mediterranean it is. In the Northeast US, I found common sow thistle and prickly sow thistle found in about even amounts, but here in Texas, prickly sow thistle is everywhere, and common sow thistle is . . .well, quite uncommon. Smooth sow thistle, arguably the most difficult to identify when young, seems to be the least common. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA7GX93juWO_Rr9YaJJmASY3APkN58Op1yHLd4R8Ifg9cv4Ktx2zk89JSXw7DpZn39-qVSjU4x3lKUGPYpJsbqZagzCDeoGumNwnOFC31pN8p0ZgSIQQrnODkjA2mrqOSwV2DW0hrJ6gkUAu5zrW5gUgyYuflYRg2OT_ftZ7Ok-RNWSHk4eMF0zzPX-E/s1116/20230305_113637~2_copy_889x1116.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1116" data-original-width="889" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA7GX93juWO_Rr9YaJJmASY3APkN58Op1yHLd4R8Ifg9cv4Ktx2zk89JSXw7DpZn39-qVSjU4x3lKUGPYpJsbqZagzCDeoGumNwnOFC31pN8p0ZgSIQQrnODkjA2mrqOSwV2DW0hrJ6gkUAu5zrW5gUgyYuflYRg2OT_ftZ7Ok-RNWSHk4eMF0zzPX-E/w319-h400/20230305_113637~2_copy_889x1116.jpg" width="319" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A good-sized haul of prickly sow thistle leaves,<br />ready to cook and eat</td></tr></tbody></table><br />Our earliest record of sow thistles as a food comes from the ancient Greeks, who considered it to be strengthening, and used the non-prickly varieties in salads, especially during winter time when greens were scarce.<div><br /></div><div>Europeans in the middle ages valued the sow thistles for animal feed. The name "sow thistle" comes from farmers feeding the plant to sows with piglets; it was believed that this plant increased lactation.<br /><p></p><p>As traditional agriculture became the standard in Europe and European colonies, like the U.S., sow thistles came to be regarded as common weeds, and a great deal is spent to eradicate them. </p><p>But that is not always the case in areas where sow thistles have spread. </p><p>As European agricultural practices spread with colonization, many native species of plants, which were essential food sources for the native peoples, were wiped out. Eurasian plant species had evolved a centuries-long history of competition, due to exposure to other plant species spread via trade routes. As a general rule, these plants could out-compete native species, which is why dandelions, plantains, sow thistles and others are considered common weeds today. </p><p>But many native peoples have embraced the "weeds" traditional agriculture rejects, and have used them to supplement or replace native plants that have been decimated. Sow thistles in particular are consumed by the Māori of New Zealand and the by the native peoples of the rural Brazilian rainforest regions.</p><p>In addition to the three most wide-spread sow thistles there are many regional species, especially in Africa and some hype-local species in places like the Canary Islands, some of which are used for food. </p><p><br /></p><h2 style="text-align: left;">Prickly sow thistle identification</h2><p>Note: the entire above-ground portion of the plant is edible. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIsRk8xlBt7IOzo6KeBxv0fLtEuDgY376i1LiABpnzTea3oS7D4UOvEhI5AQHIWJ7cFybnD2ns6plINCRk_m-i8pNDM_Sh_usdK5nLYdgvfgeE08ETUBtB8CYzDBEjPZrzwDYegthLvvNBZxkj70oiPJ8fhnRZakd_jNcR8JfBELae6RZlUz5-lQ8HFA/s1043/17077135_358072371259687_8207524838701531136_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1043" data-original-width="1043" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIsRk8xlBt7IOzo6KeBxv0fLtEuDgY376i1LiABpnzTea3oS7D4UOvEhI5AQHIWJ7cFybnD2ns6plINCRk_m-i8pNDM_Sh_usdK5nLYdgvfgeE08ETUBtB8CYzDBEjPZrzwDYegthLvvNBZxkj70oiPJ8fhnRZakd_jNcR8JfBELae6RZlUz5-lQ8HFA/s320/17077135_358072371259687_8207524838701531136_n.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Prickly sow thistle at the perfect stage for harvesting leaves</td></tr></tbody></table><h3 style="text-align: left;">Growth season & features</h3><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORtyhLXbvHaCIibfoDOMRaxs-3_hdQZOVf_s4mb5SuUreGeaRhP6f9v9HO8iEueHBNJv3dQJoXInEEIs_oBLY2hxtv6ffBAO8krtBeCsmkhs1EU4kZlP__8t0HmRv3JlLFAViX0gXgxfZ8lHRghFNzOMGxNE7wizR2lsJB5QYJS0xxWCWVOFlwesRVyE/s911/20221108_125646~3_copy_911x889.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="889" data-original-width="911" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORtyhLXbvHaCIibfoDOMRaxs-3_hdQZOVf_s4mb5SuUreGeaRhP6f9v9HO8iEueHBNJv3dQJoXInEEIs_oBLY2hxtv6ffBAO8krtBeCsmkhs1EU4kZlP__8t0HmRv3JlLFAViX0gXgxfZ8lHRghFNzOMGxNE7wizR2lsJB5QYJS0xxWCWVOFlwesRVyE/w320-h312/20221108_125646~3_copy_911x889.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">An early basal rosette, the raised leaves are good <br />for harvesting</td></tr></tbody></table>Sow thistles are annual plants that begin their growing season as a basal rosette in early spring. A basal rosette is when leaves create a circle on the ground around a central attachment to the root system below. In Texas this is usually early March but can be mid-February in mild winters. In the Northeast I generally found them in mid-April. <p></p><p>The plant will very quickly grow raised leaves from the rosette that stretch upward. This is the best time to gather the leaves, when they aren't against the ground (the leaves on the ground tend to be tough and fibrous) but before the stalk is branching. </p><p>I also harvest the leaves when the central stalk has formed but is young, 4-6 inches long, even if it already has flower buds. But once the plant starts branching the leaves usually loose flavor and become stringy. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nwOYhk1PA2gOGjm3leTYCOlXD63Drd8ZN_m7cGeoqiTWaxtK0i2usrJIlO0FvfvZY8KdTpS9w1bpZxK9vIxRH_zz-arCOyxTpoSgDmjls98cDDqyuFgr4SGflSN3RuGzPklw4N8IF99dQb4dNBBVrWprYgZhhDXR7tjfzxzt47NIX6M0zQvofjV4928/s1040/20210402_122329~2_copy_759x989_copy_798x1040.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1040" data-original-width="798" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nwOYhk1PA2gOGjm3leTYCOlXD63Drd8ZN_m7cGeoqiTWaxtK0i2usrJIlO0FvfvZY8KdTpS9w1bpZxK9vIxRH_zz-arCOyxTpoSgDmjls98cDDqyuFgr4SGflSN3RuGzPklw4N8IF99dQb4dNBBVrWprYgZhhDXR7tjfzxzt47NIX6M0zQvofjV4928/w246-h320/20210402_122329~2_copy_759x989_copy_798x1040.jpg" width="246" /></a></div><br /><p>This plant to the left is already branching at the top. The leaves will generally be less flavorful at this stage, but this plant seemed to be unusually healthy and well-watered, and some of the leaves were still tender and not stringy. </p><p>If left unchecked, prickly sow thistle can grow to around 3' 6" tall (about a meter), but will most often be under half that height in areas that are mowed or otherwise landscaped. </p><p>Not every plant will produce branches though all will produce a cluster of flower stalks at the top of the central stem, if allowed to grow long enough. </p><p><br /></p><p><br /></p><h3><br /></h3><h3>Leaf shape & features </h3><p>The leaves are the most important Identification feature for prickly sow thistle. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQscEYyjJTwAbs-QvioivQy95ND4RiPOwFVN17ksrXcZVFABE1NA9VlzP4w72xhSR886lluo5_aYXjyJ-UJJBjbdLoSGGRs00NP2XDOo2E6deQ7cs3Z3hAJiifcJw5l-9QR3q5SRjCwb10bECD3_aHu_Ot38lMUMBNqRi6nVAidkc3h3NowXZb54i92I/s1080/16908590_904283459674114_1047694698480664576_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="790" data-original-width="1080" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQscEYyjJTwAbs-QvioivQy95ND4RiPOwFVN17ksrXcZVFABE1NA9VlzP4w72xhSR886lluo5_aYXjyJ-UJJBjbdLoSGGRs00NP2XDOo2E6deQ7cs3Z3hAJiifcJw5l-9QR3q5SRjCwb10bECD3_aHu_Ot38lMUMBNqRi6nVAidkc3h3NowXZb54i92I/w640-h468/16908590_904283459674114_1047694698480664576_n.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leaf progression. When very young (left), the leaves are spoon-shaped and not lobed. <br />As the plant matures the leaves will become increasingly large, dark, lobed and the prickles will become more defined. All of these leaves are from a young plant. </td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PQ6kQIfguQlP7hdY6FVyn1645-_NYR7yDOfuRxUlP5WIUfNNYBxVTwJE5cRyu3gvxv8VVNAUf47_VkeFW8J5qkQHjhFVwK61Azi9w___doqWCjE8A5SZ-_V0SHesUQJ_d3pBn9swiQyoCsQ5Hjs0vrx0_rfXsCg1Ek1oeju2ztRtCuvtX-hX7MqDa5s/s961/20230308_122144~2_copy_961x832.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="832" data-original-width="961" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PQ6kQIfguQlP7hdY6FVyn1645-_NYR7yDOfuRxUlP5WIUfNNYBxVTwJE5cRyu3gvxv8VVNAUf47_VkeFW8J5qkQHjhFVwK61Azi9w___doqWCjE8A5SZ-_V0SHesUQJ_d3pBn9swiQyoCsQ5Hjs0vrx0_rfXsCg1Ek1oeju2ztRtCuvtX-hX7MqDa5s/s320/20230308_122144~2_copy_961x832.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The lower leaves in the basal rosette are deeply lobed</td></tr></tbody></table><p>Each leaf in the basal rosette stage is long and narrow, about 3 times as long as it is wide. The leaves are deeply lobed, which means they appear to have cut outs on the sides; they somewhat resemble dandelion leaves. </p><p><br /></p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vJpe841pR8_uruW7lk8yVanQlTBQurpKtOGiVt-0utSpBU_BYtIiirX40c3NBaWvTpT1_s0aERQ4gcOD0f64ejtvZ0kUHiy757jIuKXUwQ6WtQAreRkJUrG-qWs-RQ62fdB_SabS0P9WPyQbZc4zKxKOTqyQVKs7ocr4WiHJhOrB5U65msR65d2ebow/s1274/PhotoCollage_1708278023932_copy_1274x1019.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1019" data-original-width="1274" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vJpe841pR8_uruW7lk8yVanQlTBQurpKtOGiVt-0utSpBU_BYtIiirX40c3NBaWvTpT1_s0aERQ4gcOD0f64ejtvZ0kUHiy757jIuKXUwQ6WtQAreRkJUrG-qWs-RQ62fdB_SabS0P9WPyQbZc4zKxKOTqyQVKs7ocr4WiHJhOrB5U65msR65d2ebow/s320/PhotoCollage_1708278023932_copy_1274x1019.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leaves from a 8" tall plant, dark green and<br />purple, from cold expos<br /><br /></td></tr></tbody></table><br />The leaves are generally bright green but will be darker in cooler weather. If they are exposed to near freezing conditions during their growth they will have red or purple zones, or even become purple entirely. This isn't a concern for the forager, as the purple leaves are just as edible. The central midvein of the leaf is thick, well-defined and white but will turn pink, red or purple in cold weather. <p></p><p>The leaves on the upper stalk or branching stems are a different shape from the leaves at the base. These grow as teardrops, are not deeply lobed, and the rounded base clasps around the stem. These leaves are smaller, less flavorful and often papery. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IIli9u-hc81HmXz51Jz96T6SZBPLgbNZKKj7svDzug8cFKoI0tRtBlh7w-cKA3jmYFfHbkBgWepxKdMzrk2hIMEwJSsX8FeZjP1fd3apq3ki42k-ab5gI_EIkoJvQQXCbZw3XyuvyoxbJoTHor7Ix7BPXvrGl_UExbS9h5kicek0KqA8UeJ14F45aAw/s1540/PhotoCollage_1708188092373_copy_1540x865.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="865" data-original-width="1540" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IIli9u-hc81HmXz51Jz96T6SZBPLgbNZKKj7svDzug8cFKoI0tRtBlh7w-cKA3jmYFfHbkBgWepxKdMzrk2hIMEwJSsX8FeZjP1fd3apq3ki42k-ab5gI_EIkoJvQQXCbZw3XyuvyoxbJoTHor7Ix7BPXvrGl_UExbS9h5kicek0KqA8UeJ14F45aAw/w640-h360/PhotoCollage_1708188092373_copy_1540x865.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leaves as they appear on the upper stalk or branching stems.</td></tr></tbody></table><br /><p>The entire margin (edge) of each leaf is rimmed with prickles where the leaf pinches itself together into soft spikes. Unlike thorns, prickles are not especially hard, and will bend easily if pressed. When touching them I would describe the sensation as prickly (lol) rather than painful. </p><p>This is one way to distinguish a sow thistle from a true thistle as true thistles have hard spines or spikes on the leaf edge that will pierce the skin if pressed. But more on that in the look-a-like section below. </p><p>While in the elevated basal rosette shape, the prickles on the leaves create rather beautiful fractal patterns as viewed from above. </p><p><br /></p><p><br /></p><h3 style="text-align: left;">Stem/stalk features</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxVUBcUh3iPHywYPAePuCz-YcStfMJCGZwKeH0kW7sMDeElnssemqysshGTywXORUY3mYTVfl7ntlcSdjZtNQuszMoPwOxuGDcFPcqNEsRK0t3WfLhhBZJlv5tCz-W67cONQ3qyXk2lpGTMX_qdarGyXR7DD2aQbZTLEV2J5uRe-yV8Q804t1BhHvVqE/s1637/PhotoCollage_1623510253631_copy_1637x921.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="921" data-original-width="1637" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxVUBcUh3iPHywYPAePuCz-YcStfMJCGZwKeH0kW7sMDeElnssemqysshGTywXORUY3mYTVfl7ntlcSdjZtNQuszMoPwOxuGDcFPcqNEsRK0t3WfLhhBZJlv5tCz-W67cONQ3qyXk2lpGTMX_qdarGyXR7DD2aQbZTLEV2J5uRe-yV8Q804t1BhHvVqE/w400-h225/PhotoCollage_1623510253631_copy_1637x921.jpg" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3RikF7n7hl-kG7qub2yF3Sr-Dn8AknHGyN0MT2bIPotvDxx5-ufkJ8F9nBc0sCuiPM9i24mYTvueABktcaZmFCXDLcZjzlkRf2pXokAgkvW3DgqWomrCYWb4Z5gp8cZJnGNu3OBSvfYmRD4b6B2mY8bQsVzul8dQfmFEP3M1mFR0ZcwawMBFhUPqESo/s1119/20210402_122347~2_copy_1119x840.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="840" data-original-width="1119" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI3RikF7n7hl-kG7qub2yF3Sr-Dn8AknHGyN0MT2bIPotvDxx5-ufkJ8F9nBc0sCuiPM9i24mYTvueABktcaZmFCXDLcZjzlkRf2pXokAgkvW3DgqWomrCYWb4Z5gp8cZJnGNu3OBSvfYmRD4b6B2mY8bQsVzul8dQfmFEP3M1mFR0ZcwawMBFhUPqESo/s320/20210402_122347~2_copy_1119x840.jpg" width="320" /></a></div><br />The central stalk of the plant is hollow, ribbed or lined on the outside, translucent green, patched or streaked with red/pink and exudes copious amounts of thick, opaque white sap when damaged. This sap will oxidize when exposed to air and turn the plant matter brown. <p></p><p>One important ID feature of prickly sow thistle is that the stalk will snap easily and cleanly, rather than bending or stretching. </p><p><br /></p><p><br /></p><h3>Flower & buds</h3><h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ6bR57Da8FEGey8_pMXoq1XP3rauTqCStANEThlBxdZq_KJgKX2W2PUbrRTUA2XONZ5PtM9kfT4dXur9yQ88AlkZz3HTboyjyypsbAHAFoNWpXYqyykyivXwydWlcoaiH9vuKbfQs5H9w_dI0NFKgCbmBGzE0Mko-YxIduz66AOJ004zwxB_eUJtD2Q/s960/20230309_130709~3_copy_960x904.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="904" data-original-width="960" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZ6bR57Da8FEGey8_pMXoq1XP3rauTqCStANEThlBxdZq_KJgKX2W2PUbrRTUA2XONZ5PtM9kfT4dXur9yQ88AlkZz3HTboyjyypsbAHAFoNWpXYqyykyivXwydWlcoaiH9vuKbfQs5H9w_dI0NFKgCbmBGzE0Mko-YxIduz66AOJ004zwxB_eUJtD2Q/w640-h602/20230309_130709~3_copy_960x904.jpg" width="640" /></a></div></h3><p>What appears to us as a single yellow flower is actually many dozens of ray flowers clustered together into a single flower head. Sow thistle flowers closely resemble dandelion flowers, and, like dandelions, this clustered growth will ensure each flower releases dozens of seeds, which will also turn into fluffy white tufts to be born away by the wind. </p><p>Unlike dandelion flower heads, which contain so many individual ray flowers that they bend back over themselves and their seed stage resembles a sphere, sow thistle heads always resemble a disc or an 80s flattop hairstyle. You can easily see the green bracts from which the flowers come below, and the seed head will only ever be a half-sphere. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yZKqGtt6O5iB-bVdzAyfaVUOspdfXIXyI1ju4dV0DnkJrMSYENpyA3EWUdpJA4pKrk0H02kcjrXEDtfUViRONNrbQFyuiip3dDhfTjNXS4gCkmrfb_vfXAcGsmll97hSUvf1z1vMCCOMkaBm2OH_aPABfgJ_UQMsWlKCov9UezMEXcJ-tg_3-s5FfIc/s1230/20210402_131351~2_copy_1230x875~3.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="875" data-original-width="1230" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yZKqGtt6O5iB-bVdzAyfaVUOspdfXIXyI1ju4dV0DnkJrMSYENpyA3EWUdpJA4pKrk0H02kcjrXEDtfUViRONNrbQFyuiip3dDhfTjNXS4gCkmrfb_vfXAcGsmll97hSUvf1z1vMCCOMkaBm2OH_aPABfgJ_UQMsWlKCov9UezMEXcJ-tg_3-s5FfIc/w400-h285/20210402_131351~2_copy_1230x875~3.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">In this image, the yellow circled are flower buds, <br />while the rest are spent flower heads.</td></tr></tbody></table><p>The plant will almost always produce multiple flower heads from the central stalk and if conditions are ideal will also have several branches each ending in multiple flower heads. </p><p>The flower buds are shaped like fat hourglasses and will be tightly tucked in on the top, with no yellow or white showing until right before blooming. The spent flowers most often look like teardrops or diamonds and will usually have a tuft of darkening yellow at one end.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyhoyINuyQa8XpTsFeiC44XB6fcFyHVA-Zzijn8N1yOLlZLBzgMwMVHFrZFM57QFicN7deGbdiXHYfHEQj0jzJDvTUcK00Kyh53dynOAjwZ_08nKEdzBth1g14XlbN4ZApRowHifiXJAvEDn3D_V5U1Xf_skbbYXki6ML40X0UwJFEaMjhnxy4gZi9sI/s1800/20230305_115615~2_copy_1800x735.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="735" data-original-width="1800" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyhoyINuyQa8XpTsFeiC44XB6fcFyHVA-Zzijn8N1yOLlZLBzgMwMVHFrZFM57QFicN7deGbdiXHYfHEQj0jzJDvTUcK00Kyh53dynOAjwZ_08nKEdzBth1g14XlbN4ZApRowHifiXJAvEDn3D_V5U1Xf_skbbYXki6ML40X0UwJFEaMjhnxy4gZi9sI/w640-h262/20230305_115615~2_copy_1800x735.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">From left to right: youngest bud, mature bud, bud about to open, spent flower, <br />spent flower beginning to close, fully closed spent flower</td></tr></tbody></table><p>After growing as a bud, blooming, and tucking the flowers back into the calyx in a teardrop, the spent flower will once again re-open to release the seeds which are at the base of white cottony tufts, denser and more opaque than those of a dandelion. </p><p>A healthy, well-developed plant might have 4-7 flowers, 2-4 spent flowers and a dozen or more buds simultaneously, and will continue to bud and flower throughout the growing season unless the plant is cut or the weather becomes too hot or dry. In the Northeast, un-mowed sow thistles would often survive until the frosts in October, but here in Texas they generally die off in late spring, June at the latest. </p><span><a name='more'></a></span><h2 style="text-align: left;">Look-a-like plants</h2><p>Thanks to the prickles, there really isn't anything poisonous that you could confuse prickly sow thistles with, which is why I consider them to be a beginner plant. Common and smooth sow thistles are a little more complicated, but I'll cover them in another post. </p><h3 style="text-align: left;">Prickly lettuce, edible</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsW-SR8uKS7GROINCFJQrQOva5-RMZoYIAO5B-SRcqRiViuZSBLYmFHazQYof-WJsal41bnMrTbojihFjaGUYNN7nm7rBDPjLtBIN7FGB1zbgBf0FtCCSzKJAKwxbHNmIt05xHT4FA0fY_89nTXlcbuhytkgJeJIf1mvQWM8kMuunfmBLtY1xu4MXEG74/s1296/PhotoCollage_1708260504200_copy_1296x728.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="1296" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsW-SR8uKS7GROINCFJQrQOva5-RMZoYIAO5B-SRcqRiViuZSBLYmFHazQYof-WJsal41bnMrTbojihFjaGUYNN7nm7rBDPjLtBIN7FGB1zbgBf0FtCCSzKJAKwxbHNmIt05xHT4FA0fY_89nTXlcbuhytkgJeJIf1mvQWM8kMuunfmBLtY1xu4MXEG74/w640-h360/PhotoCollage_1708260504200_copy_1296x728.jpg" width="640" /></a></div><p>The easiest plant to confuse with prickly sow thistle is prickly lettuce, Lactuca serriola, is just as abundant as prickly sow thistle. It's also edible, and is the wild ancestor to our modern cultivated lettuces; if you confuse prickly lettuce for prickly sow thistle you will be unharmed but disappointed. The wild lettuces are quite bitter. </p><p>Prickly lettuce also has prickles on the leaf edges (though much smaller and less defined than those of prickly sow thistle), and has a similar leaf shape, white sap and growth habits. The two plants are related, both in the family Asteraceae, the aster or daisy family. </p><p>Prickly lettuce has a line of soft spines down the back of each leaf mid-rib, and this sets it apart from prickly sow thistle, which lacks this feature. </p><p><br /></p><h3 style="text-align: left;">True thistles, plume thistles & cotton thistles, edible</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghiOvq5U1BRXoefhlyb6ZWZr3rFx74k-Pk5PKm7NH_ITbR7pi5EMMNFTxijrWVCTRZpo_HDJ2km8PJHQweyndaQeoKIW-MGHYtnwI4SGedNnvB8UaZtBToqBSimsKIMQ8kw21nJOSIT8-VSXu1m4klKfFJFMn43ZoIF8ivYAUvP6jYKCALBBNTBw1n7Ek/s1086/PhotoCollage_1678842039901_copy_1086x869.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="869" data-original-width="1086" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghiOvq5U1BRXoefhlyb6ZWZr3rFx74k-Pk5PKm7NH_ITbR7pi5EMMNFTxijrWVCTRZpo_HDJ2km8PJHQweyndaQeoKIW-MGHYtnwI4SGedNnvB8UaZtBToqBSimsKIMQ8kw21nJOSIT8-VSXu1m4klKfFJFMn43ZoIF8ivYAUvP6jYKCALBBNTBw1n7Ek/w640-h512/PhotoCollage_1678842039901_copy_1086x869.jpg" width="640" /></a></div><p>Members of the genera (plural of genus) Carduus and Cardueae (true thistles), Cirsium (plume thistles), and Onopordum (the cotton thistles), also somewhat resemble prickly sow thistle, at least when quite young. They also grow as a basal rosette and also have translucent, hollow stalks (though the walls are much thicker), but lack the copious, opaque white sap. </p><p>The easiest way to tell the thistles apart from prickly sow thistle is generally to touch the spines. Most thistle spines definitely prick, a sensation of pain rather than simple unpleasantness; pressed hard enough they can piece the flesh. </p><p>All members of the above four genera are edible, if you remove the spines. Thistle leaf midribs are quite good, a favorite wild food of mine. The stalks are covered in a bitter skin that must be pealed, other than that they are also edible and tasty. The flower buds may be pealed, though there wont be much left when you are done, and they taste like artichokes, which are a type of thistle. </p><p><br /></p><h3 style="text-align: left;">Common and smooth sow thistles, dandelions, chicory, smooth lettuces, and others, edible</h3><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArl_LlQDX6tNolTtBX8FpU7fecCt3jqAGRveXyjCFr80saA5UPE3Gw-G4t_mynwZL5nexIYv6ZBvtJx1jxutPq9Uw_uvSl3XnH9gJtear52TgRdpHJ-a9lvjJO9mUQOtWe7xfJmcKsUoFnJOEkVgcNiVbPPri-2djk3QZfOOfkBDf6POMZwnkJ4LmfOY/s1332/PhotoCollage_1708284281521_copy_1332x749.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="749" data-original-width="1332" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjArl_LlQDX6tNolTtBX8FpU7fecCt3jqAGRveXyjCFr80saA5UPE3Gw-G4t_mynwZL5nexIYv6ZBvtJx1jxutPq9Uw_uvSl3XnH9gJtear52TgRdpHJ-a9lvjJO9mUQOtWe7xfJmcKsUoFnJOEkVgcNiVbPPri-2djk3QZfOOfkBDf6POMZwnkJ4LmfOY/w400-h225/PhotoCollage_1708284281521_copy_1332x749.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">One of the many wild lettuces</td></tr></tbody></table><p>Oddly enough, you are less likely to mistake prickly sow thistle for one of its close cousins, like common or smooth sow thistle, than you are to mistake it for a distant cousin like prickly lettuce. This is because these plants lack prickles, spines or any similar growth pattern.</p><p>Common sow thistle is much more difficult to identify for this reason, and also because the leaf shape changes dramatically over the course of its growth cycle. There are many plants in the aster family which have deeply lobed leaves, grow from a basal rosette, and have copious amounts of white sap from the stalk. At first glance you might confuse prickly sow thistle for dandelions or other wild lettuces, but the lack of prickles will quickly clear up any confusion. </p><p><br /></p><h2 style="text-align: left;">How to harvest and use prickly sow thistle in the kitchen</h2><p>As mentioned before, the entire above-ground plant is edible. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxorV9Bh9Dv7Ql6WT597kr5NiPT5OG6I96pD_Ukx70LkRogilGQF_9uhQ7jSoq2iOTW6MdKLhGma31AyQG1UViT_1DYyt3LhC9IkjcIkRubeBZqdfAEZFrp3fqDGLcYLnt_qudemdg5PAjT65_ABLHQjVMzoxVfiyXoJYLa3i7hy_HefnM1My4qxX3YZc/s1321/20240216_175126~2_copy_991x1321.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1321" data-original-width="991" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxorV9Bh9Dv7Ql6WT597kr5NiPT5OG6I96pD_Ukx70LkRogilGQF_9uhQ7jSoq2iOTW6MdKLhGma31AyQG1UViT_1DYyt3LhC9IkjcIkRubeBZqdfAEZFrp3fqDGLcYLnt_qudemdg5PAjT65_ABLHQjVMzoxVfiyXoJYLa3i7hy_HefnM1My4qxX3YZc/s320/20240216_175126~2_copy_991x1321.jpg" width="240" /></a></div>Flavor-wise, I prefer prickly sow thistle to it's cousin, common sow thistle, I find it to be much less bitter and the leaves have more moisture, creating a better texture.</div><div><br />The most abundant food part, and my personal favorite, are the leaves, which are a mild leafy green. The prickles will soften on young leaves that are blanched, steamed, added to a casserole or sautéed, but for older leaves you should plan a recipe that involves pureeing the leaves, like a sauce or a soup. <p></p><p>Some people find the sensation of even the youngest leaves to be unpleasant when only lightly cooked. My husband is one of these, but he does enjoy the plant when it's completely pureed. </p><p>In the image to the left, this core of leaves clustered around the stalk, taken from a plant around 6" high that has not yet branched or flowered, is, in my opinion, the most flavorful part. Still, as young as these leaves are, they will be best pureed. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGsB8Lrp8WQ-ZWkwpDb11Lp9INOKzrpQE1hAapX0K9IOfr_4DwFmhHt3NI6QUwpB_Y5Mam3doC48CbMaQWN917jNzbNGGT-Na0zr2KQn-t5A_nAENEZHqmveslLmv8jMj8nwKtOckQXnfWu-LsJ6vBlqdFDpm58DLzlbbEI9DeQ4vVfKFShAWUs-9_pw/s1081/sow%20thistle%20buds.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1081" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGsB8Lrp8WQ-ZWkwpDb11Lp9INOKzrpQE1hAapX0K9IOfr_4DwFmhHt3NI6QUwpB_Y5Mam3doC48CbMaQWN917jNzbNGGT-Na0zr2KQn-t5A_nAENEZHqmveslLmv8jMj8nwKtOckQXnfWu-LsJ6vBlqdFDpm58DLzlbbEI9DeQ4vVfKFShAWUs-9_pw/s320/sow%20thistle%20buds.jpg" width="320" /></a></div><br /> For most people the flower buds are their favorite part. It's important to review the picture in the buds section above to not confuse the bud with the spent flower head. <p></p><p>There's nothing poisonous or toxic about the spent flower head, but it does have an unappetizing texture, being soft and mealy. </p><p>Flower buds can be tossed directly into a salad or soup but are most popular pickled and used as a substitute for capers. </p><p>The stems are also best pickled, though due to their thin walls it's important to not over-cook them and turn them into mush. The thin flesh is both a blessing and a curse when pickling. On the plus side, the stems drink up the pickling flavor very quickly, and are ready to eat after only an overnight or so. But on the downside there isn't much food there to make the effort worth it. I will only make quick fridge pickles with sow thistle stems, and even then I generally only take the time if I am also pickling something else. </p><p>The flowers can be tossed into salads or breaded and fried. If you remove the bracts, the white and yellow flower rays can be added to baked goods, cheeses, or really used any way you would use the similar dandelion flower. Unfortunately, sow thistle blossoms lack the wonderful flavor of their dandelion cousins. </p><p><a href="https://foragedfoodie.blogspot.com/search/label/sow%20thistle" target="_blank"><b>To see how I've used sow thistles, click here. </b></a></p><p><br /></p><p></p></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com2Plano, TX, USA33.0198431 -96.69888564.7096092638211573 -131.85513559999998 61.330076936178848 -61.5426356tag:blogger.com,1999:blog-2480056929337740687.post-60075623814658920932023-10-06T19:50:00.001-05:002023-10-06T19:51:47.100-05:00What's this yellow mushroom growing in my houseplant or garden<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6Ff2Lb-oEP-UuVV3aRoXwo2G4HVGgR0VqvyL5HrsZRoYEAvVXT3kydI3Gro4LsZa_pG5sYKR-pNUA8VJ8ppI-GLJkmSwXE7flct6rfdZ4yQg7xLi7M9JGAGvjS0wF6nW2HWsqh2Y4fanu4azIG9b4Sg2M0xyAwiKS469NWIGbozwb809VncJ_Q9-uzc/s1766/Foraged-Foodie-Yellow-Parasol-Mushroom-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1256" data-original-width="1766" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6Ff2Lb-oEP-UuVV3aRoXwo2G4HVGgR0VqvyL5HrsZRoYEAvVXT3kydI3Gro4LsZa_pG5sYKR-pNUA8VJ8ppI-GLJkmSwXE7flct6rfdZ4yQg7xLi7M9JGAGvjS0wF6nW2HWsqh2Y4fanu4azIG9b4Sg2M0xyAwiKS469NWIGbozwb809VncJ_Q9-uzc/w640-h456/Foraged-Foodie-Yellow-Parasol-Mushroom-1.jpg" width="640" /></a></div><p>Nothing edible to share today, but I wanted to make a post about a mushroom that gets asked about all the time on Reddit and Instagram. </p><p>The question "What is this yellow mushroom growing in my house plant / planter / garden?" is one I see every day, and today I'm here to answer it.</p><p>95% of the time you are looking at Leucocoprinus birnbaumii, sometimes called the yellow parasol mushroom, the painted dapperling, or the flowerpot parasol. Yes, it's so common in flower pots that it actually has that in the common name. The other 5% of the time you might be looking at the closely related Leucocoprinus straminellus, which is generally a paler shade of yellow, or Leucocoprinus flavescensm which generally has a brown area in the center of the cap.</p><p>Both L. birnbaumii and straminellus are tropical or subtropical mushrooms, so finding them in nature in the continental US, Canada or northern Mexico is extremely rare, but extremely common in potting and gardening soil. This is most likely due to the common usage of tropical materials, like orchid bark, in purchased soils. These organic materials may be contaminated with L. birnbaumii spores which then grow mushrooms when conditions are warm enough.</p><p>For most North Americans this means late spring, summer or early fall, but if you have a greenhouse, the yellow parasol might pop up anytime. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8JZ_aIXX3WkmUs8WOuZr9z3OyzvWOiThAq-bpZODuwlgvY5cvoQA3G6lniV8wdLoU1G80zZNl5YW9ozG6A5LpzJaXW5oa_-CdwK8C2iXcc-7mYKc5GYAOUEoudWZYV3Q0uPUEtkVbycBXuPENPGSjieDNsbUf5XSKVs0JE1xOwKh2PKBJwwxlnZTpqs/s892/Foraged-Foodie-Yellow-Parasol-Mushroom-2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="678" data-original-width="892" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG8JZ_aIXX3WkmUs8WOuZr9z3OyzvWOiThAq-bpZODuwlgvY5cvoQA3G6lniV8wdLoU1G80zZNl5YW9ozG6A5LpzJaXW5oa_-CdwK8C2iXcc-7mYKc5GYAOUEoudWZYV3Q0uPUEtkVbycBXuPENPGSjieDNsbUf5XSKVs0JE1xOwKh2PKBJwwxlnZTpqs/w400-h304/Foraged-Foodie-Yellow-Parasol-Mushroom-2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bell shaped when young</td></tr></tbody></table><h3 style="text-align: left;"><br /></h3><h2 style="text-align: left;">Yellow parasol mushroom description </h2><p>A bright, dainty mushroom that's yellow all over, cap, stalk and gills. L. birnbaumii is bright yellow and L. straminellus is pale or whitish yellow.</p><p>The cap shape starts out as a bell or cone or occasionally a marshmallow shape, then expands to an umbrella, and then the classic, nearly flat, parasol shape. When in the umbrella stage, the edges of the cap generally have fine striations (lines) and the cap will have small fibrous or warty raised areas all over, and the middle area will usually be raised -- this is called an umbo. At maturity, the cap will be anywhere from 1.5" to 3.5" in diameter. </p><p>The stems are narrow near the cap and thicker at the base, even somewhat bulbous as they enter the soil. The stems will usually feature a ring, sometimes a double ring. The mushroom should be 2" to 3.5" high at maturity, but might be as tall as 4.5" in rarer cases. <br /></p><p><br /></p><h2 style="text-align: left;">Is the yellow parasol mushroom poisonous or edible?</h2><p>Reports are conflicting on whether L. birnbaumii is toxic, but it definitely should NOT be eaten. Many Leucocoprinus species are severe sickeners, and symptoms can be dangerous. </p><p><br /></p><h2 style="text-align: left;">Is the yellow parasol mushroom dangerous for my plants?</h2><p>The mushroom itself is not dangerous for the plant it's growing beside, in fact, it might be beneficial. Mushrooms like these are good at helping to convert raw organic matter in the soil into nutrients in a form that's easier for plants to absorb. The mushroom mycelium eat the organic matter, grow the mushroom and then when the mushroom decays, it breaks down into food for the plants. </p><p>Mushroom "roots", called mycelium are actually the part of the fungus that is alive. The mushroom itself is a fruit, but the mycelium (which look like microscopic roots) are actually the organism. These mycelium are very good at improving the texture and density of the soil, they help break it up on a microscopic level, allowing better movement of moisture and air, in a way that's really beneficial for plants. </p><p>However, if the plant you are growing is a food plant, like the basil in my pictures above, you want to make sure you rinse it thoroughly so that none of the potentially toxic spores are on the food when you ingest it. A good solid rain after the mushrooms are gone will take care of this as well!<br /></p><p>Finally, if you see these mushrooms on indoor plants, especially succulents or cacti, they might be an indicator that you are watering too much. Mushrooms prefer a moist environment and so generally will not show up in a the pot of a desert-loving plant, unless that plant is getting too much water or not enough drainage. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxKMhiyZwypXINuMVz-KVI5men4B97zHecSYsrQGzuMYRI3nQNClpgnazdocLU8VbY1FV_2Z2Af25J5DHbOydDrs7ELiJVIr_r8A6SC9pjpOBL6oMeuQFwFpuYBTBqmMl7J6McidddrzLAK8hbV4mP0Fc9BSZNZtn4k8bJsPEQ8vw8F9RfQYabXqgML0/s660/Foraged-Foodie-Yellow-Parasol-Mushroom-3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="660" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxKMhiyZwypXINuMVz-KVI5men4B97zHecSYsrQGzuMYRI3nQNClpgnazdocLU8VbY1FV_2Z2Af25J5DHbOydDrs7ELiJVIr_r8A6SC9pjpOBL6oMeuQFwFpuYBTBqmMl7J6McidddrzLAK8hbV4mP0Fc9BSZNZtn4k8bJsPEQ8vw8F9RfQYabXqgML0/w400-h230/Foraged-Foodie-Yellow-Parasol-Mushroom-3.jpg" width="400" /></a></div><br /><p><br /></p><h2 style="text-align: left;">Should I remove the yellow parasol mushroom from my plant pots or garden?</h2><p>If you have small children or pets you think might eat the yellow parasol mushroom, you should remove them from the pots, otherwise there is no harm in leaving them be. If you do choose to pick out the mushrooms, you won't be doing any harm to the mycelium underground, and you will still see many of the benefits of having them in your soil. </p><p>If you live in Hawaii, you may also want to remove Leucocoprinus to help protect the island chain's delicate ecosystem. If you do this, make sure to destroy, rather than dispose, of the mushrooms. </p><p><br /></p><h2 style="text-align: left;">How long will these mushrooms stick around, and will they come back?</h2><p>It generally takes 1-3 days for yellow parasol mushrooms to reach their full size, but after that they will decay in another 1-2 days. The fungus itself is not winter-hardy in most of the continental USA or Canada, and being left outside for a winter will most likely kill it, especially in smaller pots. If you bring your plants inside for the winter, or if you live in the Southern states, you can probably expect to see them again next season. </p><p>The mycelium will continue to send up fruiting bodies (mushrooms) as long as they are alive and getting enough nutrients to do so. When the organic matter they prefer is gone, the mycelium will die or go dormant. This doesn't mean that your plant needs more nutrition, necessarily, since what feeds a mushroom and what feeds a plant aren't exactly the same things, however, it does mean that the soil is not quite as rich as before. If you add fertilizer, they might pop back up. </p><p><br /></p><h2 style="text-align: left;">Can the yellow parasol become invasive?</h2><p>Throughout most of the US and Canada, no, this mushroom is far too cold-sensitive to risk becoming an invasive species. Even in the Southern states, where it might survive, it's unlikely to become invasive because it has a lot of competition that is already established here. Some small colonies might be found in the wild, but they will find a suitable ecological niche. Hawaii, with it's more delicate ecosystem, may be at greater risk. </p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-45271279857526164992023-06-08T14:34:00.000-05:002023-06-08T14:34:00.131-05:00Foraging: How to identify edible wild plant Horseweed. Abundant and easy to ID<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueReAE_NsuvwBuLKyDLGQ8HR5EYEXCWwTi2Y_mKRwnUzFLqfc6p0AQ2VHw6e5Js1vYbzKuBe7O7g7hezP4ZZy8cNK5s20T82f3hOW6xvyrj7KCRUxqfSwM8MkCSOPIRCHZnL3OY_uIN7jE2FfRUGI05NPUOO5iVCDdTIqV-3IJlRBfv1HNmtQs7Uq/s1500/Edible-Wild-Plant-Horsweed-Identifciation-Tips-Foraged-Foodie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjueReAE_NsuvwBuLKyDLGQ8HR5EYEXCWwTi2Y_mKRwnUzFLqfc6p0AQ2VHw6e5Js1vYbzKuBe7O7g7hezP4ZZy8cNK5s20T82f3hOW6xvyrj7KCRUxqfSwM8MkCSOPIRCHZnL3OY_uIN7jE2FfRUGI05NPUOO5iVCDdTIqV-3IJlRBfv1HNmtQs7Uq/w461-h640/Edible-Wild-Plant-Horsweed-Identifciation-Tips-Foraged-Foodie.jpg" width="461" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank"><b>Identification difficulty: Beginner </b></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Horseweed, also known as Erigeron canadensis and formerly as Conyza canadensis, is a widespread, native, edible wild plant in the greater Aster family, Asteraceae. In some areas it's known as fleabane, butterweed, mare's tail or colt's tail. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It's incredibly abundant as it grows natively in the 48 continental states, and has been introduced into Alaska and Hawaii. In Canada, you can find it all throughout British Columbia and P.E.I. and along the southern edges of every Provence except Labrador, Nunavut and the Northwest Territories. It can be found throughout Mexico and in most of the non-island Central American Countries.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It's almost certainly in your neighborhood. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkAoofL9uUPud5kbjj6DQVh0JahOi8GM4XrOCYK-fATFPF5wEyifQ_m0SowV7SU7AtBqFKrkE0auXlbAhDf3L8Iah4-W0O_pOWLhZ641V7vmF63RcDdPr5vvNGC_3RECFKOYHxD0s5iH0Ff99zBs1u6P3kUjw0_AVnYip_77yUg9FFcaBv7GEG7bc/s1082/20230507_143717~2_copy_814x1082~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="814" data-original-width="1082" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkAoofL9uUPud5kbjj6DQVh0JahOi8GM4XrOCYK-fATFPF5wEyifQ_m0SowV7SU7AtBqFKrkE0auXlbAhDf3L8Iah4-W0O_pOWLhZ641V7vmF63RcDdPr5vvNGC_3RECFKOYHxD0s5iH0Ff99zBs1u6P3kUjw0_AVnYip_77yUg9FFcaBv7GEG7bc/w640-h482/20230507_143717~2_copy_814x1082~2.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Horseweed patch from my yard, early May</td></tr></tbody></table><br />Horseweed gets little attention in the foraging community, with no really good reason as to why. It's easy to identify, less bitter than the well-known dandelion or plantain, more flavorful than clover, and provides more food than wood sorrel. Despite this, horseweed is only barely mentioned, while those others are brought up every season. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Perhaps it's because horseweed has an unpleasant tendency to grow in some of the least savory of places, including out of sewer grates in the middle of dense and dirty cities. In fact, while I will often find a plant or two on my neighborhood stroll, I often find horseweed growing most densely and abundantly in urban environments: city parking lots, sewers and underneath highway overpasses. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Horseweed is actually quite popular in the survivalist communities, though not as food! But more on that later. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fortunately, a large patch recently chose to grow right in my own yard! So I've finally been able to see what all the fuss is about, and, let me tell you, this is one tasty little (actually, BIG) weed!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h2 style="clear: both; text-align: left;">Horseweed taste; edible and medicinal uses</h2><div class="separator" style="clear: both; text-align: left;">When plants are quite young, 3-4 inches, you can use the whole plant. The central stem gets tough and stringy very quickly, after the plants are around 5 inches high, you will only want to use the leaves. Once the plant is over a foot high or so, you will only want to use the leaves at or near the top, the rest will be dry and flavorless. Once the plant is flowering, it's no longer good for food. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Apparently horseweed is most commonly steeped as a tea, though I only recently tried it that way.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Horseweed can also be used as a flavorful herb, which is how I've been applying it. Simply strip the leaves off the central stalk, chop and add to your dish. I would describe the flavor as being a bit like oregano, but with a freshness like parsley, some almost citrusy brightness and, at the back of the pallet, some anise or tarragon flavor. For me this taste only ever comes at the end of the meal, which is interesting. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once the flower stems form the leaves are no longer flavorful, but you can harvest the flower buds. These can be added directly into dishes as a vegetable, or pickled if you like. Make sure to get the buds and not the post-bloomed flowers. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Horseweed lends itself to Italian and Indian dishes for sure and I'm looking to branch out further in my experimentation. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRMzq_0YIMO-99P5gvhtjAkVPDn1eGvwgrN14D-bnU9JzyVjNNDInlWNRKV5nA7eWM1v8-5zrVjGgZs99id-YGq9lq4JPifTIBcatHLJ4RzXuoqM0ajZ5FUqw5myqtOvWVRQ5mHTB4FXrXgdPsVNgqqW40i2vU8hNds6z7mGWHR50TDFe-ahW27mq/s1041/20230514_120208~2_copy_916x1041.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1041" data-original-width="916" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirRMzq_0YIMO-99P5gvhtjAkVPDn1eGvwgrN14D-bnU9JzyVjNNDInlWNRKV5nA7eWM1v8-5zrVjGgZs99id-YGq9lq4JPifTIBcatHLJ4RzXuoqM0ajZ5FUqw5myqtOvWVRQ5mHTB4FXrXgdPsVNgqqW40i2vU8hNds6z7mGWHR50TDFe-ahW27mq/w565-h640/20230514_120208~2_copy_916x1041.jpg" width="565" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h1 style="clear: both; text-align: left;">Horseweed identification</h1><h3 style="clear: both; text-align: left;">Growth and Stem features</h3><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspkHPywThQN3M9mfbt3uTexEOXWzm0mXJLzaqrhURLEjmH1KdnqvxWRVVPq0WD5Yoe7NFGLVpt60mV7hyjc69vcYbFsd8coCDJmcHLAdkJgBnbsOYlA3llyqI82o0PcN9ZQiBcL7-mmHFGhv9E6tfi6pL_1FUl_prYOajiKCT2x9Luhw3GKS4o9tR/s1245/20230504_123249~3_copy_934x1245.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1245" data-original-width="934" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspkHPywThQN3M9mfbt3uTexEOXWzm0mXJLzaqrhURLEjmH1KdnqvxWRVVPq0WD5Yoe7NFGLVpt60mV7hyjc69vcYbFsd8coCDJmcHLAdkJgBnbsOYlA3llyqI82o0PcN9ZQiBcL7-mmHFGhv9E6tfi6pL_1FUl_prYOajiKCT2x9Luhw3GKS4o9tR/w300-h400/20230504_123249~3_copy_934x1245.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hairy stalk</td></tr></tbody></table>Horseweed grows as a single, straight central stalk, no branching until flowering</li><li>Horseweed can grow up to 8 feet tall, but will most often flower between 4 and 5 feet, though you won't want to be harvesting when it gets that old</li><li>When fully grown, the stalk will develop a hollow core, but again, you probably won't want to eat the plant at that stage. </li><li>The stalk is quite hairy, and have shallow vertical grooves or striations running up the whole length</li><li>The leaves grow directly off the stem on slender petioles (leaf stems), no fibrous stems</li><li>The leaves rotate around the stalk as they grow, they do not grow in opposite pairs</li></ul><div><br /></div><div><br /></div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixejTbMh1lbtUco0XyyG11apwMMGHDiNvsCoPeIIdphmqh-9Hci6VYs5fr1i8JwGKc0lyGcfZkr9hFxAG8-l5Ow3lmO3s9UcfkO0gTkaner_ZCQYa3uQk-vol-6QBkuEiPYFXZcEdtQwfytILS-ikK9sWgjPgJWH42zKJqBEANZ0Yu43hWoQ58cw9K/s1800/Foraged-Foodie-Horseweed-Identificaiton-Leaf-Features.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="1800" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixejTbMh1lbtUco0XyyG11apwMMGHDiNvsCoPeIIdphmqh-9Hci6VYs5fr1i8JwGKc0lyGcfZkr9hFxAG8-l5Ow3lmO3s9UcfkO0gTkaner_ZCQYa3uQk-vol-6QBkuEiPYFXZcEdtQwfytILS-ikK9sWgjPgJWH42zKJqBEANZ0Yu43hWoQ58cw9K/w640-h356/Foraged-Foodie-Horseweed-Identificaiton-Leaf-Features.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Horseweed leaves | Left: young leaf, still a little rounded<br />Center: assorted mature leaves to show variations<br />Right: leaf detail to show barbs</td></tr></tbody></table><div><br /></div><h3 style="text-align: left;">Leaf features</h3><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm1VwzvN0uh0tgWnRGLEb_MaS1-N0UdUC0b7UZRvUGkJ1odsxFhStFhkSt_Ki0OtoKTavMlIp3XTzkt9kdcsn89y05OXF16XdL8-6G7XG8WQnCkOXYAeSStZIRHt6D2L4Sn5McF-bXkXAJSxp9rTiAISRkqJc1K_jab9Xu_TXs4SGqcC3lircf9dA/s888/20230504_122703~2_copy_786x1524~2.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="888" data-original-width="786" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm1VwzvN0uh0tgWnRGLEb_MaS1-N0UdUC0b7UZRvUGkJ1odsxFhStFhkSt_Ki0OtoKTavMlIp3XTzkt9kdcsn89y05OXF16XdL8-6G7XG8WQnCkOXYAeSStZIRHt6D2L4Sn5McF-bXkXAJSxp9rTiAISRkqJc1K_jab9Xu_TXs4SGqcC3lircf9dA/w354-h400/20230504_122703~2_copy_786x1524~2.jpg" width="354" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Hairy leaf underside and edges, <br />also note the veins that run parallel to the leaf edge</td></tr></tbody></table><div><ul style="text-align: left;"><li>Horseweed leaves are lanceolate, which is to say they are much longer than they are wide; they will become even more so as they age</li><li>Like the stalk, the leaves also have hair, though only on the underside and around the edge of the leaf, not on the top side.</li><li>Horseweed leaves are sometimes described as serrated (like the edge of a saw or a bread knife), but I think this is misleading; rather, they have occasional "barbs" on the leaf edges, anywhere from 2-6 per leaf, (older leaves can have 8)</li><li>These barbs start out as small triangles, but will develop a more fish-hook shape as the leaf ages and grows larger</li><li>One of the <b>best identification features is the randomness of these barbs; </b>almost every leaf will be unique in number of barbs, unique barb positioning, and unique barb size</li><li>All leaves will have prominent veins that run parallel to the central vein, and to the leaf edges; this is easier to see on the underside of the leaves</li></ul><div><br /></div></div><h3 style="text-align: left;">Flowers</h3><div><ul style="text-align: left;"><li>Before flower buds form, horseweed will start to grow lots of small stems/branches at the top of the stalk. These stems will be 4-12" or so long, and will vary in length with the height of the plant.</li><li>Once these stems form, the plant is no longer good for food as the leaves will become papery and flavorless</li><li>If you are familiar with the aster family as a whole, horseweed has very typical aster flowers - the petals are so narrow they almost appear like hairs or lashes around the bloom</li><li>The petals are white and the centers are yellow</li><li>Each flower is about the size of an American or Canadian dime</li><li>Once bloomed, the flowers will turn into puff heads, similar to dandelion's, but smaller</li></ul></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h1 style="clear: both; text-align: left;">Look-a-like plants</h1><div class="separator" style="clear: both; text-align: left;">Note: as long as you are careful about looking for hair, there are no poisonous look-a-likes for horseweed, though there may be allergens that effect some people strongly, even dangerously, on an individual basis. </div><div class="separator" style="clear: both; text-align: left;"><br /><span><a name='more'></a></span></div><h3 style="clear: both; text-align: left;">Cudweed, Gnaphalium species: Non-poisonous</h3><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKumLMBi5dOwEyT6tqZ6DLK7q2iO-IqHhfd-NhoB7sazegjhnw7Kb2ZvoSmWfzyf76fvCfCvsaw2R4UCBSjTs6Nf_8gL5f2foKErnlu6GMSTRtlyjGkGUvZ3GB85oIUM4AYiTJR_mvmVWBcQ6F1V4yNemV_Jq5WJohueoZ49BtPBrzXka6g2B-6Wzr/s1594/PhotoCollage_1684547895181_copy_1594x896.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="896" data-original-width="1594" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKumLMBi5dOwEyT6tqZ6DLK7q2iO-IqHhfd-NhoB7sazegjhnw7Kb2ZvoSmWfzyf76fvCfCvsaw2R4UCBSjTs6Nf_8gL5f2foKErnlu6GMSTRtlyjGkGUvZ3GB85oIUM4AYiTJR_mvmVWBcQ6F1V4yNemV_Jq5WJohueoZ49BtPBrzXka6g2B-6Wzr/w640-h360/PhotoCollage_1684547895181_copy_1594x896.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This is really an unnecessary amount of hair, cudweed</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: left;">Cudweed can somewhat resemble horseweed when young as it has lanceolate leaves with hairy edges, and a hairy stem, but cudweed is much, much, much more hairy than horseweed. To tell them apart, look for the center of the top new leaf growth. Even the new budding leaves will be covered in white hair. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Lance-leaf ragweed, Ambrosia bidentata: Generally non-poisonous</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_b1hWzzll78rFldNwqer6q_y9uApBiZe4iM3ITd_5ci8bHG5IVg-snpXp-7QJDlndaQl843m-8bjT2hZCZP0pl9_UtE0RKKD2QRHZwvwOXMZy2v98vkw5mpVn8vuBsRHwqLSQDDziLWG0rRPf5W2_ItXxBbrgPedeIZxvJBD4rdgXuk59DFMsAQ2/s1367/PhotoCollage_1684590953145_copy_1367x768.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1367" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_b1hWzzll78rFldNwqer6q_y9uApBiZe4iM3ITd_5ci8bHG5IVg-snpXp-7QJDlndaQl843m-8bjT2hZCZP0pl9_UtE0RKKD2QRHZwvwOXMZy2v98vkw5mpVn8vuBsRHwqLSQDDziLWG0rRPf5W2_ItXxBbrgPedeIZxvJBD4rdgXuk59DFMsAQ2/w640-h360/PhotoCollage_1684590953145_copy_1367x768.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">One of the less-common ragweeds, Ambrosia bidentata or the lance-leafed ragweed, is named for, well, lance-like leaves. Like horseweed, lance-leaf ragweed has hairy stems and leaf edges, the leaves also have barbs. Unlikely horseweed, lance-leaf ragweed's barbs are quite deep, appearing almost like fingers. A. bidentata also has red streaks on the stem. See pic above. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lance-leaf ragweed is generally considered to be non-poisonous and Native Americans even ate the seeds of ragweeds, which are rich in proteins and fats. However, some individuals are known to be sensitive to this plant, and ingesting it can create a rash, throat-swelling or worse. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lance-leaf ragweed is found in from the Mid-Atlantic states (and CT in New England), west through the Midwestern states, NOT in the great plains states, and south to Texas. It is fairly uncommon throughout it's range, yet I seem to find it in any state I live in. </div><div class="separator" style="clear: both; text-align: left;"><br />There may be other ragweeds with lanceolate stems, but all should have deep notches in the leaf. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h3 style="clear: both; text-align: left;">Goldenrod, Solidago species: Edible</h3><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_Sa81TrsXeM9zRnxTbO3JCcmXINDnCKjLwyZ8_xX7Q1QxuL9sZyok0imNTKN7ocWuBsFwZDHGJp0iOHLpLeWCDMy4n_mk8aQ1jS2gA8NeG61QJ37y4H8qufuvvOFrO2DC-EzNx0pXOVMVAiAw8bKkDBhTGq8fTemQxBkhMOdzMItFFNaEGEM1ZK1/s1403/PhotoCollage_1684593195561_copy_1403x788.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="1403" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_Sa81TrsXeM9zRnxTbO3JCcmXINDnCKjLwyZ8_xX7Q1QxuL9sZyok0imNTKN7ocWuBsFwZDHGJp0iOHLpLeWCDMy4n_mk8aQ1jS2gA8NeG61QJ37y4H8qufuvvOFrO2DC-EzNx0pXOVMVAiAw8bKkDBhTGq8fTemQxBkhMOdzMItFFNaEGEM1ZK1/w640-h360/PhotoCollage_1684593195561_copy_1403x788.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Members of the genus Solidago, called goldenrods, are incredibly common, native look-a-like species for horseweed. Goldenrods are abundantly found in every US state and throughout most of Canada and into Mexico. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Generally speaking, Solidago species do NOT have hairy stems, though there are some exceptions. Should you come across one of these hairy goldenrods, you can still check the leaves (which feature true serrations at the edge) and grow opposite each other off the stem. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I did a post on <a href="https://foragedfoodie.blogspot.com/2023/05/Goldenrod-Identification.html" target="_blank">identifying goldenrod, here!</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h1 style="clear: both; text-align: left;">Additional uses for horseweed</h1><div class="separator" style="clear: both; text-align: left;">Horseweed is popular in the survivalist community, as the largest, widest, fully grown stalks, available from the middle of summer and into early fall, can be dried and used as hand drill spindles which are an essential part of generating friction fires. With their hollow stalks, extremely long length, nearly-perfect straight growth, generally round form and lightweight but sturdy reed-like texture, horseweed is ideal for this purpose.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Contrary to common belief, you want to harvest your mature horseweed green, not dead and dried, for this making hand-drill spindles. This is because once the plant is dead it will become susceptible to softening in the rain or even the morning dew. You should dry the stalks yourself. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I'm certainly not a survivalist expert, but if you are interested in horseweed for this purpose, there are many websites and YouTube channels to help you.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Still, it's a wonderful plant that provides us with useful parts from mid-spring all the way through mid-autumn, and definitely a plant you should learn!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-15357385485090755702023-05-25T16:57:00.029-05:002023-05-29T10:57:23.181-05:00Train wrecker or scaly sawgill. Wild edible mushroom identification<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZdF_6h0VkjQ26uGQSYzIUIrsqG0iY2tAc-fSAkquskKiRoUmPww2RwGQGDeXxk9EO0LaipGpt_MFsEAL2xPLq4RZ35_e7G5dEqI3zbFSU0RkfKjtACW6Bx54t4CtuRCFTxm33s5eqIhGS8PU2_whITDm2c6I-pCUInkgE0l90_G99BKT65iRlCak/s1500/Identify-Scaly-Sawgill-Train-Wrecker-Mushrooms-ForagedFoodie-Blogspot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZdF_6h0VkjQ26uGQSYzIUIrsqG0iY2tAc-fSAkquskKiRoUmPww2RwGQGDeXxk9EO0LaipGpt_MFsEAL2xPLq4RZ35_e7G5dEqI3zbFSU0RkfKjtACW6Bx54t4CtuRCFTxm33s5eqIhGS8PU2_whITDm2c6I-pCUInkgE0l90_G99BKT65iRlCak/w460-h640/Identify-Scaly-Sawgill-Train-Wrecker-Mushrooms-ForagedFoodie-Blogspot.jpg" width="460" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><span style="font-size: medium;"><b><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank">Identification difficulty: Novice</a></b></span></div><div><br /></div>Behold Neolentinus lepideus, commonly known as the scaly sawgill or, in a somewhat antiquated use, the train-wrecker mushroom. If you are using older guidebooks (pre 1985) the Latin name will be listed as Lentinus lepideus. <div><br /></div><div>Though most commonly called the scaly sawgill, I simply love the drama of the name train wrecker, so that's what I'll be using here.</div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa5wusGityu_x5p_FZAmmU5WRIQusrRHirv3a8vRHkh7v6cwrLOYPw6Pqs8VzRbGGmVJ7CvvM4JZB1QfRmGHvhP7J3xrSQpUN7Ge63NrGw47jvfgVfTUcjxVaANT37hJCFn9BPI2UJbIai6E7RrHy-eXBDSpqwIFxPyBi6HJEinWRpwLwr_aECcQz/s1276/20220522_154046~2_copy_1276x1065.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1065" data-original-width="1276" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa5wusGityu_x5p_FZAmmU5WRIQusrRHirv3a8vRHkh7v6cwrLOYPw6Pqs8VzRbGGmVJ7CvvM4JZB1QfRmGHvhP7J3xrSQpUN7Ge63NrGw47jvfgVfTUcjxVaANT37hJCFn9BPI2UJbIai6E7RrHy-eXBDSpqwIFxPyBi6HJEinWRpwLwr_aECcQz/w400-h334/20220522_154046~2_copy_1276x1065.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Just look at all that dense, bug-free mushroomy goodness</td></tr></tbody></table><br />The train wrecker is edible, though often downplayed, invalidated and ignored. Called tough, woody, fibrous and bland, it's passed over for more popular late spring and early summer delights.</div><div><br /></div><div>But that's a shame, because the train wrecker is, when SUPER fresh, not at all tough or woody and while it's not one of the most flavorful mushrooms, it's amazingly dense, meaty texture more than makes up for that fact. </div><div><br /></div><div>Also, this mushroom is only rarely attacked by insects.</div><div><br /></div><div>The train wrecker can also grow quite large, providing quite a lot of food. Across North America it's rather uncommon, but can be regionally abundant. If you are foraging in forests east of the Rockies that identify as "Piney Woods", (New Jersey Pine Barens, Texas Piney Woods, etc), during the rainy season, there is a strong likelihood of encountering this mushroom, even if you aren't looking for it. </div><div><br /></div><div>N. lepideus can also be found in Western Europe, though apparently much less abundantly.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3o3HyG_Q1htZN5swEcpJ9XHtOlss5kyXVWuONF56JgfJinpp4fCIMzbLVCdIu3rfOC4Cde_wKB-CXHCOMBGCh1uAcuMqOXl6wHKxH3_Phm98k5ofpDOWMj01HGn0au_vVXudZM-av-rTjWzibKvG5SZB9qqJtLtmlOf4V7FDXDMbKPBRpCbrf3CHW/s1073/20220522_084549~3_copy_1073x1020.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="1073" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3o3HyG_Q1htZN5swEcpJ9XHtOlss5kyXVWuONF56JgfJinpp4fCIMzbLVCdIu3rfOC4Cde_wKB-CXHCOMBGCh1uAcuMqOXl6wHKxH3_Phm98k5ofpDOWMj01HGn0au_vVXudZM-av-rTjWzibKvG5SZB9qqJtLtmlOf4V7FDXDMbKPBRpCbrf3CHW/w640-h608/20220522_084549~3_copy_1073x1020.jpg" width="640" /></a></div><span></span><span></span><span></span><div style="text-align: left;"><br /></div><h1 style="text-align: left;">Train wrecker mushroom identification</h1><div><h3 style="text-align: left;">Growth habits </h3><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYX4KHqITzGzVG75mIDLW_PXKBa-bJHwUaz0D-2O_4mGo29_zhoFROVYAHxReHLOcM6d9UVaXtFXLhm5wT9emaZDq-7h3QiSjBEkLm_Tsh98erk6_vUlDt_4SMCIhXKeefaBf3wXxuIHgcGsI6Km_k7LecvF8f3CqHsLyftfrglE_QlynE514pBJPN/s1440/IMG_20220523_063946_741.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYX4KHqITzGzVG75mIDLW_PXKBa-bJHwUaz0D-2O_4mGo29_zhoFROVYAHxReHLOcM6d9UVaXtFXLhm5wT9emaZDq-7h3QiSjBEkLm_Tsh98erk6_vUlDt_4SMCIhXKeefaBf3wXxuIHgcGsI6Km_k7LecvF8f3CqHsLyftfrglE_QlynE514pBJPN/w400-h400/IMG_20220523_063946_741.jpg" width="400" /></a></div><ul style="text-align: left;"><li>Found exclusively on dead conifer wood or stumps, especially pine, most often east of the Rocky Mountains</li><li>Note: The train-wrecker can also be found on cut logs and boards, both treated and untreated, especially west of the Rocky Mountains. These should not be consumed. The mushroom can pick-up toxins from the treatment and pass them on to you. Only eat mushrooms found growing on natural materials, in areas that seem unpolluted. </li><li>Grows individually or in clusters of caps from a single stem</li></ul><br /><div><br /></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJQ5zNgpPPTxMV5WAlueuGhPUY3IKh1V1BWm2kUHwLlhGdCa_l30-qbcKtui7io4z_5ibi_fx3Tl_0N-mb9eSFNN28rYFnihKO9ykF2uC-4MS_lgQqR3HiD7DCuTqDkmGzSGA8heOSKEBJmy5SPNWlk6WkmoIcjwtxGz4mq3jjb9w7yA1uwPIvzbo/s942/20220522_084648~2_copy_942x854.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="854" data-original-width="942" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJQ5zNgpPPTxMV5WAlueuGhPUY3IKh1V1BWm2kUHwLlhGdCa_l30-qbcKtui7io4z_5ibi_fx3Tl_0N-mb9eSFNN28rYFnihKO9ykF2uC-4MS_lgQqR3HiD7DCuTqDkmGzSGA8heOSKEBJmy5SPNWlk6WkmoIcjwtxGz4mq3jjb9w7yA1uwPIvzbo/w400-h363/20220522_084648~2_copy_942x854.jpg" width="400" /></a></div><h3 style="text-align: left;">Cap and size </h3><div><ul style="text-align: left;"><li>This is a large mushroom. Caps range in diameter from 3" to 10". </li><li>Cap is white, beige, yellow or even orange in the middle, and generally lighter means fresher.</li><li>The cap of N. lepideus has dark, chocolate- or amber- brown scales in the center. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPQqh2j4_n5fHw9cuZLjfqQOFpdbUNZt50rzKvivr-tApb2Cz9w0sfB5W68esEmD1n84FQonFixTGwo88CHByjSkknZy7yOitppXsKJz5Bjm_RgmO9-ndf5io32to3r0wl2eyBjhwi7J3UmIrK9M6GojBVDEeWWKG4aHa22teGxRWftJ3g8WGWTr7/s1440/IMG_20220524_155531_574.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPQqh2j4_n5fHw9cuZLjfqQOFpdbUNZt50rzKvivr-tApb2Cz9w0sfB5W68esEmD1n84FQonFixTGwo88CHByjSkknZy7yOitppXsKJz5Bjm_RgmO9-ndf5io32to3r0wl2eyBjhwi7J3UmIrK9M6GojBVDEeWWKG4aHa22teGxRWftJ3g8WGWTr7/w640-h640/IMG_20220524_155531_574.jpg" width="640" /></a></div><div><br /></div><h3 style="text-align: left;">Gills </h3></div><div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcXbWmXsptACaMNmz4BqFbpy3JbVUX1FuhPJmtMlXDU-ICt5ZnqRxWSNHzdcLeEylyzxlqqx5C5Uo4dIC23FWbMrzpy3je1-fAUYEye7KGaXzeBRzTtpZjxakTAkaIZKZrBcCXimwy5GZwCoBbDABf-raaxwRJyVhXT8r4FPpwMRutoJM2jgbfxbA/s611/IMG_20220524_155531_612.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="611" data-original-width="611" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRcXbWmXsptACaMNmz4BqFbpy3JbVUX1FuhPJmtMlXDU-ICt5ZnqRxWSNHzdcLeEylyzxlqqx5C5Uo4dIC23FWbMrzpy3je1-fAUYEye7KGaXzeBRzTtpZjxakTAkaIZKZrBcCXimwy5GZwCoBbDABf-raaxwRJyVhXT8r4FPpwMRutoJM2jgbfxbA/s320/IMG_20220524_155531_612.jpg" width="320" /></a></div><ul style="text-align: left;"><li>The gills for the train wrecker are often described as serrated, or saw-toothed, but I don't personally like this description, as it implies triangular shapes that are fairly evenly sized and distributed.</li><li>To me, the gill edges are like torn paper, or the edges of very old books; they are jagged, irregular and often feature square shapes or small nicks.</li><li>Gills are moderately spaced, which means there is generally a gill-space in-between two adjacent gills.</li><li>The gills attach to the stalk (which is technically called a stipe), and are often decurrant (they extend down somewhat onto the mushroom stalk).</li></ul></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIjpTD_qsBi3LkbankqWkAP-k0ILJZy7TPpmPyLyaY4-MmBm4TemIPxF6I0g-Mft6VS-PKrEjWr0ubvX5vO8-LkzmDaWTb-VDdh-WxAC1877IQp3-XFTeck25QSZWtbrz5pWp4J3wFYzaMsYkyH7AhaAJvJqDUQblbGvJ4zQCDXoKTvqH6KMmFTeJ/s766/20220522_084901~2_copy_766x679.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="679" data-original-width="766" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFIjpTD_qsBi3LkbankqWkAP-k0ILJZy7TPpmPyLyaY4-MmBm4TemIPxF6I0g-Mft6VS-PKrEjWr0ubvX5vO8-LkzmDaWTb-VDdh-WxAC1877IQp3-XFTeck25QSZWtbrz5pWp4J3wFYzaMsYkyH7AhaAJvJqDUQblbGvJ4zQCDXoKTvqH6KMmFTeJ/w640-h568/20220522_084901~2_copy_766x679.jpg" width="640" /></a></div><div><br /></div><h3 style="text-align: left;">Stem/Stipe</h3><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZTGVqmPAlADMvx2ydL9jppiePute5SxAMeIn6OjutSPcupytM3V5RxugF25Es4YTuu_dkeTiakct5JVwkWDQvQZPc7mV24BUadK_czAdCe4HzHp0ixMqhurFLQvJIo5ZSPbFmSt7YEO4fN4VPwIiHp_7ygRRXhmTYWPdQVTREbsIvHj0iGPTPuQh/s1210/20220522_084633~3_copy_1207x1210.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1210" data-original-width="1207" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZTGVqmPAlADMvx2ydL9jppiePute5SxAMeIn6OjutSPcupytM3V5RxugF25Es4YTuu_dkeTiakct5JVwkWDQvQZPc7mV24BUadK_czAdCe4HzHp0ixMqhurFLQvJIo5ZSPbFmSt7YEO4fN4VPwIiHp_7ygRRXhmTYWPdQVTREbsIvHj0iGPTPuQh/s320/20220522_084633~3_copy_1207x1210.jpg" width="319" /></a></div><ul style="text-align: left;"><li>The stipe (mushroom stem) for N. lepideus is quite distinctive. </li><li>Stem features fibrous scales, facing upwards towards the cap (unusual), which peal backwards towards the base of the mushroom.</li><li>Fibrous scales start out as white, but will turn dark brown quickly, especially at the base</li><li>When broken or cut, the stem is like a thick, dense cotton in texture.</li><li>The stem is pretty much the same thickness along the whole length, it doesn't really taper, and is only wider at the base if it joins to other mushrooms. </li><li>Clusters of caps can share a stem at the base, but the base may be buried in the wood, making stems appear separate.</li></ul></div><div><br /></div><span><a name='more'></a></span><div><br /></div><h2 style="text-align: left;">Train-wrecker mushroom in the kitchen</h2><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxavYYywMDvfkklPlUe07s_Do92h1gnSvFZc474wqFXB-J3kiCS_NK30NN7rbdGs-apGAOV8TSuLQP9gRq4WSDhAAnpGCxr6s0Kx634BinAAudSqxTC_hcGnLuwxg5nML3xuVlYEeI1pXiK-zGDB4BwGFcBGnyRUh7GTpZEzUzH8cj0_Uc_132PMM/s1100/20220522_164130~3_copy_1100x1062.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1062" data-original-width="1100" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxavYYywMDvfkklPlUe07s_Do92h1gnSvFZc474wqFXB-J3kiCS_NK30NN7rbdGs-apGAOV8TSuLQP9gRq4WSDhAAnpGCxr6s0Kx634BinAAudSqxTC_hcGnLuwxg5nML3xuVlYEeI1pXiK-zGDB4BwGFcBGnyRUh7GTpZEzUzH8cj0_Uc_132PMM/w400-h386/20220522_164130~3_copy_1100x1062.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Train wrecker mushrooms (front right), served with <br />asparagus and chicken schnitzel with chanterelle gravy</td></tr></tbody></table>The train-wrecker has a tough and fibrous stem/stipe, which should be discarded or pureed and mixed with other, more flavorful mushrooms. </div><div><br /></div><div>Alternatively, you could puree the stems with beans and seasonings for a vegetarian meat substitute that can be formed into patties. </div><div><br /></div><div>The stems of young mushrooms (still buttons), are generally tender enough to cook normally. </div><div><br /></div><div>The caps aren't the most flavorful, but, when super fresh, they have a wonderful meaty texture. They are dense and large, and provide a lot of food. </div><div><br /></div><div>Interestingly, the mushroom will become gold to orange upon cooking, especially when cooked with butter rather than oil. </div><div><br /></div><div>Caps lend themselves to any application that adds flavor:</div><div><ul style="text-align: left;"><li>Marinade (squeeze to drain) and grill</li><li>Dry-rub and grill</li><li>Small strips or cubes with a flavorful breading or tempura and fry</li><li>Stir-fry with a flavorful sauce</li><li>Sauté and serve with gravy, cream sauce or cheese sauce </li></ul></div><div><br /></div><div>If the mushrooms aren't super fresh, you should treat them like the stalks, and only use them pureed with other things. If they are old I would avoid them entirely, except as survival food.</div><div><br /></div><h1 style="text-align: left;">Look-a-like species </h1><div>Realistically, there isn't too much you can confuse the train-wrecker mushroom with, if you pay attention to all the details shown here, especially the growth on dead conifer wood. But I'm going to touch on a few things here:</div><div><ul style="text-align: left;"><li>Neolentinus ponderosus, or the giant sawgill, is an even larger close relative of the train-wrecker. It is most common in the Rockies and westward. It features similar appearance, though the cap is mostly tan or brown instead of white, cream or yellow. The giant sawgill is also edible, though even more tough and fibrous, requiring special cooking techniques.</li><li>Lentinellus ursinus, Lentinellus vulpinus, and other Lentinellus species do grow on wood and do have scales (kind of) and have gills that are nearly identical to the train-wrecker, but they lack stems, specifically the kind of long, scaly stems shown here. Lentinellus species are non-edible (tasting so bad they might make you sick), but are not reported as poisonous. </li><li>Pleurotus mushrooms, also called oyster mushrooms, are superficially similar, but lack scales on the surface or stems. The closest would be the veiled oyster mushroom, Pleurotus dryinus, which can have some soft flaps of tissue, but not fibrous scales. All Pleurotus mushrooms are edible.</li><li>Hypsizygus ulmarius (and Hypsizygus tessulatus), the elm oyster and beech mushrooms, are vaguely similar, but grow on elms and beeches, not conifers. They also lack the distinctive scales of the train-wrecker. Hypsizygus tessulatus doesn't grow natively in North America. </li><li>The dryad's saddle (sometimes called a pheasant's back in the east) will grow on multiple kinds of wood, not strictly conifers. The dryad's saddle lacks a true stem and has pores under the cap/shelf, not gills.</li><li>The scaly hedgehog (also called a pheasant's back in the west) grows on the ground, not on wood. It has soft teeth under the cap, not gills. </li></ul></div><div><br /></div><div><h1 style="text-align: left;">Fun Stuff: Train wrecker mushroom history</h1><div>The train wrecker gets its high-drama name from the fact that it quite literally used to derail and wreck trains, causing a great deal of disruption and expense to the westward expansion of the United States. </div><div><br /></div><div>The U.S. push westward was powered by rail. Settlers may have traveled in covered wagons, but they generally settled within a 3 day ride of rail lines, at most. </div><div><br /></div><div>The trains provided trade goods that were otherwise impossible to get, like sugar, fabric, refined flour, boots, buttons, you name it. In exchange, the trains carried raw materials like wheat, cattle, fur, corn and eventually gold, back east to be processed and sold. </div><div><br /></div><div>Please note, I'm not trying to downplay the horrors of U.S. Western expansion, but just showcase the impact of rail on the early development of the United States. </div><div><br /></div><div>During the 1800s, the primary method of weather-proofing wood was wood-ash creosode. Made by destilling wood-ash into a thick tar, the resulting sludge was used to coat railroad ties, making them resistant to rain, insects and some fungi.</div><div><br /></div><div>The train-wrecker mushroom was made of sterner stuff. </div><div><br /></div><div>Railroad ties were and are made of pine, and dead pine is the natural host for N. lepideus. As far as the mushroom was concerned, the U.S. rail network was a criss-crossed, continent-long buffet which not only fed the mushroom, it helped it spread. </div><div><br /></div><div>Easily contaminating railroad ties treated with wood-ash creosode, the train-wrecker infected and decomposed pine railroad ties for nearly a century. When the ties broke down sufficiently, the rails could shift, leading to catastrophic derailment.</div><div><br /></div><div>The only defense the mighty railroad companies had against the humble mushroom was sending out teams to manually inspect ties for infection or decomposition, and replacing said ties. This process was expensive and highly inefficient, with the slowdowns being more costly than the manpower. </div><div><br /></div><div>Today, most creosode used is coal-ash creosode, which is chemically different from wood-ash creosode, despite the common names. Coal-ash creosode is much more toxic, requires special licensing to make and apply, and is much more effective at preserving wood. Wood used outdoors is also treated with additional fungisides, making inoculation by N. lepideus far less common. As such, the use of the name train-wrecker is declining, and the mushroom is more often known as the scaly sawgill. </div></div><div><br /></div><div><br /></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-70244554793886077372023-05-19T11:18:00.036-05:002023-05-29T10:57:48.235-05:00Elderflower identification and foraging: don't confuse for deadly poisonous water hemlock<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZfPdxDMdOpSP8bdd20-lpFf-VN_iNoXIOh3pkeBR6LQkLa1Gec9BY5rTk-aIU3FVhm_qxDwAnuT_5NkA2wuVxHB0Zij8s8qWmUvyp2YOA2wwNoSdCbQf1sqPG6ZRyCqIrsy7jlOzfB9eLYsqzhs93_uQP0A9KMKbfg6-vbD7eoGm8mjKemlqphEK/s1239/Identify-elderflower-food-and-medicine-Foraged-Foodie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1239" data-original-width="918" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZfPdxDMdOpSP8bdd20-lpFf-VN_iNoXIOh3pkeBR6LQkLa1Gec9BY5rTk-aIU3FVhm_qxDwAnuT_5NkA2wuVxHB0Zij8s8qWmUvyp2YOA2wwNoSdCbQf1sqPG6ZRyCqIrsy7jlOzfB9eLYsqzhs93_uQP0A9KMKbfg6-vbD7eoGm8mjKemlqphEK/w474-h640/Identify-elderflower-food-and-medicine-Foraged-Foodie.jpg" width="474" /></a></div><p><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank">Identification difficulty:<b><u><span style="color: #b45f06;"> Intermediate</span></u></b></a></p><p><b><span style="color: #cc0000;">Warning: This plant has been mistaken for the very deadly water hemlock. Ingestion of water hemlock can kill in 15 minutes to 2 hours -- often less time than you can get to medical attention.</span></b></p><p>Even if correctly identified, parts of the elder plant: including roots, bark, leaves and green fruit are poisonous. Only the flowers and ripe fruit are edible, in moderation, and the fruit must be cooked. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZJL16xotT1FDlNXSwlQhYsv-LkI4ey9x5x5-JIvrlKz6ccrbMykV7Cea3Ap_o1rO9zsxaZSJZyiJdrTAxKEavvA9iZhrHve1-oJW3G4OHMNsPAWpjYJUApinnp80bB3tfxMe7vy32ZkLvsIBuRr5VaP6-wTQBmBCP0EOQzaPDLdFK2UaUfq_qu6u/s1351/20220529_151851~3_copy_1351x986.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="986" data-original-width="1351" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZJL16xotT1FDlNXSwlQhYsv-LkI4ey9x5x5-JIvrlKz6ccrbMykV7Cea3Ap_o1rO9zsxaZSJZyiJdrTAxKEavvA9iZhrHve1-oJW3G4OHMNsPAWpjYJUApinnp80bB3tfxMe7vy32ZkLvsIBuRr5VaP6-wTQBmBCP0EOQzaPDLdFK2UaUfq_qu6u/w640-h468/20220529_151851~3_copy_1351x986.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Thanks to their etherial beauty, it's easy to imagine elderflowers as magical</td></tr></tbody></table><h3><br /></h3><h3>Elder quick history</h3><p>The shrubs we call elder, members of the genus Sambucus, grow throughout most of the temperate regions of the northern hemisphere, and were once a staple food and medicine for many different peoples: Native Americans, Europeans, Asians and North Africans. Everywhere it grows its been revered, used as food, flavoring, in wine and liquor-making, medicine, basket making, for perfumes, natural dying and cosmetics, and ritualistically. In Europe especially, elder bushes were believed to have magical powers and to be inhabited by benevolent spirits.</p><p><br /></p><h3 style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yf4K7gCAJmBGe4bgK_dAlDfoaO1Da2RmXSZ-h8EWQUA6-e-U1O9t2LgvEG0Q5NLuE1JEc1xIuDEdu9ieJ2_sKTzyBiPy1VUkFflXh6LgO1zZxPjRW-f5mEp7YEx-sHuJzrH11RAT2dyr2Mw8F6NKT6Kifxbu3FnwFmOUCGUk3b_VXFDMVwbdGTfe/s1073/20210724_154907~2_copy_1073x798.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="798" data-original-width="1073" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_yf4K7gCAJmBGe4bgK_dAlDfoaO1Da2RmXSZ-h8EWQUA6-e-U1O9t2LgvEG0Q5NLuE1JEc1xIuDEdu9ieJ2_sKTzyBiPy1VUkFflXh6LgO1zZxPjRW-f5mEp7YEx-sHuJzrH11RAT2dyr2Mw8F6NKT6Kifxbu3FnwFmOUCGUk3b_VXFDMVwbdGTfe/w400-h297/20210724_154907~2_copy_1073x798.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Black elderberries are the most common U.S. varieties <br />east of the Rocky Mountains</td></tr></tbody></table>Elder varieties </h3><p>There are many individual species of elderberry, all in the the genus Sambucus. They are bushy shrubs or small trees bearing large clusters of white or off-white flowers, though some varieties have been cultivated to bloom pink.</p><p>Elderberries are most often defined by the color of their fruit: black, blue or red, though there will be many individual species and varieties producing fruit of each color. In Australia there are also white or yellow-white fruiting species, but I have no experience with them. </p><p>Please note: in this post we will be looking at the flowers of black elderberry, but the tips here will also apply to the flowers of blue elder. The flowers of red elder look quite different.</p><h2 style="text-align: left;">Finding black and blue elderflower </h2><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBae8dZq-AoKYOu_pawfwawbDgH5_to6CMR2F8loA5hWTXg0HMJnWYCXAYatq-taqQm7V98BygKws70YHl-01csjR261Ml4au6cR_ei4sTzHNF7tJ4McgHukC2G2687658ZHnVedDI3NfKeiKPMWXkW8TyxtRQQFoaXKPqh3nzFX9HNX-hXn1s0uN/s1165/20220522_110902~4_copy_873x1165.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1165" data-original-width="873" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBae8dZq-AoKYOu_pawfwawbDgH5_to6CMR2F8loA5hWTXg0HMJnWYCXAYatq-taqQm7V98BygKws70YHl-01csjR261Ml4au6cR_ei4sTzHNF7tJ4McgHukC2G2687658ZHnVedDI3NfKeiKPMWXkW8TyxtRQQFoaXKPqh3nzFX9HNX-hXn1s0uN/w300-h400/20220522_110902~4_copy_873x1165.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">It's hard to see in this picture,<br />but this enormous grove of elderberries<br />were growing alongside an old stone<br />millstream</td></tr></tbody></table><br />Some of the best places to look for elder plants, flowers or berries, as well as places to avoid.<p></p><p></p><ul style="text-align: left;"><li>Old homesteads and farmlands, especially directly by the old home, or as the dividing edges between two farms. </li><li>Along old millstreams, especially the kind with stone embankments. Beside old millhouses or lands that formerly had a millhouse.</li><li>River and creek banks, high bluffs over wetlands, and areas that occasionally experience seasonal flooding. All of these areas should have good drainage without long periods of standing water.</li><li>Drainage ditches that would border old farmland, orchards, pastures and especially vineyards. Don't risk contamination by picking from plants growing in culverts off highways, industrial areas, or active farms using pesticides or chemical fertilizers.</li><li>Suburban parks and residential developments built on former farmlands or wetlands.</li><li>Elderberries do not like standing water or areas that flood frequently and remain soaked. If you find a similar-looking plant in these kinds of environments, you most likely have deadly water hemlock, and you should avoid!</li></ul><p></p><h3> </h3><h2 style="text-align: left;">Identifying elder in the flowering stage</h2><p>Elder is reasonably easy to identify when fruiting, but when it's in flower the list of potentially poisonous look-a-likes grows significantly longer and more dangerous. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDghEXaxIWFpvsHprdkYGi8ZZx9xQVmMVyR1ahaJKJtLWDwfS_aUVR6PEuuq2h6YtNIKgUqi3f5Vz945_avpnDtkVoqaE_eekgeTi3Dvu_1W0cRfi1E17YN05Y0NSez4g6yov28FfDFcxXybzW_0GOGSRrny-Pa3MGeyQisKsBxsszmxzYhSZJ4lk6/s1063/20220529_152426~3_copy_805x1063.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1063" data-original-width="805" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDghEXaxIWFpvsHprdkYGi8ZZx9xQVmMVyR1ahaJKJtLWDwfS_aUVR6PEuuq2h6YtNIKgUqi3f5Vz945_avpnDtkVoqaE_eekgeTi3Dvu_1W0cRfi1E17YN05Y0NSez4g6yov28FfDFcxXybzW_0GOGSRrny-Pa3MGeyQisKsBxsszmxzYhSZJ4lk6/w485-h640/20220529_152426~3_copy_805x1063.jpg" width="485" /></a></div><br /><h3 style="text-align: left;">Elderberry growth </h3><p></p><p>Blue and black elderberries are large shrubs or small trees that can grow up to around 10-12 feet tall. </p><p>Sometimes elders grow quite bushy and filled-in, but when crowded into a forest with other trees they will often grow more like a tree--with branches spaced thinly, spread out to catch the light. </p><p>Elder bushes will start to produce flowers and fruit at about 2 years old, often when the shrub is as short as 3ft tall. </p><p>However, at this age it may still have green stems with no bark. If you are inexperienced, it's advisable to wait till the shrub has bark, as the safest way to rule out deadly poison hemlock. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjsM9yo1gKuU3lYAUSWTqLggf5TlI_7FL7lrA9I21bCjfDacEPOlubqNvIHwwuAaYiR-PG_Ho4FWEbVJZ6h5aKO9dInLeZ7DcLU8PfnvYZ4X28Qb_xIgVNEuEogsBikqIJo2_wwtZJZzvKzA5IpzkYQceX4tIdh0kr4L9WOsjzpq5HETJF9hLeJKq/s1114/PhotoCollage_1678333361688_copy_1114x892.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="892" data-original-width="1114" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjsM9yo1gKuU3lYAUSWTqLggf5TlI_7FL7lrA9I21bCjfDacEPOlubqNvIHwwuAaYiR-PG_Ho4FWEbVJZ6h5aKO9dInLeZ7DcLU8PfnvYZ4X28Qb_xIgVNEuEogsBikqIJo2_wwtZJZzvKzA5IpzkYQceX4tIdh0kr4L9WOsjzpq5HETJF9hLeJKq/w640-h512/PhotoCollage_1678333361688_copy_1114x892.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">All 7 of the "leaflets" on the left make up one true leaf. The same with the 9 leaflets on the right.</td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0FLuw2GqZmX8surVeFehUYu9j5nc848s5kHC_-uOmgKt0Czu77z8ELAqWBzL0AUnZfZCnk0Nok3g3ZD2WRLK7lTz3NVVai0XpqbKrYJaf6XMACiz6Gnjcw7rPhlnmXTBO5aHU3ioIYZ9iEamez3dsfiRhtCBk6WGv5zyUFOfRYyhSQAX6b8oQV_8/s1277/20220522_110911~2_copy_957x1277.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1277" data-original-width="957" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0FLuw2GqZmX8surVeFehUYu9j5nc848s5kHC_-uOmgKt0Czu77z8ELAqWBzL0AUnZfZCnk0Nok3g3ZD2WRLK7lTz3NVVai0XpqbKrYJaf6XMACiz6Gnjcw7rPhlnmXTBO5aHU3ioIYZ9iEamez3dsfiRhtCBk6WGv5zyUFOfRYyhSQAX6b8oQV_8/w300-h400/20220522_110911~2_copy_957x1277.jpg" width="300" /></a></div><br /><h3 style="text-align: left;">Elderberry leaves</h3><p></p><p>Elderberry leaves are "oddly pinnately compound". </p><p>Compound means that each leaf is actually made up of multiple "leaflets", see the picture above for more detail. Pinnately means that the leaflets are directly opposite one another, not offset. And oddly refers to the fact that there are an odd number of leaflets, with one sticking out at the end. </p><p>The entire leaf will be up to 13" inches long, with 5 to 11 leaflets, with 7 or 9 being most common.</p><p>Be VERY CAREFUL if you see leaves like those on the right. </p><p>As the leaf grows bigger, the leaflets will appear to branch off into triplets (groups of 3). These are actually new leaf stems (petioles) with new compound leaves forming. Only some varieties of elderberry will grow this way. </p><p><b>However, this is very similar to the growth of deadly poisonous water hemlock. If you see bottom leaf division like this, make extra sure to check all the other identifying features to confirm you do not have water hemlock. </b></p><p><b>Leaf images are for identification only. Elderberry leaves are poisonous. </b></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PBFFiIyYvbWyAKvEQpRzpX5oaBZhQx1Hz6xjnijs1V7FL0cEm1QVJcz69aonna0m26zWAwOK_dV3bvnAmE3Z5DpPtD73pE6tnY8o-S-ouAetPhuwy93FE1pdICK-vrIx68nbKaifDwjX6fGl1SJAV708dPR4UGnqeywuf9Gv4Fb91Bl03NREL-Y3/s1491/20220522_110854~2_copy_1491x845.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="845" data-original-width="1491" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PBFFiIyYvbWyAKvEQpRzpX5oaBZhQx1Hz6xjnijs1V7FL0cEm1QVJcz69aonna0m26zWAwOK_dV3bvnAmE3Z5DpPtD73pE6tnY8o-S-ouAetPhuwy93FE1pdICK-vrIx68nbKaifDwjX6fGl1SJAV708dPR4UGnqeywuf9Gv4Fb91Bl03NREL-Y3/w640-h363/20220522_110854~2_copy_1491x845.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Leaflet detail of the black elderberry</td></tr></tbody></table><h3 style="text-align: left;">Elderberry leaflets </h3><p>Each individual black elderberry leaflet is an elongated oval shape with a pointed tip. They also attach to the leaf stem at a point (Red elderberry leaves are more round). </p><p>Leaflets have a subtly serrated edge, which is to say they are saw-like or toothed. The key word is subtle. Elderberry serrations are shallow, often curved partially inward towards the leaf and are very irregular in size and shape.</p><p>Deadly poisonous water hemlock has deep serrations that come to sharp points. They angle upwards but don't curve back on themselves, and they are fairly regular in depth, shape and size. </p><p>The veins on elderberry leaflets are shallow, they do not pucker the leaf material. </p><p>Most importantly, elderberry leaflet veins MOST OFTEN terminate with the tip of the serration. </p><p>Water hemlock veins most often terminate in the groves between serration points. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Oo6D1r-MT86rmMDqCfV56SzR6ayu5p7xr0C4mi7j_L7s9kPmdeCLBN4JEQcoBHDERKSGYJsFt9ZDJeXgx-2lnTc2yGayzqWf38QEzp2J0KMHY7MdtkMr1JKGZmwc6xlprMoXR9yhvgxcCgloNyfX0faDmCkHn96eJNWOns1_mZvfR51ZdW0MID-1/s1304/PhotoCollage_1678337194586_copy_1304x733.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="733" data-original-width="1304" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Oo6D1r-MT86rmMDqCfV56SzR6ayu5p7xr0C4mi7j_L7s9kPmdeCLBN4JEQcoBHDERKSGYJsFt9ZDJeXgx-2lnTc2yGayzqWf38QEzp2J0KMHY7MdtkMr1JKGZmwc6xlprMoXR9yhvgxcCgloNyfX0faDmCkHn96eJNWOns1_mZvfR51ZdW0MID-1/w640-h360/PhotoCollage_1678337194586_copy_1304x733.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi003pDX6MTL1mOzF1hld1brrY2y-J4fO2ZuKRu0vmuEJx4CTcnHnsODbfAUgS-DECpWi8bvNQDj1VCyF8nJku1RY62gvia8dJBKbdMU81uO88lFvBDiP3580V_lykLgmguHOFeuJHjc25oyuL6nbkdBwOleeIV-g5EHUfSrzARPDXQQawjqleenvPv/s1129/20220529_143324~2_copy_846x1129.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1129" data-original-width="846" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi003pDX6MTL1mOzF1hld1brrY2y-J4fO2ZuKRu0vmuEJx4CTcnHnsODbfAUgS-DECpWi8bvNQDj1VCyF8nJku1RY62gvia8dJBKbdMU81uO88lFvBDiP3580V_lykLgmguHOFeuJHjc25oyuL6nbkdBwOleeIV-g5EHUfSrzARPDXQQawjqleenvPv/w480-h640/20220529_143324~2_copy_846x1129.jpg" width="480" /></a></div><h3 style="text-align: left;">Elderflowers</h3><p></p><p>Just as the leaves of elder are compound, so to are the flowers. Each flower head, known as an umbel, is made up of tiny white or off-white flowers, each with 5 petals. </p><p>Each flowerhead looks like it's made of lace.</p><p>The flowers grow off the very end of the bush branches. <b>They are not nestled into the leaves.</b></p><p>When the flowers bloom, they weigh down the flower head such that it bends backwards, creating a shape like an umbrella, hence the name "umbel". </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdZ2nbJS_swjpdE6tjs1atwjqt9OK37exgbSCi_DcR1Li8YW8dRxdSW5gje-Zmzj5qIYFRpOxzhj87na6AyFYmSLdttwMqMqgo9RyYGxNpQg6zmG_52ECPXlU36h4dnNCE-yOeHFtSV9CqYmv6gviCbPfmVWY2k1THu_eQZuzyYx48yshYBcgyQvh/s1645/PhotoCollage_1678333252064_copy_1645x925.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="925" data-original-width="1645" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbdZ2nbJS_swjpdE6tjs1atwjqt9OK37exgbSCi_DcR1Li8YW8dRxdSW5gje-Zmzj5qIYFRpOxzhj87na6AyFYmSLdttwMqMqgo9RyYGxNpQg6zmG_52ECPXlU36h4dnNCE-yOeHFtSV9CqYmv6gviCbPfmVWY2k1THu_eQZuzyYx48yshYBcgyQvh/w640-h360/PhotoCollage_1678333252064_copy_1645x925.jpg" width="640" /></a></div><h3 style="text-align: left;">Stems/trunks</h3><p>One of the most important aspects of elderberry identification is the presence of bark on mature plants, which rules out the most dangerous similar-looking plant: water hemlock. Water hemlock is a weedy plant which dies off each fall and grows back. It will never have true woody stems or bark. </p><p>Young elder plants will not have bark yet (it takes 2-3 years) but they also most LIKELY won't flower or fruit. To be on the safe side, make sure your perspective elder plant has bark before harvesting -- it's better to potentially miss out than to risk consuming one of the most deadly plants in the world. </p><span><a name='more'></a></span><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08X2ohBbIbV_bC7g402SPqY1UOahZ9_1Myk3bs4yp2oIcb3PrKvDDee99J_14jj2QF63qKAbDQt2FmCnEFuxy2hhsg1U7tZVJlLjYa9apgEDLDXhe-n9g0HSSoSFQIz6nzrpzH2LSurQWxyxlacmd9YKE3udsxumZfbG-djD3QKzM6-7Y7h-Kx6Rz/s1648/PhotoCollage_1678337267880_copy_1648x926.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="926" data-original-width="1648" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh08X2ohBbIbV_bC7g402SPqY1UOahZ9_1Myk3bs4yp2oIcb3PrKvDDee99J_14jj2QF63qKAbDQt2FmCnEFuxy2hhsg1U7tZVJlLjYa9apgEDLDXhe-n9g0HSSoSFQIz6nzrpzH2LSurQWxyxlacmd9YKE3udsxumZfbG-djD3QKzM6-7Y7h-Kx6Rz/w640-h360/PhotoCollage_1678337267880_copy_1648x926.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Faint pink blush staining on young elderberry growth is normal. <br />Dark blotches, stripes, or dark red near the root is a sign of a different plant. </td></tr></tbody></table><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-JCVuQndToGQK3lsbobZCrc5aeKt9MUUmQHamPzk8kMLjo3ooDsHRv2NPxzjpKRfk11a5xiYyfO5o7t5I_KJWbznLeIGIORjDW4I0D-4JwHsb8elMcUFCgiRmhzKKglHV8Uiz_ybGTOLhfnHo6tKvXEDeXqXcMSBcMNuhA2gxyBOZXUb1y5X8n33/s1146/20220529_144332~2_copy_859x1146.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1146" data-original-width="859" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-JCVuQndToGQK3lsbobZCrc5aeKt9MUUmQHamPzk8kMLjo3ooDsHRv2NPxzjpKRfk11a5xiYyfO5o7t5I_KJWbznLeIGIORjDW4I0D-4JwHsb8elMcUFCgiRmhzKKglHV8Uiz_ybGTOLhfnHo6tKvXEDeXqXcMSBcMNuhA2gxyBOZXUb1y5X8n33/w300-h400/20220529_144332~2_copy_859x1146.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Elderberries will have red on the <br />flower stems after flowering. This will<br />intensify as the plant goes to fruit.</td></tr></tbody></table>Red tones on elderberry stems</h3><p>Young (pre-bark) elderberry growth will often exhibit some reddish staining. This is especially true on the berry stem heads after flowering, but can appear on leaf joints and first-year branches. This is normal, but compare the above images as a reference. </p><p>Red staining that is more pronounced than this is probably not elderberry. Poisonous hemlock (not water hemlock--regular hemlock) has red on the stem that appears more like blotches or spots, not general staining. Think of the difference between a blush and a rash. <a href="https://foragedfoodie.blogspot.com/2018/07/Identifying-deadly-poison-hemlock.html" target="_blank">You can learn more about hemlock here.</a></p><p>By the time it's flowering, pokeweed will have reddish staining on the stems but it should be much stronger, more of a solid magenta. Pokeweed red tones will also be stronger nearer to the root (old growth) and less prominent on young growth. </p><p>Photinia and Pyracantha can also have red stems, but they will most often be a solid, opaque red, not a blush-like stain.</p><p>Note: regular hemlock and pokeweed have very different leaves than elderberry. </p><p><br /></p><h2 style="text-align: left;">Elderflower in the kitchen</h2><p>As mentioned before, the only parts of the elderberry bush that are edible are the flowers and the fully-ripe fruit. Even then, the fruit must be cooked. The flowers are most often cooked as well. </p><p>Flowers that have started to turn into green fruits are dangerous and should not be eaten. Leaves, stems, roots are all poisonous. </p><p>The most common way to infuse the flavor of elder into your foods (especially baked goods, sauces and sweets), is to first make a cordial by simmering elderflowers in sugar syrup. Elderflower is sometimes battered with a sweet batter and fried into fritters as well. One can also steam the blossoms in dumplings or brew into a tea. </p><p><br /></p><h2 style="text-align: left;">Sustainability</h2><p>One special note on elderflower: the flowers will not reform after harvest. So the more flowers you take, the less fruit you can pick later. Also the less fruit for locally wildlife. Keep this in mind, and harvest everything sustainably--especially the flowers. </p><p>Elder is also a native plant, not invasive. Treat it with care and do nothing to damage the trunk, root, or branches as you forage. </p><p><br /></p><h2 style="text-align: left;">Potential look-a-likes</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtmPThC2nqN8FZtokLRCxR3KzRIxC2-LaPJ-9s5YZqhXES4wnlSN-Hk2SSPpTZu_CwT-reHtdDWjf0-nyA13feqwyvpN6sghrMA88cvZBjLCzlaV6PVR2o2jq1ohJ1-7zwsZH19dvNyi-vvXGlIyd5zf8YkNd-txEbpRHeXTL68sNlUaG6qN2w4GX/s1189/PhotoCollage_1678338759627_copy_1189x950.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="1189" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtmPThC2nqN8FZtokLRCxR3KzRIxC2-LaPJ-9s5YZqhXES4wnlSN-Hk2SSPpTZu_CwT-reHtdDWjf0-nyA13feqwyvpN6sghrMA88cvZBjLCzlaV6PVR2o2jq1ohJ1-7zwsZH19dvNyi-vvXGlIyd5zf8YkNd-txEbpRHeXTL68sNlUaG6qN2w4GX/w640-h512/PhotoCollage_1678338759627_copy_1189x950.jpg" width="640" /></a></div><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUPsj72dgQipKgdQ-p86Pw0V_18y3LE-7Z_Z6nC2f5CkrmWEJcqyWaqDwoIH5JtIMoaWgHPG8QZjDfDT5l5wfyNuFUl9OUbd5UG4d6_jMPw8gp4vG8efDev-p_0Jh1E83kX9jgEeaeqjEas5gMlGCIJ59kzxHO_JoXEPZ4cwBf_u7bqdDCCLwVdRh/s1141/20220422_122729~2_copy_1141x816.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="816" data-original-width="1141" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUPsj72dgQipKgdQ-p86Pw0V_18y3LE-7Z_Z6nC2f5CkrmWEJcqyWaqDwoIH5JtIMoaWgHPG8QZjDfDT5l5wfyNuFUl9OUbd5UG4d6_jMPw8gp4vG8efDev-p_0Jh1E83kX9jgEeaeqjEas5gMlGCIJ59kzxHO_JoXEPZ4cwBf_u7bqdDCCLwVdRh/w400-h286/20220422_122729~2_copy_1141x816.jpg" width="400" /></a></div><h3 style="text-align: left;">Photinia and Pyracantha - probably poisonous </h3><p></p><p>There are many non-native species of bushy shrubs in the genera of Photinia and Pyracantha which are found throughout North America, where they have been planted as ornamentals. </p><p>Some species have flowerheads that are similar to elder, white or off-white flowers that come together to make an umbel.</p><p>The leaves, while serrated like those of the elder bush, do not come together in flat compound leaves. Instead, they branch individually off the stem, though they cluster closely and may seem compound at first glance. </p><p>Some species are dangerously poisonous, some are mildly toxic. None can be considered edible and so care should be taken. </p><p><br /></p><h3 style="text-align: left;">Water hemlocks, members of the genus Cicuta - DEADLY poisonous</h3><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/3/36/Cicuta_maculata_upper_stem_leaf%2C_Water_Hemlock%2C_Howard_County%2C_Md%2C_Helen_Lowe_Metzman_2018-07-17-13.31.32_ZS_PMax_UDR-Recovered_(48602410012).jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="675" data-original-width="800" height="338" src="https://upload.wikimedia.org/wikipedia/commons/3/36/Cicuta_maculata_upper_stem_leaf%2C_Water_Hemlock%2C_Howard_County%2C_Md%2C_Helen_Lowe_Metzman_2018-07-17-13.31.32_ZS_PMax_UDR-Recovered_(48602410012).jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Image thanks to Helen Lowe Metzman <br />via Wikimedia Commons</td></tr></tbody></table><br />The most dangerous look-a-like for elderflowers are water hemlock blossoms. While other plants might make you sick and may cause long-term problems, like cancer, but water hemlock will kill you before you have a chance to get help. <p></p><p>The flower heads for water hemlock are similar, but GENERALLY somewhat different from elderflower. </p><p>Like elderflower, hemlock has tiny white flowers that make an umbel. However, they often have mini clusters of flowers that come together to form circlets which together make up the umbel. </p><p>There is a bit of variation in flowers though, and the leaf is a better way to rule out water hemlock. </p><p>As you can see in this image from Wikipedia Commons, the water hemlocks have DEEPLY toothed leaves, and the leaf veins generally terminate in the deep areas of the serrations--not on the peaks. (Click to enlarge for detail)</p><p><br /></p><h3 style="text-align: left;">Viburnum Species - Possibly Poisonous</h3><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/5/50/Viburnum_japonicum_kz2.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="533" data-original-width="800" height="267" src="https://upload.wikimedia.org/wikipedia/commons/5/50/Viburnum_japonicum_kz2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Viburnum Japonicum, Wikipedia Commons</td></tr></tbody></table><br />There are many, many species of Viburnum in North America, some of which are native and some of which are introduced in landscaping. The flowers of many of them look similar to Elderberry, which is unsurprising as they are rather closely related in the family Adoxaceae. Despite the flowers being similar (white floral umbels), the leaves are quite different. Viburnum do not have elongated compound leaves, they have single leaves that are rounded ovals or occasionally spade-shaped. <p></p><p><br /></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-83019850168372886552023-05-16T21:06:00.084-05:002023-05-16T21:06:00.123-05:00Horseweed pesto with foraged backyard weeds<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufExXv3oTBgFwguZpIQC1jRqJ1bPlDto3vfLjodSeHsswIiGmfNKI7XTmO6hrVXBAIta4uM4beBTPUdwueHNYUvALzRoA-G6msuw_bmB2vPZO0ukfLt6LcYXKfbhyT0jOw5O7Y76lsEjNMWvFvEKMifqB7MsYs9aBOwviNcwGOhCOuanMFSD9Bw8J/s3333/Foraged-Foodie-Horseweed-Pesto-recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3333" data-original-width="1873" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufExXv3oTBgFwguZpIQC1jRqJ1bPlDto3vfLjodSeHsswIiGmfNKI7XTmO6hrVXBAIta4uM4beBTPUdwueHNYUvALzRoA-G6msuw_bmB2vPZO0ukfLt6LcYXKfbhyT0jOw5O7Y76lsEjNMWvFvEKMifqB7MsYs9aBOwviNcwGOhCOuanMFSD9Bw8J/w360-h640/Foraged-Foodie-Horseweed-Pesto-recipe.jpg" width="360" /></a></div><p>In the winter of 2021, when Texas was completely covered in layers of ice and snow, experiencing completely unprecedented levels of prolonged cold, we lost many of the bushes from the front of our house. </p><p>These bushes, while not exactly my style, were planted originally when the house was built in 1974, making them a touch older than I am. These were large bushes too, over 4 feet tall, and each covering a diameter of about 6 feet or so. They left a considerable amount of bare ground in their absence. </p><p>Since then, my husband and I have been at an impasse on what to do with the space. Ultimately we want to cover it with low-water, low-maintenance (no maintenance, really) native plants or shrubs, but everything we've tried to do ourselves has been . . . unattractive at best or straight up dies within days at worst. We will most likely have to hire a landscaper who specializes in that sort of thing, but for now, we have better things to spend money on. </p><p>Right now, its a very messy patch of wild plants--weeds to be honest, which I try to keep below the legal height (12") for weeds in our town. I would love if native or low-water wildflowers would move in, and I've tried to plant daisies, lavender, sage. . .but mostly just the wild lettuce abounds. </p><p>I don't care for wild lettuce, its quite bitter. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSn6FWvF0xTG9LY6VP-C-azMZINI0qm-oe2S0JEWWmb3XAbmTPwZBqQ9dXHvF7jZG5JXvOh0WFuKcSDQ4P0Ojwq_-3u4olTiFRAPPd_RAkxpI3qUQEESTERXfG0Svq5ToO5eXZEIe0H-KFMaQbgPzpYnylY4dM6qrgzW7pqC4KAQvImp_FWxKmvH0C/s1082/20230507_143717~2_copy_814x1082.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1082" data-original-width="814" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSn6FWvF0xTG9LY6VP-C-azMZINI0qm-oe2S0JEWWmb3XAbmTPwZBqQ9dXHvF7jZG5JXvOh0WFuKcSDQ4P0Ojwq_-3u4olTiFRAPPd_RAkxpI3qUQEESTERXfG0Svq5ToO5eXZEIe0H-KFMaQbgPzpYnylY4dM6qrgzW7pqC4KAQvImp_FWxKmvH0C/w301-h400/20230507_143717~2_copy_814x1082.jpg" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Horseweed patch last week, <br />this week it was over 12 inches tall!</td></tr></tbody></table><br />On the plus side, a large patch of horseweed has taken over the area near the house, FINALLY giving me access to enough clean horseweed to cook with. You see, I usually find horseweed in all sorts of unsavory areas, such as the cracks in the sidewalk in downtown Dallas. Sometimes it even grows up through the storm drains from the sewer. Not appetizing. <p></p><p>So even though I've known about horseweed for years, this has been the first chance I've had to really experiment with it in the kitchen, from a source I know to be clean and contaminate free. </p><p>My husband, who prefers a tidy yard, is being extremely patient with me, so long as I keep it from growing too tall, as horseweed can grow to nearly 5 feet!</p><p>I was doing alight for a while nipping bits here and lopping the tops of plants there, but all of the sudden the patch decided it was gonna GROW. In one week the plants ranged from 4" - 6" to 12"-18", and my husband was like, "we need to harvest and use a LOT of horseweed this weekend".</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuCQg-cUUpEsmCpiOTkh0R19Ag1DwZ9gt-iFz66bId7ubbPEkv4ESk0wq-xVrHK2a-Y4RRC0_Yi2cAUBKYvvLYk4UtJnSKWVemIzu3CrNHcD36hXPsL4pUfTWVLP78kDdwAGk7AULG1Pz5PEoTAUEO2wNAj0vKRXCOFNCwFiXHKkzNVecl_BUhoCi/s1041/20230514_120208~2_copy_916x1041.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1041" data-original-width="916" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuCQg-cUUpEsmCpiOTkh0R19Ag1DwZ9gt-iFz66bId7ubbPEkv4ESk0wq-xVrHK2a-Y4RRC0_Yi2cAUBKYvvLYk4UtJnSKWVemIzu3CrNHcD36hXPsL4pUfTWVLP78kDdwAGk7AULG1Pz5PEoTAUEO2wNAj0vKRXCOFNCwFiXHKkzNVecl_BUhoCi/w565-h640/20230514_120208~2_copy_916x1041.jpg" width="565" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The largest plant in the yard, separate from the main patch. <br />It shot up to 2feet from 8inches in one week!</td></tr></tbody></table><p><br /></p><p>With that in mind, I decided to try a pesto, and I'm glad I did. </p><p>A pesto is one of the best ways to get a comprehensive sense of the flavor profile of a plant. Just nibbling on a leaf really doesn't give your palette enough to draw on. When I taste horseweed raw, all I taste is herbs, mostly oregano and parsley. While horseweed tastes great raw, when cooked a whole new array of flavors open up. </p><p>Honestly the plant tastes like an herbal blend. I get the freshness of parsley upfront, with a citrus-y brightness, like a mix of lime and grapefruit zest, after that the herbal oregano flavor hits, and then the sweetness of anise on the back of the palette. Really quite spectacular. </p><p>People keep telling me I need to try horseweed tea, and while I'm generally not a weedy tea kinda gal, the flavor of the pesto and the smell of the cooked horseweed makes me want to try it. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkAT-DJL7aG0B9LNlqASmpI4HV1nt4VbKOaZyVuPIexdaaGRf_KQ-JQgpUopU6LP6q4ByO6PYu8NCg32C6XIjUc4O3on_9BBMWFflp5YOCIoj6pKhBLWlwKRRksKVM1yuuQ0MaGr0xU4GW2LySHpEuLUaht56DMN4yht0NZNVJ4L0XMde_KgvZP40/s972/20230514_145530~2_copy_936x1249~2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="972" data-original-width="822" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkAT-DJL7aG0B9LNlqASmpI4HV1nt4VbKOaZyVuPIexdaaGRf_KQ-JQgpUopU6LP6q4ByO6PYu8NCg32C6XIjUc4O3on_9BBMWFflp5YOCIoj6pKhBLWlwKRRksKVM1yuuQ0MaGr0xU4GW2LySHpEuLUaht56DMN4yht0NZNVJ4L0XMde_KgvZP40/w271-h320/20230514_145530~2_copy_936x1249~2.jpg" width="271" /></a></div><br />Disclaimer: At first I thought the walnuts were too strong for the horseweed, but after tossing it with the pasta, they mellowed out and the flavors really came together. That said, I would use fewer walnuts next time. One thing I would recommend is cutting down the number of walnuts you use, as indicated by my picture above. <div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKiIQp6XUIomzjKZQuKo9RbJJRrr_1_TTBm2rxzrr7bJc0T2Huehuvr826FZnSmEv4LUz4Ma-I9kng0QR8sPF3qDmjEE6Z_EXAtdmNRU-LgTRp2MhtFCl5ZXI3N4FyKSClYNstQva34_yFnD2yOmrxutgR80PjkuAAJuo2vjobBPUHQZpo0zxQeWg/s1107/20230514_144339~2_copy_861x1107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1107" data-original-width="861" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKiIQp6XUIomzjKZQuKo9RbJJRrr_1_TTBm2rxzrr7bJc0T2Huehuvr826FZnSmEv4LUz4Ma-I9kng0QR8sPF3qDmjEE6Z_EXAtdmNRU-LgTRp2MhtFCl5ZXI3N4FyKSClYNstQva34_yFnD2yOmrxutgR80PjkuAAJuo2vjobBPUHQZpo0zxQeWg/w311-h400/20230514_144339~2_copy_861x1107.jpg" width="311" /></a></div><div><br /></div><div><br /><p></p><h2 style="text-align: left;">Horseweed pesto</h2><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pbqbXaHwDMMtcdSCKZ0O352cyKWV_j59nQ-WjLIVRmwSjfzP_N7UT0DgtE7m9U_Oro6J06P_m587G1SIMtcnkR-uyfML1N1HyX8XaEUPlhl2_dXLgmHTq93DNwm1BKmYL37kBdb7UG7NwXcEX2qBERA-QLFC51q7IikOHQk0bUc3VDw8_FlcPZMR/s1011/20230514_152503~4_copy_1011x992.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="992" data-original-width="1011" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pbqbXaHwDMMtcdSCKZ0O352cyKWV_j59nQ-WjLIVRmwSjfzP_N7UT0DgtE7m9U_Oro6J06P_m587G1SIMtcnkR-uyfML1N1HyX8XaEUPlhl2_dXLgmHTq93DNwm1BKmYL37kBdb7UG7NwXcEX2qBERA-QLFC51q7IikOHQk0bUc3VDw8_FlcPZMR/s320/20230514_152503~4_copy_1011x992.jpg" width="320" /></a></div>1 colander full of horseweed leaves and very soft tops </div><div style="text-align: left;">1 1/2 lb dried pasta <br />3 tablespoons of walnuts<br />4 oz of parmesan or other hard cheese, or vegan cheese, <i>roughly sliced</i><br />1/3 cup of olive oil + extra </div><div style="text-align: left;">3 cloves of garlic, <i>sliced</i></div><div style="text-align: left;">salt </div><p></p><ol style="text-align: left;"><li>Start around 4-6 cups of lightly salted water boiling in a large pot for the pasta. </li><li>Heat a drizzle of olive oil in a small frypan; toast the walnuts, tossing occasionally, until blackened on at least one side. Remove the nuts from the pan.</li><li>Heat more olive oil in the frypan, add in the garlic and sauté, stirring, until garlic is fragrant, soft and ever so slightly darkened. Remove from heat. </li><li>When the water comes to a boil, blanch the horseweed before straining out with a slotted spoon. Then add the pasta to the water. </li><li>While the pasta continues to cook, add the blanched horseweed, the blackened walnuts, the cheese, garlic and olive oil to a food processor and puree. If needed, pause to push down the sides before continuing. Taste and season with salt as needed. </li><li>Toss with the cooked pasta, I found that this coats about one and a half pounds of pasta to the coverage I like, shown in the pic at the top. </li></ol><div><br /></div><div>This pesto is delicious immediately, but it's just as good reheated later, as the flavors will come together more. </div><div><br /></div><div>You can make this dish vegan with vegan cheese. </div><p></p><p><br /></p><p><br /></p></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Plano, TX, USA33.0198431 -96.69888564.7096092638211573 -131.85513559999998 61.330076936178848 -61.5426356tag:blogger.com,1999:blog-2480056929337740687.post-78738988235098305702023-05-08T18:49:00.000-05:002023-05-08T18:49:00.127-05:00Pasta fagioli with foraged horseweed, edible wild weedy plant<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrX885-AWfSojl_9wa1qwO4gTotkKLX2PQ38RiEIWh3stAMKBoNpqtYM1bAUpwqdiBBDYtNFJuFEnfmG94cwRkeoloiUrkv5zlGqrOLnDjyKaxhZazXkb2LnD8Jbn8RL5qbaOGL-84VUbROMRRfmPPWwPsbb1RQTtzkT8f1ZCDKA0k7YStmxdsDz-/s1830/Foraged-Foodie-Pasta-Fagioli-with-Horseweed-backyard-wild-herb.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1830" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrX885-AWfSojl_9wa1qwO4gTotkKLX2PQ38RiEIWh3stAMKBoNpqtYM1bAUpwqdiBBDYtNFJuFEnfmG94cwRkeoloiUrkv5zlGqrOLnDjyKaxhZazXkb2LnD8Jbn8RL5qbaOGL-84VUbROMRRfmPPWwPsbb1RQTtzkT8f1ZCDKA0k7YStmxdsDz-/w378-h640/Foraged-Foodie-Pasta-Fagioli-with-Horseweed-backyard-wild-herb.jpg" width="378" /></a></div><p>Pasta fagioli, pronounced pasta fazool by my Italian American in-laws, is a traditional Italian peasant meal whose name means "pasta and beans."</p><p>Like most peasant fare, pasta fagioli was derived of simple, affordable ingredients and cooked as a soup or a stew to make those ingredients go farther. It's warm, filling and nutrient-dense, with lots of protein, packing a ton of flavor in every bite. It's one of my all-time favorite soups!</p><p>The version I make is vegetarian, though you can add bacon, pancetta or prosciutto if you aren't tied to a vegetarian diet. Honestly though, I've never found that meat adds anything of value. Using chicken stock instead of veggie can be quite nice though. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7dPg3mV3Odqe_Ev7nnp-V_ej85daag8DmJ289C5jf2UMxS1CUciERAkL5w7jt8jBUlDRHWItDtDUu1cw_xkOIbEQi-bUPNaqL_lnHG0Rpw6mH3VnUqMvZwe53889KGazi_BgR3C_GYe1u7wdi0NpvmEHO9LHgxx3KWAQ_85ZXCJsraR7B3RJwZar/s1004/20230504_123201~2_copy_862x1004.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1004" data-original-width="862" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv7dPg3mV3Odqe_Ev7nnp-V_ej85daag8DmJ289C5jf2UMxS1CUciERAkL5w7jt8jBUlDRHWItDtDUu1cw_xkOIbEQi-bUPNaqL_lnHG0Rpw6mH3VnUqMvZwe53889KGazi_BgR3C_GYe1u7wdi0NpvmEHO9LHgxx3KWAQ_85ZXCJsraR7B3RJwZar/s320/20230504_123201~2_copy_862x1004.jpg" width="275" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You certainly have this plant near<br />you somewhere</td></tr></tbody></table>Horseweed is an incredibly common and abundant plant in the aster family. It can be found in all 50 states (introduced into Alaska and Hawaii), every Canadian Provence except Nunavut and the Yukon, throughout Mexico and in most of the non-island nations of Central America. It has been introduced into Eurasia and North Africa.<p></p><p>Horseweed is somewhat related to the herb tarragon, though not especially closely; I only mention it because they have a similar flavor profile, though horseweed tastes more like oregano and less like anise. I also think horseweed is less versatile, though certainly a flavorful, enjoyable herb in its own right. It has a mild version of the famous/infamous "aster" flavor. And it smells amazing. </p><p>Because horseweed reminds me of oregano, I tend to put it in Italian dishes, egg dishes, and soups and stews of all kinds. I've made it in pasta fagioli before, but this is the first time I really feel like I got everything right--the base soup recipe and the horseweed balance--so now I'm sharing it with you. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bVUwwccpxrehdU3KUhTN7vd5-Tih6DVg8lvOcpi4ui-0DX9EcCsRG4ceBTxvsgTwdF6oSF4AU2bf4JvkaQ-aHBZMfQrvfcZbWeu05v_rZ_bXOdYYx3cVEQcRiIHz3qG89wL0ngmUR636Y2qokOzkjHTI8bH76RMnWsrmo82bRKxfROwsg4JwTSE_/s1082/20230507_143717~2_copy_814x1082~2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="814" data-original-width="1082" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_bVUwwccpxrehdU3KUhTN7vd5-Tih6DVg8lvOcpi4ui-0DX9EcCsRG4ceBTxvsgTwdF6oSF4AU2bf4JvkaQ-aHBZMfQrvfcZbWeu05v_rZ_bXOdYYx3cVEQcRiIHz3qG89wL0ngmUR636Y2qokOzkjHTI8bH76RMnWsrmo82bRKxfROwsg4JwTSE_/w400-h301/20230507_143717~2_copy_814x1082~2.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A nice patch of horseweed in my yard</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsRjkE3Q8Lx3mkspVvtBH6pGZvtaa_tNKqdOAcA51zs1z-bfXWzWwuYD_HtFUF_mL2YEGZUOlAKSE-NvHLEhXryQ2MVCT7ZmlK6EYBBeSXlXJR42yZb7Na3cHC4GTRgYpPoTXsxM3PjMJgvhnMA8RHyGvdLVgVz7Sb8qCSjm7Yt1r4gDTSPP2s83t/s1069/20230507_165055~2_copy_1069x1012.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1012" data-original-width="1069" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsRjkE3Q8Lx3mkspVvtBH6pGZvtaa_tNKqdOAcA51zs1z-bfXWzWwuYD_HtFUF_mL2YEGZUOlAKSE-NvHLEhXryQ2MVCT7ZmlK6EYBBeSXlXJR42yZb7Na3cHC4GTRgYpPoTXsxM3PjMJgvhnMA8RHyGvdLVgVz7Sb8qCSjm7Yt1r4gDTSPP2s83t/s320/20230507_165055~2_copy_1069x1012.jpg" width="320" /></a></div><h3 style="text-align: left;">Pasta fagioli with foraged horseweed wild plants</h3><p><i>Serves 4-5 as a main course</i></p><div style="text-align: left;">8 oz (1/2 lb) small pasta, like ditalini<br />12 cups of broth or stock*<br />Two cans of white beans, cannellini or great northern, <i>drained and rinsed</i><br />One can of red kidney beans,<i> drained and rinsed</i><br />One can of diced tomatoes<br />Two large handfuls of young horseweed leaves, <i>roughly chopped<br /></i>4 oz parmesan cheese or cheese rind, <i>cubed (omit for vegan)<br /></i>1 large, sweet yellow onion, <i>diced<br /></i>1 entire head of garlic, <i>peeled and minced<br /></i>1/2 stick of butter, or equivalent olive oil<br /><i>Optional (omit for vegan/vegetarian):</i> 2 oz diced pancetta, bacon or prosciutto </div><p></p><ol style="text-align: left;"><li>Heat butter or oil in a large stockpot, add in onion and sauté until translucent.</li><li>When onion starts to brown, add in garlic, horseweed, and meat if you are using, continue to sauté until onion is caramelized, garlic is fragrant and horseweed is soft. Remove all from pan. </li><li>Add beans, cheese, tomatoes and broth or stock to the pot and bring to a simmer. </li><li>In a separate pot, bring water to a boil and cook pasta according to package directions. </li><li>Continue to simmer the beans, stirring only occasionally, for around 30-40 minutes, until the beans are super soft, almost mushy. </li><li>Using a slotted spoon, strain about 1/2 of the beans from the pot and add to the onion/garlic/herb mix you set aside. Try not to remove any of the tomatoes or the cheese, leave them in with the broth. </li><li>Using a hand-mixer or food processor, puree the stock, tomatoes, 1/2 beans and cheese. This will make the soup thick and hearty. </li><li>Add the pasta, the onion/herb/garlic mix and the removed beans back to the main pot and heat till warmed through. Season as desired with salt and/or pepper. Serve immediately with crusty bread and/or a salad. </li></ol><div>*I used <i>"Better than Bouillon"</i> Italian Herb base</div><div><br /></div><div>I really cannot emphasize enough how delicious this soup is. It's my favorite pasta fagioli version of all time!</div><p></p><p><br /></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-42686373463431922432023-05-04T16:25:00.004-05:002023-05-06T09:31:31.187-05:00Foraging for Goldenrod, Avoid Poisonous Ragwort<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTGgXmZdRTBwayfTfzq3WVAYo_r2NvsIQ1rBahr94wJB_3Yk4QMukzuorLY6qBeLQLJ06z8TjNpXK2yUM1Dmi59jslHyv2Gve8kR2Z9WRnBr0cjcEOYQ7WC1vicEZeAqv5J3sBScmYDwqnCG2Yg6wH_8OdQKywJaeO0mDBf_50DF_-8X-7EW1z5S3/s1033/20221030_151254~2_copy_1033x775.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="775" data-original-width="1033" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTGgXmZdRTBwayfTfzq3WVAYo_r2NvsIQ1rBahr94wJB_3Yk4QMukzuorLY6qBeLQLJ06z8TjNpXK2yUM1Dmi59jslHyv2Gve8kR2Z9WRnBr0cjcEOYQ7WC1vicEZeAqv5J3sBScmYDwqnCG2Yg6wH_8OdQKywJaeO0mDBf_50DF_-8X-7EW1z5S3/w640-h480/20221030_151254~2_copy_1033x775.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: left;"></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dhcuOy45CYcWMInI1oC5aOJs04W_NdOYNc13Qz3rP6X7ZfmQqtRIQUpKvcLCvr3mp8wInnVEI4RQ22CuNEcuBSTUAenHLbqALZhA9eHQOrF97e0J3y7Nx3WYe6EGIXsUIaBFiA9Vt39z0k-b7uFdx-zMzlq4NmVG2um2okBvwrLbG1GXHwIuvR7C/s984/20230429_160822~2_copy_738x984.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="984" data-original-width="738" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8dhcuOy45CYcWMInI1oC5aOJs04W_NdOYNc13Qz3rP6X7ZfmQqtRIQUpKvcLCvr3mp8wInnVEI4RQ22CuNEcuBSTUAenHLbqALZhA9eHQOrF97e0J3y7Nx3WYe6EGIXsUIaBFiA9Vt39z0k-b7uFdx-zMzlq4NmVG2um2okBvwrLbG1GXHwIuvR7C/w300-h400/20230429_160822~2_copy_738x984.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Young goldenrod shoots growing up from<br />last year's dead plants. This is probably<br />the best age for the stalk + leaf combo</td></tr></tbody></table><b><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank">Identification difficulty before blooming: Novice</a> </b><p></p><p style="text-align: left;"><b><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank">Identification difficulty after blooming: Beginner</a></b></p><br />Goldenrod shoots and leaves are in season right now. <br /><p></p><p>There are over a hundred species of Goldenrod, all of which are members of the genus Solidago, and they are mostly native to the Americas, although some come from Eurasia. There are far too many to learn each one, though in time you will become familiar with the varieties that live near you. </p><p>And there will be a goldenrod near you, as varieties of the plant are available from parts of South America, all the way north into Alaska and the northernmost Canadian provinces.</p><p>Goldenrod is generally considered to be an easy plant to identify, and it is, so long as it's in bloom. </p><p>Before the flower blossoms, goldenrod has several look-a-like species, at least one of which is poisonous, and I don't think this look-a-like gets enough attention in the foraging world. </p><p>But before we go over that, let's talk about goldenrod in general.</p><p><br /></p><h2 style="text-align: left;">Goldenrod taste and uses</h2><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJmudSiHda727g2MdU6i0gHFJEPySTjgzzSW_JyCc3D-a-te_CvtXgbFkBoZyUf43-QuF9V7uT58IpoGKyWjfLJFnpfyWFga7KYH7V7bHrDEy82_ph00q5-skwk2aa4lMQ02OWbuYeNEfgrsxHLyPljoDU4Wf-WpZQm44FsTin5t5GCv6w9kXupyh/s1054/20230429_155900~2_copy_790x1054.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1054" data-original-width="790" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJmudSiHda727g2MdU6i0gHFJEPySTjgzzSW_JyCc3D-a-te_CvtXgbFkBoZyUf43-QuF9V7uT58IpoGKyWjfLJFnpfyWFga7KYH7V7bHrDEy82_ph00q5-skwk2aa4lMQ02OWbuYeNEfgrsxHLyPljoDU4Wf-WpZQm44FsTin5t5GCv6w9kXupyh/w300-h400/20230429_155900~2_copy_790x1054.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">These goldenrod plants are about 4ft tall,<br />at this stage you can break off the top <br />5 inches, as long as it is tender.<br />The leaves are also good here.</td></tr></tbody></table>The entire above-ground portion of goldenrod is edible. The most common use is a tea, brewed either from the young leaves or the flowers, with the flower-tea more often served chilled. Tender leaves can also be eaten raw or cooked, though they are strongly flavored and are best mixed in with other greens, like in a salad. The young shoots (under 6 inches or so) and tender tips of growing plants can be used as a cooked green, though they are also quite strong in flavor. <p></p><p>Leaves and plant tips should only be used before the flower buds form, after that they loose flavor and become tough.</p><p>You have to really enjoy strong-flavored plants to like goldenrod. The flavor has been described as similar to licorice, though I personally disagree. Perhaps some varieties do taste like black licorice, but in my experience, Forager Chef's description of "the Aster flavor" is more appropriate. It has a strong flavor unique to the aster family, which is otherwise hard to describe. </p><h2 style="text-align: left;"><br /></h2><h2 style="text-align: left;"><br /></h2><span><a name='more'></a></span><h2 style="text-align: left;"><br /></h2><h2 style="text-align: left;">Goldenrod identification</h2><h3 style="text-align: left;">Variations plant-by-plant</h3><p>There is a tremendous amount of variety between the goldenrod species. For this reason, I strongly recommend NOT harvesting Goldenrod shoots or plant tops until you have observed that individual patch for a full year, and seen the plant bloom, so you know you have a goldenrod. This is what I do. </p><p>In this post we will try to go over "typical" goldenrod features, though I will mention the exceptions to the norm.</p><h3 style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16ruRWvaI0b5xkcM9AxhjtHpS_3h6WpWlGfpt1hCKWkd9haQ1aQw-lLIdkeZER9cpuZqBObaZkybfOyU_hzOmkTa0HD-rV2olBJNeHthNXzUfMSB_DpXpmB6WkoQZNaEuNwMLRm9yMBTH6lxrbwmzxGnzjmwFyn6mI_7m4c46XGzeu4-9IkAuqyOq/s1105/20210530_183725~2_copy_810x1105.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1105" data-original-width="810" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16ruRWvaI0b5xkcM9AxhjtHpS_3h6WpWlGfpt1hCKWkd9haQ1aQw-lLIdkeZER9cpuZqBObaZkybfOyU_hzOmkTa0HD-rV2olBJNeHthNXzUfMSB_DpXpmB6WkoQZNaEuNwMLRm9yMBTH6lxrbwmzxGnzjmwFyn6mI_7m4c46XGzeu4-9IkAuqyOq/w294-h400/20210530_183725~2_copy_810x1105.jpg" width="294" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A half-way grown goldenrod plant.<br />Note the thin stem and leaf growth</td></tr></tbody></table>Goldenrod stalk/stem and growth</h3><p>Goldenrod generally grows straight up without branching until the flowering tops. <br /></p><p>The young shoots are about the thickness of a pencil (.2 inch or so), and stay slim - only thickening to about twice that size at most. Stalks can be green or red, or green with red areas where the leaves meet the stem. </p><p>Goldenrod stalks are generally hairless, but there are varieties with hair. . .</p><p>The plant will reach a final height of 3 - 7 feet, with height depending on species and growing conditions, though there are also dwarf varieties that are 1 - 3 feet -- see what I mean about tremendous variations?</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAQX3gguDNhSYB9lkU8wpBUNy4ajfX_YY9Yy9tY8MT1_McczXxy6KOD1LZXn5KBoFpsTy8ypjEP0J82-Qb96yHruou-LPVwIFCg6v6saryVdsOWwtNqpBbasYoMMTQB6JhenyXKBUk4zqHUq-uVS8UOnAgsAxt4PA43oDcRVBbass7yhDgR-DWoCF/s1107/PhotoCollage_1682943444200_copy_1107x1107.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAQX3gguDNhSYB9lkU8wpBUNy4ajfX_YY9Yy9tY8MT1_McczXxy6KOD1LZXn5KBoFpsTy8ypjEP0J82-Qb96yHruou-LPVwIFCg6v6saryVdsOWwtNqpBbasYoMMTQB6JhenyXKBUk4zqHUq-uVS8UOnAgsAxt4PA43oDcRVBbass7yhDgR-DWoCF/s1107/PhotoCollage_1682943444200_copy_1107x1107.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAQX3gguDNhSYB9lkU8wpBUNy4ajfX_YY9Yy9tY8MT1_McczXxy6KOD1LZXn5KBoFpsTy8ypjEP0J82-Qb96yHruou-LPVwIFCg6v6saryVdsOWwtNqpBbasYoMMTQB6JhenyXKBUk4zqHUq-uVS8UOnAgsAxt4PA43oDcRVBbass7yhDgR-DWoCF/s1107/PhotoCollage_1682943444200_copy_1107x1107.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1107" data-original-width="1107" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAQX3gguDNhSYB9lkU8wpBUNy4ajfX_YY9Yy9tY8MT1_McczXxy6KOD1LZXn5KBoFpsTy8ypjEP0J82-Qb96yHruou-LPVwIFCg6v6saryVdsOWwtNqpBbasYoMMTQB6JhenyXKBUk4zqHUq-uVS8UOnAgsAxt4PA43oDcRVBbass7yhDgR-DWoCF/w400-h400/PhotoCollage_1682943444200_copy_1107x1107.jpg" width="400" /></a></div><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">Goldenrod leaves </h3><p></p>The leaves on MOST goldenrod plants (you didn't think we were done with variations, did you?) tend to be strongly lancolate. This means they are like the heads of lances or spears - very long, narrow ovals. <p></p><p>Some will only be mildly lancolate (longer than they are wide), and some will even appear as elongated triangles. For the purpose of this post, we will focus on the standard, strongly lancolate species.</p><p>Most often, goldenrod leaves are hairless or only slightly hairy, but can be more hairy in some varieties. They often have a corse, sandpaper-like feel to them, especially as they age. </p><p></p>The leaves start as a basal rosette, and some species will keep a rosette at the base, though they are not the norm. As the stalk grows, leaves will grow directly off the stalk in opposite pairs. Additionally, adjacent pairs will grow opposite one another. This means for every 4 leaves, each one will grow in pointing a different direction, like a compass rose.<p></p><p>All goldenrod leaves have serrated/saw-toothed edges, and this is a very important Identification feature. Despite this, the serrations do vary quite a bit by species, because of course they do. </p><p>In the picture shown above, the leaf on the left has serrations that cover the entire leaf edge, while the species on the right has smooth edges near the petiole (leaf stem) and at the leaf point, with serrations only near the middle of the lleaf. Other plants will have different serrations as well.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSLa0923MPfkYVT6NiyAgTFMvcpUhu0eGV-e3rz6_fvchjNhTmfDM6E01xwBZk7NG3cRDislEY1FzsY2CO6MKt4StZwQMs7FBrw6otbZKNdkL4xJNmL15A8_4Ouk6VUjR3jtWflUyIEX_V7Gh3JrNnFsbfbKV8SUpnbt17tOTcFR5zCgFCgXWcDiV/s3733/Senecio%20Serra%20vs%20goldenrod%20illiustration.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3177" data-original-width="3733" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheSLa0923MPfkYVT6NiyAgTFMvcpUhu0eGV-e3rz6_fvchjNhTmfDM6E01xwBZk7NG3cRDislEY1FzsY2CO6MKt4StZwQMs7FBrw6otbZKNdkL4xJNmL15A8_4Ouk6VUjR3jtWflUyIEX_V7Gh3JrNnFsbfbKV8SUpnbt17tOTcFR5zCgFCgXWcDiV/w640-h544/Senecio%20Serra%20vs%20goldenrod%20illiustration.png" width="640" /></a></div><h3 style="text-align: left;">Leaf veins</h3><p>One of the most important Identification features, the one which rules out the potentially-deadly look-a-like Senecio serra, tall ragwort, (more on this plant in the look-a-like section) is the way the leaves are veined. </p><p>Tall ragwort has a strong central midrib vein, with smaller veins that branch off the midrib. Goldenrod species have a variety of vein types, but they all feature a series of strong parallel veins that originate at or near the petiole. This illustration above should help you understand what I mean. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLFhnWqN1NbnGEbATJFHfkZuYL92cdHw6Dkt_dz6DNR9EXYo0-KD1LLfKlCkk1R14Znk_9YWlsFqhyTqGQSU56MEqItWmpHmizc7Yplcf9qZ5AGJcc-Q-LnBticdwRPd5EwrOFdgJ6OmOWrAFmP0mI_MmOL8Gf2iijDBz87RJ-pjOJvtPDmWrUhsD/s1107/PhotoCollage_1682953785132_copy_1107x885.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="885" data-original-width="1107" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJLFhnWqN1NbnGEbATJFHfkZuYL92cdHw6Dkt_dz6DNR9EXYo0-KD1LLfKlCkk1R14Znk_9YWlsFqhyTqGQSU56MEqItWmpHmizc7Yplcf9qZ5AGJcc-Q-LnBticdwRPd5EwrOFdgJ6OmOWrAFmP0mI_MmOL8Gf2iijDBz87RJ-pjOJvtPDmWrUhsD/w640-h512/PhotoCollage_1682953785132_copy_1107x885.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Two typical growth forms, with a spear- or cone-shaped cluster of flowers at the end of the plant<br /></td></tr></tbody></table><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">Goldenrod flowers</h3><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6smEloT8lBl_8eg--uMv88rwaqwci2nd5sXaurOPct22XEivWUzsyf_Tjdpue4BARBm1S4zTR02f6i8j56ZPquK2PzQWYCW9SnMqtndDpvzqQaAHNh0tEXePbx0N-ySRnAjYntrq4ERssxDnyK-UynOCuGH55YsH4_Goh69U4eL84_bKrdtG7VEpT/s3024/20221030_152846~3.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="1733" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6smEloT8lBl_8eg--uMv88rwaqwci2nd5sXaurOPct22XEivWUzsyf_Tjdpue4BARBm1S4zTR02f6i8j56ZPquK2PzQWYCW9SnMqtndDpvzqQaAHNh0tEXePbx0N-ySRnAjYntrq4ERssxDnyK-UynOCuGH55YsH4_Goh69U4eL84_bKrdtG7VEpT/w366-h640/20221030_152846~3.jpg" width="366" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Flowers at many stages of blooming. Note the <br />tube shape before blooming, and the frizzy<br />"pom-pom" look after</td></tr></tbody></table>Most goldenrod plants only bloom at the top of the stalk, in a large triangular or spear-like cluster of tiny, but vibrantly yellow blooms. <p></p><p>But of course, there are variations by species. Some will branch out at the top, with flower clusters at the end of each branch; others will have long, drooping branches with small clusters of flowers growing directly off the branches, snuggled in between leaves. Again, for the purpose of this post, we will be excluding those rare growth patterns. </p><p>The flower head is a composite, the individual flowers are tiny, tube- or bell-shaped, and hang off of stem-like structures. Technically male and female flowers exist together, but only the female flowers are noticeable. </p><p>When the flowers bloom, they remain tubes, but with frizzy or frilly edges, creating a blossom that looks like an elongated pom-pom. This frizzy look is an important identification feature, the flowers should NOT look like classic "daisy-style" blooms. </p><p>Once goldenrod blooms, it's a lot easier to identify, a beginner's plant even. However, it still looks similar to tall ragwort, and you should still check the leaves and the flowers. </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><h1 style="text-align: left;">Potential look-a-like plants</h1><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNORv0YnUZcz0M0mBbdlbUfX62sadggL9rmRGF-MdxZ0YPTrcQFbaY4lku2RdGmgL8JmqmqCMLU8Z20tMBi0dZqX8LA3hYtMnktGStg2aEl5I9XTnmwd0oez7Ik15bvCXBgO4vJfVBFJ-c-Gn0DvO6ym6m3sSMOMaGg3fBVgjAh8MPyNnSK8If48h4/s468/Senecio_serra.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="313" data-original-width="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNORv0YnUZcz0M0mBbdlbUfX62sadggL9rmRGF-MdxZ0YPTrcQFbaY4lku2RdGmgL8JmqmqCMLU8Z20tMBi0dZqX8LA3hYtMnktGStg2aEl5I9XTnmwd0oez7Ik15bvCXBgO4vJfVBFJ-c-Gn0DvO6ym6m3sSMOMaGg3fBVgjAh8MPyNnSK8If48h4/s16000/Senecio_serra.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Poisonous tall ragwort: Senecio serra<br />Image not mine, from Wikipedia commons, public domain, <br />no author listed</td></tr></tbody></table><h3 style="text-align: left;">Tall ragwort, Senecio serra - poisonous, potentially deadly</h3><p>Tall ragwort, also know as tall butterweed, butterweed groundsel, sawtooth groundsel, and others, is formally known as Senecio serra.</p><p>This plant is fortunately rather uncommon, though it can be locally abundant; it is found exclusively in the elevated foothills of the Rocky Mountains. There are confirmed sightings in California, Oregon, Washington, Idaho, western Montana, Wyoming, Colorado, Nevada, Utah and New Mexico, with reported sightings in Arizona, the El Paso region of Texas, Northern Mexico, and Alberta and Saskatchewan in Canada.</p><p>As with all members of the genus Senecio, this plant is presumed to be deadly poisonous with repeated consumption. The plant does long-term damage to the liver and kidneys, ultimately leading to renal (kidney) failure, which may happen years after eating, and so the poisoning is hard to trace. Damage generally only happens after repeated consumption, such as seasonal eating of the genus. The difficulty in tracing Senecio damage might be one reason we hear little about the dangers of this plant in foraging circles. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPXdJLCPozztPktBNr7ABuJcc-Wr-OEU0Jr0qS7xpIX9B5n4x-O2077Ki0Na8gMNdhoGdF1AS0tbhhOOG7PxjAhFon792Xk5sN_b_WQ0W1o6Un6gpANtxoN8C6CiZWjvAUPEyLuiH1WkcWC6fD4SYv0YGJKJUv6r3ES3IodBdGQ4nOs-8WAg703N2/s370/17333088_136815823511220_1785801673159999488_n.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="318" data-original-width="370" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguPXdJLCPozztPktBNr7ABuJcc-Wr-OEU0Jr0qS7xpIX9B5n4x-O2077Ki0Na8gMNdhoGdF1AS0tbhhOOG7PxjAhFon792Xk5sN_b_WQ0W1o6Un6gpANtxoN8C6CiZWjvAUPEyLuiH1WkcWC6fD4SYv0YGJKJUv6r3ES3IodBdGQ4nOs-8WAg703N2/s320/17333088_136815823511220_1785801673159999488_n.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Senecio species flowers. Tall Ragwort<br />flowers will be very similar.</td></tr></tbody></table><br />Tall ragwort has identical stem and leaf growth to goldenrod, and also produces bright-yellow, clustered flower heads. Leaves and stems aren't hairy, and leaf-edges are serrated. Once blooming, the flowers are distinctly different from those of goldenrod, as they aren't frilly-edged bells. Senecio serra has a more "classic" or "daisy-like" flower, with petals surrounding a disk.<p></p><p>Before flowering, however, the only reliable way to distinguish tall ragwort from goldenrod is to inspect the veination of the leaves. Tall ragwort leaves have a central midrib with small veins branching off, and goldenrod leaves all have some variation of parallel veins. See the illustration I made, above. </p><p>Note, I personally have no images of Senecio serra, the flower closeup here is from a related Senecio species.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uowzFkSN735DLnvKA5u_XMdMMrcbx7FKMNOAjZk5NQ80x0k8wEdd8dfq1YYVEKgXkZd_3hh_UVHp1zal29p79NHv1LABLklpg8JVzi9tXft-R59Fuurk-Z3p9W1Abao0-FY6AIctg8MEYkdtkortocABI-9PNy-iDYCDYrGoptfU9K2gIkJjaECH/s1341/PhotoCollage_1683233543259_copy_1341x754.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="754" data-original-width="1341" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uowzFkSN735DLnvKA5u_XMdMMrcbx7FKMNOAjZk5NQ80x0k8wEdd8dfq1YYVEKgXkZd_3hh_UVHp1zal29p79NHv1LABLklpg8JVzi9tXft-R59Fuurk-Z3p9W1Abao0-FY6AIctg8MEYkdtkortocABI-9PNy-iDYCDYrGoptfU9K2gIkJjaECH/w640-h360/PhotoCollage_1683233543259_copy_1341x754.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Edible horseweed, I'll do a post on this soon</td></tr></tbody></table><h3 style="text-align: left;">Horseweed or fleabane, Erigeron canadensis/Conyza canadensis - edible </h3><p>Extremely widespread and common, Erigeron canadensis (also found as Conyza canadensis) goes by the common names horseweed or fleabane. I prefer the name horseweed, as fleabane is also sometimes used for other plants. </p><p>Horseweed also grows tall and thin, with lancolate leaves that grow off the central stem/stalk. Unlike most goldenrod, horseweed stem/stalks are absolutely covered in hair, also, horsewerd leaves don't grow in opposite, parallel pairs. Instead, they circle round the stem/stalk one at a time, like a spiral staircase. Horseweed leaves are also serrated, but only a few, distinctive serrations along the leaf edge, unlike goldenrod. </p><p>Horseweed is edible, though it should be tried in small amounts at first, as some people are apparently allergic. Hope to do a horseweed post soon. </p><p><br /></p><p><br /></p><h1 style="text-align: left;">Goldenrod, allergies, pollinators, conservation and sustainable foraging </h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTUaPJgHXVUghxg0qub8bybnnN0DmPXgDszdnvUOXvDWpp45TUajdK8EZn8ACJPabT08pjbW14OdJq3P2ygP8icdBr3wv0fooyA9QzcxJlmAJjKDmKk0Po6BnRAwo4pD6fcoGykpHa9jThNd7lyi7gPC-QIxAxwVPvbvqMKmSFrpGuOQHtHQwPJj8/s1119/IMG_20221030_201158_484.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1119" data-original-width="1119" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLTUaPJgHXVUghxg0qub8bybnnN0DmPXgDszdnvUOXvDWpp45TUajdK8EZn8ACJPabT08pjbW14OdJq3P2ygP8icdBr3wv0fooyA9QzcxJlmAJjKDmKk0Po6BnRAwo4pD6fcoGykpHa9jThNd7lyi7gPC-QIxAxwVPvbvqMKmSFrpGuOQHtHQwPJj8/w400-h400/IMG_20221030_201158_484.jpg" width="400" /></a></div><p>With its conspicuously tall growth and bright-yellow flowers, goldenrod has an unearned reputation as a seasonal allergen. This is undeserved. Goldenrod pollen is too large and heavy to be wind-born, and can only be pollinated by pollinators. The actual reason for seasonal allergies is ragweed, members of the genus Ambrosia. These plants are much less noticeable, so many don't realize that they are the culprits. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uFoxFVY_k-Pz6pqaTexpg92kSirSH7EMkFK-YddLJluuezNb8sQAUMCute0pz3LWtAbCqQdiCIyt7mRAJzcNr6erHpA-FhJSuzc6DhDHs5uWN4jIhRU2nGowoZrazoLEv5nTRmKaWmPJu3YhvdBzRQ-sjG1AmY9gNEsf-Gu43Uq9G3XKEZOjtiLc/s2313/20221030_145923~3.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2313" data-original-width="2210" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uFoxFVY_k-Pz6pqaTexpg92kSirSH7EMkFK-YddLJluuezNb8sQAUMCute0pz3LWtAbCqQdiCIyt7mRAJzcNr6erHpA-FhJSuzc6DhDHs5uWN4jIhRU2nGowoZrazoLEv5nTRmKaWmPJu3YhvdBzRQ-sjG1AmY9gNEsf-Gu43Uq9G3XKEZOjtiLc/s320/20221030_145923~3.jpg" width="306" /></a></div><p>Goldenrod, Solidago, is a keystone genus for pollinators of all kinds, and must be preserved. Goldenrod iis one of the last plants to flower, and as such, is an ESSENTIAL late-season food source for bee colonies, especially in the southern states where colonies overwinter. </p><p>If you harvest goldenrod at any point in the sseason, please practice sustainable foraging practices. If you own land, or have influence in land management, please do not destroy goldenrod fields. If you are looking to plant beneficial wildflowers, consider a native-to-you goldenrod as part of that plan. </p><p><br /></p><p><br /></p><p><br /></p><span><!--more--></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mRJQGuO-YsgsPffzTn-jR0PrgGgLS3eduJyamk0ZE8cE56ysNiXxoDcsYNtl0-BeXvEd4i3Y6Zcijy11nwYEh59Q_frB2QbO7JSXub1pU5yBFECKPIH1abrUSk2OlhakXJv6_4rH1hFkJUI3ghLNALWCDh0NEsVsUo8ZBXWr4A4N3pE0UZFyp5xp/s1920/Identify-Goldenrod-Avoid-Ragwort-ForagedFoodie-Blogspot.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mRJQGuO-YsgsPffzTn-jR0PrgGgLS3eduJyamk0ZE8cE56ysNiXxoDcsYNtl0-BeXvEd4i3Y6Zcijy11nwYEh59Q_frB2QbO7JSXub1pU5yBFECKPIH1abrUSk2OlhakXJv6_4rH1hFkJUI3ghLNALWCDh0NEsVsUo8ZBXWr4A4N3pE0UZFyp5xp/w234-h640/Identify-Goldenrod-Avoid-Ragwort-ForagedFoodie-Blogspot.jpg" width="234" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pin me on Pinterest!</td></tr></tbody></table><br /><p><br /></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-13735466383080541172023-04-21T18:48:00.040-05:002023-05-07T18:50:21.761-05:0020 minute 5 ingredient Austrian garlic soup with foraged wild garlic<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg84Ce3JK0w55CFAaVfjx5kyUAVEGJkYsrqD0v5E3Dg2gK_RQzKuLPfXHlgkGfB0JvGWzeYrB7utO3s1rpeTLUNCqFvgb8ZDahcVMC2CMTTg_YPlLbkMhviTdFUw9YUuByphiZPEr49whLoqvMKjgLI0MBIl4OBkQ5sBe4s2qeNrymfbPCkscTq6r/s1440/Wild-Garlic-Soup-Foraged-Foodie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1422" data-original-width="1440" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvg84Ce3JK0w55CFAaVfjx5kyUAVEGJkYsrqD0v5E3Dg2gK_RQzKuLPfXHlgkGfB0JvGWzeYrB7utO3s1rpeTLUNCqFvgb8ZDahcVMC2CMTTg_YPlLbkMhviTdFUw9YUuByphiZPEr49whLoqvMKjgLI0MBIl4OBkQ5sBe4s2qeNrymfbPCkscTq6r/w640-h632/Wild-Garlic-Soup-Foraged-Foodie.jpg" width="640" /></a></div><p><br /></p><p>Super easy and quick meal to share today: A simple garlic soup, based on a traditional Austrian recipe, but made with wild garlic. The soup is called knoblauchcremesuppe, and the name is about 10x more complicated than making it, as the soup has a mere 5 ingredients and comes together in 20 minutes. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0Fvq_4Wa0-GgNf9N1x02QyZmlKavcxRn14hc0ZHXtnSDC_6u-QLEq89xdL_kTtPkAifGtvvBZuWHMHzTBz7HajoGpjiNrixLlnZv3kmCWc9TzeOgEmBRF24BLdeq-NQUtnXmaaeHamGq3gZafdt2GkS6Xe1G8foCr7-7RLQpTB8rDKna5E-LPmVh/s1073/20230311_162718~2_copy_805x1073.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1073" data-original-width="805" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0Fvq_4Wa0-GgNf9N1x02QyZmlKavcxRn14hc0ZHXtnSDC_6u-QLEq89xdL_kTtPkAifGtvvBZuWHMHzTBz7HajoGpjiNrixLlnZv3kmCWc9TzeOgEmBRF24BLdeq-NQUtnXmaaeHamGq3gZafdt2GkS6Xe1G8foCr7-7RLQpTB8rDKna5E-LPmVh/w300-h400/20230311_162718~2_copy_805x1073.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Early spring wild garlic,<br />this is crow garlic</td></tr></tbody></table>Wild garlic is one of the earliest and most important greens of spring. The vibrant stems and leaves start to poke up early, when everything else is dead and brown. <p></p><p>That pungent garlic or onion flavor is actually intended as a defense mechanism, especially against herbivores. </p><p><br />Early humans developed at taste for Alliums (the family that has garlic and onions) specifically because we were searching for nutrition after a long winter. </p><p>Now, almost every culture on earth adds garlic and onion to a variety of meals. We plant and cultivate Alliums, so really the plants lost the battle but won the war. </p><p>Anyway, while this soup in Austria is currently made with garlic bulbs, so comes out a creamy white color, it most likely started out as a green soup, like this one. Way back at its origins, this soup and recipes like it, were developed to take advantage of the nutrients in these early spring greens. </p><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsTylUczOvRWLugAuti6ubpcykO3Incf_BAZ9MXvJ4J5lmiVAdI7PZyN0MxFOblrc1haT_ekRk7RoDhT-hFzjUbrDuE8BuZpuQcJnpz-VGxUdDfsyWdBUFHT71tjUML-Gad2jiKLtlmEGK1h6KWQXIbAhOMi660OjfMngB22LbsO9Q9xtMosrdMSM/s1292/PhotoCollage_1678707696064_copy_1292x726.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="726" data-original-width="1292" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvsTylUczOvRWLugAuti6ubpcykO3Incf_BAZ9MXvJ4J5lmiVAdI7PZyN0MxFOblrc1haT_ekRk7RoDhT-hFzjUbrDuE8BuZpuQcJnpz-VGxUdDfsyWdBUFHT71tjUML-Gad2jiKLtlmEGK1h6KWQXIbAhOMi660OjfMngB22LbsO9Q9xtMosrdMSM/w640-h360/PhotoCollage_1678707696064_copy_1292x726.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wild garlic, rinsed and chopped</td></tr></tbody></table><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">Austrian wild garlic soup, knoblauchcremesuppe</h3><p>8 cups wild garlic greens, or greens and bulbs, <i>rinsed and roughly chopped <br /></i>4 cups chicken or vegetable stock*<br />2 cups whole milk (or vegan milk)<br />1 cup flour<br />1 stick of butter (or vegan alternative), divided<br />salt</p><p></p><p></p><ol style="text-align: left;"><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileSKbohQTIPj8eF5bsedWacqU_Asv6ws54NV8ay9Y-7SKl-riCcukUkuV65bPzzT_qJQkPayHeQZ65CNE_pgFCqAA4dd8p1fMYEHRi3S1m4BmchGlLuNypiq_3So4Hr1tyMVrS9RJoJGYp7ZAkj2U_k2s96DxB_fAj5PiAkvkLk98tznSD-EFJ97H/s1213/20230312_153601~2_copy_998x1213.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1213" data-original-width="998" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEileSKbohQTIPj8eF5bsedWacqU_Asv6ws54NV8ay9Y-7SKl-riCcukUkuV65bPzzT_qJQkPayHeQZ65CNE_pgFCqAA4dd8p1fMYEHRi3S1m4BmchGlLuNypiq_3So4Hr1tyMVrS9RJoJGYp7ZAkj2U_k2s96DxB_fAj5PiAkvkLk98tznSD-EFJ97H/w329-h400/20230312_153601~2_copy_998x1213.jpg" width="329" /></a></div>Melt a 1/2 a stick of butter, sliced, in a large stockpot. Add the chopped garlic greens with a sprinkle of salt, and sauté until softened, they won't be fully soft. </li><li>Remove garlic and set aside. Add remaining sliced butter and melt. Add in flour and whisk until smooth.</li><li>Add in stock and simmer while stirring, till thick. </li><li>Add in the sauteed wild garlic and simmer while blending with an emersion blender until as smooth as you like it. </li><li>Turn off heat, but keep pot on the heat, add the milk while whisking constantly.</li><li>Remove from heat, season with salt and serve with croutons and/or sour cream. </li></ol><p>*I used "Better than Bouillon" roasted garlic stock</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BtnBSa50ODzpLUB1VIPm_XLlr64Kq1Zuw4s_r6rTrzmZQ0nNAXRo27COJIPRfDibemFHsD4ToRRckNsgqWYa9b3Mn1MCO_xfo4oyjQhAUffUEmBy1a1DqWy0JX6tz2JEQaGdCtDoQaJZMFlH_LXQAeY-k9_R8jh6T7T1KO7R5d_M-8XBWd-CLWgo/s1920/Foraged-Foodie-wild-garlic-soup.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BtnBSa50ODzpLUB1VIPm_XLlr64Kq1Zuw4s_r6rTrzmZQ0nNAXRo27COJIPRfDibemFHsD4ToRRckNsgqWYa9b3Mn1MCO_xfo4oyjQhAUffUEmBy1a1DqWy0JX6tz2JEQaGdCtDoQaJZMFlH_LXQAeY-k9_R8jh6T7T1KO7R5d_M-8XBWd-CLWgo/w360-h640/Foraged-Foodie-wild-garlic-soup.jpg" width="360" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pin this picture please!</td></tr></tbody></table><br /><p><br /></p><span><a name='more'></a></span>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-45548735546951218342022-12-26T09:58:00.054-06:002023-05-07T18:43:21.149-05:00New DNA sequencing results in new Latin names for Wood Ear, Ringless Honey and Velvet Shank,Enoki mushrooms<p>As some of you may already know, the fungi kingdom has been the target of an historic effort by the scientific community to analyze DNA and properly categorize fungi. Before DNA analysis, identification was based solely on appearance, behaviors and microscopic features. </p>Things are changing dramatically as we learn more and more about fungus. Many mushrooms that look and act very similar -- which we had previously assumed meant they were related -- are actually not closely related at all. And may, in fact, be related to other fungus that look nothing like each other. <br /><br />As a result, I have updated my blog posts to reflect the current proper Latin/scientific names for the mushrooms I have featured on my site. <br /><br /><strong><span style="font-size: medium;">NOTHING about identification or toxicity has changed. ONLY Latin NAMES. </span></strong><div><span style="font-size: medium;"><span><a name='more'></a></span><b><br /></b></span><br />While many, many, many mushrooms have changed between 2013 and today, (and even more will change in the coming years), the results currently only effect 3 mushrooms identified on my blog: The wood ear, ringless honey and velvet foot / velvet shank / enoki mushroom. Below is a summary of the changes. <div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrZoXD6EAVFNBeQ2ZhYt_s2Yj9wQauj0tEy_vZh7LnL0pDl94WUiRjsvrlmNT5Qu4VwoHNau2TTVwzNsR8Biif1JAdSwHpZf-DyNlG_yo6uEBbtEw9ZZSnBrf9dDTsBRRKSFeLo5Yh36lpMix2v7QQSglDynvZXGg8NU75lXeR6nGT6GXIF0Bx-ts/s1008/IMG_20180205_123722.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="872" data-original-width="1008" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrZoXD6EAVFNBeQ2ZhYt_s2Yj9wQauj0tEy_vZh7LnL0pDl94WUiRjsvrlmNT5Qu4VwoHNau2TTVwzNsR8Biif1JAdSwHpZf-DyNlG_yo6uEBbtEw9ZZSnBrf9dDTsBRRKSFeLo5Yh36lpMix2v7QQSglDynvZXGg8NU75lXeR6nGT6GXIF0Bx-ts/w320-h277/IMG_20180205_123722.jpg" width="320" /></a></div><h3 style="text-align: left;">Wood ear mushrooms, Auricularia species</h3><div>Auricularia auricula-judae was discovered to actually be multiple different species that look and act very similar. The name Auricularia auricula-judae now only applies to the European species.<br /><br />The Asian species have been renamed as Auricularia heimuer and Auricularia villosula, and the American species are <b>Auricularia angiospermarum </b>(on broadleaf trees) and <b>Auricularia americana</b> (on conifers). </div><div><br /></div><div>I have updated my identification post to reflect these changes. The updated post contains a little more detail. </div></div><div><br /></div><div><br /></div><h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OMlmYrZsEs023_5whW1rvtrgl9PxcoeL4ifwuufH6vkX3F_qdvpsgZ48TLOSspHtI5JB_Us6fk0_-o6DawTGgL4bSC8ok_8Izm34tIq4ihwkt-WbLJzdi3-mBVnp9BR6yQDSOAe7q7KPcwpifNKlL-tANGbNqwhi6c1aAteqG1Jy1VASfybABtaj/s640/blogger-image-538398790.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_OMlmYrZsEs023_5whW1rvtrgl9PxcoeL4ifwuufH6vkX3F_qdvpsgZ48TLOSspHtI5JB_Us6fk0_-o6DawTGgL4bSC8ok_8Izm34tIq4ihwkt-WbLJzdi3-mBVnp9BR6yQDSOAe7q7KPcwpifNKlL-tANGbNqwhi6c1aAteqG1Jy1VASfybABtaj/s320/blogger-image-538398790.jpg" width="320" /></a></div><br />Ringless honey mushrooms, Desarmillaria species</h3><div>Originally believed to be a species within the genus Armillaria (the ringed honey mushrooms), recent (2017-2019) Korean DNA sequencing has proved that ringless honey mushrooms are actually different enough to be their own, related, genus. <br /><br />The new name for this genus is currently Desarmillaria.<br /><br />Further sequencing in 2021 revealed that the North American and European species are not exactly the same, meaning the name Desarmillaria tabescens belongs to the European species (which was discovered first) and the new name of Desarmillaria caespitosa has been created for the North American species. </div><div><br /></div><div>This is super new information, so we can expect further changes to come. For example, the Asian species of this mushroom is likely distinct as well, and will most likely get a new name. The South American species might also be distinct. </div><div><br /></div><div><br /></div><h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8y-ntgaR1o67Ab-Y6WcJwbPQSStIWB3QvwgjB9gcF7v0k7SD3_poNti4_xj5o1l5N6EUsKDRCmqFDS6ybES35hJ7kud6Hcv7AazvWDxSZdX_CYFToKKN9oD2nWubLft09x64x9qAnvgTj4ts6thsYGvjvlNehRoLig4d4rvFNZKPMcwZDb8SqUy0/s640/blogger-image-26746078.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd8y-ntgaR1o67Ab-Y6WcJwbPQSStIWB3QvwgjB9gcF7v0k7SD3_poNti4_xj5o1l5N6EUsKDRCmqFDS6ybES35hJ7kud6Hcv7AazvWDxSZdX_CYFToKKN9oD2nWubLft09x64x9qAnvgTj4ts6thsYGvjvlNehRoLig4d4rvFNZKPMcwZDb8SqUy0/s320/blogger-image-26746078.jpg" width="320" /></a></div><br />Flammulina species</h3><div>This name actually stays the same -- for us in America, at least! The velvet foot or velvet shank mushroom, known as Flammulina velutipes is STILL known as Flammulina velutipes.<br /><br />However, it was believed previously that this mushroom was identical to the Asian species frequently cultivated as enokitake or enoki. It is now known that enokitake is actually a different species, known as Flammulina filiformis. </div><div><br /></div><div><br /></div><h3 style="text-align: left;">Further changes to come</h3><div>Of course, DNA sequencing is ongoing and will likely last another couple of decades. The three changes featured here are far from the majority of renaming that has happened in recent years, I've only posted about what effects my blog. If you are using books later than 2020 the likelyhood is that the majority of Latin names have changed, but from an identification of features standpoint, your books are still valid. </div></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-75146384297212884392022-05-29T12:11:00.008-05:002023-05-07T18:41:02.752-05:00Chanterelle no kneed, dutch oven bread, made with dried foraged wild mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK75qAXH88Z1ngn79mVpQwnneNnryvjjWGIm3ktFvPwJchN4GhJs_HD0ilp06ql2U_pm9gSqhi6A9GapZ97mO36GPSEprEz1WISBbezYR0Q1EVNjz0JQBCb8ZimUMNtH9v7hMAHlBm8QEuB0hTtFIxJqObdR_-F8_OCxTPWjWVL4LMRqDSANsRahL7/s1404/Foraged-Foodie_no-kneed-wild-mushroom-bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="936" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK75qAXH88Z1ngn79mVpQwnneNnryvjjWGIm3ktFvPwJchN4GhJs_HD0ilp06ql2U_pm9gSqhi6A9GapZ97mO36GPSEprEz1WISBbezYR0Q1EVNjz0JQBCb8ZimUMNtH9v7hMAHlBm8QEuB0hTtFIxJqObdR_-F8_OCxTPWjWVL4LMRqDSANsRahL7/w426-h640/Foraged-Foodie_no-kneed-wild-mushroom-bread.jpg" width="426" /></a></div>
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<p>Making bread never really interested me much. It seemed like it tied you at home in the kitchen, waiting for yeast to fart just so you could periodically punch it back down. My weekends are very precious and loosing hours that could better be spent outside in the woods, swimming, hanging out or even doing chores has never appealed to me, even though homemade bread is crazy delicious. </p><p>So needless to say, I was intrigued when I started hearing about dutch oven breads, which had as little as 15 minutes of prep time, can rise in the refrigerator for hours or days, so you can get to them when you get to them, and who only need about 40 mins in the oven. </p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDCshlJL_bHQvEOFau9OMuCz6V95jdep8S23dqhnzWegpNwlMZ2iyZFJ89K3iXkHC189nfHd9DyXwovbuz63oMVuPfFu7kCwDI6-j38SIkMZhUbUTVy9xsAGD9Di-5YXQ4pE1uYoB9m5tOEiW5RGS0JzHwdCDqQG_UK3mL3yBgxRPD41FXETiHIqE/s1090/20220528_173315~2_copy_925x1090.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1090" data-original-width="925" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDCshlJL_bHQvEOFau9OMuCz6V95jdep8S23dqhnzWegpNwlMZ2iyZFJ89K3iXkHC189nfHd9DyXwovbuz63oMVuPfFu7kCwDI6-j38SIkMZhUbUTVy9xsAGD9Di-5YXQ4pE1uYoB9m5tOEiW5RGS0JzHwdCDqQG_UK3mL3yBgxRPD41FXETiHIqE/w340-h400/20220528_173315~2_copy_925x1090.jpg" width="340" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mushrooms infuse the bread 3 ways:<br />powdered mushrooms in the flour, mushroom <br />reconstitution liquid and mushrooms baked on top</td></tr></tbody></table><br />This manner of bread-making produces a small, dense, oval loaf with a crispy crust that becomes more like a sourdough if you leave it for a longer period in the fridge. <p></p><p>These loaves are often baked simply, perhaps with some poppy seeds, or olive oil and fresh herbs, but I speculated there was no reason not to infuse the bread with other ingredients and flavors, and so I did. Having just come back from another foraging trip, our larder is rich with chanterelles, especially Cantharellus texensis. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOc8t0bRq545L2jA2m6DGKzPK_9bUpICJjKoPqmLVnYZQv2ZQd6Op3WLz-TbG0i7NCcNLQlLEccsTr5x8d0aBNVoHZMguWBN5EyLp4Rg57uvzbViRJYQ-pkXjf5mksi8VYPDk0R-5wdQDPHg0q8G8u5gJidK8rcIn9cgpITRTHMq-K37yPGLd2ED1/s1991/20210530_120557~3.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1991" data-original-width="1889" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOc8t0bRq545L2jA2m6DGKzPK_9bUpICJjKoPqmLVnYZQv2ZQd6Op3WLz-TbG0i7NCcNLQlLEccsTr5x8d0aBNVoHZMguWBN5EyLp4Rg57uvzbViRJYQ-pkXjf5mksi8VYPDk0R-5wdQDPHg0q8G8u5gJidK8rcIn9cgpITRTHMq-K37yPGLd2ED1/w304-h320/20210530_120557~3.jpg" width="304" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A pepper-tasting Texas red chanterelle<br /></td></tr></tbody></table><br />Unlike the fruity classic golden chanterelle, C. cibarius, the Texas chanterelle is mostly peppery in taste, with the fruitiness fading into the background, and I felt like that flavor would work well in a savory, crusty loaf. <p></p><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Plus, chanterelles and their closely related cousins, are often famously ground into powders and used as seasonings. Since they are very thin-fleshed, they dehydrate and grind easily, but their strong flavors mean even a small amount go a long way in terms of taste. So I decided to basically make an infused flour with ground cinnabar chanterelles. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcFS-au7jCR6t1VcYNg09UZJxBVeimuY4-X_Q88eMpM8MRXuVjiOZ0yDaz9hhGBz3bwdNmAKPWg6fnVRJ1XXkDRhMvJyCbO0Y7DiGRmNYPNv-Xf8ucgqp36gf8os-ZyHd-_Q8fcmEt4R8TT26KzTyAauKXKCGrM0fxoFDFJ7XaOazTuKHR5y4JHro/s1195/20220528_173407~2_copy_896x1195.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1195" data-original-width="896" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcFS-au7jCR6t1VcYNg09UZJxBVeimuY4-X_Q88eMpM8MRXuVjiOZ0yDaz9hhGBz3bwdNmAKPWg6fnVRJ1XXkDRhMvJyCbO0Y7DiGRmNYPNv-Xf8ucgqp36gf8os-ZyHd-_Q8fcmEt4R8TT26KzTyAauKXKCGrM0fxoFDFJ7XaOazTuKHR5y4JHro/w480-h640/20220528_173407~2_copy_896x1195.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The darker color and speckled texture looks like whole wheat, <br />but actually the color comes from specs of ground-up mushrooms </td></tr></tbody></table><br /><div><div><br /></div><div>The flavor of this bread is excellent, very, very umami and a bit peppery, with a hint of fruit-like sweetness on the very tail end of the palette. Traditional yellow chanterelles would probably make a sweeter loaf.</div><div><br /></div><span><a name='more'></a></span><div><br /></div><h1 style="text-align: left;">No-kneed bread, infused with wild chanterelle mushrooms</h1><div><i>Prep time 15 minutes, bake time 45 minutes</i></div><div><br /></div><div>3 cups of white, all-purpose flour</div></div><div>1 1/2 cups of dried chanterelle mushrooms, plus an additional 1/4 cup of mushrooms </div><div>1 1/2 cups of tap-warm water</div><div>1 1/2 tsp. kosher or sea salt, cut the amount in half if using table salt</div><div>1 packet of instant/active dry yeast, or two rounded teaspoons if not in packets</div><div>1 small handful of cornmeal, <i>optional</i></div><div>Additional dried mushrooms of any kind<i>, optional</i></div><div><i><br /></i></div><div><i>Special equipment needed: food processor or mortar and pestle, dutch oven</i></div><div><br /></div><div><ul style="text-align: left;"><li>Begin by adding the 1/4 cup of chanterelles to the warm water. If you have any other mushrooms you would like to reconstituted for other dishes, add them as well. You are making a mushroom liquor to enhance the flavors.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJI7UGM9GwLIVzcO1LwBYj_Np0y8xAAdtMaXgH6Al04NZ9ULg2yxQZ7DKLLErY3OEVrFvE2Mb1RrsVVNMFG9_Y15DdwZdFRh40WO5hsEoMGDYMgHxXEsUbTs6rMcshf1kY5V0bgtmZrfqNudi546BZ42W_4xO0SvFZGU3hK8A0FalzYU1HlNXQhxju/s1393/PhotoCollage_1653778661990_copy_1393x783.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="783" data-original-width="1393" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJI7UGM9GwLIVzcO1LwBYj_Np0y8xAAdtMaXgH6Al04NZ9ULg2yxQZ7DKLLErY3OEVrFvE2Mb1RrsVVNMFG9_Y15DdwZdFRh40WO5hsEoMGDYMgHxXEsUbTs6rMcshf1kY5V0bgtmZrfqNudi546BZ42W_4xO0SvFZGU3hK8A0FalzYU1HlNXQhxju/w640-h360/PhotoCollage_1653778661990_copy_1393x783.jpg" width="640" /></a></div><ul style="text-align: left;"><li>Process and pulse the 1 1/2 cups of chanterelles in the food processor until ground mostly into powder, but some very small bits are fine. You could probably also use a mortar and pestle. You will end up with only about a 1/4 cup of powder</li><li>Once your 1/4 cup of chanterelle mushrooms have reconstituted, remove them from the liquid, squeezing them gently out into the water, and set aside. If you won't be baking your bread right away, put these in an air-tight container in the fridge.</li><li>Microwave the water very briefly, 30-45 seconds, until it just feels warm to the touch. Think of warming milk for a baby. You want it just hotter than body temp, around 100-105 degrees. </li><li>In a large bowl, mix together flour, salt, and mushroom powder. </li><li>Mix the yeast into the water and whisk until fully blended in. </li><li>Gently mix the water/yeast mixture into the flour mixture, stirring as little as possible. Scrape the sides of the bowl into the main ball of dough. Use your hands, but lightly, to form a rough ball. </li><li>Cover the bowl with a kitchen bowel and set aside for at least 90 minutes. If you are preparing the dough ahead of time, you can cover the bowl with plastic wrap and keep in the fridge for up to 5 days. </li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNI-kZs5t6h0WaUPcZNklXpezy2hZIejJPzc0CM6wEwHlxsyGqrmUcrsgTjGYzQIZQ2TeQd2n-V7327-gINoz1ZsHVIk-2TZ10d0rvpxPwttTNKj6ViKQUEO-L6kcGbv0lB9blCSdwco4Smdl5bkDKtB-banyGqvw6GNRTcIGViypcMYRL_nNR--0k/s1325/20220528_160222~3_copy_1000x1325.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1325" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNI-kZs5t6h0WaUPcZNklXpezy2hZIejJPzc0CM6wEwHlxsyGqrmUcrsgTjGYzQIZQ2TeQd2n-V7327-gINoz1ZsHVIk-2TZ10d0rvpxPwttTNKj6ViKQUEO-L6kcGbv0lB9blCSdwco4Smdl5bkDKtB-banyGqvw6GNRTcIGViypcMYRL_nNR--0k/w303-h400/20220528_160222~3_copy_1000x1325.jpg" width="303" /></a></div>60 minutes before you want to bake your bread, put the dutch oven into your oven and preheat to 450. </li><li>After 90 minutes, or longer in the fridge, your dough should have doubled in size. Cut a large piece of parchment paper and LIGHTLY sprinkle either flour and/or cornmeal over.</li><li>Plop your dough in the center of the floured parchment and dab your hands with flour. Gently shape into a rough loaf, letting some of the flour rub off your hands onto the dough. </li><li>Arrange your reconstituted chanterelles on the top of your loaf. You can do lines, a random design or I did a simple cross.</li><li>Remove the dutch oven from your oven (using potholders). Pick up your loaf using the corners of your parchment, and place inside the dutch oven. Cover. </li><li>Return to oven and bake for 35 minutes. </li><li>After 35 minutes, remove from the oven and remove the lid of the dutch oven. Then return to the oven to brown for up to 10 minutes. I left it in for 7. </li><li>Enjoy!</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX60VnDpNzev3zvURDQZSy-yRoYMRHOet_ICNLhTX4LjzBhg-ZItO6zGQgGkak47Y5doJI6ngCp2skLNk-5b-qj2wp_SU1FHdSvgzZanq3_8mdetVtzJfTflZ1B2fba84RNbt1Y1CvRVYwPJKCITrdnUeHWvf6pz16zEFDuQNdYn6ugf4apVBcMFwF/s1121/20220528_165024~2_copy_1121x1118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1121" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX60VnDpNzev3zvURDQZSy-yRoYMRHOet_ICNLhTX4LjzBhg-ZItO6zGQgGkak47Y5doJI6ngCp2skLNk-5b-qj2wp_SU1FHdSvgzZanq3_8mdetVtzJfTflZ1B2fba84RNbt1Y1CvRVYwPJKCITrdnUeHWvf6pz16zEFDuQNdYn6ugf4apVBcMFwF/w400-h399/20220528_165024~2_copy_1121x1118.jpg" width="400" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDSoasak3l6nCAbZ366TH_-wnvbiVLeXewV00OQgRBPhaSsyv2pA4x_SgundF2ode_U6NjxI5vtNDxwQHFHFKkYGcqIxtVHTanRxl303RrhWA-McgjkbocjaDOF40jWBPnXxe0755X0a5PV4VwOhTTnE_3q_vAM2PcoyZg-X7lZcbCtGD7YN8iMUk/s1248/20220529_115425~3_copy_1248x973.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="973" data-original-width="1248" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDSoasak3l6nCAbZ366TH_-wnvbiVLeXewV00OQgRBPhaSsyv2pA4x_SgundF2ode_U6NjxI5vtNDxwQHFHFKkYGcqIxtVHTanRxl303RrhWA-McgjkbocjaDOF40jWBPnXxe0755X0a5PV4VwOhTTnE_3q_vAM2PcoyZg-X7lZcbCtGD7YN8iMUk/w320-h250/20220529_115425~3_copy_1248x973.jpg" width="320" /></a></div><br />This bread is very umami, and lends itself to use with salty foods. It's amazing with strong-flavored cheeses in a grilled cheese, or with any deli meats for a sophisticated sandwich. Surprisingly we also found it to be decadent when paired with marscapone and jam for breakfast. I imagine it would also be a fantastic accompaniment to soup, though we ate it all before I could consider making a soup to go along!<br /><div><br /></div></div><div><br /></div>
<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-54536088013575096972022-05-29T09:19:00.006-05:002023-05-07T20:29:44.581-05:00Beginner foraging: old man of the woods mushroom identification<p><b><u></u></b></p><div class="separator" style="clear: both; text-align: center;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-ZpfrxSHJqC-O-FbMiEr8duFxyqTAUckYOQvhcTM6ANkZYvD_N5mEaXuUQbn0uOsnEDImzjmva-1ow9PtI8OBhqj3zo5gKYxmK9-YEfDe0ut73_MykRzPeWR3qzwSw6djqJ9f1wYkr6meC7rPYpoI50ix4sPgzkDorfB6BKUce5-PzuRMPwkwzKv/s1409/Foraged-Foodie_old-man-of-the-woods-mushroom-ID.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1409" data-original-width="973" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-ZpfrxSHJqC-O-FbMiEr8duFxyqTAUckYOQvhcTM6ANkZYvD_N5mEaXuUQbn0uOsnEDImzjmva-1ow9PtI8OBhqj3zo5gKYxmK9-YEfDe0ut73_MykRzPeWR3qzwSw6djqJ9f1wYkr6meC7rPYpoI50ix4sPgzkDorfB6BKUce5-PzuRMPwkwzKv/w442-h640/Foraged-Foodie_old-man-of-the-woods-mushroom-ID.jpg" width="442" /></a></u></b></div><b><u><br /></u></b><p></p><p><b><u><span style="color: #6aa84f;">
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Identification difficulty:</b></b></span> <span style="color: #38761d;">Beginner</span></u></b></p><p>Meet the old MEN of the woods, "Strobilomyces strobilaceus" (though most books will use the term Strobilomyces floccopus) and Strobilomyces confusus. </p><p>Old MEN, you ask? Yes, in the Americas the common name "old man of the woods" is often used interchangably for two different species of Strobilomyces that look rather similar. And there is still a different "old man of the woods" in Europe and Asia.</p><p>Confused yet? The naming gets worse.</p><p>The Latin name Strobilomyces strobilaceus applies only the European species. DNA studies have shown that the American mushrooms--previously believed to be identical--are genetically different, but a Latin name hasn't been chosen yet. </p><p>From a foraging and edibility standpoint, none of this matters. All species share the same identification features, but if you're curious about species naming, check out the taxonomic confusion section at the end of this post. </p><h2 style="text-align: left;">Old man of the woods identification</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoknAeIimDe_nK8rCyKpk5pJeWVu1wJ-SoQTT1DH5VGYowVyZiNxFHMbrVzBYcNoyPNmyljG7f08Wt0gw9GAnHD1L08H2padam2nDU6msF7fHiMik1aI17vqBZUvKJ5FN5TbnRg0t-DDOY2JnzC1kn6yXaugUUDqoE5TPSgNYDLAoTtWTe-nCu2RgX/s1437/PhotoCollage_1653536645351_copy_1437x808.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="808" data-original-width="1437" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoknAeIimDe_nK8rCyKpk5pJeWVu1wJ-SoQTT1DH5VGYowVyZiNxFHMbrVzBYcNoyPNmyljG7f08Wt0gw9GAnHD1L08H2padam2nDU6msF7fHiMik1aI17vqBZUvKJ5FN5TbnRg0t-DDOY2JnzC1kn6yXaugUUDqoE5TPSgNYDLAoTtWTe-nCu2RgX/w400-h225/PhotoCollage_1653536645351_copy_1437x808.jpg" width="400" /></a></div><p></p><ul style="text-align: left;"><li>A cap and stalk mushroom </li><li>Pores under the cap instead of gills.</li><li>Mushroom cap is light gray with dark gray to black textural elements. Textures can resemble large gray/black "flaps" that hang down (S. strobilaceus), or small gray/black pyramids that stick up (S. confusus). </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjlHXkxJ6oe116Vk4Ywz0bL_1fnanUQMaR75qJ0Y1jMTEoF4-KHaSJaOzjN8FjkuJqc4JA8ISwRaUVAhIIK6eebX42L5gEcxSnjC5PIcMOGHpsQvqXkueqjl9PDcwIbwCVxJ0nYjCKqh1rEf2sKuAdNsIzgYlVHWChAFKgc0vjRuabf7xusyRiJs_/s1442/PhotoCollage_1653531238759_copy_1442x810.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="810" data-original-width="1442" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjlHXkxJ6oe116Vk4Ywz0bL_1fnanUQMaR75qJ0Y1jMTEoF4-KHaSJaOzjN8FjkuJqc4JA8ISwRaUVAhIIK6eebX42L5gEcxSnjC5PIcMOGHpsQvqXkueqjl9PDcwIbwCVxJ0nYjCKqh1rEf2sKuAdNsIzgYlVHWChAFKgc0vjRuabf7xusyRiJs_/w400-h225/PhotoCollage_1653531238759_copy_1442x810.jpg" width="400" /></a></div><ul style="text-align: left;"><li>Pore surface is pale gray to charcoal gray to black. </li><li>Pores aren't round, instead they are angular polygons, often elongated.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWn_RfMWsAAK-GYKO2mZVHS1ebtVjslI9LS6dh9XtpXkOYjlyLpbd6nAwNmeK3mnZGKmTFd44VEF_3eB9Lde4zNM0mZsxWK8Sksrmiio3BUGd2XOwPNOBUk1-PpvGFyNr2ch_kcbaxyeaiUmmmu6ZW0oGgeRy-oeS06ROdBNxQKLMNtPP6AsaoE8cX/s1578/PhotoCollage_1653531409392_copy_1578x887.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="887" data-original-width="1578" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWn_RfMWsAAK-GYKO2mZVHS1ebtVjslI9LS6dh9XtpXkOYjlyLpbd6nAwNmeK3mnZGKmTFd44VEF_3eB9Lde4zNM0mZsxWK8Sksrmiio3BUGd2XOwPNOBUk1-PpvGFyNr2ch_kcbaxyeaiUmmmu6ZW0oGgeRy-oeS06ROdBNxQKLMNtPP6AsaoE8cX/w400-h225/PhotoCollage_1653531409392_copy_1578x887.jpg" width="400" /></a></div><ul style="text-align: left;"><li>Stem is also dark gray or black and textural, with dark scales along most of the length.</li><li>Entire mushroom bruises pink or red when bruised or cut. This color slowly fades to gray or black. </li><li>Found in the woods, growing terrestrially (on the ground) or on logs so well-decayed they are basically soil.</li></ul><p></p><p>That's really all there is to know about identification, this really is an easy group of mushrooms to ID.</p><span><a name='more'></a></span><p><br /></p><h2 style="text-align: left;">Potential look-a-likes </h2><h3 style="text-align: left;">The pineapple bolete (edibility unknown)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVLH9KdXEpNZD3o23vHt9qKpo1nydgrNCkOjIk32hviRNtOE64Y9fvDJ18wsVl2TkC140toD2KS1RmFHXJuqZd_t2LTqNSrWueMmTxr3VXCl8RTEeMeOJLHgLg4GpYIYZJvAHlwqp-1Uyib-H4OyIRzV043kj8QKUcuYioiacGDBcaq1LJ0dYtGrR/s1764/PhotoCollage_1653189213278_copy_1764x992.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="992" data-original-width="1764" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJVLH9KdXEpNZD3o23vHt9qKpo1nydgrNCkOjIk32hviRNtOE64Y9fvDJ18wsVl2TkC140toD2KS1RmFHXJuqZd_t2LTqNSrWueMmTxr3VXCl8RTEeMeOJLHgLg4GpYIYZJvAHlwqp-1Uyib-H4OyIRzV043kj8QKUcuYioiacGDBcaq1LJ0dYtGrR/w400-h225/PhotoCollage_1653189213278_copy_1764x992.jpg" width="400" /></a></div><p>Realistically, you are unlikely to confuse the old man of the woods with any other mushroom, nevertheless, I think it's worth mentioning the similarities and differences of the pineapple bolete: Boletellus ananas. </p><p>B. ananas looks somewhat like the old man's albino brother, though they are really more like cousins than siblings, with the pineapple bolete being in the genus Boletellus and the old man being in Strobilomyces. They are both in the family Boletaceae. </p><p>The pineapple bolete isn't widespread in America, being mostly limited to the deep south and gulf-coast region. It has white or off-white flappy scales rather than gray, brown or black. As this mushroom matures, the cap between the scales will go from white to pale pink to bubblegum to eventually pinkish red.</p><p>The pore surface is yellow, rather than gray, and the mushroom bruises blue, rather than red. </p><p>I don't know edibility of B. ananas for sure, most books describe it as inedible or poisonous, yet other reports say it's eaten in Mexico.</p><span></span><h2 style="text-align: left;">Eating old man of the woods </h2><p>Are you looking for an edible wild mushroom that's easy-to-identify, widespread AND tastes delicious?</p><p>Well, as Meatloaf once said, two outa three ain't bad. </p><p>The old man/men of the woods are definitely easy to ID, and they are very widespread (though rarely found in abundance), but they are most certainly not delicious. </p><p>The stems of these mushrooms are too firm and should be discarded. The cap surface, which can and should be peeled off like a skin, is cottony and unpleasant. The pores are likewise cottony and unpleasant, but if you scrape those off there really isn't much of anything left.</p><p>Dehydrating and reconstituting these mushrooms improves the texture quite a bit, but unfortunately old men mushrooms just don't taste good. </p><p>I would describe the flavor as tinny or metalic, with a mild salty bitterness that reminds me of the paste they gave us in kindergarten. </p><p>Don't look at me like that, we all tried it. </p><p>At best, old men mushrooms can be used in small amounts to flesh out recipes that call for large numbers of mushrooms, like soups, stews, sauces, gravies, etc. When mixed in with a lot of other flavors of fungi, they can add an interesting note of complexity. But don't overdo it.</p><p><br /></p><h2 style="text-align: left;">Taxonomic confusion </h2><p>Old man of the woods mushrooms are members of the smallish genus Strobilomyces, within the family Boletaceae. On that pretty much everyone can agree, but not on much else. </p><p>Back in "ye olden times", aka before the mid 1990s and DNA sequencing, mushroom species where determined by observable data: color, size, shape, sporeprint, spore shape (under a microscope), etc. </p><p>At this time it was believed that "old man of the woods" was actually three species of Strobilomyces: S. floccopus, S. strobilaceus, and S. confusus. These "species" were based on looks, and were believed to be the same in Europe, Asia and the Americas. </p><p>Recent DNA studies have shown that all European and Asian "species" are actually genetically the same (regardless of what they look like) but that the American species are different from the old-world ones. The "rule" of taxonomy is that the oldest name takes precedence, so now the name Strobilomyces strobilaceus applies to all European and Asian "old man of the woods" mushrooms. </p><p>When it comes to American old men mushrooms, they are tentatively also S. strobilaceus, until the following can be determined: how many American old men are there, actually; which of the Latin names was used to describe each of the American species and which was used first. </p><p><b><a href="https://www.mushroomexpert.com/strobilomyces.html" target="_blank">Source</a></b></p><p><br /></p><p>Special credit to my loving husband for some of these pictures. To quote him directly, "You better credit your loving husband for some of those pictures."</p><p><br /></p>
<script async="" defer="" src="//assets.pinterest.com/js/pinit.js"></script>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-20241184872275746472022-05-07T10:20:00.055-05:002022-05-07T11:03:14.820-05:00Garlic lovers creamy wild garlic parmesan chicken. Foraging recipe.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM43ueXByiA_Z9atU2ZnQGEwi9tpuICfe51j7yQFO79zP4v4bUuM7oAkiAP1rO9nUAG8LLllq7YBIoE577vRM4LjK3QVGXF0q9BPAolzx_Eab_g77e6tX-dY9G_4ohTTbsCQl40u1V5Z4sxz3rJ5PxclsnJCwgitPNhaqcsUM1W6CnSYrSFXHl8Kb_/s887/Foraged-Foodie_garlic-lovers-chicken.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="887" data-original-width="612" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM43ueXByiA_Z9atU2ZnQGEwi9tpuICfe51j7yQFO79zP4v4bUuM7oAkiAP1rO9nUAG8LLllq7YBIoE577vRM4LjK3QVGXF0q9BPAolzx_Eab_g77e6tX-dY9G_4ohTTbsCQl40u1V5Z4sxz3rJ5PxclsnJCwgitPNhaqcsUM1W6CnSYrSFXHl8Kb_/w442-h640/Foraged-Foodie_garlic-lovers-chicken.png" width="442" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYOoGVpgo_jL16OzqRufLnFYj95DE2PpSAT4TonbTfPc19SbjrUFPOR53Ex4wUX1fsz8v1ZQvrfDNSwiq7GdY1N_9MptSfqg8zU7DUt_G2D3LVxbqZfwurj7ymhduVf3Rogy_emUfzsRHI-oOQMC2eom2EG5PKjXTZYbYBOez8zDXZifSVdqxQE9r/s460/Screen%20Shot%202022-05-05%20at%2010.41.52%20PM.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYOoGVpgo_jL16OzqRufLnFYj95DE2PpSAT4TonbTfPc19SbjrUFPOR53Ex4wUX1fsz8v1ZQvrfDNSwiq7GdY1N_9MptSfqg8zU7DUt_G2D3LVxbqZfwurj7ymhduVf3Rogy_emUfzsRHI-oOQMC2eom2EG5PKjXTZYbYBOez8zDXZifSVdqxQE9r/s460/Screen%20Shot%202022-05-05%20at%2010.41.52%20PM.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="372" data-original-width="460" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYOoGVpgo_jL16OzqRufLnFYj95DE2PpSAT4TonbTfPc19SbjrUFPOR53Ex4wUX1fsz8v1ZQvrfDNSwiq7GdY1N_9MptSfqg8zU7DUt_G2D3LVxbqZfwurj7ymhduVf3Rogy_emUfzsRHI-oOQMC2eom2EG5PKjXTZYbYBOez8zDXZifSVdqxQE9r/s320/Screen%20Shot%202022-05-05%20at%2010.41.52%20PM.png" width="320" /></a></div><br />
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I love garlic. Most people do, it's one of the most universally utilized spices in all global cuisines. Did you know that humanity is actually specially ADAPTED to love garlic? Most animals are repulsed by the smell and taste of Alliums (the genus that contains both garlic and onions); the pungency is actually a defense mechanism of the plant. And it's a good defense! Against anything except humans that is. Even in people, the smell illicits the same physical reaction as pain: it makes us cry. <p></p><p>Garlic cultivation dates from at least 4,000 BC, coming out of Far East Asia, however it was almost certainly gathered/foraged much, much earlier, at least 2,000 and perhaps 4,000 years before that.</p><p>But why? Why would we eat a plant that illicits a pain response when we smell it?</p><p>Well, the entire plant is edible, relying on the smell/taste for defense, rather than poisons, thorns, etc. It's also one of the earliest spring greens to appear, and probably was initially sampled for this reason--little else was available. When our ancient ancestors found that the green part of the plants were non-poisonous, they probably would have sampled more, including the bulb. The bulbs of Alliums would have proven to be an essential resource for early hunter/gathers, as many are full of calories in the form of carbohydrates and sugars. </p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Qwhc07XcfGBhZ3clr90ahM5K7gvcHay8CG74iuvNQAlQCBtxGihiYMdGkBCxwpM1mj6k1ghm9Y3IiOTuIzT-1f3BbIXCo1-Pkints9Tu_k0m83gNcBcM-BHF5Kr2nqaR54RyIe6_AA37DmP01Bhbh_UWe4dMA918PBs9FzTnEo_li0utQHB53jEa/s880/IMG_20180429_124444_copy_1200x899~2.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: left;"><img border="0" data-original-height="880" data-original-width="802" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Qwhc07XcfGBhZ3clr90ahM5K7gvcHay8CG74iuvNQAlQCBtxGihiYMdGkBCxwpM1mj6k1ghm9Y3IiOTuIzT-1f3BbIXCo1-Pkints9Tu_k0m83gNcBcM-BHF5Kr2nqaR54RyIe6_AA37DmP01Bhbh_UWe4dMA918PBs9FzTnEo_li0utQHB53jEa/s320/IMG_20180429_124444_copy_1200x899~2.jpg" width="292" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Post-flowering garlic bulbils have all <br />the garlic flavor but don't <br />need to be peeled</td></tr></tbody></table>Furthermore, after flowering, garlics and onions grow above-ground clusters of bulbils/bulbettes, which are also filled with essential carbs and sugars. Like nuts, berries and other fruit, these bubils are a source of calories and nutrients that are easy to harvest. In a hunter/gatherer society, calorie deficiencies are death. If you burn more calories to GATHER food than you gain, you will die. <p></p><p>Which brings us to this recipe.</p><p>Right now wild garlic is producing the post-flower bulbils, which are perfect for the lazy garlic lover. </p><p>Why dig when you can pick? Why chop when you can prepare whole? And, my favorite, why peel freaking garlic bulbs which I hate and takes so much time and frustration, when you can pick garlic bulbils. </p><h4 style="text-align: left;"><b>Garlic bulbils are the bomb because they have fantastic garlic flavor and don't have to be peeled! </b></h4><div><b><br /></b></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4lo6u-jV6PQrnlwNDMcXtUiiOQv9nvpFoMvpU8d_bTql6k0K5qHnE2lNgXr3Xo1DdoM2MJCuoyA1iI5Q5_SGn58EB-K_zNXBc5Sso3yJCiqV5sCvQOkjEwJEv474jy0K0DOERNomEiRC8VQiM5cGmLxF0cvaLVDHpZfjCRE3C6EfSi0EDSsPZ9dm/s1159/PhotoCollage_1651935470140_copy_1159x927.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="927" data-original-width="1159" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4lo6u-jV6PQrnlwNDMcXtUiiOQv9nvpFoMvpU8d_bTql6k0K5qHnE2lNgXr3Xo1DdoM2MJCuoyA1iI5Q5_SGn58EB-K_zNXBc5Sso3yJCiqV5sCvQOkjEwJEv474jy0K0DOERNomEiRC8VQiM5cGmLxF0cvaLVDHpZfjCRE3C6EfSi0EDSsPZ9dm/w400-h320/PhotoCollage_1651935470140_copy_1159x927.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">You're gonna need a lot more garlic</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><h2 style="text-align: left;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FxZ_f1KTcXEUYuDtYqE4BVEhYmEg1oGUMGQBzeTxqUoYThMwjaI7YwC8VK2fkUCdgAeT8cOWe0H10WVJ9bIkw5pgeo1z_g6BDrI7w140jbtmEkqgK011EluW_lHPOM_TFQAddLJgfllHrsxuAz744VLyrrZJ6cvPaabFywtM19piYxuI9eFSfQcx/s1200/20220501_185932~3_copy_813x1200.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="813" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FxZ_f1KTcXEUYuDtYqE4BVEhYmEg1oGUMGQBzeTxqUoYThMwjaI7YwC8VK2fkUCdgAeT8cOWe0H10WVJ9bIkw5pgeo1z_g6BDrI7w140jbtmEkqgK011EluW_lHPOM_TFQAddLJgfllHrsxuAz744VLyrrZJ6cvPaabFywtM19piYxuI9eFSfQcx/w271-h400/20220501_185932~3_copy_813x1200.jpg" width="271" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table>Lazy garlic-lovers creamy garlic parmesan chicken</h2><p><i>Serves 4-8, total time about 40 minutes. </i></p><p>2 lbs skinless, boneless chicken thighs (or breasts)</p><p>2 cups chicken stock</p><p>1 1/2 cups garlic bulbils, flowers and stalks, <i>unpeeled, clusters broken up</i></p><p>1 cup heavy cream</p><p>1 cup shredded parmesan cheese</p><p>3 pats of butter</p><p>3 tbs. flour or almond flour</p><p>Salt & pepper</p><p>Olive oil</p><p>Parsley,<i> optional</i></p><p></p><ol style="text-align: left;"><li>Heat olive oil over medium-high heat in a large, flat-bottom pan. I used my favorite 5 quart sauté pan. </li><li>Lightly dredge the chicken in flour or almond flour, and add to the hot oil. Fry both sides until browned, about 5 min per side. I used the browning time to break up and lightly chop the garlic. Remove the chicken from the pan, and set aside on paper towels. </li><li><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4mBk9wzfQTCMPhQ5Sqx--f-UygcvCyXES_ybxS-R-amoa-9Z_WIctG8YH8ENdgJyAlCQ6ApnL2X0CECSiCZ_Z9xlu6Sw4nhtGo-gUaEXp-N7nB4lbr-NNWFAPrBkNkXKYCvr1z_LQIS_y5pqJEaAYqWceJkFyn_Oyb-9mnY6DO-t6BRmufi6CT7B/s1038/20220501_181658~3_copy_839x1038_1.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1038" data-original-width="839" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH4mBk9wzfQTCMPhQ5Sqx--f-UygcvCyXES_ybxS-R-amoa-9Z_WIctG8YH8ENdgJyAlCQ6ApnL2X0CECSiCZ_Z9xlu6Sw4nhtGo-gUaEXp-N7nB4lbr-NNWFAPrBkNkXKYCvr1z_LQIS_y5pqJEaAYqWceJkFyn_Oyb-9mnY6DO-t6BRmufi6CT7B/w259-h320/20220501_181658~3_copy_839x1038_1.jpg" width="259" /></a></div>Add the garlic and 1 pat of butter to the pan, with more oil if needed. Sauté, stirring constantly, and scraping up the bits of chicken in the pan, until garlic is fragrant, translucent and browned. Because these garlic are inside their skins, you can let them get brown or even a little blackened and they will taste like garlic you roasted in the oven -- fantastic!</li><li>Reduce heat to medium or medium-low. Pour in the chicken stock and heavy cream and stir completely. Add in the parmesan cheese and stir once more. </li><li>Return the chicken to the pan, and settle as far into the broth/cheese mix as you can. </li><li>Cover and cook over medium or medium-low heat for about 10 minutes, then flip the chicken and cook for another 8 minutes or so. Test for doneness. Stir in parsley, if using, and cook for one minute more. Remove and serve immediately. The sauce is also great on roasted veggies and potatoes.</li></ol><br /><div><br /></div><p></p><p></p>
<script async defer src="//assets.pinterest.com/js/pinit.js"></script>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-25557198181939336852022-05-03T15:51:00.004-05:002022-05-07T10:41:10.995-05:00Keto teriyaki steak rolls with curly "docksparagus" and garlic scapes<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DHWWc8Rsjf3Vf6NGOhbjJSkcOwviLeA40f6HE4qPXXaeO8_C2nMS2tfjOY57kmUxXqCllSgS_yu-sJ8LqoDOcFFb1lv2gT8_ylD9P9yOwuM7ggr6zV5ldnZsxz1o7-nc0ftjiSrpZIH1dxychArM4e4V46aECUcKWjrSjilzrK4Blr8gdDvhzejB/s807/Foraged-Foodie_Teriyaki_steak-rolls-with-curly-dock.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="807" data-original-width="576" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0DHWWc8Rsjf3Vf6NGOhbjJSkcOwviLeA40f6HE4qPXXaeO8_C2nMS2tfjOY57kmUxXqCllSgS_yu-sJ8LqoDOcFFb1lv2gT8_ylD9P9yOwuM7ggr6zV5ldnZsxz1o7-nc0ftjiSrpZIH1dxychArM4e4V46aECUcKWjrSjilzrK4Blr8gdDvhzejB/s16000/Foraged-Foodie_Teriyaki_steak-rolls-with-curly-dock.png" /></a></div><br /></div><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSb-xIdCBb4IIaZkH4GeichE77O1pDBQ4_Rb1p_sH0f8_EqwPJBKvmA1C8Pywde-zUg4gx1VcpUR0PisgB-MzUhSAObYnM1hppNTzeUOKdfe8BawUx2HcejoCZ0pcdnS02f-2TQyitrCfUz_wJ6HVV7fSpbTmgSdM3ekBJLL_LnsjAierQ0FH9Xw9A/s1021/IMG_20220427_080156_347_copy_816x1021.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1021" data-original-width="816" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSb-xIdCBb4IIaZkH4GeichE77O1pDBQ4_Rb1p_sH0f8_EqwPJBKvmA1C8Pywde-zUg4gx1VcpUR0PisgB-MzUhSAObYnM1hppNTzeUOKdfe8BawUx2HcejoCZ0pcdnS02f-2TQyitrCfUz_wJ6HVV7fSpbTmgSdM3ekBJLL_LnsjAierQ0FH9Xw9A/w320-h400/IMG_20220427_080156_347_copy_816x1021.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The long flower stalks of curly dock<br />can be cooked like asparagus</td></tr></tbody></table>
<a data-pin-do="buttonPin" data-pin-count="Select Pin count" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fforagedfoodie.blogspot.com%2F2022%2F04%2FGarlic-stuffed-steak-with-Teriyaki-glaze.html&media=https%3A%2F%2Fblogger.googleusercontent.com%2Fimg%2Fb%2FR29vZ2xl%2FAVvXsEiC021LcCV4MtBAXK3HgRKA63Le8MA3o2LvWqNDui_fxNCiUzpvLH0WaqfaoRx87U-Cw3tDfCvxCmZt0I5bZoNGfMWlvPp9NN5FGQZHzN0nJejWgVXpzvhawRJewGwQY5Wg0UQdlZrIngTvnY3EKVmBoUoLn1Sa_xkVzzslRtaph-wBvJTwX1pc_o-V%2Fs1080%2FForaged-Foodie_Teriyaki_steak-rolls-with-curly-dock_pin.png&description=Teriyaki%20glazed%20steak%20rolls%20stuffed%20with%20garlic%20scapes%20and%20veggies%2C%20from%20the%20ForagedFoodie"></a>
Curly dock, Rumex crispus, is one of the most versatile and abundant wild plants around. The broad, vitamin-rich leaves are the most-known part of the plant, and can be used like spinach or kale. <p></p><p>As a biannual plant, curly dock produces only energy-gathering leaves over its first growing season. During the second season, the plant will shoot up a central stalk that will flower and eventually go to seed. </p><p>These stalks are a very tasty and unique vegetable, similar in texture to asparagus, but with a sour/tart flavor, more pronounced than the leaves, but less than lemon or rhubarb. Due to the look and the texture, foragers sometimes call this part of the plant "docksparagus".</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrNRcK3AaF2T329ptzafdsIGFuPTjXFS2KbHJbcfHneipHZ3wcGGCJrSQvVSjgP9nl2rbK8OatWCLLMMA1sJ6qmICi9oSZge2ttK4OUJmXJZqXetatx4ccpcRa8fVhvkvF9ts5JrOFcadw5H1HeqVurqLMa1GtDiQUEv--kP0f58whLDZXwDTXypB/s1074/20220424_183533~4_copy_1031x1074.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1074" data-original-width="1031" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrNRcK3AaF2T329ptzafdsIGFuPTjXFS2KbHJbcfHneipHZ3wcGGCJrSQvVSjgP9nl2rbK8OatWCLLMMA1sJ6qmICi9oSZge2ttK4OUJmXJZqXetatx4ccpcRa8fVhvkvF9ts5JrOFcadw5H1HeqVurqLMa1GtDiQUEv--kP0f58whLDZXwDTXypB/w384-h400/20220424_183533~4_copy_1031x1074.jpg" width="384" /></a></div><br />For dinner last weekend used made teriyaki-marinated, steak-wrapped wild veggie bundles, topped with a teriyaki glaze, inspired by negimaki. I used docksparagus, wild garlic scapes, and some bell peppers for color and texture. The rolls were very easy and quick to put together, not counting marinade time, with a pretty early clean up as well. <p></p><p>You can even do the bulk of the work (preparing the marinade) in advance, and store in the fridge.</p><p>They came out delicious, while still being healthy: low calorie, keto / low carb, full of nutrients, and dairy-free. </p><p><br /></p><p><br /></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0TwJ9d04UT5RGXyfTixAJiMx1JGI2cMAUDP0xl98sbgyrbA04zOyyduuOAHCPaI_GTl-SABx20ycxHZhKPZcDAQIds3eI8H6QOf0_OnWWikSMzw96B45aWHckQZBtfw8jMaN4Kc-a_2hDJ-RfrmnPXNtSUVbywUMn5w0U_VUHXznuBzXp4GNsgIF/s1481/PhotoCollage_1650896820854_copy_1481x832.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="832" data-original-width="1481" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY0TwJ9d04UT5RGXyfTixAJiMx1JGI2cMAUDP0xl98sbgyrbA04zOyyduuOAHCPaI_GTl-SABx20ycxHZhKPZcDAQIds3eI8H6QOf0_OnWWikSMzw96B45aWHckQZBtfw8jMaN4Kc-a_2hDJ-RfrmnPXNtSUVbywUMn5w0U_VUHXznuBzXp4GNsgIF/w400-h225/PhotoCollage_1650896820854_copy_1481x832.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Using the <span style="text-align: left;">bulbils of wild garlic is super easy:<br />no peeling </span>required!</td></tr></tbody></table><p>I opted to use wild garlic bulbils (i've been calling them bulbettes al this time) heads instead of store-bought garlic here. I love using this garlic stage, it's so easy. The skins on the garlic bulbils are so incredibly thin you don't have to peel them for cooked applications, just mince everything -- bulbils, skins, flowers, stalks, flower stalks -- together and use in place of commercial garlic. </p><p><br /></p><p><br /></p><p><br /></p><span></span><span></span><h2 style="text-align: left;">Teriyaki steak rolls with wild plants </h2><p><i>Makes around 12 rolls </i></p><p>2lbs sirloin, flank, top or bottom round, sliced to 1/8 thick</p><p>24 long, thin docksparagus stalks, remove tough or dried-out leaves</p><p>1 red, yellow or orange bell pepper, or 2 half peppers for variety </p><p>Around 36 wild garlic scapes&</p><h3 style="text-align: left;">For the marinade / glaze</h3><p>Beef stock 3/4 cup</p><p>Soy sauce 1/2 cup</p><p>Rice wine vinegar 1/2 cup</p><p>Garlic chili oil 1/4 cup, more or less for your spice level</p><p>Olive oil 1/4 cup</p><p>Sesame oil 2 tbs</p><p>Whole bulb garlic or equivalent wild garlic, <i>minced</i> </p><p>2tbs fresh grated ginger</p><p>1 tsp white pepper </p><p>1 tsp. corn starch or other thickener</p><p></p><ol style="text-align: left;"><li>Mix all marinade ingredients together in a large bowl or 9x12 baking pan. </li><li>Add in the sliced beef and marinade at least one hour, or overnight. Marinade in the fridge if marinating longer than a couple of hours.</li><li>If you've marinaded in the fridge, remove and allow the beef to come to room temperature before cooking</li><li>Preheat the oven to 375.</li><li>Cut the docksparagus and garlic scapes into spears around 4inches long. Slice the bell peppers into long strips. </li><li>Line a baking sheet with parchment paper. Remove the sliced beef from the marinade and lay out on the parchment. Do not discard the marinade<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1qkeXtD31wCQzmFXBSMUUZnDeq39VCkB_cHOHaYA50pWZQuxHytpTRCv0wpUGaZs3l7i_YGZwdPLTE9FbZCHCn-kpxMcjJQcJTRRt7r6xeopKY9Objsj_XU8EP7rA2HcbFrL55HtXe2AGW0wUHtEfAtrEopM3Jf3XssgXJUb6V_ixsmy685bIiP4/s1202/20220424_173923~2_copy_1202x990.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="990" data-original-width="1202" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1qkeXtD31wCQzmFXBSMUUZnDeq39VCkB_cHOHaYA50pWZQuxHytpTRCv0wpUGaZs3l7i_YGZwdPLTE9FbZCHCn-kpxMcjJQcJTRRt7r6xeopKY9Objsj_XU8EP7rA2HcbFrL55HtXe2AGW0wUHtEfAtrEopM3Jf3XssgXJUb6V_ixsmy685bIiP4/w400-h330/20220424_173923~2_copy_1202x990.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Next time I would only use garlic scapes inside the rolls, <br />no garlic heads with <span style="text-align: left;">bulbils</span></td></tr></tbody></table><br /></li><li>Place a mix of veggies on each strip of beef. I used 2 bell pepper slices, 3-4 docksparagus spears and 3-4 garlic scape pieces.*</li><li>Roll the beef around the veggies and fasten with a toothpick. Repeat for all beef slices. Drizzle with marinade. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Yk4KWCksMPp_R1DYLHlFJwlbatTLytXM08mQ8PtOLsHSpMiuyJE8WzzVk5f8IH8mIb_1ddh1QFvhNHnnTDaOpUOjHjL_rUpmeH8231xRcaiDu2vJsfJYftLvMstKUK1h-BgPoPso8jpNf6tS_tRXbc1GlUf4IrJDZUEvFq23xYzRjshwIzouatQT/s1200/20220424_175114~2_copy_1200x788.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="788" data-original-width="1200" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Yk4KWCksMPp_R1DYLHlFJwlbatTLytXM08mQ8PtOLsHSpMiuyJE8WzzVk5f8IH8mIb_1ddh1QFvhNHnnTDaOpUOjHjL_rUpmeH8231xRcaiDu2vJsfJYftLvMstKUK1h-BgPoPso8jpNf6tS_tRXbc1GlUf4IrJDZUEvFq23xYzRjshwIzouatQT/w400-h263/20220424_175114~2_copy_1200x788.jpg" width="400" /></a></div><br /></li><li>Roast in the oven for 15 minutes, then flip each roll and roast for another 10 minutes. </li><li>While the rolls are roasting, bring remaining marinade to a rolling boil over high heat. Boil for at least 2 minutes. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPw4L6Y7kQiKvmM_VUoiorwWm7FhyAEcxiMUvQHAkaJk2Z67KJHSwc9vReLGEs8e3R804aVj1_EDHRF1c6IY_YapRdPVZ6EPV6KSF11w5XUc-nym510PSy3Oe9EvJTbjLFjHE2vd1E8EFdHe1b8soVWxxXpUgW7K2ylAjoXok5vqCoSYFBloT2ui3/s1233/20220424_181657~2_copy_1144x1233.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1233" data-original-width="1144" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZPw4L6Y7kQiKvmM_VUoiorwWm7FhyAEcxiMUvQHAkaJk2Z67KJHSwc9vReLGEs8e3R804aVj1_EDHRF1c6IY_YapRdPVZ6EPV6KSF11w5XUc-nym510PSy3Oe9EvJTbjLFjHE2vd1E8EFdHe1b8soVWxxXpUgW7K2ylAjoXok5vqCoSYFBloT2ui3/w371-h400/20220424_181657~2_copy_1144x1233.jpg" width="371" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For real though, remove the toothpicks before serving. <br />Don't make the same mistakes I did</td></tr></tbody></table><br /></li><li>Mix 1 tsp. Corn starch in a small amount of water. Add to the boiling marinade and reduce heat to medium. Allow to thicken, stirring, and remove from heat. </li><li>Remove the rolls from the oven, plate, REMOVE THE TOOTHPICKS and cover with the teriyaki glaze. Serve hot.</li></ol><div><br /></div><div>*Special note about the wild garlic. Right now north Texas wild garlic is in a variety of stages: garlic scape (one enclosed bulb at the top of the stalk), flowering and bulbils, the post-flowering mini-bulbettes at the top of the stalk. The bulbils are excellent in the marinade or in any other minced application, however, they are too thick to cook all the way through if you use them (as I did) inside the rolls. Next time I will definitely keep to the scapes inside the rolls and the bulbils only in the marinade, as they were just a bit undercooked inside the rolls.</div><div><br /></div><div>Obligatory note on curly dock. Rumex crispus contains substantial amounts of oxalic acid. While there are many commercially grown plants that contain oxalic acid, curly dock may have a larger content. Oxalic acid should be only eaten by healthy people in moderation. (If I do a meal prep with curly dock, I will generally only eat the meals every other day, rather than every day.) People with kidney or liver issues -- especially a tendency for kidney stones -- should avoid oxalic acid, as should breast-feeding women, it can have a laxative effect that can be passed to the baby through the milk. </div><br /><div><br /></div><p></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-29877906545405383122022-04-24T16:07:00.126-05:002023-05-07T20:39:22.916-05:00Foraging: Identification of edible, young spring pokeweed / poke sallet<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6wn4_OZ1t5RmZEzAKP0Qk31eXcpRVZ9JFCDiz0rdbMloc_LNvIhE_zNihCmsQaJ7S2Dhdve0HbEzoii3rSEL__yXBud7KUR5Jbj_1sk24fMFvqmCrMnu1xUuU0YNgduEX3WBjDp5tT2vcalbCOA1bLecf2IbnrEdAPq9Kdq5g7oX4295YatW3TgG/s1000/Foraged-Foodie_identify-pokeweed-poke-sallet.png"><img border="0" data-original-height="1000" data-original-width="667" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr6wn4_OZ1t5RmZEzAKP0Qk31eXcpRVZ9JFCDiz0rdbMloc_LNvIhE_zNihCmsQaJ7S2Dhdve0HbEzoii3rSEL__yXBud7KUR5Jbj_1sk24fMFvqmCrMnu1xUuU0YNgduEX3WBjDp5tT2vcalbCOA1bLecf2IbnrEdAPq9Kdq5g7oX4295YatW3TgG/w427-h640/Foraged-Foodie_identify-pokeweed-poke-sallet.png" width="427" /></a></div><p><br /></p><p><b><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank"><span style="font-size: medium;">Identification difficulty:</span><span style="color: #bf9000;"><span style="font-size: medium;"> </span><span style="font-size: medium;">N</span></span><span style="color: #bf9000; font-size: medium;">ovice</span></a></b></p>
<p><a data-pin-count="above" data-pin-do="buttonPin" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fforagedfoodie.blogspot.com%2F2022%2F04%2FIdentify-young-spring-pokeweed.html&media=https%3A%2F%2Fblogger.googleusercontent.com%2Fimg%2Fb%2FR29vZ2xl%2FAVvXsEjr6wn4_OZ1t5RmZEzAKP0Qk31eXcpRVZ9JFCDiz0rdbMloc_LNvIhE_zNihCmsQaJ7S2Dhdve0HbEzoii3rSEL__yXBud7KUR5Jbj_1sk24fMFvqmCrMnu1xUuU0YNgduEX3WBjDp5tT2vcalbCOA1bLecf2IbnrEdAPq9Kdq5g7oX4295YatW3TgG%2Fs1000%2FForaged-Foodie_identify-pokeweed-poke-sallet.png&description=Pokeweed%20%2F%20poke%20sallet%20can%20be%20hard%20to%20recognize%20in%20spring%20when%20it's%20young.%20The%20Foraged%20Foodie%20shows%20you%20how%20to%20safely%20identify%20this%20wild%20edible%20plant."></a>
This post is a long time coming, I really should have made this post a long time ago. You see, it's bothered me for a while that pokeweed, Phytolacca americana, is such a popular edible wild plant, such a well-known plant, such a historically significant plant, and yet there is so very little info out there helping identify it when it's young and harvestable. </p><p>There is a ton of info to help identify the mature plant, which is very easy to ID. But <a href="https://foragedfoodie.blogspot.com/2017/03/how-i-safely-eat-pokeweed.html" target="_blank">as I wrote once before</a>, you can't EAT pokeweed when it's mature -- it becomes fatally poisonous. </p><p>But in the early spring, they young shoots and leaves can be harvested, and, if properly prepared, are safe to eat -- even delicious. Like the best baby spinach you've ever imagined. </p><p>It's such a popular food of the American South that it's been a part of our nation's cultural heritage, even becoming the theme of a hit song, Poke Salet Annie, in the late 1960s. </p><p>If you've been curious about how to safely identify pokeweed when it's young, you've come to the right post!</p><p><br /></p><h2 style="text-align: left;">Common places to look for pokeweed</h2><p>Pokeweed is a transitional understory plant. Transitional meaning it thrives in the transitional period where as field and meadow become forest. It gets crowded out fairly easily by trees, so you will rarely find it in deep forest, instead look for small forest clearings (usually where a massive old tree has fallen, leaving an open space), on the edges of meadows or farmland and along man-made or animal trails. In nature, "washes" -- places where spring rainwater frequently comes down the sides of hills, clearing out small trees, frequently grow pokeweed.</p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlfGzGO3kCVX-DKIRQ1j72impRS6-DGlpkFlc8x3kfIi8pYDp-KiAB4Mb78nCRsiKdv3uJZVg4QYgDlo31-nTgQjZHUVolpeJiO4CcWMLp7ynfD2bzHePMK7Y6z3XKQlwefftReiBu-9zweTzRPlruh0C9JEphHBC8kdqeKAzrwcHHvbDD-Gy8aNJ/s1014/20220423_172936~2_copy_761x1014.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1014" data-original-width="761" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlfGzGO3kCVX-DKIRQ1j72impRS6-DGlpkFlc8x3kfIi8pYDp-KiAB4Mb78nCRsiKdv3uJZVg4QYgDlo31-nTgQjZHUVolpeJiO4CcWMLp7ynfD2bzHePMK7Y6z3XKQlwefftReiBu-9zweTzRPlruh0C9JEphHBC8kdqeKAzrwcHHvbDD-Gy8aNJ/w300-h400/20220423_172936~2_copy_761x1014.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This pokeweed is too mature to eat.<br />But it is growing in a classic spot: on <br />the edge between a field and woodlands</td></tr></tbody></table>Pokeweed seed reproduction is very complicated. The seeds can't germinate UNLESS they've been swallowed and digested by a bird--exposed to that specific mix of chemicals inside an avian GI tract--and deposited in the highly acidic bird feces. <p></p><p>However, if pokeweed roots get broken up, any piece of root about 2-3" long can grow a new plant. For this reason, human activity can spread pokeweed around like crazy. During excavation, construction and earth-moving, people may inadvertently break up a pokeweed plant, creating dozens more at the edges of construction, where the root-bearing dirt has been deposited. </p><p>Consequently, look for pokeweed for along the edges of suburban developments built within the past 5 years, or along any area kept clear of trees by human activity: farms, parks/playgrounds, the edges sporting fields and along trails are all good places to look. </p><p>The most pokeweed I personally ever saw was when my parents had their new Connecticut home build in 1990, when I was 10. The land had been farmland until the early 1900s, at which point it had been allowed to grow feral, reverting to forest, with tree ages not that much older than 50 years at most. There were also several clearings. In one of those clearings, where my parents build their house, there must have been at least one pokeweed plant, because when they dug the foundation, they disturbed those roots. For several years after, we had literally HUNDREDS of pokeweed plants surrounding the clearing of our home, until eventually small saplings started to grow into small trees, forcing the pokeweed out. </p><p><br /></p><h2 style="text-align: left;">Young spring pokeweed identification </h2><p>Many North Americans already know mature pokeweed by sight. It's hard to miss, as the plant can grow 6 feet tall and equally wide, in arching red boughs, bearing large, deep green leaves and 4-6 inch clusters of deep purple-black fruit on red stems. </p><p>The problem is, by the time pokeweed is easy to spot and identify, it's well past the point where it can be safely eaten. This post will help you identify young pokeweed in the spring, when its safe to consume (after proper preparation): </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuBO-jojXFNwmEzrPGLNIfvjWExeJUHYH_XTF8Fa-XGXVPKl6nf8YPGYmUiCvwVe_Cf3xjbP9TXMzV0YCh0_8S-jg2RKyfqAQn4_gi4SD39W9-qlk3Bj3yyobDv_rOWHddXRGS5xYzc3C1lGDWcmU8Bv1MSFoTemkKHGQY9NbJ8k3U4Bz-Nd27xDC/s1046/20220320_133524~2_copy_1046x784.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="784" data-original-width="1046" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuBO-jojXFNwmEzrPGLNIfvjWExeJUHYH_XTF8Fa-XGXVPKl6nf8YPGYmUiCvwVe_Cf3xjbP9TXMzV0YCh0_8S-jg2RKyfqAQn4_gi4SD39W9-qlk3Bj3yyobDv_rOWHddXRGS5xYzc3C1lGDWcmU8Bv1MSFoTemkKHGQY9NbJ8k3U4Bz-Nd27xDC/w640-h480/20220320_133524~2_copy_1046x784.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Super young pokeweed growth. Note the stalks of last year's plants in the background</td></tr></tbody></table><br /><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOYhQPB0GeJpKRQF1kv8c1VGoGQZHLCRE71TK6dsefuLvT-giBqfN798YeP9jVUsb5n_4XeGJXga13RGaVCpHeTci87eoXJssc8GqUh_1JigPELy4KVWfSBw14pHqIlz_689Xd0lKVh73IrnjTLElVv74fJMSjkDcYzHpCg2APf5oICR67alj9kWv/s1353/20220320_133556_copy_1013x1353.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1353" data-original-width="1013" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOYhQPB0GeJpKRQF1kv8c1VGoGQZHLCRE71TK6dsefuLvT-giBqfN798YeP9jVUsb5n_4XeGJXga13RGaVCpHeTci87eoXJssc8GqUh_1JigPELy4KVWfSBw14pHqIlz_689Xd0lKVh73IrnjTLElVv74fJMSjkDcYzHpCg2APf5oICR67alj9kWv/s320/20220320_133556_copy_1013x1353.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dried up old fruit is the <br />best way to pre-find pokeweed</td></tr></tbody></table><h3 style="text-align: left;">Finding young pokeweed</h3><div>When it first pokes out of the ground, pokeweed will mostly be visible by the leaves, which at this stage will be bright green, almost neon, wrinkled, ruffled at the edges, and with very prominent underside veins. <p></p><p>Pokeweed is perennial: once established, it will regrow from the roots year after year. For that reason, you can find pokeweed before it grows by finding last year's plants. </p><p>The stalks of pokeweed plants are long, hollow tubes that are beige in color, but often feature grey or black streaking and spotting. There will always be some dried up clusters of pokeweed fruit dangling from one branch or another. </p><p>Side note: because old pokeweed stalks are hollow, breaking up the tubes makes an excellent tinder/fire starter, as long as they are very dry. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivLbB-EpBsnEtmoClXPloUq3awwhGadyX8L_gHJmMrLwszXK1f0vGr88c1dykd4xouhzZ2XljoN05jjZUgi9EZ4_4Xand1DwsTQgTGPJ3fwtMk7UHqIbaH_MOapIl_iaX8RvxdemjPITgeS3JEcrJrD-vLsOheAcBQ4vnkTnxrt66o-a-Je6n-IbV/s1719/PhotoCollage_1650804819877_copy_1719x966.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="966" data-original-width="1719" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivLbB-EpBsnEtmoClXPloUq3awwhGadyX8L_gHJmMrLwszXK1f0vGr88c1dykd4xouhzZ2XljoN05jjZUgi9EZ4_4Xand1DwsTQgTGPJ3fwtMk7UHqIbaH_MOapIl_iaX8RvxdemjPITgeS3JEcrJrD-vLsOheAcBQ4vnkTnxrt66o-a-Je6n-IbV/w640-h360/PhotoCollage_1650804819877_copy_1719x966.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The stalk is the most important way to identify pokeweed. <br />Note in the slightly older plants on the right, the skin should be peeled away from the plant base<br />before preparing it for consumption</td></tr></tbody></table><h4 style="text-align: left;"><br /></h4><h3 style="text-align: left;">Stalk color and growth pattern</h3><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZkHXlH229u9A75HKQBAHsoAXQWmzFVsBPqQD7mx9vOSy5OTxXjz6qipoq1A4Rhflwo1b3cqGKARyis9oEAfyFbdq8iNp0GRqU-Mvj2fcvtaWQ2rqlApaWqdrMd8UzaRAn-Hc1Asy60p_nWbFDXKMt6Hz4T_EvR8iRa2SmZ5PVWZxVL4GxcflIVrT/s1658/20220409_165820~2_copy_883x1658.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1658" data-original-width="883" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIZkHXlH229u9A75HKQBAHsoAXQWmzFVsBPqQD7mx9vOSy5OTxXjz6qipoq1A4Rhflwo1b3cqGKARyis9oEAfyFbdq8iNp0GRqU-Mvj2fcvtaWQ2rqlApaWqdrMd8UzaRAn-Hc1Asy60p_nWbFDXKMt6Hz4T_EvR8iRa2SmZ5PVWZxVL4GxcflIVrT/w341-h640/20220409_165820~2_copy_883x1658.jpg" width="341" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pokeweed is safest<br />when the skin is <br />super thin, like this</td></tr></tbody></table><div>The stalk is the most important identification feature for young pokeweed. The leaves and overall plant shape resemble many other wild plants (some poisonous) but the stalk is very unique -- once you know what to look for. </div><br />The stalk of young pokeweed is translucent neon green tube around a white core, covered with a super thin, translucent skin that peels away pretty easily from breaks. </div><div><br /><div>The white core of the stalk is actually made up of parallel, horizontal chambers, which you can see easily by breaking into the stalk with a vertical cut. However, the younger the plant, the closer and tighter together the chambers will be, making them harder to see. </div><div><br /></div><div>The skin should be green, yellowish or faintly red. If the red coloring is more than just a hint, or faint streaks, then your pokeweed is too mature and should not be eaten. </div><div><br /></div><div>There is no hair on the stem, in fact if feels super smooth -- like plastic.</div><div><br /></div><div>As the plant grows, the skin becomes thicker, and easier to peel away as a whole unit, without tearing. The group of pictures above shows two plants, the core on the left is at the perfect stage of size and growth. The middle and right are at just the last stages, and require a little extra prep work. Notice on the left how the skin holds together and doesn't tear when pealed away from the central stalk. On plants of this age, I would peel the skin away from the base of the plant, and not cook it. The skin carries more of the dangerous chemicals than the green interior. </div><div><span><a name='more'></a></span><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxqKR2hgxAC1ZN_H91_WLM5JlUiI22JHDoUdjex1pypLHPhkbiCpWu4DYI6VzvSxHiVOHv9HwKA8xm08p1qVnzxpBWreDe0tMYDO1XAhyrdQMsRF7GhxQgHC4QMCxn5OjTMgaqHnnKLOr7QwK2s8FnY1p-PAUwOGWY1xRkgoxohDVVN81SXYTrcyg/s991/PhotoCollage_1650802521090_copy_991x991.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="991" data-original-width="991" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxqKR2hgxAC1ZN_H91_WLM5JlUiI22JHDoUdjex1pypLHPhkbiCpWu4DYI6VzvSxHiVOHv9HwKA8xm08p1qVnzxpBWreDe0tMYDO1XAhyrdQMsRF7GhxQgHC4QMCxn5OjTMgaqHnnKLOr7QwK2s8FnY1p-PAUwOGWY1xRkgoxohDVVN81SXYTrcyg/w640-h640/PhotoCollage_1650802521090_copy_991x991.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">All examples of young pokeweed looking as basic as possible</td></tr></tbody></table><h3 style="text-align: left;">Plant shape and growth pattern</h3><p>One of the big issues with identifying young pokeweed is that it looks like. . . just so many other things at first glance. </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAlHSSK5-0SmCFPWCOk32EWIJzzn4fO-ZD6W8z3FR5Nk8fPR5do02Cxf8RygjMNSSNTa9VitW4Gwx3wrqZ9eYnlv6yzXV_gPBQ2gwT_y2GB038dBFYXdTIoRb4KxtNqeBUsKnQh2DbUGqKmDd25s-nl448DZBz3i9SYh4CLE1kkZUOzBZQhtE9Tk1/s1369/20220409_165638~2_copy_860x1369.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1369" data-original-width="860" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivAlHSSK5-0SmCFPWCOk32EWIJzzn4fO-ZD6W8z3FR5Nk8fPR5do02Cxf8RygjMNSSNTa9VitW4Gwx3wrqZ9eYnlv6yzXV_gPBQ2gwT_y2GB038dBFYXdTIoRb4KxtNqeBUsKnQh2DbUGqKmDd25s-nl448DZBz3i9SYh4CLE1kkZUOzBZQhtE9Tk1/s320/20220409_165638~2_copy_860x1369.jpg" width="201" /></a></div><br />When very young, the leaves run vertically and tightly against the stalk; they will stay in this formation until they clear any debris (soil, rocks, other plants, and last year's dead pokeweed stalks) that might snag and cause them to tear. At this stage pokeweed somewhat resembles cabbage or skunk cabbage. Once clear, the leaves will unfurl, rolling out away from the stalk to catch the light. <p></p><p>At the size you want, 4-8 inches, pokeweed is very leafy for it's size, and the leaves are large, emerald green or just a shade darker. Leaf growth is clustered at the top of the stalk. </p><p>If you can get a side view of the plant, most pokeweed will have some red on the base of the stem, sort of like the image on the bottom right. </p><p>The best way to spot it is just to look at lots of different images of young pokeweed, and try to familiarize yourself with it. Even once you are fairly familiar with pokeweed, expect to do a LOT of bending over to pick a plant, only to get close or even touch it and realize you were fooled again. </p><p>Though I have been correctly identifying spring pokeweed for over 30 years now, I still get tricked at first glance about 50% of the time, it's just that "common" looking at first glance. </p><p><br /></p><h3 style="text-align: left;">Leaf identification features</h3><h4 style="text-align: left;"><br /></h4><h4 style="text-align: left;">Leaf growth <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6Tjs9C_G9Xs-wF5wJ5R3riPczo7vLF57h2mmZyXTakHW2e9l50Rwe06qf8YmY_YwdY53lw0iX39sOpPQRlZXPTuvrwHU9JLybxWmzSPSr8GgYd6hQOsz0s2cKNPmLxNZejtWqoZ2rwRV6Thce1Hbd1GTl3PtoXIBEdqRcjHeQTnnOOSaQIqwcBao/s1126/20220409_165843~2_copy_1005x1126.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1126" data-original-width="1005" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6Tjs9C_G9Xs-wF5wJ5R3riPczo7vLF57h2mmZyXTakHW2e9l50Rwe06qf8YmY_YwdY53lw0iX39sOpPQRlZXPTuvrwHU9JLybxWmzSPSr8GgYd6hQOsz0s2cKNPmLxNZejtWqoZ2rwRV6Thce1Hbd1GTl3PtoXIBEdqRcjHeQTnnOOSaQIqwcBao/w286-h320/20220409_165843~2_copy_1005x1126.jpg" width="286" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Very young pokeweed, <br />still with wrinkled leaves</td></tr></tbody></table></h4><p>As mentioned above, when very young, pokeweed leaves will be tight against the stalk, in a vertical orientation, at this stage they will also be a bright, translucent, almost neon green. This stage isn't dependent on size, it's based on how much debris the plant needs to clear. Individual plants can move into the next phase as short as 4 inches, or as tall as 8. </p><p>The leaves will also smooth out, loosing the wrinkling, and becoming more opaque, less translucent. </p><p>The leaves and their stems, called petioles, are hairless.</p><div class="separator" style="clear: both; text-align: center;"><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXLD5c65pZnoefMRt4Pg44tY2ukUMcqnIP6WW360Snku-dOVPQXrlXOGTcXIi8Rt-1ELNz9uMsZd69HJijlibv4IQEabOeqCjBY5Q1JJBRq4eeBba-oNRzxcGCF4Rmojv3joNGXDLgloWiIrlSxsd7enPFqtoBt7Ha56XREckc-ljabxYtSXIvwy_/s971/PhotoCollage_1650802265425_copy_777x971.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="971" data-original-width="777" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXLD5c65pZnoefMRt4Pg44tY2ukUMcqnIP6WW360Snku-dOVPQXrlXOGTcXIi8Rt-1ELNz9uMsZd69HJijlibv4IQEabOeqCjBY5Q1JJBRq4eeBba-oNRzxcGCF4Rmojv3joNGXDLgloWiIrlSxsd7enPFqtoBt7Ha56XREckc-ljabxYtSXIvwy_/w320-h400/PhotoCollage_1650802265425_copy_777x971.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Main veins don't touch leaf edge,<br />instead "u-turning" on each other</td></tr></tbody></table></div><h4 style="text-align: left;">Leaf color</h4><p>When the leaves unfurl, they will darken in color, becoming first lime then emerald green. (Mature plant leaves are more like a spinach or kale color, but they are too old at this point.) The central mid-vein for each leaf will remain light "limeade" green in color, almost white. Leaf edges will also remain light, giving the impression that the plant is glowing.</p><p><br /></p><h4 style="text-align: left;">Leaf veins</h4><p></p><p>The main leaf veins (that branch off the central vein) are also light in color, though not as pale as the central vein; they are not parallel to each other, though sometimes can appear closely so. The main veins do not reach the edge of the leaf, instead they curve back and connect with other main veins, creating a round shape. As with many things in pokeweed identification, the size of these "u-turns" in the veins is quite variable; sometimes subtle, sometimes moderate and sometimes quite exaggerated. Look for the moderate or exaggerated examples to help with with your identification.</p><p>The underside of the leaf is lighter that the top, and the central vein is quite prominent and dimensional. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgK1jYWaJiNpbGmccSfRGAWOkA6v5ga7uFDDrrqIy71FGRneArdhXxiCePh2mFq8cym6oS2B0j6L0WgwvkNkptEHR_8833aSHRpyIpsPvdOE0VyvMsakrTDiAp8KZ0gRHhdTQX58fTtOgNeYDMOmGxjnM-OhX0FwWiDKNK5HIhzibMvw7qE4gW9Eac/s1438/20220423_170146_copy_1438x1079.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1079" data-original-width="1438" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgK1jYWaJiNpbGmccSfRGAWOkA6v5ga7uFDDrrqIy71FGRneArdhXxiCePh2mFq8cym6oS2B0j6L0WgwvkNkptEHR_8833aSHRpyIpsPvdOE0VyvMsakrTDiAp8KZ0gRHhdTQX58fTtOgNeYDMOmGxjnM-OhX0FwWiDKNK5HIhzibMvw7qE4gW9Eac/w400-h300/20220423_170146_copy_1438x1079.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Underside</td></tr></tbody></table><br /><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWWb2KxBLkIlW8_aF3YPgG_LDIv-ehgYh9zJAejT_1elxzIkrwu20R7Bbj4j6N_b2j7-yfG3zOzjXQZcrUPBeXFUKYbm08IdWojcSD8e5DCPTgBeiI09YsPGKrc--GhSZJi3mzHSvRQegh6lALKyZqP9dCnOzko3lEupDbgBwxbBmDlhozvJxRESq/s1281/20220423_175640~3_copy_1045x1281.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1281" data-original-width="1045" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWWb2KxBLkIlW8_aF3YPgG_LDIv-ehgYh9zJAejT_1elxzIkrwu20R7Bbj4j6N_b2j7-yfG3zOzjXQZcrUPBeXFUKYbm08IdWojcSD8e5DCPTgBeiI09YsPGKrc--GhSZJi3mzHSvRQegh6lALKyZqP9dCnOzko3lEupDbgBwxbBmDlhozvJxRESq/s320/20220423_175640~3_copy_1045x1281.jpg" width="261" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">At a young age, leaves are generally<br />as long as the plant is tall</td></tr></tbody></table><p></p><h4 style="text-align: left;">Leaf size and shape</h4><p></p><p>The leaf is very large relative to the size of the plant. At the stage you want them, each leaf might be as long as the plant is tall. </p><p>The leaf shape itself is often described as "egg-shaped" but I find that to be misleading as it implies a rounded tip. The leaves are rounded at the base, run straight for a while, or taper slightly, and then taper more dramatically to a point at the end. They are attached to the stalk via a small stem. </p><p>Leaf edges are smooth, though may show some "notches" if they have been damaged while growing. Pokeweed leaves are never toothed, lobed, or serrated (they never look like the edges of a saw). </p><p>Each leaf grows alone on it's own petiole, the leaves are NOT compound, which means multiple leaflets do not grow together to form one leaf. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77jFft7X5ZgeMs8U1Qc8rq9NA9ONo7chrWComXn3Wal6cRGpv7MnmWESKoRUOQq0pyQOj0HWs32ENRsZb9IbwCZeOC-WLpyxM7FZ_WpM1zyXdW4wezV6fHNNeSKcws4x238_SXN6BZrL78H-Nx2nJFaLflTCrbTHxfpYLL7Yzb6qyUTiEJ5w5dUY_/s847/Foraged-Foodie_safe-parts-of-pokeweed-poke-sallet.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="847" data-original-width="576" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh77jFft7X5ZgeMs8U1Qc8rq9NA9ONo7chrWComXn3Wal6cRGpv7MnmWESKoRUOQq0pyQOj0HWs32ENRsZb9IbwCZeOC-WLpyxM7FZ_WpM1zyXdW4wezV6fHNNeSKcws4x238_SXN6BZrL78H-Nx2nJFaLflTCrbTHxfpYLL7Yzb6qyUTiEJ5w5dUY_/w435-h640/Foraged-Foodie_safe-parts-of-pokeweed-poke-sallet.png" width="435" /></a></div><h2 style="text-align: left;">Know the right parts of the plant to forage</h2><p>Only the very immature, early spring pokeweed plant is edible, and should generally be harvested before it's 8 inches tall, with 4-6" being more optimal. </p><p>However, there's more to it than size. Each plant matures at a different speed, based on individual chemistry and environmental factors. It is best to check each plant for the amount of redness and the thickness of the skin on the stalk. If the skin at the base seems questionable, peal it or trim off and discard entirely.</p><p><b><span style="font-size: medium;">Pokeweed root is deadly if consumed. The pokeweed root is white or pale green, but also pink or red in the transition area below ground. No below-ground portion should ever be eaten. </span></b></p><p>Remember, repeated boilings are required to render even the edible parts of pokeweed safe to eat. </p><p>In addition, if a pokeweed plant has been picked in the current season once before, it will grow back more vigorously. These plants will have redness extend farther up the stem, and the redness will be more opaque. I recommend avoiding these second growth plants, as they are more likely to be toxic. The plant is trying to "catch up" on seasonal growth. </p><p><br /></p><h2 style="text-align: left;">Pokeweed look-a-likes</h2><p>Honestly the at-a-glance look-a-likes for young pokeweed are too numerous to go too far into. Amaranths, very young skunk cabbage, bloodberry, invasive Japanese knotweed, and so, so many more look vaguely like it. Remember to look out for hair anywhere on the stem or leaves (not pokeweed) and the "u-turn" on the veins of the leaf. </p><p>When in doubt, the details in the stem are a dead giveaway. </p><p><br /></p><h2>Pokeweed history </h2><p>Pokeweed is a very American plant, its history woven into the history of a nation. </p><p>The Declaration of Independence was written in ink made from the pokeweed berry -- a plant that doesn't grow in Europe -- as if to remind Great Britain that the fledgling nation didn't even require them for ink. </p><p>In 1845, supporters of Presidential elect James Polk wore pokeweed berries to show cheer their candidate, despite his name being spelled differently.</p><p>Civil War soldiers wrote letters home using pokeberry ink, and the stain was also used as a dye for textiles and even <a href="https://books.google.com/books?id=BamdwoBWBIMC&pg=PA418&lpg=PA418&dq=pokeweed+in+%22cosmetics%22&source=bl&ots=Chqjsu3_wP&sig=ACfU3U0QSn0cVIdlLEdR_zps94Sx6bBs6w&hl=en&sa=X&ved=2ahUKEwj25KjJlJL3AhUYmWoFHd07BeYQ6AF6BAghEAI#v=onepage&q=pokeweed%20in%20%22cosmetics%22&f=false" target="_blank">cosmetics</a> from the 1800s through the 1950s.</p><p>And of course, pokeweed was eaten. Most often associated with the American South and Appalachia, pokeweed at the edible stage became know as poke sallet or poke salad, a free survival food for the impoverished. </p><p>Before the days of year-round transcontinental deliveries and greenhouse produce, fruits and vegetables were basically unavailable outside their growing season. If you could afford them, dried or canned fruits might be available, but if you were poor, you had to make do with what you could grow, or what was growing around you. </p><p>After a long winter without access to vitamin-C rich leafy greens, the human body can be at risk for the early stages of scurvy: weakness, exhaustion, body aches, bleeding gums, loose teeth and poor wound healing. Even poor families would usually keep a store of root vegetables (carrots, potatoes, etc), but if the harvest had been particularly bad, or the winter especially long, these stores could be depleted. </p><p>Early-season wild vegetables, like pokeweed, dock, mustards, ramps and other wild onions, were staple foods, essential for survival, but also associated with the humiliation of poverty. </p><p>In the mid-to-late 20th century (1940-1990ish), pokeweed took on a folk-hero status, a symbol of rural Southern living, and a much-loved flavor from people's childhoods. It was immortalized in the 1969 hit, "Poke Salad Annie" by Tony Joe White, a song later covered by Elvis. </p><p>Pokeweed was available in canned form from the 1950s through the early 2000s, but since those products have disappeared from store shelves, the plant is largely fading from public memory. </p></div></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com1Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-20990379710112364742022-04-16T08:27:00.172-05:002022-04-16T08:27:00.177-05:00Scallion pancake with garlic scapes - Chinese restaurant style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf47Pn5d80JKFvXArWOVva1nrGE9QTeE_Go4IkLfh_3cxDqpgbyTcW-FXADXBVF_Qv72vfdI-muOeBfUzd-X1RYNb7UeCX1mxsNdkRGT_ZdqiWy53GrXxMaQ2i1hUf6INlVZ_N_zXK56_tuJgOxAItX5H_jiqL5jk8cSAkv3CpZjn9d7W1M3PqukZh/s910/Foraged-Foodie_garlic-scape-scallion-pancakes.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="910" data-original-width="700" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf47Pn5d80JKFvXArWOVva1nrGE9QTeE_Go4IkLfh_3cxDqpgbyTcW-FXADXBVF_Qv72vfdI-muOeBfUzd-X1RYNb7UeCX1mxsNdkRGT_ZdqiWy53GrXxMaQ2i1hUf6INlVZ_N_zXK56_tuJgOxAItX5H_jiqL5jk8cSAkv3CpZjn9d7W1M3PqukZh/w492-h640/Foraged-Foodie_garlic-scape-scallion-pancakes.png" width="492" /></a></div><br /><p>If you're like me, sometimes you say to yourself, "Sure, everyone loves Chinese restaurant scallion pancakes, but how do I ward off vampire attacks?"</p><p>Well friends, today I have a recipe for you: make scallion pancakes, but substitute garlic scapes for the scallions. And wild garlic scapes are going crazy in north Texas right now. </p><h3 style="text-align: left;"><span style="font-size: medium;">What are garlic scapes?</span></h3><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseRXmGFMTPVfSJR4CPa1cFDM0D4GMGHCAZqF23Uo9n4biPuTkBjr0NkyrZffHXvy1VRCvmNlCO97uRXKVaHWqq6Z3FqqhXqWE2vnXCchO8xfcBhuic7nYUw6-EOl5Rny-3J8K6xHNY9LSXdsH6aVkI6fIGFFFg-D2qHcMiuzUKx7XS_mIDaYbZ1hZ/s1227/Screen%20Shot%202022-04-10%20at%209.42.37%20PM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1227" data-original-width="1223" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjseRXmGFMTPVfSJR4CPa1cFDM0D4GMGHCAZqF23Uo9n4biPuTkBjr0NkyrZffHXvy1VRCvmNlCO97uRXKVaHWqq6Z3FqqhXqWE2vnXCchO8xfcBhuic7nYUw6-EOl5Rny-3J8K6xHNY9LSXdsH6aVkI6fIGFFFg-D2qHcMiuzUKx7XS_mIDaYbZ1hZ/w399-h400/Screen%20Shot%202022-04-10%20at%209.42.37%20PM.png" width="399" /></a></div><p>Garlic is a member of the Allium genus, along with onions, scallions, shallots, chives, and others. The garlic we buy in the store is a bulb, and, if planted, will grow a round-stalked green plant that eventually forms another bulb on top. This bulb is actually a cluster of "bulbettes" each of which will eventually form a flower. These bulbettes can break off the main cluster, fall to the ground, and grow a new garlic plant; it's the primary way garlic reproduces. </p><p>In commercial garlic farming, farmers will pick the green plant before it can form this top bulb. You see, if the plant focuses energy on reproduction, it will drain the garlic bulb below the ground for energy. Garlic farmers don't want that, as they want to keep that bulb big and heavy to sell. Picking the green plant will force the bulb (the garlic) to retain it's energy and stay large. </p><p>Recently, people have realized that the picked green plant, called a garlic scape, is a wonderful vegetable in it's own right: with a mild garlic flavor, a texture similar to leeks or scallions, and a zesty green freshness. Though only available in the early spring, you can find garlic scapes at farmers' markets and higher-end grocery stores, where they easily command prices of $10 a pound. Or you can also forage them on your own, for free. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWR3r0O1yPVb4b1I4iW_rfH8y7esJvQ2nFj2QyBL-lfCUaU9B7Qx1FGkS_FTByEg03Y0zONgecG4yhyw3GMm0jYU9twZYwc3lX0EC7zTcE3XnsDfNo7nIsDsxAq0Q45dWN1p0T_0CdtNumq3QYUNCevGwHiBv2Q4oiPuJAnQyK-r9V2HFMMBCjduQJ/s1232/20220410_171039~2_copy_1232x923.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="923" data-original-width="1232" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWR3r0O1yPVb4b1I4iW_rfH8y7esJvQ2nFj2QyBL-lfCUaU9B7Qx1FGkS_FTByEg03Y0zONgecG4yhyw3GMm0jYU9twZYwc3lX0EC7zTcE3XnsDfNo7nIsDsxAq0Q45dWN1p0T_0CdtNumq3QYUNCevGwHiBv2Q4oiPuJAnQyK-r9V2HFMMBCjduQJ/w640-h480/20220410_171039~2_copy_1232x923.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="text-align: left;">About the dish</h3><p>Unlike many of my recipes, this dish requires a lot of time and effort, but it's well worth it. Just like in the best restaurants, these pancakes come out with an incredible balance of flavors and textures. They are crispy on the outside, flakey throughout, and super dense and a little chewy inside. The taste is predominantly garlic, as you would imagine, paired with warm spices and that delicious greasy flavor you can only get from fried foods. </p><p>Though these take a lot of work, you can make extra and freeze them at about 3/4 of the way through the prep work, saving you a bunch of time in the long run. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S30DEFcv0XO311YEv4sx8FVCxLt5EDbWB4ERZr1QYyJP1QqAO9mSzk7urXQbwu7bt0ewpb1geoXVn7-xYFmQIee8X7g5ekkkjKDYhp4R5Mcoy7TwYVDnBTjK_XUNYswESPt9aoY7uAkPyHzgS01B2KbYWwOUSq0Hi4xzOVqQy7H3ul_bHqNO-X0z/s1112/20220410_173106~3_copy_1112x857.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="857" data-original-width="1112" height="493" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9S30DEFcv0XO311YEv4sx8FVCxLt5EDbWB4ERZr1QYyJP1QqAO9mSzk7urXQbwu7bt0ewpb1geoXVn7-xYFmQIee8X7g5ekkkjKDYhp4R5Mcoy7TwYVDnBTjK_XUNYswESPt9aoY7uAkPyHzgS01B2KbYWwOUSq0Hi4xzOVqQy7H3ul_bHqNO-X0z/w640-h493/20220410_173106~3_copy_1112x857.jpg" width="640" /></a></div><p><br /></p><h3 style="text-align: left;">Garlic scape Chinese restaurant style pancakes</h3><p><i>Makes 4 large (serves 6) or 6 medium (serves 4) appetizer-sized pancakes</i><i>. Can be halved or quartered. Dish can be prepared up until frying and frozen for later. </i></p><p>4 cups of all-purpose flour, plus 1 cup</p><p>2 large handfuls of garlic scapes</p><p>4 scallions, <i>optional</i></p><p>Frying oil of your choice</p><p>2 tbs. sesame oil</p><p>1 tbs. salt</p><p>1 tsp. sugar</p><p>Chinese five spice powder</p><p>White pepper, optional but suggested if not included in your 5 spice mix </p><p>Sichuan peppercorns, <i>optional</i></p><p>Hot water, <i>as hot as you can touch with your hands</i></p><p><span style="font-size: medium;"><b>For the dipping sauce</b></span></p><p>Dark soy sauce (or regular if you don't have dark)</p><p>Rice vinegar</p><p>Chili oil and/or chili garlic sauce or paste, optional</p><p>Sesame seeds, optional</p><p>Sesame oil</p><p></p><ol style="text-align: left;"><li>Mix 4 cups of flour, the salt and the sugar in a large bowl with just enough hot water for the flour to come together into a sticky dough ball, about 1.5 - 2 cups. Mix it in a little at a time.</li><li>Scrape the dough ball out onto a floured surface and to kneed until it comes together and firm up a bit. If you don't work with dough enough to get a feel for it, try 7 minutes of vigorous kneeding. Add more flour to your hands or the work surface, if needed, but try not to add too much or the dough won't be flakey. </li><li>Return the dough ball to the bowl and let rest for at least 30 minutes, while you prepare next steps. </li><li>Separate the heads of the garlic scapes from the stalks and leaves. Halve or quarter the heads, based on size, and mince the stalks and leaves.<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_X2vQ8HkXt6HFf4tXDh2hPRLOu9p0d3VH_n3COnDfl2nqlM34thVNHKJoutcOYwAIPL_zE0J3jtsIDxRaD_9xEucO78CP5W7FajFr8u0hAHie7uVZrhb8ALFL8vx_2AfGIb-JgUtiiT2fRVUMmLoQe3UFWSvivAgtzZEvwEpClh6NuzLD-5SdlSpE/s645/20220410_160613~2_copy_645x564.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="645" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_X2vQ8HkXt6HFf4tXDh2hPRLOu9p0d3VH_n3COnDfl2nqlM34thVNHKJoutcOYwAIPL_zE0J3jtsIDxRaD_9xEucO78CP5W7FajFr8u0hAHie7uVZrhb8ALFL8vx_2AfGIb-JgUtiiT2fRVUMmLoQe3UFWSvivAgtzZEvwEpClh6NuzLD-5SdlSpE/w320-h280/20220410_160613~2_copy_645x564.jpg" width="320" /></a></div><br /></li><li>The garlic, while flavorful, tends to get a bit soft when cooked. I like to finely chop a few scallions in, for crispness. If you are using scallions slice them into thin coins and add to the chopped garlic.</li><li>Add 3/4 of a cup of frying oil and a generous glug of sesame oil to a sauté pan and heat to medium high. Add in some of the garlic scape heads/bulbs, for extra flavor, and stir till fragrant.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB-lHHe8O5EysGbXQ9AMlxXPTTOLSsMpfTucl92iz4ZLWtbl488v3mHCVcdwsaUA1x2fh_I0J9ZdSB4lNi_kFSLXpeZ9AxUAM57yiPIizScDS2KZyMaBUoaQCtHpEBfV8VdhawrxqFQrhG7OiHU4c-0sF03HTIpYCGajT2O9rMYMdsVYwawhrS0Gc/s952/20220410_161548~2_copy_922x952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="952" data-original-width="922" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB-lHHe8O5EysGbXQ9AMlxXPTTOLSsMpfTucl92iz4ZLWtbl488v3mHCVcdwsaUA1x2fh_I0J9ZdSB4lNi_kFSLXpeZ9AxUAM57yiPIizScDS2KZyMaBUoaQCtHpEBfV8VdhawrxqFQrhG7OiHU4c-0sF03HTIpYCGajT2O9rMYMdsVYwawhrS0Gc/w310-h320/20220410_161548~2_copy_922x952.jpg" width="310" /></a></div><br /></li><li>Whisk in about 1/3 a cup of flour and reduce heat. Continue to whisk until the flour is complete emulsified with the oil, and both are a warm tawny color. Remove from heat.</li><li>Prepare the dipping sauce: mix equal parts dark soy sauce with rice vinegar. Mix in a drizzle of sesame oil and chili to your taste, if using. Optional: Sprinkle with sesame seeds and/or minced garlic and sliced scallions. </li><li>Once your dough ball has sat for 30 minutes, divide it into 4 or 6 pieces. If you divide into 4, each pancake will be about 9in in diameter; if you divide into 6, each pancake will be about 6in in diameter. </li><li>Roll out the portion of dough into a rounded rectangle about 1/8 in thick, is ok if it gets a little thin in the middle, it's even ok if it gets a small hole or two. </li><li>Using a pastery brush, thinly spread the dough sheet with the flour and oil mixture over the surface of the sheet. It should go close to the edge, but not drip off.</li><li>Sprinkle with Chinese 5 spice powder, white pepper and ground Sichuan pepper, if using. <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfItbEEjBCKF7reGzZWo4VxaRCANZKjgE5owHxFMf_gRcsA7PShkftMpY-AXbjEvVsFYmHqlKxmon5ebjOA8VYGcDrTUjDHiCoPQVpeLh0VO6zZmxH7FwRwj9Rq6Og2SD8pv5x8e3PDlIfAwcjs8xZdRlgVN4EW-oFUjmEIfMsCPsAIKxk62d89LUC/s1086/20220410_164605~2_copy_1086x861.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="861" data-original-width="1086" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfItbEEjBCKF7reGzZWo4VxaRCANZKjgE5owHxFMf_gRcsA7PShkftMpY-AXbjEvVsFYmHqlKxmon5ebjOA8VYGcDrTUjDHiCoPQVpeLh0VO6zZmxH7FwRwj9Rq6Og2SD8pv5x8e3PDlIfAwcjs8xZdRlgVN4EW-oFUjmEIfMsCPsAIKxk62d89LUC/w400-h318/20220410_164605~2_copy_1086x861.jpg" width="400" /></a></div><br /></li><li>Generously cover the sheet of dough with the garlic and scallions.</li><li>Working from the long side, start to roll up your sheet of dough into a tube. Don't worry if your roll isn't tight, or if some garlic pokes through, or if some air gets trapped inside. <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_73Wt-OBBi8Dism09l0TXvMNq181ALv-DjE15gSqb2v5B8XRw76GDfh93jIwyVrhjTp_SoaYtIcjrYyXM1yJF_2-yyLvWVqFyER_RWtfgYdyjBZ1Yhu6fAcVXi_ELlPOk6TA8hFAgRTNacak8nIxt2jTvrx1Ie2rfINZyBfC7ALEjsRjh3ydZ8bW/s1610/20220410_164021~2_copy_1610x564.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="1610" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_73Wt-OBBi8Dism09l0TXvMNq181ALv-DjE15gSqb2v5B8XRw76GDfh93jIwyVrhjTp_SoaYtIcjrYyXM1yJF_2-yyLvWVqFyER_RWtfgYdyjBZ1Yhu6fAcVXi_ELlPOk6TA8hFAgRTNacak8nIxt2jTvrx1Ie2rfINZyBfC7ALEjsRjh3ydZ8bW/w400-h140/20220410_164021~2_copy_1610x564.jpg" width="400" /></a></div><br /></li><li>Grab each end of the tube and raise in the air. GENTLY bounce up and down like a jump rope, pulling slightly on each edge, to stretch the tube.</li><li>Lay the tube of dough to rest, and brush the top side with more oil/four mix. Roll the tube into a spiral, like a cinnamon bun, keeping the oil side inside the coil. Set your "bun" aside to rest. Repeat the process with each chunk of dough. <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTW91ow1OJJPRZTqDwO-0z4ZJmrw9bzFFbUV69kRX77APs4upVQ_XI-Rkm46efKggH7HlF4GFW2k8tDQ9ybSZ8VtnOOdm2x91_MfkZ3ngbKNsJl0SxUESRg5sMOJaqefdzxf-zK3aG3DLSFs8yz199iqtbkQKkHHBF7xwlSD99kaXzm05FFysqlKWx/s688/20220410_164742~2_copy_688x564.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="564" data-original-width="688" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTW91ow1OJJPRZTqDwO-0z4ZJmrw9bzFFbUV69kRX77APs4upVQ_XI-Rkm46efKggH7HlF4GFW2k8tDQ9ybSZ8VtnOOdm2x91_MfkZ3ngbKNsJl0SxUESRg5sMOJaqefdzxf-zK3aG3DLSFs8yz199iqtbkQKkHHBF7xwlSD99kaXzm05FFysqlKWx/w400-h328/20220410_164742~2_copy_688x564.jpg" width="400" /></a></div><br /></li><li>Sprinkle flour over your rolling surface and with your first spiral of dough and garlic. Use a rolling pin to roll out the spiral to about 1/4 inch thick. You don't really have to worry about runaway garlic, but if you want to, you can remove any that poke through. </li><li>Repeat for each spiral. At this point, if you don't plan on eating each pancake right away, you can separate them with freezer paper and freeze in a zip-lock bag.</li><li> Heat plain cooking oil a large sauté or cast-iron pan to medium high. Add the flattened spiral pancake to the oil and fry for about 2 minutes. Flip the pancake, and fry for another 2 minutes. Repeat the process for 1-2 minutes more per side, till golden brown and cooked thorough. Repeat for as many pancakes as you like, allow each to cool slightly on paper towels, cut and serve right away with or without the dipping sauce. </li></ol><div><br /></div><div>Thanks to<a href="https://www.youtube.com/watch?v=JzHX4JKsblM" target="_blank"> Inga Lam's video</a> on scallion pancakes, which I borrowed heavily from when creating this dish. </div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRJv_A1DZ1go78jm2yHni57to4PKvlhbfSGcmtVjDcVU5toy3T7P-ubQXdSKjLuwjXFTgj2Ipb86z5diGfeX1CNpBvKjVHIf8hFtNk5P9eR0YT2JNYODKzOqawG_WMBabfizh6El_87b6fI5LExblyI4t122cTMO3Qf1IfRPlix2ZLn4XuJhGZWAa/s1193/20220410_171022~2_copy_1193x895.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="895" data-original-width="1193" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRJv_A1DZ1go78jm2yHni57to4PKvlhbfSGcmtVjDcVU5toy3T7P-ubQXdSKjLuwjXFTgj2Ipb86z5diGfeX1CNpBvKjVHIf8hFtNk5P9eR0YT2JNYODKzOqawG_WMBabfizh6El_87b6fI5LExblyI4t122cTMO3Qf1IfRPlix2ZLn4XuJhGZWAa/w640-h480/20220410_171022~2_copy_1193x895.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">This one was my favorite because it came out looking like a certain famous spaceship we all know<br />but can't legally use the name of :D</td></tr></tbody></table><br /><div><br /></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-57178316590347813002022-03-24T16:13:00.005-05:002022-03-24T16:13:00.184-05:00Garlicy bastard cabbage flower buds and stalks - Italian style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6crkeBxB0ojq_mHZYe1LBjcWFenypfLGAR5xB-YPeZ17zG1ZejBWuLPTZ6Nx7QhEyUiYcTfrJ9butxfG-i2u4ALyYMvQ_mF5r1cdZm3wtt5bYlFQHt59HgkMheWxb1WJV-LDfNiyP72hWMmHGJjH7EGcYqfyiORR7f9Xd5wTpwBeFx4xH4zy0EvEc/s1417/Foraged-Foodie_Garlicy-wild-mustard-stalks.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1417" data-original-width="834" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6crkeBxB0ojq_mHZYe1LBjcWFenypfLGAR5xB-YPeZ17zG1ZejBWuLPTZ6Nx7QhEyUiYcTfrJ9butxfG-i2u4ALyYMvQ_mF5r1cdZm3wtt5bYlFQHt59HgkMheWxb1WJV-LDfNiyP72hWMmHGJjH7EGcYqfyiORR7f9Xd5wTpwBeFx4xH4zy0EvEc/w377-h640/Foraged-Foodie_Garlicy-wild-mustard-stalks.jpg" width="377" /></a></div><br />
<p><a data-pin-count="above" data-pin-do="buttonPin" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fforagedfoodie.blogspot.com%2F2022%2F03%2FBastard-cabbage-stalks-sauteed-in-garlic.html&media=https%3A%2F%2Fblogger.googleusercontent.com%2Fimg%2Fb%2FR29vZ2xl%2FAVvXsEg6crkeBxB0ojq_mHZYe1LBjcWFenypfLGAR5xB-YPeZ17zG1ZejBWuLPTZ6Nx7QhEyUiYcTfrJ9butxfG-i2u4ALyYMvQ_mF5r1cdZm3wtt5bYlFQHt59HgkMheWxb1WJV-LDfNiyP72hWMmHGJjH7EGcYqfyiORR7f9Xd5wTpwBeFx4xH4zy0EvEc%2Fs1417%2FForaged-Foodie_Garlicy-wild-mustard-stalks.jpg&description=This%20is%20a%20delicious%20side%20dish%20recipe%20for%20garlicy%20wild%20mustard%20stalks%2C%20perfect%20for%20invasive%20bastard%20cabbage.%20It's%20healthy%2C%20gluten-free%2C%20paleo%2C%20keto%2C%20vegan%20and%20ready%20in%2010%20minutes.%20Based%20on%20a%20classic%20Italian%20recipe!"></a>
</p><p>Ok spring in Texas has been quite delayed this year due to reoccurring cold spells throughout the mid-to-late winter. December was comfortably mild, but January and February saw short but deep chills every week or two. As a result, we are about three weeks behind where we usually are in the foraging season. And it's been quite frustrating for me. </p><p>Usually at this time I would have an abundance of pokeweed, wild garlics, cleavers, chickweed, dock, thistles. mustards, and more. Henbit and deadnettle, often found in February, are just now starting to peak.</p><p></p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XwYrlI6QeIpCHA3qaTyyRH6R0IS3IR6AAA6pe2z_zCcCyr0PNG3r3Zy3LVJD_ZTsFdP1rpBfNfI8hp-kFoxnmhMAX6dYITlwia1RYImj6WpiVfAyrXKnv27QDwnJ4pqAn-NB_23OSSR-dyfrsYbSHVBxyYw-9IE9B2x4hUyU_DghMfnEiT1FuY9C/s1201/20220320_125720~2_copy_828x1201.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1201" data-original-width="828" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XwYrlI6QeIpCHA3qaTyyRH6R0IS3IR6AAA6pe2z_zCcCyr0PNG3r3Zy3LVJD_ZTsFdP1rpBfNfI8hp-kFoxnmhMAX6dYITlwia1RYImj6WpiVfAyrXKnv27QDwnJ4pqAn-NB_23OSSR-dyfrsYbSHVBxyYw-9IE9B2x4hUyU_DghMfnEiT1FuY9C/w442-h640/20220320_125720~2_copy_828x1201.jpg" width="442" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The perfect stage for harvesting flower stalks and buds,<br />Make sure to break the stalk at a natural snapping point.</td></tr></tbody></table>But if there is one good thing about the delayed season, it's that its forcing me to look outside of my comfort zone to find plants to forage. Bastard cabbage, Rapistrum rugosum, is a highly invasive mustard species which is found in abundance in Texas, though often sprayed and therefor not safe for consumption. <p></p><p>While generally not highly regarded as a food source, I've found it to be utterly delicious when properly prepared. The secret is in the hairs all over the plant, which can be unpleasant in texture, but are softened by blanching. Blanching also brings out a mellow sweetness, and overall R. rugosum is perhaps my favorite wild mustard, with a flavor combining brocollini, sweet corn and asparagus with a very mild mustard spiciness. It's truly delicious. </p><p>Though I've cooked extensively with the mature leaves of the bastard cabbage plant, this week was my first stab at using the tender young flower stalks and flower buds. Foraging author Sam Thayer describes this as his favorite part of the garlic mustard plant (Alliaria petiolata), also in the mustard family. I've tried garlic mustard that way, and was not impressed. But bastard cabbage was another story. </p><p>From my husband, "This is one of the best wild plants we've tried." And I have to agree with him. </p><p>Right now R. rugosum looks pretty much like the picture above, leaves are smallish, and generally the plants aren't flowering, though they have formed buds. You are going for the central and side stalks, with the very smallest leaves attached and the flower buds at the ends. You want to feel down the stalks until you find the area where it breaks off easily. If it doesn't break easily, and only bends, then that stalk is too mature and will be woody. Generally speaking, once most of the buds are in flower, they will be too tough and woody. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5cl9j288fdICEmpM-gT5gIHGqVtU6EyyrvheHGmAcafMqeVX0ALvKl1t6W0QtYG48nW1RXb8QmsHnPEt7yDsl33RdHnZ9ADEHI2hChIXTry9IK_mraJHQRvxThzCIo0vbP7nwgB5ytuu9zkdjn4rDv29meO-EBicRpgmbrQ-HqWfQCYC5C4ENM9L/s929/20220320_130644~2_copy_929x791.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="791" data-original-width="929" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5cl9j288fdICEmpM-gT5gIHGqVtU6EyyrvheHGmAcafMqeVX0ALvKl1t6W0QtYG48nW1RXb8QmsHnPEt7yDsl33RdHnZ9ADEHI2hChIXTry9IK_mraJHQRvxThzCIo0vbP7nwgB5ytuu9zkdjn4rDv29meO-EBicRpgmbrQ-HqWfQCYC5C4ENM9L/w400-h340/20220320_130644~2_copy_929x791.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Once the buds have flowered, the stalks are generally<br />tough and woody</td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-j2Jc8EqIeEX6kc1Q8UvPG5RUAP0y2FlLK1Oy6lzgWtB4DOkE22XZ_x_NhFfNV2t0lZJTXFYB9dYOuiXRYhZ46FlFMlCTXOfARPDwpfBpjV7zlLPiizK0fDb_UgqqzgnztMcsIbE0pQBCXLL1aheGKJK_MHgP8k38w9Z1ipA1a4wiaCKJSQgvWm8v/s1104/20220322_154602~2_copy_1104x828.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="828" data-original-width="1104" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-j2Jc8EqIeEX6kc1Q8UvPG5RUAP0y2FlLK1Oy6lzgWtB4DOkE22XZ_x_NhFfNV2t0lZJTXFYB9dYOuiXRYhZ46FlFMlCTXOfARPDwpfBpjV7zlLPiizK0fDb_UgqqzgnztMcsIbE0pQBCXLL1aheGKJK_MHgP8k38w9Z1ipA1a4wiaCKJSQgvWm8v/w400-h300/20220322_154602~2_copy_1104x828.jpg" width="400" /></a></div><br />Once picked, the buds and stalks strongly resemble rapini/broccoli rabe or broccolini/baby broccoli. Broccoli rabe is a favorite in Mediterranean and Italian cuisine, and broccolini is most often eaten in Japan and other Eastern countries. Both are usually given simple seasoning and then sautéed or stir-fried briefly, over very high heat. <div><br /></div><div>I decided to try a classic Italian preparation here, modified with the addition of a quick blanch, and ended up with an excellent, 3-ingredient side dish that took only around 10 minutes to prepare. </div><div><br /></div><div><br /><p></p><h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoD1iTxikykg1vVgZtsEhFag_GYePAu3ttDBo2kyDcP0dSsDBDm21TlZAcMsJH_1mx3h-GEjxNGz4_pGn1THfc0djR7OVV-NnG_PRk0YVtOxkxiOb-IhHeZTGfapeofbem8qBXRQBjIuj5xRbqC9cFAwpBBJn4ppdGXoQaBCRXvD22C8Lge0uRkvHg/s1372/PhotoCollage_1647986513174_copy_770x1372.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1372" data-original-width="770" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoD1iTxikykg1vVgZtsEhFag_GYePAu3ttDBo2kyDcP0dSsDBDm21TlZAcMsJH_1mx3h-GEjxNGz4_pGn1THfc0djR7OVV-NnG_PRk0YVtOxkxiOb-IhHeZTGfapeofbem8qBXRQBjIuj5xRbqC9cFAwpBBJn4ppdGXoQaBCRXvD22C8Lge0uRkvHg/w360-h640/PhotoCollage_1647986513174_copy_770x1372.jpg" width="360" /></a></div>Italian-style garlicy bastard cabbage flower buds and stalks</h2><p><i>Serves 2-3 as a side dish</i></p><p>2 cups of bastard cabbage buds and stalks</p><p>2 cloves of garlic, sliced</p><p>3 tablespoons high-heat olive or avocado oil</p><p>Sea salt to taste</p><p></p><ol style="text-align: left;"><li>Bring enough water to cover the bastard cabbage buds to a rolling boil. Add in the bastard cabbage and blanch for around 2 minutes, or until the green color brightens. Drain and rinse with cold water. Shake the greens in the colander, leaving them a little damp.</li><li>In a large sauté pan or wok (preferred) bring the oil to high heat. Add the bastard cabbage to the pan, and sauté on high, moving the greens and the pan constantly for about 2 minutes, until the color becomes a very vivid green. </li><li>Add the garlic to the pan and continue to sauté/stir-fry, moving constantly until the garlic is soft and very fragrant, about 3-4 more minutes. Remove from heat and serve immediately. </li><li><br /></li></ol><div>This side dish is very diet restriction friendly. It's low in fat, carbohydrates and sugars, gluten-free, Keto diet-approved (mustard greens being very low in net carbs), vegetarian, vegan, and Paleo, depending on the oil you choose. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiweo-huIsPYAKscGrwAkrSak1_MqN3BaMHb5r6o93BA6QFlYPKPec1AnGxTQpj8lLeW4CvjzISWuLdUNfD1ml_SnW75bA7C8oXDIo23HCp4UhNwNOMw0YHCPLr9t_LISn8DXuIHqmuT6Q0Wl9-4ntEBlawwbP-yUw6DKFfPAeKBZBSQegCOqYh45hr/s1104/20220322_160740~2_copy_1104x828.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="828" data-original-width="1104" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiweo-huIsPYAKscGrwAkrSak1_MqN3BaMHb5r6o93BA6QFlYPKPec1AnGxTQpj8lLeW4CvjzISWuLdUNfD1ml_SnW75bA7C8oXDIo23HCp4UhNwNOMw0YHCPLr9t_LISn8DXuIHqmuT6Q0Wl9-4ntEBlawwbP-yUw6DKFfPAeKBZBSQegCOqYh45hr/w400-h300/20220322_160740~2_copy_1104x828.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For a very Texas meal, serve as a side to steak</td></tr></tbody></table><br /><div><br /></div><p></p></div><p></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-56455039167803999632022-01-08T10:36:00.031-06:002023-05-07T20:49:52.984-05:00How to identify shaggy mane mushrooms, perfect for beginners <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30kk-gj82Q1v6DJ15le7LBcbvTjjGME_EJT76o1nzR0YDz4N38btJmZY1rLZmCOvDPpap4Q73l-wrPVyoHQx_EEkPjTaMkOLvu_th2-Cr1TIujZu1T9B8nczGH4zJZzXAVg3XIPDu4jM/s903/Foraged-Foodie_shaggy-mane-mushroom-identification-avoid-poisonous.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="694" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30kk-gj82Q1v6DJ15le7LBcbvTjjGME_EJT76o1nzR0YDz4N38btJmZY1rLZmCOvDPpap4Q73l-wrPVyoHQx_EEkPjTaMkOLvu_th2-Cr1TIujZu1T9B8nczGH4zJZzXAVg3XIPDu4jM/w492-h640/Foraged-Foodie_shaggy-mane-mushroom-identification-avoid-poisonous.jpg" width="492" /></a></div><br /><p></p><div><b><u><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank">
</a><a data-pin-count="above" data-pin-do="buttonPin" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fforagedfoodie.blogspot.com%2F2022%2F01%2Fhow-to-identify-shaggy-mane-mushrooms.html&media=https%3A%2F%2Fblogger.googleusercontent.com%2Fimg%2Fa%2FAVvXsEhIvV_UThfGaZT8-1B26SaClWyoM_Bq-lQEAGYp6AHWj_l6QfPpqjZaAIkRLr2Em_HZYN0yNOA9uqWyMz2Qdl1drXtLYeYZdjT4BXjwEDGqAS6XJbptI9SUjmRtqp9H_vILhium-RNlN1gqc_lc3aI2EnlT1r-vMg2oO7JMbXDcrz39x3M0Aqvq15Jo%3Ds903&description=Shaggy%20mane%20mushrooms%2C%20Coprinus%20comatus%2C%20are%20an%20easy%20mushroom%20to%20identify%2C%20perfect%20for%20beginners.%20Learn%20how%20from%20the%20Foraged%20Foodie.%20"></a>
Identification difficulty: </u></b><span style="color: #38761d;"><span style="caret-color: rgb(56, 118, 29);"><b><u>Beginner</u></b></span></span></div><div><br /></div><div>Coprinus comatus, commonly known as the shaggy mane mushroom, shaggy ink cap, or the lawyer's wig, is generally considered to be a very easy mushroom to identify, but care must still be taken when identifying it. </div><div><br /></div><div>In fact, it's generally considered to be one of the "foolproof five" which includes chicken mushrooms, black trumpets, morels, and giant puffballs. </div><div><br /></div><div>I personally cannot emphasize enough, the "foolproof five" is a myth! </div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HAGkduwfSl66rg5IKhSWp3CHMIduWmMv4Kex8WxHTIA748dxej-fWwKSC1po9aLwfXv07gvBeGEPBnTAXedQrmqNKxeWbNeKvH5alwZX3_wz8-LBSE8gXQWiDGxn9gK8XbAMcDBrZeg/s1281/20211204_113540%257E2_copy_928x1281.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1281" data-original-width="928" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-HAGkduwfSl66rg5IKhSWp3CHMIduWmMv4Kex8WxHTIA748dxej-fWwKSC1po9aLwfXv07gvBeGEPBnTAXedQrmqNKxeWbNeKvH5alwZX3_wz8-LBSE8gXQWiDGxn9gK8XbAMcDBrZeg/w290-h400/20211204_113540%257E2_copy_928x1281.jpg" width="290" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shaggy mane starting to deliquesce, <br />at this stage easy to ID, but less <br />desirable as food</td></tr></tbody></table>No mushroom is completly foolproof. Morels are commonly misidentified as potentially deadly Gyromitra species. I've seen chicken mushrooms confused with Flavolus (edible), orange mock-oysters (poisonous), berkleys polypore and other polypores. Even black trumpets, the mushroom I find most "foolproof" can be confused with devil's urn, though the mistake is harmless. </div><div><br /></div><div>Shaggy mane mushrooms can be, and frequently are mistaken for: Coprinopsis atramentaria (potentially poisonous), Chlorophyllum molybdites (very poisonous--but not deadly), and Amanita thiersii (possibly poisonous).</div><div><br /></div><div>If you aren't trying to eat shaggy manes and can afford to wait thier whole life cycle, they are really easy to identify. The problem is, by the stage of thier life when they become easy to identify, they are no longer suitable to eat, because of deliquescence. As the mushroom ages, it deliquesces, eventually turning into a black goo.</div><div><br /></div><div><br /></div><div>The black goo is easy to identify, but not something you would want to eat. </div><div><br /></div><div>As a forager, the trick is to find and identify the mushrooms before they start to deliquesce, and at that stage its possible to confuse the mushroom with a couple of others. </div><div><br /></div><span><a name='more'></a></span><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufqy9qJHwgO34L-0sl9AiFVUB7SppHa5-toT_OoNt-JrcyEfNq5aOL5_skCMsup0Vqw31pw0FcY1Q0uUYGlDoZmWVO_RCnmEAzgWzVXrWMwxFYSu32az-XH9A8tpnr2VKBmBdsJo5eys/s1047/1638628033730_833C440E-07BD-433A-973A-FA2FFBEF8791%257E2_copy_993x1047.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="993" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufqy9qJHwgO34L-0sl9AiFVUB7SppHa5-toT_OoNt-JrcyEfNq5aOL5_skCMsup0Vqw31pw0FcY1Q0uUYGlDoZmWVO_RCnmEAzgWzVXrWMwxFYSu32az-XH9A8tpnr2VKBmBdsJo5eys/w606-h640/1638628033730_833C440E-07BD-433A-973A-FA2FFBEF8791%257E2_copy_993x1047.jpeg" width="606" /></a></div><br /></div><h2 style="text-align: left;">Where to find shaggy mane mushrooms</h2><div>Shaggy manes are commonly referred to as a field (or yard mushroom) but really they are saprobes (decomposers) and they can grow anywhere there is a food source. This can include wood chips, forest edges, lawns/fields, gardens, orchards, or really anywhere there is decaying plant matter under the soil. </div><div><br /></div><div>They seem to be late-stage decomposers. Our home had a front-yard tree, some 8 years before we bought it. The stump had been only lightly covered with soil. For years the stump and surrounding area grew Ganoderma polypores and other various other inky caps, but it wasn't until we had the stump professionally ground up and really filled in with soil that we started getting shaggy manes. </div><div><br /></div><div>Though this is anecdotal evidence, it holds true with what else I've seen: shaggy manes in old wood chips, never young ones (unless there's a layer of old chips underneath) or shaggy manes springing up from years of dead leaf accumulation in areas where leaves aren't blown or raked away. </div><div><br /></div><div>Shaggy manes dislike competing for real estate, so they are often found in disturbed or barren ground. Super packed soil where nothing else is growing is a good place to find them, as are the edges of trails and pathways, garden borders, where you have pulled out competing plants and laid down dense fertilizer food, abandoned compost mounds, and areas prone to flood wash and run-off that disrupts plant growth, this can include gullies, gulches and rocky hillsides. </div><div><br /></div><div>Shaggy manes rarely fruit alone. They often cluster into 2s, 3s, and 4s, and when you find one cluster, you will often find more nearby. </div><div><br /></div><div><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjCD5F-4h1Hj2DXBYo2vjpRSxVKgB4TOA6GGxW-8T8lbySWtBHFJLi5R83lqkVP0W6sVoPd-F77uEHXEyUFypz3BmZPQMJpNM5eVvg0mOZ3h9kJrRL49lMzy6dMYpnQJooNicFnxIlmRtPu4vnO6cG6BWyMkEq8Y2FppdHOubQ_cBpDmnUpOzwqS0EW=s3443"><img border="0" data-original-height="2749" data-original-width="3443" height="319" src="https://blogger.googleusercontent.com/img/a/AVvXsEjCD5F-4h1Hj2DXBYo2vjpRSxVKgB4TOA6GGxW-8T8lbySWtBHFJLi5R83lqkVP0W6sVoPd-F77uEHXEyUFypz3BmZPQMJpNM5eVvg0mOZ3h9kJrRL49lMzy6dMYpnQJooNicFnxIlmRtPu4vnO6cG6BWyMkEq8Y2FppdHOubQ_cBpDmnUpOzwqS0EW=w400-h319" width="400" /></a></div><div><br /></div><h2 style="text-align: left;">When to find shaggy mane mushrooms</h2><div><div>When it's warm but not hot. These mushrooms are most often a late summer and fall mushroom. In the north, I most often encounter them in August and September, but occasionally July and October. When you find them in mid-summer, it's most often during a cool spell. In the South I've found them from September through warm Decembers, and even in January thaws. </div></div><div><br /></div><div>Shaggy mane mushrooms don't like it too wet. They can fruit from just morning precipitation (dew), and generally don't fruit after heavy rain. They definitely won't fruit in standing water, but they do like to fruit at the edges of gulches and gullies that are made by run-off. </div><div><br /></div><div><br /></div><div><br /></div><h1 style="text-align: left;">How to identify shaggy mane mushrooms</h1><h3 style="text-align: left;">Cap </h3><div>The mushroom cap starts out as an elongated oval or egg shape. Honestly, when young it looks rather like an oversized cotton swab (commonly known as a q-tip) sticking out of the ground. As the mushroom matures, it will break away from the stem and open up into a bell-shape. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiL4U20Nrd29Q640EhbKJSnE2POBFeqGutj8kqqkarYEAW9iB0IloPk9K_yRlgodETQh8kDJ1LEN8SjUGkWNmybdenf3NXIKOTHVlFjr7JIMNpdvewUr-Ff38wwE4e_jN8a66OXS9oirM-QoJA-RSdmjRIKLU7stOASIHfObUaW8UlSDIotccMBQyam=s1209" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="968" data-original-width="1209" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiL4U20Nrd29Q640EhbKJSnE2POBFeqGutj8kqqkarYEAW9iB0IloPk9K_yRlgodETQh8kDJ1LEN8SjUGkWNmybdenf3NXIKOTHVlFjr7JIMNpdvewUr-Ff38wwE4e_jN8a66OXS9oirM-QoJA-RSdmjRIKLU7stOASIHfObUaW8UlSDIotccMBQyam=w400-h320" width="400" /></a></div><div><br /></div><div>As the bell shape forms and expands, the mushroom will turn dark and liquidy at the bottom edge, like thick ink or goo. This is called deliquescence.</div><div><br /></div><div>Shaggy mane caps can range in size from about 2 inches to 6 inches in height, plus the stem. </div><div><br /></div><h3 style="text-align: left;">Scales</h3><div><div>The cap of a shaggy mane is white, cottony in texture, and has white, cream or tan feathery scales. Sometimes these scales cover the whole mushroom, and sometimes they are concentrated at the top. </div><div><br /></div><div>Similar (poisonous) mushrooms may scales. The shaggy made scales will always be thin and feathery, and will curl upwards at the edges. The can be peeled away, or partially peeled away without damaging the mushroom cap. </div></div><div><br /></div><h3 style="text-align: left;">Stem</h3><div>Shaggy mane stems are white, somewhat fibrous (but soft fibers), and fragile. They will be hollow or nearly so. If they have anything inside, it will appear like cottony filaments. </div><div><br /></div><div>The stem generally extends another 1-3 inches below the bottom edge of the cap, and it is slender compared to the cap thickness. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbStQdtl7p6S4RD5ttbAA3mb0XKsps-Nl-xCkSj8G8BgsvU7F8SJMzMhOmIM2wfTvwXkfcwd1rqoLIM2eoYgCp80MLtQ4heEDtCUZrvCR5H4qAJRggIupOZBSIG3fLdKRtN_q4FGdKDRGiYymMwVxU-vJZdflRlFTPVduRUOm_B4o4oGz_lJANrr1s=s1565" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1565" data-original-width="1466" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbStQdtl7p6S4RD5ttbAA3mb0XKsps-Nl-xCkSj8G8BgsvU7F8SJMzMhOmIM2wfTvwXkfcwd1rqoLIM2eoYgCp80MLtQ4heEDtCUZrvCR5H4qAJRggIupOZBSIG3fLdKRtN_q4FGdKDRGiYymMwVxU-vJZdflRlFTPVduRUOm_B4o4oGz_lJANrr1s=s320" width="300" /></a></div><br /><div><br /></div><div>The stem does NOT have a ring/skirt around it, nor does it have a bulb at the base or underground. </div><div><br /></div><div><h3>Underground</h3></div><div>Dig around a bit at the base of the mushroom. There should NOT be a bulb or widening of the stem into a round shape underground. </div><div><br /></div><h3 style="text-align: left;">Deliquescence of the gills</h3><div>Shaggy mane mushrooms deliquesce to ink very quickly. Deliquescence is the process of absorbing extra moisture to basically dissolve the mushrooms own cells. </div><div><br /></div><div>These mushrooms can go from tightly-formed ovals to a mostly-inky mess over the course of a few hours; once picked, the process is even faster. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjivWWXEhkI4dTkKQak2P_xv-KRh_CxjtXNObKz_zQDUAjBy3OM2mMAHOmannxZwCkda8WTb39ogNdxzQ4QxbX3UqQcVLygkekLvvTKX4lKR4DV6bc_SZFIOdHiYjc7GlZuHbK3GWLAUSzRXoI72n2qMcqedoIq8dCwmjrUAWRgN5zelKRjwpxy3rah=s640" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="517" data-original-width="640" height="324" src="https://blogger.googleusercontent.com/img/a/AVvXsEjivWWXEhkI4dTkKQak2P_xv-KRh_CxjtXNObKz_zQDUAjBy3OM2mMAHOmannxZwCkda8WTb39ogNdxzQ4QxbX3UqQcVLygkekLvvTKX4lKR4DV6bc_SZFIOdHiYjc7GlZuHbK3GWLAUSzRXoI72n2qMcqedoIq8dCwmjrUAWRgN5zelKRjwpxy3rah=w400-h324" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Still edible at this stage, many people (including myself) <br />think that the start of deliquescence actually improves the mushroom's flavor.</td></tr></tbody></table><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjoyrwwxbRI2ZKl1TbGWLc3E2DqPKBSkijr6m3CbTiG43EBqGRBwDREj--DveGdm0cOq44Xf2OmzxzLLAu7VLABG0dMX9s8QR3AQH_pQV_byopssdlTYOAR9XoIkjGrd0EO_NiaSA7WkJP0HDJ9Wg0ZgHosV5yjFvWG3HK5EKV25L_FywSMy2_rTqCB=s1002" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1002" data-original-width="988" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjoyrwwxbRI2ZKl1TbGWLc3E2DqPKBSkijr6m3CbTiG43EBqGRBwDREj--DveGdm0cOq44Xf2OmzxzLLAu7VLABG0dMX9s8QR3AQH_pQV_byopssdlTYOAR9XoIkjGrd0EO_NiaSA7WkJP0HDJ9Wg0ZgHosV5yjFvWG3HK5EKV25L_FywSMy2_rTqCB=s320" width="316" /></a></div>The mushroom's gills will start out as soft, white, and tightly packed together. Beginning at the bottom edge, they will turn pink, then purple then dissolve into black ink. </div><div><br /></div><div>The mushroom is still edible as it changes color, and many people (myself included), find the flavor to actually improve at this stage. Technically, you can even eat the mushroom after it turns completely into ink--as you can cook the ink into a sauce or a gravy. However, it's messy to work with and complicated to transport. </div><div><br /></div><div>If you are unsure if a mushroom is a shaggy mane, pick it and wait and hour or so. The edge of the cap should start to deliquesce. </div><div><br /></div><div><br /></div><div><br /></div><div><b>If you are new to these mushrooms, you must pick your potential shaggy mane, and wait an hour or two to see if the edges start to deliquesce. If they do not, throw the mushroom out as you do NOT have a shaggy mane, and may have a potentially deadly species. </b></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4nMMrCzcv0NWuJSLlaEtMEkGzXGH5J1HZbNKPP1w8865vmkicuYPElhfTQ3Ai1rPof9-VtLZTUxzfZbzqAPyiYsiaKzkPQMXqoasueC6_EZMKpUO094eO2SAnLBU7OyEBAbMBRcOn6PAabVM9zNfOIAcBpdv3tdgXNAdKRQxudR9mvr1Yb15cbdDz=s1273" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1019" data-original-width="1273" height="512" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4nMMrCzcv0NWuJSLlaEtMEkGzXGH5J1HZbNKPP1w8865vmkicuYPElhfTQ3Ai1rPof9-VtLZTUxzfZbzqAPyiYsiaKzkPQMXqoasueC6_EZMKpUO094eO2SAnLBU7OyEBAbMBRcOn6PAabVM9zNfOIAcBpdv3tdgXNAdKRQxudR9mvr1Yb15cbdDz=w640-h512" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">After about 40 - 60 minutes, even this very fresh shaggy mane on the left starts to show dark spores <br />and crack, as on the right. </td></tr></tbody></table><br /><div><br /></div><h1 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br /></div>How to harvest and use shaggy mane mushrooms</h1><div><div>The entire above-ground portion of the shaggy mane can be eaten; the caps are the best part, but the stems aren't woody -- just slightly less flavorful. The base of the stem should be trimmed for dirt. </div></div><div><br /></div><div>When picking shaggy manes, it's best to use a wide, shallow basket. They bruise easily when crowded together or bumped by other items in your bag or basket. Being packed in tightly will also speed up the deliquescence. </div><div><br /></div><div>When you get the mushrooms home, you can trim off any inky edges if you find them unappetizing, but know that the ink is perfectly edible if you like. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjw_xzL47l89Ki040fQOyqaFyrnNa09_h30bNrZjAtKN88GUBfyE9ASILMSbNZFoVDky0YwaElLKm1Ygg080785ysG0UrQGrSCpaPVEq6IZ1ZkfoIMrAIzM8GHx3gA9p2wjHVF3PXBtVaFXXQCTeMdgiErCkxCg6sKp-mRhv1PWwMjCJbp7NIvenUG7=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="640" height="313" src="https://blogger.googleusercontent.com/img/a/AVvXsEjw_xzL47l89Ki040fQOyqaFyrnNa09_h30bNrZjAtKN88GUBfyE9ASILMSbNZFoVDky0YwaElLKm1Ygg080785ysG0UrQGrSCpaPVEq6IZ1ZkfoIMrAIzM8GHx3gA9p2wjHVF3PXBtVaFXXQCTeMdgiErCkxCg6sKp-mRhv1PWwMjCJbp7NIvenUG7=w400-h313" width="400" /></a></div><div><br /></div><div><br /></div><div>Once picked, shaggy manes should be cooked or frozen within an hour, if you don't want to eat the ink. They will continue to deliquesce if stored in the refrigerator, though it will slow the process somewhat.</div><div><br /></div><div>Shaggy manes can be sautéed with butter or roasted in the oven, they also take very well to steaming or breading and frying. Tempura-style shaggy mane is fantastic. They don't hold up well on the grill. Cooking the mushrooms will stop the deliquescence, and you can store the left-overs in the refrigerator or freeze them.</div><div><br /></div><div>When cooked, shaggy manes have a mild, creamy flavor that's easily overpowered. To make them shine, partner them with mild cheeses, eggs, small amounts of fresh herbs, and nuts. They also absorb fats easily, so if you sauté consider starting in water or broth before you add butter or oil, to prevent them becoming saturated. You may wish to remove the stems and cook them separately first, as they can take a little longer to cook. </div><div><br /></div><div>Some people dehydrate shaggy manes; I personally do not. If you wish to try this, you will need a proper dehydrator, don't attempt this with the old "oven-on-the-lowest-setting-with-the-door-open-trick". </div><div><br /></div><div>Only select the youngest, most tightly-closed caps for dehydration. Generally mushrooms are dehydrated on the lowest setting (90-95 degrees Fahrenheit), but with shaggy manes you are in a race against time. You will want to use a higher setting, somewhere around 135. To ensure even dehydration, you should split the mushrooms in half first. </div><div><br /></div><div><br /></div><div><br /></div><h1 style="text-align: left;">Potential look-a-like species</h1><h3 style="text-align: left;">Chlorophyllum molybdites (poisonous)</h3><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRA-ELPDfbwKc9syrYasanN8-R0izomjbPVr0YY1G2UbQLcRNenCMf6hyphenhyphenECo6OmI9kuNgyp3wCXiPPs-r4JtY4mzLgFQvUUVfSYExpp4uT7j25Xmwst5ndPSNP7fI3bjWmpKm_24tEHb8/s480/blogger-image--1622772426.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="325" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRA-ELPDfbwKc9syrYasanN8-R0izomjbPVr0YY1G2UbQLcRNenCMf6hyphenhyphenECo6OmI9kuNgyp3wCXiPPs-r4JtY4mzLgFQvUUVfSYExpp4uT7j25Xmwst5ndPSNP7fI3bjWmpKm_24tEHb8/w434-h640/blogger-image--1622772426.jpg" width="434" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cholophyllum molybdites - poisonous</td></tr></tbody></table><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDUPh1TmdwvcozP5qyhETp1QXXPK85NT3uuH3ZcGJFpWKxKAjjtUdjUd_mtbWKGdjig1RDwTmbbv7W4LpyNNR8S6b75QN0Y-Fc2o3jirsRNzUsFuNFDKCez-xgW2FsOZNVOd4DmdbphM/s1100/2444C3CF-A1E3-487E-B07A-EC1C6A787803%257E2_copy_1100x977.jpeg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="977" data-original-width="1100" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaDUPh1TmdwvcozP5qyhETp1QXXPK85NT3uuH3ZcGJFpWKxKAjjtUdjUd_mtbWKGdjig1RDwTmbbv7W4LpyNNR8S6b75QN0Y-Fc2o3jirsRNzUsFuNFDKCez-xgW2FsOZNVOd4DmdbphM/w640-h568/2444C3CF-A1E3-487E-B07A-EC1C6A787803%257E2_copy_1100x977.jpeg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shaggy mane (Coprinus comatus) - edible<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br /></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></td></tr></tbody></table><div>Many articles about shaggy manes only list other inky caps as potential look-a-like species. But for the firm little buttons, in my opinion, Cholophyllum molybdites, a poisonous, sickening mushroom, is a match at first glance. </div></div><div><br /></div><div>Upon closer inspection, the differences are very apparent. C. molybdites has thick patches or warts on the cap surface, and shaggy manes have soft, feathery scales or flaps. Despite what you might read, you can't tell them apart by which type of scales/patches can be rubbed away: they both can, though it is much more difficult with the scales on C. molybdites. </div><div><br /></div><div>The best way is just to look at them closely. The patches on C. molybdites will occasionally peel up, but they are never feathery or light, they never seem to float away from the mushroom. </div><div><br /></div><div>If you are very concerned or very new to mushroom foraging, pick your shaggy mane, then leave it out on the counter or table in a room-temp environment for 40 minutes or so. The edges of the gills will darken as the inside darkens. C. molybdites will never exhibit this behavior. </div><div><br /></div><div>C. molybdites is a TERRIBLE sickener, presenting severe vomiting and diarrhea, both frequently bloody, intense cramping, and profuse sweating, all of which can last for 24 hours. It is generally not considered a deadly mushroom, but the symptoms can require hospitalization and intravenous fluids, especially in the very young, the very old, or the infirm. This mushroom actually causes the majority of mushroom poisonings in the United States. It's very common and looks (and apparently tastes) quite good. </div><div><br /></div><div>I have <a href="https://foragedfoodie.blogspot.com/2015/09/identifying-most-common-poisonous.html" target="_blank">a post on Chlorophyllum molybdites</a>, if you are interested. </div><div><br /></div><div><h3>Common inky cap (generally poisonous)</h3></div><div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left;"><tbody><tr><td style="text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/A_group_of_common_ink_cap_mushrooms.jpg/800px-A_group_of_common_ink_cap_mushrooms.jpg?20141127134245" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="533" data-original-width="800" height="266" src="https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/A_group_of_common_ink_cap_mushrooms.jpg/800px-A_group_of_common_ink_cap_mushrooms.jpg?20141127134245" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://commons.wikimedia.org/wiki/File:A_group_of_common_ink_cap_mushrooms.jpg" target="_blank">Image courtesy of Micheal Palmer (photorasa.com) <br />via Wikipedia Commons</a></td></tr></tbody></table>Coprinopsis atramentaria and closely related Coprinopsis insignis are known as the common inky caps. Despite this name, I actually find these mushrooms only rarely. They are generally smaller and less elongated than the shaggy mane, Coprinus comatus. Most importantly, they lack feathery scales on the caps. </div><div><br /></div><div><div><b>Toxicity: </b> </div><div>Some people eat this mushroom, but it should be avoided by men looking to have children and anyone who drinks alcohol.This mushroom inhibits your body's ability to cleanse itself from alcohol toxins, basically meaning that any alcohol in your system immediately results in drunkenness, an instant hangover, and/or alcohol poisoning, depending on how much alcohol is in your system. Symptoms include disorientation, nausea and vomiting, diarrhea.</div><div><br /></div><div>The effects of the mushroom can last 3-5 days in either direction. Meaning if you had a glass of wine 3 days ago, then eat this mushroom, you might still get sick. If you eat this mushroom and have a glass of whiskey 3 days after you could again get sick. </div><div><br /></div><div>Historically, this mushroom was used by wise women/witches to give to wives to try and cure husbands of their drunkenness, but in general they caught on pretty quickly. Given the ephemeral nature of the inky caps, it couldn't be dried and needed to be ingested fresh. More recently these mushrooms were tested in Sweden as a natural alternative to Disulfiram, a medicine for discouraging alcohol consumption. However, the active ingredient in ink cap mushrooms is corprine, which has been shown in laboratory studies to lower sperm count in rodents. Despite the enormous amounts needed to affect a human, the use of this mushroom was dropped. </div></div><div><br /></div><h3 style="text-align: left;">Scaly inky cap / Feltscale ink cap mushrooms (poisonous)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFFfqe1RhYCdRd1ayZyamXikuGPxVdxwyi6kY1o-fngwhVr4pkUOeLq9CCBVT6YUB_9j1nFAxPbk3AZ-F53PNtlraFmXrr0AlbZb0Q_uwtneaS8EYFFdfnluc4M-Y0lwhwomLZFBXcHJwas6KFmMi6A8KgPDmcpkdFtuR_TqggeklTht70DIvnB7x/s1019/20220508_153702~2_copy_1019x991.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="991" data-original-width="1019" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFFfqe1RhYCdRd1ayZyamXikuGPxVdxwyi6kY1o-fngwhVr4pkUOeLq9CCBVT6YUB_9j1nFAxPbk3AZ-F53PNtlraFmXrr0AlbZb0Q_uwtneaS8EYFFdfnluc4M-Y0lwhwomLZFBXcHJwas6KFmMi6A8KgPDmcpkdFtuR_TqggeklTht70DIvnB7x/w400-h389/20220508_153702~2_copy_1019x991.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEo09WetN872TdBtPN53-I-__DGHMJGkXC3jitqTuVfTIBl7bBoTiNF-5Udm3vZQ6CJPxnckVzvIHbuHKCQB4qxCwuk1kFGgscpCnDKIlMzEVDjMhQyqN7DlpEbqZREc07duN1p-XHN6Ea6kdBQzsFeJSeiDTTl0jDMNfI0mXzMvuysBFrHjK3cvp/s1062/PhotoCollage_1652096846725_copy_1062x849.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="849" data-original-width="1062" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEo09WetN872TdBtPN53-I-__DGHMJGkXC3jitqTuVfTIBl7bBoTiNF-5Udm3vZQ6CJPxnckVzvIHbuHKCQB4qxCwuk1kFGgscpCnDKIlMzEVDjMhQyqN7DlpEbqZREc07duN1p-XHN6Ea6kdBQzsFeJSeiDTTl0jDMNfI0mXzMvuysBFrHjK3cvp/w400-h320/PhotoCollage_1652096846725_copy_1062x849.jpg" width="400" /></a></div>Sometimes called scaly ink caps or feltscale inky caps, Coprinopsis variegata are close relatives of the shaggy mane, Coprinus comatus. Despite their name as "common" ink caps, I personally have only rarely encountered any. </div><div><br /></div><div>The easiest way to tell C. variegata from Coprinus comatus is to look for the scales. C. variegata lack the feathery scales that are a part of the cap, as they are for the shaggy mane, instead having patches that rub away easily. Once you rub away the scale, the surface of a scaly inky cap has a faint metalic shimmer, like pewter. Check out this video I posted on Instagram to see what I mean:</div><div><br />
<blockquote class="instagram-media" data-instgrm-permalink="https://www.instagram.com/tv/Cd7KbQbj3ho/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14" style="background-color: white; background: #FFF; border-radius: 3px; border: 0px; box-shadow: rgba(0, 0, 0, 0.5) 0px 0px 1px 0px, rgba(0, 0, 0, 0.15) 0px 1px 10px 0px; margin: 1px; max-width: 540px; min-width: 326px; padding: 0px; width: calc(100% - 2px);"><div style="padding: 16px;"> <a href="https://www.instagram.com/tv/Cd7KbQbj3ho/?utm_source=ig_embed&utm_campaign=loading" style="background-color: white; background: #FFFFFF; line-height: 0; padding: 0px; text-align: center; text-decoration: none; width: 100%;" target="_blank"> <div style="align-items: center; display: flex; flex-direction: row;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"></div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; 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</div><div><br /></div><div><br /></div><div><b>Toxicity: </b> </div><div>This mushroom most likely has the same toxicity as the common inky cap, but with fewer examples of having been consumed. For that reason, I would avoid consumption of this mushroom till we know more about it. </div><div><br /></div><div><h3>Amanita thiersii (potentially poisonous) and Amanita abrupta (deadly poisonous)</h3></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://commons.wikimedia.org/wiki/File:Amanita_thiersii_260826.jpg" style="margin-left: auto; margin-right: auto;" title="Brian Adamo (adamo588), CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons"><img alt="Amanita thiersii 260826" src="https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Amanita_thiersii_260826.jpg/512px-Amanita_thiersii_260826.jpg" width="512" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><a href="https://commons.wikimedia.org/wiki/File:Amanita_thiersii_260826.jpg" target="_blank">Amanita thiersii, courtesy of Brian Adamo (Adamo588), via Wikimedia Commons. </a></td></tr></tbody></table><div><br /></div><div>
When these Amanita are young, they could potentially be confused with shaggy manes (Coprinus comatus). Both have white scale-like growths on the cap. For A. theirsii, these scales are actually soft and very much like shaggy manes, and for A. abrupta they are more firm-and poke out like pyramids or spikes. </div><div><br /></div><div>A. abrupta is deadly poisonous, but I don't think there is serious risk of confusion. A. abrupta has an "abrupt" bulb at the base -- which may be slightly underground. In the Americas, Amanita abrupta ranges from Southern Canada through the Southern United States, however it's range expands every year. </div><div><br /></div><div>It is unknown if A. theirsii is poisonous or not. There are reports of eating it in Mexico, yet I cannot advise it for the table, as the reports are unconfirmed. Also, this mushroom could be mistaken for the deadly A. abrupta. </div><div><br /></div><div>Amanita theirsii is generally only found in the Central America, Northern South America, and the Southern, Southwest, Southeast, and Mid-west states of the USA, but with climate change this mushroom pushes northward every year. </div><div><br /></div><div>Once again, there is an EASY way to rule out both these mushrooms: pick your potential shaggy mane, and wait an hour or two to see if the edges start to deliquesce. If they do not, throw the mushroom out as you do NOT have a shaggy mane, and may have a potentially deadly species. </div><div><br /></div><div><br /></div><div><br /></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Plano, TX, USA33.0198431 -96.69888564.7096092638211573 -131.85513559999998 61.330076936178848 -61.5426356tag:blogger.com,1999:blog-2480056929337740687.post-18402445792680737042022-01-02T20:44:00.004-06:002022-01-02T21:08:32.073-06:00Chickweed frittata with prosciutto, potatoes and shallots. High protein, gluten-free foraging recipe.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggNJkJvVChfFdVFCN-_1x6UjdmTK5DtAtt3brLkl0UzUECSLpjMOtr9botngzQP60TCJw73l9pEBVLCFXI7QEmumABUKM7eok_HBx9spmUPXQGC75njMnWDmH1_etVDNey_UZnWx37PB4UOfsQ51071qanTBa8UUI5aaK0kIyDEBXXPlPamytPnOMP=s1181" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1181" data-original-width="694" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEggNJkJvVChfFdVFCN-_1x6UjdmTK5DtAtt3brLkl0UzUECSLpjMOtr9botngzQP60TCJw73l9pEBVLCFXI7QEmumABUKM7eok_HBx9spmUPXQGC75njMnWDmH1_etVDNey_UZnWx37PB4UOfsQ51071qanTBa8UUI5aaK0kIyDEBXXPlPamytPnOMP=w376-h640" width="376" /></a></div><p><br /></p>
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</p><p>Happy New Year everyone!!</p><p>I hope you've had a fantastic holiday season: safe, healthy, fun and full of family and friends. </p><p>For us, Texas has been magnificently warm, with temperatures in the 60s and even into the 70s throughout the month of December. </p><p>As a result, the plants have been seriously confused as to season, with many spring plants sprouting and even flowering. The strangest I've yet seen are violets in flower!</p><p>Foraging has been superb, when I can get to it. A major project at work has kept me working late, and sometimes even weekend overtime. </p><p>One of my favorite, generally spring-only ephemeral plants -- chickweed -- has been coming up in large patches or dense matts everywhere. </p><p>Chickweed is delicious, one of the few wild greens that I will eat both fresh or cooked. It has a flavor like spring peas, with a hint of sweet corn and Boston lettuce. When you cook it it becomes slightly herbal, like spring onions. A very versatile plant, no one I know who has tried it has disliked it, making it great for new foragers. </p><p>A quick recipe for today: a decedent frittata. This time I've made it properly, starting everything over the stove and only finishing in the oven. Previously, I've often made frittatas in the oven-only, which saves time and cleanup, but at the cost of flavor. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXf6ItvFGgwxmvBrHQQg1bmwDhAq7jdRrgN4854PwdAToxs7ZV7KymMY6gbvjApewCuWC49BdYfR88ONizlL4a3XYBqBAp4J4sqSZiqJIv4TZd4Jr5_uReDzyulDrnwFnd9snIaMeVkRcjZTZ4PYdDjfQe_jlwLBpOMPgzcznwtHENM1_351nKWYGv=s1392" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1043" data-original-width="1392" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXf6ItvFGgwxmvBrHQQg1bmwDhAq7jdRrgN4854PwdAToxs7ZV7KymMY6gbvjApewCuWC49BdYfR88ONizlL4a3XYBqBAp4J4sqSZiqJIv4TZd4Jr5_uReDzyulDrnwFnd9snIaMeVkRcjZTZ4PYdDjfQe_jlwLBpOMPgzcznwtHENM1_351nKWYGv=w640-h480" width="640" /></a></div><p><br /></p><p>This recipe is delicious, easy to do (though somewhat time-consuming), gluten-free, high in protein and great as a main course for breakfast, brunch, lunch or dinner. </p><h2 style="text-align: left;">Chickweed frittata with prosciutto, potatoes and shallots. </h2><p><i>Prep time: 10 minutes, cook time: 45 minutes. Serves 4-8 as a main course. </i></p><p>6 eggs</p><p>4 cups of roughly chopped fresh chickweed</p><p>3/4 lb of prosciutto, diced</p><p>1/2 lb fingerling potatoes, chopped bite size</p><p>3/4 cup of sliced shallots</p><p>4 cloves of garlic, minced</p><p>1/4 cup heavy cream</p><p>5 oz. grated hard cheese (asiago, parmesan, etc.)</p><p>1+ sticks of butter</p><p>Salt, pepper, ground celery seed</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgf082j2RUz7Pgf23FE7zRNSqF_ewJVWCi3ut9IZYUSEZczgizn0n3QEkYUqaByDgYdE7ygf1R8ur3a9Dj5ICyJDuejIP01XaJhxqDp-pXa2o337tPvK8LVH5uTNAACiVDskZWaRE2ploUFeOP_RsrBptvwaRTaj8_nIankR_Ut-76Dd_3Gj6tMcimt=s1532" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1532" data-original-width="705" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgf082j2RUz7Pgf23FE7zRNSqF_ewJVWCi3ut9IZYUSEZczgizn0n3QEkYUqaByDgYdE7ygf1R8ur3a9Dj5ICyJDuejIP01XaJhxqDp-pXa2o337tPvK8LVH5uTNAACiVDskZWaRE2ploUFeOP_RsrBptvwaRTaj8_nIankR_Ut-76Dd_3Gj6tMcimt=w294-h640" width="294" /></a></div><p></p><ol style="text-align: left;"><li>Lightly salt 8 cups of water and bring to a boil. Once boiling, add your chopped potatoes and reduce heat to a slow boil. Continue until potatoes are soft, then drain.</li><li>In a separate bowl, whisk together eggs and heavy cream. Set aside. </li><li>In an oven-safe 11" sauté or cast iron pan, melt 1-2 pats of butter over medium-high heat. Add in your sliced shallots. Sprinkle with salt and celery seed and cook, stirring often, until shallots are translucent and beginning to brown. </li><li>Add in your garlic, and more butter if needed. Continue to sauté until shallots are fully caramelized. </li><li>Add the prosciutto and sauté about 5-7 minutes until the meat has softened. Add in the cooked potatoes, season with ground black pepper and celery seed, and stir. </li><li>Working in batches, stir in chickweed. When each batch wilts you can add in more. </li><li>The chickweed will release a lot of liquid. Make sure you cook, stirring frequently, until all the liquid has dried. You can increase heat to do so. </li><li>Reduce heat to low. Stir for about 10 minutes to allow the temperature to reduce.</li><li>Add in 4 oz. of your grated cheese, stir to mix until melted. </li><li>Slowly pour in your egg and cream mixture. Gently stir the pan, once or twice to allow the eggs to fill in around all the ingredients. </li><li>Continue to cook over medium-low heat, without stirring, until the eggs are fully cooked. You can occasionally turn or shimmy the pan over the heat. </li><li>Preheat the oven to 400 degrees. Top the cooked egg mixture with the remaining grated cheese. Bake in the oven for 5 minutes, until cheese melts. Remove from oven. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhInFFzJK2iFfmRRW_zG8BI79DuCCQBUBvxmlVh-UVlk4fiSUk9iCdEhxj_pZyb5NsBx840zFnMnztyA0__GVsGtNwuJWbQ_YrkS3vBl0rYY8yQGjo8pyjXCzz4sq89FYo3fotpB6t4uaJhXy0xIWkv4RpJyfM6fEK_jo_3MbS6P4FbGuEV4QyBuR-5=s1068" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1034" data-original-width="1068" height="388" src="https://blogger.googleusercontent.com/img/a/AVvXsEhInFFzJK2iFfmRRW_zG8BI79DuCCQBUBvxmlVh-UVlk4fiSUk9iCdEhxj_pZyb5NsBx840zFnMnztyA0__GVsGtNwuJWbQ_YrkS3vBl0rYY8yQGjo8pyjXCzz4sq89FYo3fotpB6t4uaJhXy0xIWkv4RpJyfM6fEK_jo_3MbS6P4FbGuEV4QyBuR-5=w400-h388" width="400" /></a></div><br /></li><li>Raise oven temperature to a broil. Return frittata to the oven, and broil for 3-5 minutes until cheese is browned and bubbly. </li></ol><p></p><p><br /></p><p>Enjoy! My pictures really don't do this dish justice!</p><p><br /></p><p></p><p></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-69215025296504700852021-12-05T12:17:00.008-06:002022-01-02T20:53:48.821-06:00Mushroom bacon with foraged wild oysters. Vegan, keto and oven-fried.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0o8foUelD0a0lSi1HJXCceOm6a4c6_lQIYB_uBqacvNoKK05BhyphenhypheniJoALSEgnALPSMNHH5OHcND81EK3nTf4ePu4gBWghyPtXwAgTolLD9JTsHqrTPmDfVDUxSUiTte53oCkrD0STi4g/s903/Foraged-Foodie_vegan-mushroom-bacon-keto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="903" data-original-width="694" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0o8foUelD0a0lSi1HJXCceOm6a4c6_lQIYB_uBqacvNoKK05BhyphenhypheniJoALSEgnALPSMNHH5OHcND81EK3nTf4ePu4gBWghyPtXwAgTolLD9JTsHqrTPmDfVDUxSUiTte53oCkrD0STi4g/w492-h640/Foraged-Foodie_vegan-mushroom-bacon-keto.jpg" width="492" /></a></div>
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<p>Super short but oh-so-delicious post for you today. </p><p>Oyster. Mushroom. Bacon.</p><p>It's salty. It's savory. It's blackened, but not smoked. It's both crisp and chewy. </p><p>Oven roasting or grilling oyster mushrooms has long been my favorite way to prepare them fresh. They just get so super umami over high heat.</p><p>The middle of the caps are the most meaty in terms of texture, and really showcase the best mushroom flavor, but the most delectible bits are always the outer edges. Those edges, thin fleshed and naturally drier, get crispy brown or blackened, almost like deep fried. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2Ro15WpXRmooEPJSbwOLW-HX11-0pfqz_fRxLa9xmsSiSp-eCS1kwM9Wu7IAuA9WbHBGOeawK4K6zJjd7wvvBIYwfKmg9LiCWb27ieUiWl3wxvTWdRm9_cyJ5h9qKd6IATNd59sn8kU/s1016/20211204_121113%257E2_copy_887x1016.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1016" data-original-width="887" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk2Ro15WpXRmooEPJSbwOLW-HX11-0pfqz_fRxLa9xmsSiSp-eCS1kwM9Wu7IAuA9WbHBGOeawK4K6zJjd7wvvBIYwfKmg9LiCWb27ieUiWl3wxvTWdRm9_cyJ5h9qKd6IATNd59sn8kU/w558-h640/20211204_121113%257E2_copy_887x1016.jpg" width="558" /></a></div><p><br /></p><p>I came upon this decent-sized haul of winter oyster mushrooms yesterday, while hunting for pecans. The caps were enormous, 6 to 12 inches across, and very thick in the middle. In the summer, oysters at this level of maturity would be fully infested with bugs, but because this is the winter they were flawless inside, very fresh, and exceedingly dense: full of moisture. </p><p>That said, mature oyster mushrooms that have already dropped their spores tend to be a little less flavorful than when they are younger and still have in-rolled edges. </p><p>With that in mind, I was thinking about ways to make the entire mushroom more like the crispy/oven fried bits, with less of the chewy/meatiness. I decided to salt them and let them sit and drain for a while, desiccating the mushrooms somewhat, so that the whole thing would crisp up and get caramelized. This added to the total prep time, but as I had plenty else to do -- and the mushrooms were just kinda sitting around--it worked out great. </p><h2 style="text-align: left;">Keto, vegan oyster mushroom bacon</h2><div>2 lbs oyster mushrooms, caps whole or nearly so<br />1/2 cup olive oil or high-heat oil of your choice<br />1 tbs. kosher salt<br />3 tbs. smoked paprika<br />2 tbs. garlic powder<br />1 tbs. freshly ground black pepper<br />1 tsp. ground celery seed</div><div><br /></div><div><ol style="text-align: left;"><li>Rinse your mushrooms, cleaning off any debris, and lightly pat dry -- leaving them still slightly damp. </li><li>Sprinkle the mushrooms with salt, paprika, garlic powder, celery seed and black pepper and set in a colander or on layers of paper towel to drain. The salt will help draw the moisture out of the mushrooms, encouraging them to really crisp up in the oven. Let sit for 40-60 minutes. </li><li>When the mushrooms are ready (they should be about 3/4 the size they were before, with a lot of water having been drawn out of them, preheat the oven to 400 degrees. </li><li>Arrange the mushroom caps on a foil-coated baking sheet, they shouldn't touch or overlap each other. </li><li>Drizzle with olive oil, flip and drizzle the other side as well. Brush both sides to coat. </li><li>Bake at 400 for 30-60 mins, depending on the cap thickness. After that, check and see if your caps are crispy fried. If your caps are thick, you will need to flip them and keep them in for another 15-30 minutes. </li><li>Enjoy however you would bacon!</li></ol><div>These mushrooms are low-carb, low-fat, keto, vegan and vegetarian, and paleo. They can be served as a side dish, snack or main course. The only real thing to watch out for are high amounts of salt. </div></div><div><br /></div><div>Unrelated note, here are some of the things I foraged yesterday: </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbGxjAUMlXtOptMttyDRDsV7X7XwjB35rOgBacqOZRTCO1TYHA8XUg00p3gX2uIiVfrUmnLW8UiYBvxreGEJCfHQ5AvlubRyya4TYT4TjNwocEh8wUkvr3rZDxHOJA-HZScZ_tzmjGs0/s1126/PhotoCollage_1638676941114_copy_804x1126.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1126" data-original-width="804" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNbGxjAUMlXtOptMttyDRDsV7X7XwjB35rOgBacqOZRTCO1TYHA8XUg00p3gX2uIiVfrUmnLW8UiYBvxreGEJCfHQ5AvlubRyya4TYT4TjNwocEh8wUkvr3rZDxHOJA-HZScZ_tzmjGs0/w456-h640/PhotoCollage_1638676941114_copy_804x1126.jpg" width="456" /></a></div><br /><p><br /></p><p><br /></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Plano, TX 75075, USA33.020871600000007 -96.73869464.7106377638211612 -131.8949446 61.331105436178852 -61.5824446tag:blogger.com,1999:blog-2480056929337740687.post-5089127063907007032021-12-04T09:03:00.004-06:002023-05-07T20:59:53.533-05:00The velvet foot or velvet shank mushroom: Flammulina velutipes. Identification tips and toxic look-a-likes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-Bdx1Au2Zb2SMa6VcLHbYPrenNb8wSE6GyZKO8V4EPpcM9HU8EQj9DPS-aQA7i3lMu0ORl5EDZFhv6IjZezcUahM_bpwGQaKkF99Hr96lzK77oqxM_J-Y5xf9ZmeqwZOL6J5POOIxjc/s973/Foraged-Foodie_velvet-foot-mushroom-identification-avoid-poisonous.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="973" data-original-width="648" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-Bdx1Au2Zb2SMa6VcLHbYPrenNb8wSE6GyZKO8V4EPpcM9HU8EQj9DPS-aQA7i3lMu0ORl5EDZFhv6IjZezcUahM_bpwGQaKkF99Hr96lzK77oqxM_J-Y5xf9ZmeqwZOL6J5POOIxjc/s16000/Foraged-Foodie_velvet-foot-mushroom-identification-avoid-poisonous.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b><i><span style="color: #cc0000;">Caution: this is NOT A BEGINNER's mushroom.</span></i></b><br />
<span style="color: #cc0000;"><b><i><span style="color: #b45f06;"><br /></span></i></b>
<b><i><span style="color: #b45f06;">This mushroom cannot be positively identified by observing features alone. A spore print must be made for positive identification. This mushroom has many lookalikes, some of which are deadly, others will make you sick. Use the following tips as a guideline only, but confirmer your identification with other reliable sources and a trusted local expert.</span></i></b></span><br />
<span style="color: #cc0000;"><b><i><span style="color: #b45f06;"><br /></span></i></b>
<b><i><span style="color: #b45f06;">As always, it's your responsibility to make 100% sure of any while plant or mushroom you consume.</span></i></b></span><br />
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<a href="http://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank"><b><span style="color: #666666;">Identification difficulty level: </span><span style="color: #b45f06;">Intermediate</span></b></a><br />
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Flammulina velutipes, commonly known as the velvet foot, velvet shank, velvet stem, or winter mushroom, is officially a cold-weather fruiting fungus, which can be harvested even in the dead of winter in some places. This makes it a great find for winter survivalists, or for any forager who just can't get enough, and wants to hunt year round.<div>
<br /><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/1/18/EnokitakeJapaneseMushroom.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="543" data-original-width="780" height="279" src="https://upload.wikimedia.org/wikipedia/commons/1/18/EnokitakeJapaneseMushroom.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cultivated Flammulina velutipes, called enoki mushrooms.<br /><a href="https://commons.wikimedia.org/wiki/File:EnokitakeJapaneseMushroom.jpg" target="_blank">Image courtesy of Wikipedia user Chris 73, via Wikipedia Commons</a></td></tr></tbody></table><br /><div>
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<h3 style="text-align: left;"><i>Do you know the enoki mushroom?</i></h3>
If you know the skinny white enoki mushrooms you buy in the store, then you actually know the velvet shank, kind of. The enoki is also Flammulina velutipes, but it's cultivated in very specific ways, to make it look, and in many ways taste, like a different mushroom. By growing it in complete darkness, it turns white instead of cinnamon brown, and forcing the stems to grow long and skinny keeps them tender, where in the wild they are tough and chewy. </div><div><br /></div><div>Despite the more tender texture of the cultivated variety, I GREATLY prefer the stronger, more umami flavor of the wild version. When cultivated they become tender and mild, but wild they are a very exciting mushroom, with a very meaty texture and a buttery, nutty flavor. <br />
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Keep reading to learn more on how to accurately identify the velvet foot mushroom, and avoid the very similar-looking, DEADLY Galerina.</div><div><br />
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<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2CdT5Cs4gw9nOKeEfS_zg8BdD75fupH0yQh50IOAlKFEp4Tg50nyFo32eUasD5784JYOwlfBcZh9nzjoVWTZCPoRKKSy_iF6fIjzdcVoQLixbEJkZF2FqHyGOfRh2WWG565s2H7LcVM/s640/blogger-image--1703753855.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd2CdT5Cs4gw9nOKeEfS_zg8BdD75fupH0yQh50IOAlKFEp4Tg50nyFo32eUasD5784JYOwlfBcZh9nzjoVWTZCPoRKKSy_iF6fIjzdcVoQLixbEJkZF2FqHyGOfRh2WWG565s2H7LcVM/w640-h480/blogger-image--1703753855.jpg" width="640" /></a></div><h2 style="text-align: left;"><br /></h2><h2 style="text-align: left;">
Where and when to find velvet foot mushrooms:</h2>
The only North American map for this mushroom I can find states that it grows in Southeastern Canada, Northeast US, Northern Midwest US, parts of Northern California, in the Appalachians and in the Rocky Mountains.<br />
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However, I know this map to be incomplete, as I have personally foraged these in the suburbs of Dallas, Texas, and heard reliable reports of them from the Pacific Northwest. Since I've only found it in a couple of areas of Texas (so far), it's very possible that the mushroom was transplanted here on living trees as part of landscaping. However, I would use the above list as a rule-of-thumb, and be extra cautious about mushrooms you find in other parts of the US and Canada. </div><div><br /></div><div>Earlier I said "officially" a cold-weather fungus, definitions of cold vary. It's true that it's been reported in the Midwest in the dead of winter, with temperatures below freezing. I've found it in the Northeast in December, with temps at or around freezing. But I most recently found it in Texas, after a week of weather no lower than the mid-50s, and as high as the mid-60s. It's always reported from late November through March, wherever it's found. I wonder if cold has less to do with when this mushroom fruits, and if in fact, it's responding to low light levels?</div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTB2U5yvsJwovQbZr8mwtjxq7NXDvTrWpTvJG7UGfZsPC_4sFS38jNeNLxv2_H5rbWv50J7T18Qedl8gzxB0nGftAIiWtahxwi2q87yUu8tW7cWlM6kun_XcGaQHtv_ic4IknF8sAI-fw/s1089/IMG_20180225_113325%257E2_copy_1089x900.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1089" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTB2U5yvsJwovQbZr8mwtjxq7NXDvTrWpTvJG7UGfZsPC_4sFS38jNeNLxv2_H5rbWv50J7T18Qedl8gzxB0nGftAIiWtahxwi2q87yUu8tW7cWlM6kun_XcGaQHtv_ic4IknF8sAI-fw/w640-h528/IMG_20180225_113325%257E2_copy_1089x900.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Even when smaller than a pencil eraser, the bright orange color of velvet foot can help you find it, so you can come back and harvest at a larger size. </td></tr></tbody></table><br /><div><br /></div><div><br /></div><div><br /></div><div><h2>Velvet foot mushroom identification:</h2>
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Growth pattern and habitat:</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eVY_thvEoMoWOXwcIk_KSoEyaD2Ow98X_82Kj90EGxs6AG08tVYvAt0SXvaulPOcz4Dm98QKFHCC5XYYVLiaCyLy7Cb76wway-XZIbvWjRwNewDqr7I4akT7VDcEiM4_iTBhki8Rnbw/s1600/blogger-image--760436868.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4eVY_thvEoMoWOXwcIk_KSoEyaD2Ow98X_82Kj90EGxs6AG08tVYvAt0SXvaulPOcz4Dm98QKFHCC5XYYVLiaCyLy7Cb76wway-XZIbvWjRwNewDqr7I4akT7VDcEiM4_iTBhki8Rnbw/s1600/blogger-image--760436868.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clustered growth on wood, living or dead, is essential for identification</td></tr>
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<b><br /></b><div><b>This particular species only grows on wood. </b></div><div>That helps distinguish it from other little brown mushrooms. The tree can be alive or dead, but when I find it on dead wood, it's most often on tree remains that are fairly recently deceased, and still have some bark. You can also find them growing from underground tree roots, but I would avoid these, if you can't find a stump, because they are then easier to confuse with potentially poisonous terrestrial mushrooms.</div><div><br /></div><div>
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<b>The growth should also be clustered.</b> </div><div>Clustered growth means that several mushrooms should have their stem fuse at the base. This fusion might happen beneath the surface of the wood. Be very cautious of "lone wolf" mushrooms. Though the velvet shank can grow by itself, it's highly unusual to find it that way and much easier to confuse it with dangerous mushrooms that way.<br />
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<br />Cap features, appearance and texture:</h3></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEz7vwHZ9irqNPq2vkMZTCgtQRdfrx-aTn9SlodLgfCDlNmyklN6SQSKKN7VXXQl6QX-STIn94c258cc4XpZbGkJwk9-v6CSjj63HEJoHUh_0FxaXvqk3xiDXGxmsPiFBxyDH8ByL6Sc/s1600/blogger-image-26746078.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuEz7vwHZ9irqNPq2vkMZTCgtQRdfrx-aTn9SlodLgfCDlNmyklN6SQSKKN7VXXQl6QX-STIn94c258cc4XpZbGkJwk9-v6CSjj63HEJoHUh_0FxaXvqk3xiDXGxmsPiFBxyDH8ByL6Sc/s1600/blogger-image-26746078.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Fresh mushroom caps have a graduated color, and are slimy or sticky when wet</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;">
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The mushrooms should have fairly bright reddish or orangish brown caps, that are lighter or yellow on the outer edges. As the mushrooms age and mature, they will become solidly red-orange; this also happens when the caps are exposed to a lot of sunlight. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRTMpP3zmLbTSbi1ig_0VTw4DPdWWo-FcHedimtMQChCjF9HCNrqNA4welwyCGCJzJhid5F-0DTExYYZmMAg0hsn0FQxGtSSlpEY3ooAeQkkhVcokCQLksz57zshz2897LRcSLOdh7r8/s1101/Velvet-foot-sticky-foraged-foodie.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1101" data-original-width="1101" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRTMpP3zmLbTSbi1ig_0VTw4DPdWWo-FcHedimtMQChCjF9HCNrqNA4welwyCGCJzJhid5F-0DTExYYZmMAg0hsn0FQxGtSSlpEY3ooAeQkkhVcokCQLksz57zshz2897LRcSLOdh7r8/w400-h400/Velvet-foot-sticky-foraged-foodie.png" width="400" /></a></div><br /><div>Because of the sticky nature of the cap, its very common to find dirt, pine needles, leaf bits and other debris "stuck" on the caps. These rinse off easily when the cap is wetted and once again slimy. <br /><div><br /></div><div>In addition, the cap surfaces should be bright and shiny looking when there has been any moisture at all: rain, dew, snow melt, etc. If you touch the caps, they should be rather sticky, even a touch slimy if the rain has been recent. </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1zsUY-8V8yxPa7_nFIUHc2q1CfjfvmX9P__PxgxpbJlmuXoXVTcB4QNLaQhprJo8IR8IaVE6P0asplzu3Xk8AbbX-JCCL-_a1gLGzlQvVPTq4cm-JXmtllk0vYvHiehYvZ6C8qr8BV4/s1092/Velvet-foot-mushrooms-matte-foraged-foodie.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="545" data-original-width="1092" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1zsUY-8V8yxPa7_nFIUHc2q1CfjfvmX9P__PxgxpbJlmuXoXVTcB4QNLaQhprJo8IR8IaVE6P0asplzu3Xk8AbbX-JCCL-_a1gLGzlQvVPTq4cm-JXmtllk0vYvHiehYvZ6C8qr8BV4/w640-h319/Velvet-foot-mushrooms-matte-foraged-foodie.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">When it has been very dry, caps will look matte or velvety, <br />but they will again become slimy or sticky if you wet them. </td></tr></tbody></table><div><br /></div><div><br /></div><div>If it has been very dry the caps should look like they have a matte or velvety finish, but they should get slimy and shiny once again if you put a little moisture on them. </div><div><br /></div><div><div>When young, velvet foot caps are convex, meaning they roll down at the sides (towards the stalk). As the mushroom matures, the cap flattens out, allowing it to disperse its spores, but the caps will never become vase or funnel shaped. Velvet foot is a medium-small mushroom, with a cap diameter of about 2" to 2.5" (rarely 3") at maturity. </div></div><div><br /></div><div><div>Beware of dull brown mushrooms, as they could be deadly Galerina mushrooms: Galerina marginata (formerly known as G. autumnalis). However, sometimes Galerinas are tawny or bright golden as well, and while they are usually dull, they can appear shiny right after the dew, or in any damp environment. </div></div><div><br /></div><div>
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Stem features:</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsjjj1AA27Tn_2R7-O7rz1jBkgl-MUdbaasvr-i2ffT7Z_2sWY6BPIF5_XUUtrUOpSspMu_f6wJx6ZaYX4N2c-J_CDlqWqtK2mvJyKaEIkPM7hgG0Pilf33nV7vnitqvE3GQZEgbJBYc/s1600/blogger-image-1249037783.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsjjj1AA27Tn_2R7-O7rz1jBkgl-MUdbaasvr-i2ffT7Z_2sWY6BPIF5_XUUtrUOpSspMu_f6wJx6ZaYX4N2c-J_CDlqWqtK2mvJyKaEIkPM7hgG0Pilf33nV7vnitqvE3GQZEgbJBYc/s1600/blogger-image-1249037783.jpg" /></a></div>
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The velvet foot gets it's name from the appearance of it's stem. At maturity, the stems should be very dark, black or nearly so, and they should have a velvety coating or texture, which may appear as a whitish down, but NOT as white scales or patches. The photo above is an "ideal" stem.</div><div><br /></div><div>When a little younger, the stems will be more of a light to dark gradient, and the velvety coating will be less obvious. The inside of the stem will also be less solid.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmxpCILaNRxZK0lHnbM1H-53RJUyCnVDYgWR8dTdg1BdZghdry6yaXFzdmy6LZs5gjIxnr9D7LJQdd5XROqxxJn-artf_NdIfSIRJSNsa2lD3CeQPGqVSdzfTtg7hukHbz-joNXnk9fs/s1438/20211204_122544%257E2_copy_1010x1438.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1010" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmxpCILaNRxZK0lHnbM1H-53RJUyCnVDYgWR8dTdg1BdZghdry6yaXFzdmy6LZs5gjIxnr9D7LJQdd5XROqxxJn-artf_NdIfSIRJSNsa2lD3CeQPGqVSdzfTtg7hukHbz-joNXnk9fs/w281-h400/20211204_122544%257E2_copy_1010x1438.jpg" width="281" /></a></div><br /><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7ZEyIrHUz9yav-Pe1ZXofufbfbqLTWBz_pvu_Kb_d6N4NG5WjkF9BbfBo0_lAEhOMpCubZq5UDanl6mgN6b6WCk8qZu54Nfd55vlVd38lLZZiyt8gQ4ZGYF5hIUD6LWi5hJUrxR8ezE/s2048/20211204_121852%257E2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1199" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7ZEyIrHUz9yav-Pe1ZXofufbfbqLTWBz_pvu_Kb_d6N4NG5WjkF9BbfBo0_lAEhOMpCubZq5UDanl6mgN6b6WCk8qZu54Nfd55vlVd38lLZZiyt8gQ4ZGYF5hIUD6LWi5hJUrxR8ezE/w234-h400/20211204_121852%257E2.jpg" width="234" /></a></div><br /><div><br /></div><div><br /></div><div>The stems are moderately thin compared to the caps, about 1/8 the diameter of the cap. Beware of very thin stems, as they are extremely likely to be a different mushroom. The stem is also "sturdy" in feel, and white and solid or slightly translucent and yellow on the inside. If the stem is flimsy, looks watery or is filled with cottony material, you have the wrong mushroom. </div><div>
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Velvet foot stems do NOT have scales and do NOT have rings or ring zones (a circular band around the stem where a ring once was). Velvet shank stems are smooth, except for the slight velvet.</div><div><br /></div><div>
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<br />Spore print:</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQezUJJlnWPNApr9Wo8QwB9638J2x6kcKpx9ASWtLRwDFT_8tYtef6BmNSMnFS-YDWFKHBouu5_7cKJUvWbplgWgVf0kc26waMwecvbu_9JnYmO_vAYCz8y2MhVkuSCm338sBSAXS-F8/s1600/blogger-image-1073203702.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidQezUJJlnWPNApr9Wo8QwB9638J2x6kcKpx9ASWtLRwDFT_8tYtef6BmNSMnFS-YDWFKHBouu5_7cKJUvWbplgWgVf0kc26waMwecvbu_9JnYmO_vAYCz8y2MhVkuSCm338sBSAXS-F8/s1600/blogger-image-1073203702.jpg" /></a></div>
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A spore print is the only way to 100% confirm that you do not have deadly Galerina mushrooms or poisonous Psilocybe species, or poisonous sulphur tuft mushroom (Hypholoma fasciculare) -- more on these species later<br />
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A velvet shank will have a<b> pure white spore print.</b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><br /></b></div><div><h2>Sustainable harvesting and eating velvet foot mushrooms:</h2><h2><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eP0sRtRZExFD6fVqh8myUFOWpsk4EiNHVtYdl9Xxn8IU5TgJIncheD647GUTx7WewmH5f1SIIGFEvn1r_6bqoTfS951OTe2ZKrSKFh8EXdnHU2BX_pnT9j6oEHAVKtY6cfMtGI0QmQY/s1097/Foraged-foodie-velvet-foot-mushroom-growth.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1097" data-original-width="617" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_eP0sRtRZExFD6fVqh8myUFOWpsk4EiNHVtYdl9Xxn8IU5TgJIncheD647GUTx7WewmH5f1SIIGFEvn1r_6bqoTfS951OTe2ZKrSKFh8EXdnHU2BX_pnT9j6oEHAVKtY6cfMtGI0QmQY/w360-h640/Foraged-foodie-velvet-foot-mushroom-growth.png" width="360" /></a></div></h2>I love these mushrooms, I love them so much. They are honestly one of my favorite finds. </div><div><br /></div><div>Velvet foot mushrooms will come back for 2-3 years after a tree dies, especially if they were present on the tree before death. </div><div><br /></div><div>If they weren't found on the living tree, and only on the stump, you may only get 1-2 years of harvest of them. </div><div><br /></div><div>Once the stump is pretty well broken down (cracking apart and crumbling), these mushrooms will stop fruiting as their food source will be gone. </div><div><br /></div><div>Unlike the cultivated enoki version, which has long, soft, white stems, the stems of the wild velvet foot are tough and fibrous, not really fit for eating. Generally people only harvest the caps.</div><div><br /></div><div>You can still pick the stems, if you like, and use them for a stock, but the flavor of the stems isn't particularly strong, and needs to be mixed with other mushroom or vegetables to make a good stock. </div><div><br /></div><div>The caps, on the other hand, are fantastic. They have a great meaty texture, and a wonderful buttery-nutty flavor. They do hold a little bit of their sliminess in dishes, especially in soups, so are best cooked dry. A sauté, fried, oven-roasted or grilled in a grill basket are all excellent ways to prepare this mushroom. <a href="https://foragedfoodie.blogspot.com/2017/01/balsamic-soy-wild-mushroom-pizza.html" target="_blank">They also make an amazing pizza topping, though I recommend sautéing first. </a></div><div><br /></div><div>Velvet cap lend themselves to preservation by drying. </div><div><br /></div><div>As with most mushrooms, picking the mushroom doesn't hurt the actual organism, called mycelium, which lives inside the wood. However, picking the mushrooms does hurt the mushrooms chances of reproducing. You can mitigate some of this by only picking full-sized specimens with flat or nearly flat caps, that have already released spores. Fortunately, velvet foot is one of those mushrooms that tastes great even past the baby button stage, and you maximize your yield when you harvest full-sized caps. </div><div><br /></div><div>Also, the mushrooms are generally heavy fruiters. You can opt to leave 1-2 caps per cluster alone, ensuring they complete their reproductive cycle. </div><div><br /></div><div><b><br /></b></div><div><b><br /></b></div><div><h1 style="text-align: left;">Potential look-a-like species:</h1><div><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;">Deadly Galerinas (deadly):</h3></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfnU3e6GTCK6ryntXOFhIOvL6R14bWZDa-mvCjYVpCbHkOF5AG4VIVImw3eC9Hr_z2p-eS4QD84hPQMgJU-svU6B0QrsViZYP9D1eSc5mBCGDLJ3tkZETtAWbWjAIoo8JgkQt1V60P_o/s1092/Velvet-foot-mushroom-comparison-deadly-gallerina-Foraged-Foodie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1092" data-original-width="1089" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlfnU3e6GTCK6ryntXOFhIOvL6R14bWZDa-mvCjYVpCbHkOF5AG4VIVImw3eC9Hr_z2p-eS4QD84hPQMgJU-svU6B0QrsViZYP9D1eSc5mBCGDLJ3tkZETtAWbWjAIoo8JgkQt1V60P_o/w638-h640/Velvet-foot-mushroom-comparison-deadly-gallerina-Foraged-Foodie.jpg" width="638" /></a></div><br /><div><br /></div>The most dangerous mushroom for you to look out for when foraging velvet foot mushrooms is the DEADLY Galerina: Galerina marginata, which is found both in North America and Europe, possibly in other areas as well. </div><div><br /></div><div>G. marginata is a great imitator of edible mushrooms. It's almost a shape-shifter, appearing in so many different forms that it was originally considered to be 4 different species: Galerina autumnalis, Galerina oregonensis, Galerina unicolor, and Galerina venenata. Some field guides might still list these older names. </div></div></div><div><br /></div><div>Because of this, it's hard to truly know Galerina marginata by sight. </div><div>Here are some of the features, both variable and static, of deadly Gallerias.:</div><div><ul style="text-align: left;"><li>The cap color ranges from bright gold to pale gold, (like a honey mushroom) to tawny tan-brown, (like a ringless honey) to orange-brown (like a velvet foot), to milk chocolate brown. </li><li>The caps can be solid-colored, or they can be darker in the middle and lighter at the edges, OR they can be darker at the edges, and lighter in the middle. </li><li>The stem starts out as white or cream (like a honey mushroom), but quickly darkens to a tan or brown, and even gets black in old age (like a velvet foot). </li><li>The stem starts out with a small ring (again, like a honey mushroom), but the ring is soft and flimsy, and often falls off or washes away--making it resemble a ringless honey mushroom or a velvet foot. </li><li>G. marginata can grow in clusters (with the stems connected at the base), or individually, or as individuals growing so closely together they appear to be clustered. </li><li>Deadly gallerias are most often a fall, early winter and early spring mushroom, running from September through November (into early January in warmer climates) and picking up again in March through April. However, they can occasionally be found throughout spring, summer and into early winter. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAkUW6X_1RhIJDh8M-k27xaD4EfX9GOHGmbWOcs-nOp6yThHJurFcyen1f_W_LHQL94RuP73qCEo6ZV-F5kwR3uW4imBxpfXMCpo24RQzuBqQULe5tqNSQFZLRGMFzGTUDA5UPOiswes/s992/MVIMG_20171227_132301_copy_992x979.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="979" data-original-width="992" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPAkUW6X_1RhIJDh8M-k27xaD4EfX9GOHGmbWOcs-nOp6yThHJurFcyen1f_W_LHQL94RuP73qCEo6ZV-F5kwR3uW4imBxpfXMCpo24RQzuBqQULe5tqNSQFZLRGMFzGTUDA5UPOiswes/w320-h317/MVIMG_20171227_132301_copy_992x979.jpg" width="320" /></a></div><br /></li><li>G. marginata have gills that are fairly widely spaced, and attach to the stem. However, this attachment can be just touching the stem or it can be decurrent (running down the stem). </li><li>Galerinas have RUSTY to WARM BROWN spore prints. Officially called a "rusty brown", to help distinguish it from a Pholiota species, which have chocolate brown spore prints, I have found a great deal of overlap in the colors. Galerina spore prints don't always have the rusty shades. </li><li>G. marginata grows on wood, (logs, stumps and wood chips), however other species of Galerina (some equally deadly) can be found growing on the ground. </li></ul><div><br /></div></div><div>The highly variable nature of the deadly Galerina makes it impossible to safely rule out by any other means than a spore print, unless you are very familiar with the species you are harvesting. </div><div><br /></div><div>This post doesn't do justice to the wide range of G. marginata appearances. <a href="https://www.mushroomexpert.com/galerina_marginata.html" target="_blank">You should check out mushroomexpert.com for more images.</a></div><div><br /></div><div>The deadly Galerina is, of course, deadly. The toxin responsible is an Amatoxin. As with all Amatoxin poisonings, this mushroom poisoning produces no symptoms until it's too late to pump the stomach.</div><div><br /></div><div>6+ hours after eating, when the mushroom hits the intestines and it's too late to vomit it up, the victim experiences vomiting, diarrhea (sometimes bloody), and stomach cramps which can last for hours. If you suspect you may have eaten a poisonous mushroom, and you have these symptoms, it's important to go to the hospital immediately, as they can take steps to protect you against what happens next. </div><div><br /></div><div>The symptoms will appear to go away, but this is only because they have moved from the GI tract into the liver--which removes toxins from the body. While there, they damage liver tissue. The liver then passes the Amatoxin to the kidneys to be excreted (the kidneys also become damaged), which DON'T pass them from the body. Instead they cycle them back to the liver. Without treatment, death will occur from liver or kidney failure 3-14 days after ingestion. </div><div><br /></div><div>Treatment includes kidney dialysis (which may need to be life-long), and is not always effective. Extract of milk thistle has been shown to help dramatically in preventing damage (when used early) but is only approved officially in Europe. American doctors can apply for permission to use it on their patients, but this process takes time. If you or someone you know may have ingested Amatoxins, it's imperative to get treatment immediately. </div><div><br /></div><div><h3>Sulphur tufts (poisonous):</h3></div><div>The sulphur tuft, Hypholoma fasciculare (Naematoloma fasciculare in older field guides), is another wood-growing mushroom that forms clustered growth. Like velvet foot mushrooms, sulphur tufts have graduated cap colors, usually ranging from yellow or cream at the edge to orange or tawny brown in the middle. Like the velvet foot, sulphur tufts prefer cooler weather and are generally found throughout the fall, and into early winter in warmer climates. </div><div><br /></div><div>While not generally considered deadly, H. fasciculare produces extreme GI problems, including vomiting, diarrhea (often bloody), cramping, profuse sweating and even convulsions. Symptoms may last for days, and can be extremely dangerous in the very young, the elderly and those with medical conditions. It's recommended to receive medical treatment if you inject this mushroom, to prevent dangerous dehydration or physical harm from convulsing. Symptoms start 6+ hours after eating, which is again, unfortunately too late to pump the stomach. There is no cure for this mushroom poisoning, and the only treatment is of the symptoms, until the toxins pass. </div><div><br /></div><div>Officially the gills of this species are yellow-green, but more often than not they are some other color. Sulphur tufts have dark purple-brown spore prints, and doing a spore print is the safest way of ruling this mushroom out. </div><div><br /></div><div><div><h3>Jack-o-Lantern mushrooms (poisonous):</h3></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8L_T6j1aUepL-TK847VAV-2uePO5LQYCokHFnBDMgi3xoz_uY0SwoRnErmEApLk52oE45pH_EIgZ9LLNwiNqsSs7cmE0-RgEEJbWydRxCpa7KYV-ZrCxX1kuUVMKMyM5H4r8Z3h0YwY4/s960/jack+o+lantern+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8L_T6j1aUepL-TK847VAV-2uePO5LQYCokHFnBDMgi3xoz_uY0SwoRnErmEApLk52oE45pH_EIgZ9LLNwiNqsSs7cmE0-RgEEJbWydRxCpa7KYV-ZrCxX1kuUVMKMyM5H4r8Z3h0YwY4/w400-h300/jack+o+lantern+2.jpg" width="400" /></a></div><br /><div><br /></div><div>You are unlikely to confuse Jack-o-Lantern mushrooms, Omphalotus species, with velvet foot, as Jacks are generally much larger (6-8" caps at maturity), their stems are orange or yellow (not dark) and they generally fruit earlier in the year (late summer to mid-fall). </div></div><div><br /></div><div>They do vaguely resemble velvet foot in that they are bright orange/yellow on the cap, grow on wood and have white spore prints. </div><div><br /></div><div>Like other poisonous mushrooms mentioned here, Omphalotus species are extreme sickeners, causing vomiting, diarrhea, and cramping, which can last for hours or a couple of days. </div><div><br /></div><div><div><h3>Psilocybe species, "blue stainers" (poisonous/hallucinogenic):</h3></div><div>Members of the genus Psilocybe can also be confused with velvet foot mushrooms. Though commonly called "blue stainers", it's important to know that not all species stain blue. Psilocybe mushrooms are also small, tawny-brown capped wood-lovers, thought their stems are generally light colored. Some Psilocybe mushrooms contain hallucinogenic toxins, and are unlawful to possess. </div></div><div><br /></div><div>In addition, many people have been poisoned by Galerina species while thinking they have Psilocybe mushrooms. </div><div><br /></div><div>This genus can be ruled out by a spore-print. Though the spore print on Psilocybe species ranges dramatically, it's never pure white. </div><div><br /></div><div><div><h3>Gymnopilus species, "laughing gyms" and others (possibly poisonous/hallucinogenic):</h3></div><div>The genus Gymnopilus contains many individual species of mushrooms which haven't been comprehensively studied for their edibility. Some are known to be hallucinogenic, most are exceedingly bitter. Many species of Gymnopilus are wood-loving, and some have red-orange-yellow caps. As a general rule, they are larger and more robust than velvet foot, they don't have dark stems, and they do have rings around the stem. Gymnopilus should be avoided by all but an expert, as they are very easily confused with Cortinarius species, many of which are unstudied and many of which are deadly. </div></div><div><br /></div><div>You can easily rule out Gymnopilus with a spore print, Gyms have orange or brown-orange spores, not white. </div><div><br /></div><div><div><div><h3>Pholiota species (probably non-poisonous):</h3></div><div>Pholiota species are another genus of highly variable-looking mushrooms that grow on wood and often have yellow-to-orange-to-brown caps, that are about the same size as the velvet foot. Some species also have sticky/slimy cap surfaces. Some species are edible, most are non-poisonous but not edible, and some are mild to moderate sickeners. </div><div><br /></div><div>The easiest to identify, the scaly Pholiota, was once considered edible, but is now generally considered mildly poisonous. None of the edible species are an easy or intermediate identification, and all should be avoided except by advanced or expert mushroom foragers. They closely resemble deadly Galerinas.</div></div></div><div><br /></div><div>Pholiota species are easily ruled out with a spore print, as they have medium or chocolate brown spores. </div><div><br /></div><div><br /></div><div><div><h3>Hypholoma capnoides (edible):</h3></div><div>Closely resembling to the sulphur tuft, H. capnoides is its edible cousin. Despite being edible, H. capnoides should be avoided by all but advanced foragers, as it's very easy to confuse with H. fasciculare. H. capnoides has a dark, purple-brown spore print. </div></div><div><br /></div><div><br /></div><div><div><h3>Honey mushrooms and ringless honey mushrooms (edible -- with caution):</h3></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjmeuCmSYt1YbCYbMYHfIajO-_cXlSoeH3_80vpmQzKxIKAieKhS8W-jGfgggfHTpaYKjzWIo_hiJcLy-KwpFWv6V_t4pUcjBh94MDWvdyHZBDaAcgm3oaddhnKTmEJlX61I5zWe_c6c/s960/ringed+honeys+2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjmeuCmSYt1YbCYbMYHfIajO-_cXlSoeH3_80vpmQzKxIKAieKhS8W-jGfgggfHTpaYKjzWIo_hiJcLy-KwpFWv6V_t4pUcjBh94MDWvdyHZBDaAcgm3oaddhnKTmEJlX61I5zWe_c6c/w480-h640/ringed+honeys+2.jpg" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ringed honey mushrooms</td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjR0ZH5OPKVER0Z-E1KoKRUD4tqMLefouY3h08I2LfmKuFXFVMeGCSA_9vNf-EofzGHgH1o6ZFfI3HObVmdPJNc8zIGU0u_2tSW14OF1-OWTapvuRKnjPwESXr-01DakVlFZZ_eM0JiA/s640/blogger-image-538398790.jpg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjR0ZH5OPKVER0Z-E1KoKRUD4tqMLefouY3h08I2LfmKuFXFVMeGCSA_9vNf-EofzGHgH1o6ZFfI3HObVmdPJNc8zIGU0u_2tSW14OF1-OWTapvuRKnjPwESXr-01DakVlFZZ_eM0JiA/w400-h300/blogger-image-538398790.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ringless honey mushrooms</td></tr></tbody></table><div><br /></div><div>The honey mushrooms, Armillaria species, are similar to the velvet foot in many ways. Armillaria species grow on wood, have clustered growth, white spore prints, and are about the same size as the velvet foot. </div></div><div><br /></div><div>Some species have yellow caps, though they never display the flame-orange shades you often (but not always) find on the velvet foot. </div><div><br /></div><div>There are several ways to distinguish honey mushrooms from velvet cap mushrooms. </div><div><br /></div><div>Most honey mushroom species (except one) have a white, cottony ring around the stem of the mushroom, near the top. </div><div><br /></div><div>The one exception, the ringless honey mushroom, Armillaria tabescens, is never yellow or gold or orange in shade, always tawny, tan or brown. The ringless honey also always has dark "tufts" in the center of the cap. </div><div><a href="https://foragedfoodie.blogspot.com/2016/11/the-ringless-honey-mushroom-armillaria.html#more" target="_blank">To learn about identifying ringless honey mushrooms, check out my post. </a></div><div><br /></div><div>The stems of all honey mushrooms are also white, cream or tan, never black and never velvety. </div><div><br /></div><div>Honey mushrooms are edible, but with caution. Many people will experience gastric upset if these mushrooms aren't extremely well-cooked. When eating honey mushrooms I first boil them, and then cook them again however I like. </div><div><br /></div><div><br /></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-90647910178957168952021-11-27T12:09:00.012-06:002023-05-07T20:56:00.601-05:00Foraging: identifying and eating turks cap flowers and fruit, easy for beginners<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtDDJqYEeSSAEYA8PXePh1Iz1dalJteaB5PsKRQe0WpVNziAs1w2pF-8-F4iSl_pBEMwDhEZlX1gBc5ef68q9uTPlB5Wnw-p6Vzx88oZ8X2w6pnBCG9-NO53RtiWgOis0spdjsmuKTSQ/s973/Foraged-Foodie_forage-edible-wild-plant-turks-cap.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="973" data-original-width="648" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPtDDJqYEeSSAEYA8PXePh1Iz1dalJteaB5PsKRQe0WpVNziAs1w2pF-8-F4iSl_pBEMwDhEZlX1gBc5ef68q9uTPlB5Wnw-p6Vzx88oZ8X2w6pnBCG9-NO53RtiWgOis0spdjsmuKTSQ/s16000/Foraged-Foodie_forage-edible-wild-plant-turks-cap.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Isn't that vivid red and green combo perfect for this time of year?</td></tr></tbody></table><p><br /></p><p><b><a href="https://foragedfoodie.blogspot.com/2016/11/update-identification-for-beginners.html" target="_blank">
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<a data-pin-do="buttonPin" data-pin-count="above" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fforagedfoodie.blogspot.com%2F2021%2F11%2FForaging-how-to-identify-turks-cap.html&media=https%3A%2F%2F1.bp.blogspot.com%2F-jASKvKDmugo%2FYZqLMae4v8I%2FAAAAAAAAEYk%2FWR0ULxgQYJ8Wjew9snvyjCl7bM7iC19sQCNcBGAsYHQ%2Fs16000%2FForaged-Foodie_forage-edible-wild-plant-turks-cap.jpg&description=The%20Foraged%20Foodie%20explains%20how%20to%20identify%20Turk's%20cap%2C%20Mexican%20apple%2C%20Malvaviscus%20arboreusi%2C%20wild%20edible%20flowers%20%26%20fruit.%20Easy%20for%20beginners"></a><P>
Identification difficulty: <span style="color: #38761d;">Beginner</span></a></b></p><p>Turk's cap sometimes known as Texas mallow, Drummond's mallow or Mexican apple, and formally known as Malvaviscus arboreus var. drummondii, is an edible wild plant and a member of the hibiscus family, native to Texas, the Southwestern US, and Mexico. </p><p>Most, if not all, members of the hibiscus family have edible parts, or are at least, non-poisonous. The flowers of many varieties are steeped into herbal teas, where they impart a tartness, like pomegranate, but also a lovely floral note. For those of you who enjoy Celestial Seasonings Red Zinger, that's a hibiscus-focused tea. </p><p>Even if hibiscus isn't the primary flavor in your tea, check out the package, chances are, there's some hibiscus in there. The flower family is used to provide floral aromas, tartness and rich color to teas, candies, confections and more. </p><p>The most famously used hibiscus is the roselle, Hibiscus sabdariffa, native to Africa. Roselle is the main ingredient in the famous Jamaican sorrel punch, infused with citrus, sugar and ginger and served virgin or spiked with rum. It's also used throughout processed foods, primarily to impart a vivid red color. When you see "natural colors and flavors" and the item is red, there's a good chance it contains hibiscus, specifically roselle. </p><p>My point in this divergence is that you've almost certainly eaten a hibiscus before, even if you didn't know it. </p><p>Most hibiscus have edible flowers, and some, like roselle, are used for their calyxes or buds, but turk's cap also produces an edible fruit of a reasonable size and decent flavor. Furthermore, while the whole family is pretty easy to identify, Turk's cap is one of the easiest of them all. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixo53cR4WnxnljmthplN8M6qV-BDI4g05OXn85ZS8tFdmpgtcHndDIt26Miz-l5qMh_SK5Od7xHTqH6pCA0eFP3GUftnTxOe_T_HRE7o1VvKEPiAUEilGQ-cf-p3e1Btts949xq0kDZH0/s1357/20211122_123525%257E2_copy_1357x1207.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1207" data-original-width="1357" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixo53cR4WnxnljmthplN8M6qV-BDI4g05OXn85ZS8tFdmpgtcHndDIt26Miz-l5qMh_SK5Od7xHTqH6pCA0eFP3GUftnTxOe_T_HRE7o1VvKEPiAUEilGQ-cf-p3e1Btts949xq0kDZH0/w640-h570/20211122_123525%257E2_copy_1357x1207.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Turk's cap is an important late season food source for bees</td></tr></tbody></table><br /><p><br /></p><span></span><span><a name='more'></a></span><h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TgkLjyGyzRXvx5V9TR5PuqssY3Tr39qTFaKwcEotUK2NdDm27pn4jguAFztn1aW8146HOI1IVIOscsBkZoCDql2BpsHY8Apd8kKKjublflm0sRiEAUKvRrN1Jw2i9-Xz4K7UnVJp_74/s2048/20211116_123630%257E3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1163" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6TgkLjyGyzRXvx5V9TR5PuqssY3Tr39qTFaKwcEotUK2NdDm27pn4jguAFztn1aW8146HOI1IVIOscsBkZoCDql2BpsHY8Apd8kKKjublflm0sRiEAUKvRrN1Jw2i9-Xz4K7UnVJp_74/w364-h640/20211116_123630%257E3.jpg" width="364" /></a></div><span style="font-size: large;"><br /></span></h2><h2 style="text-align: left;"><span style="font-size: x-large;">How to identify Turk's cap</span></h2><p>One of the reasons Turk's cap is so easy to ID is that it will generally continually produce flowers throughout its long season. You can find both the distinctive flowers and buds pretty much all the time. </p><p>M. arboreus grows to be about 42 - 55" tall, with large (up to 7") green leaves on thin, smooth, green woody stalks. The stalks branch infrequently, mostly at the top, and the branches are nearly as thick as the main stalk. What looks like a cluster of single-stemmed plants is often one large, multi-branched plant, as Turk's cap is technically a shrub. </p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OnvlFogSD0_E2250WRQtpcFwHZ-6JaR3hUcXifDV1Cgo1aO6rbJvKpCtIhcXXUhgKmMaozhsVVQH_HYubfHnbTWzVpLMBZeaxG8XfllEIBcfo0FdVF12H3sdC6ywYbyVpxbW5oaMnSs/s1127/20211122_123640%257E2_copy_1127x1039.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1039" data-original-width="1127" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9OnvlFogSD0_E2250WRQtpcFwHZ-6JaR3hUcXifDV1Cgo1aO6rbJvKpCtIhcXXUhgKmMaozhsVVQH_HYubfHnbTWzVpLMBZeaxG8XfllEIBcfo0FdVF12H3sdC6ywYbyVpxbW5oaMnSs/w400-h368/20211122_123640%257E2_copy_1127x1039.jpg" width="400" /></a></div><br />The mature leaves are wide, about 2/3 as wide as they are long, and come to a point at the end, with two smaller, shallower points parallel to one another, mid-way through the leaf. When the leaves are small, they don't have the two secondary points, and are more of a teardrop or triangle shape. <div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_LYfaIuMVXO7T0-9kR8PhZ6G5Yx9c8psD0EOrkRSAdhONiaJuKtqHsGjH6R30l8m4Hnq_5OSxi4_o0Iod8TQkh-qLmBJn_2r4dI1DLB8LmU_9isLCWJgrUgBOhU0aXR7YpCgIQwULYc/s1349/20211122_122724%257E2_copy_1349x1086.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1349" height="517" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_LYfaIuMVXO7T0-9kR8PhZ6G5Yx9c8psD0EOrkRSAdhONiaJuKtqHsGjH6R30l8m4Hnq_5OSxi4_o0Iod8TQkh-qLmBJn_2r4dI1DLB8LmU_9isLCWJgrUgBOhU0aXR7YpCgIQwULYc/w640-h517/20211122_122724%257E2_copy_1349x1086.jpg" width="640" /></a></div><p>The flower buds have calyxes with a distinctive, elongated crown shape, surrounding the pointed bud within. After the flower blooms, the crown will encircle its base. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXeDFBC2mRKWBSnQ61umy9OlsQtgugfVzD536DCbqL7LGpDQO3k-wiQW6b1BanKw3Z6snlPaXsAuKe1mP90Wwu_XB_vq8YQTrrfTjCeWrOobbczHOJhnsjgR03K28rKlWvgUvTrE50Uc/s1991/20211116_124126%257E3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1991" data-original-width="1706" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXeDFBC2mRKWBSnQ61umy9OlsQtgugfVzD536DCbqL7LGpDQO3k-wiQW6b1BanKw3Z6snlPaXsAuKe1mP90Wwu_XB_vq8YQTrrfTjCeWrOobbczHOJhnsjgR03K28rKlWvgUvTrE50Uc/w549-h640/20211116_124126%257E3.jpg" width="549" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjdud5RKt1GTjLrCvcvWQqXao0MtPDR2Y6GJuWOSIaiLH8EoTwDnXzFjmEPbo0Oq094cpkfpsqkX85oFT-O9oEpJaB9VXhxpOLs7JizkzmeHKse-NZI7y8qTzIgDJ7jXbm2x36t-jlOA/s1554/20211122_123718%257E2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1409" data-original-width="1554" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjdud5RKt1GTjLrCvcvWQqXao0MtPDR2Y6GJuWOSIaiLH8EoTwDnXzFjmEPbo0Oq094cpkfpsqkX85oFT-O9oEpJaB9VXhxpOLs7JizkzmeHKse-NZI7y8qTzIgDJ7jXbm2x36t-jlOA/w640-h580/20211122_123718%257E2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>The plant's common name, turk's cap, comes from the shape of the flowers, which someone, sometime decided looked rather like a Turkish fez. While 16th century fezes were taller than more recent ones, the name is still a stretch. The bloom really doesn't look much like a fez at all, but it is very unusual. </p><p>The flower never seems to bloom, with it's five petals remaining always in a rather tight swirl. The stigma emerges from the center, rising high above the petals, topped with red. The unusual shape is a delight for hummingbirds, whose long beaks can easily dip into the deep well of the flower. Bees will crawl their whole bodies inside, or access pollen along the stigma. </p><p>Native varieties of Malvaviscus arboreus var. drummondii are red, but cultivars may be white, pink or yellow. Some cultivars do not bear these larger fruit. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhw0mmF1vXCxhKyk5PdWBxNv3XI1oIKxdZqdwT_JZoF_fwWFSGCdT-OREKP_Q-WO9Nom8nNDHm6jeldlMtjZE2h9Uu20uKKFXREzo4emJfLOX72-XvptPOesgNIYQkgdZF6wwIfuRIRc/s1674/PhotoCollage_1637645952645_copy_1674x941.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="941" data-original-width="1674" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhw0mmF1vXCxhKyk5PdWBxNv3XI1oIKxdZqdwT_JZoF_fwWFSGCdT-OREKP_Q-WO9Nom8nNDHm6jeldlMtjZE2h9Uu20uKKFXREzo4emJfLOX72-XvptPOesgNIYQkgdZF6wwIfuRIRc/w640-h360/PhotoCollage_1637645952645_copy_1674x941.jpg" width="640" /></a></div><p>Starting out green, then white, the ripe fruit is red, small, marble sized or slightly larger, up to about 3/4 of an inch across. It's shaped more like a tomato--wider than it is tall--than an apple, though it's firm to the squeeze. The bottom has a star or swirl shape, evocative of the shape of the bloom. The calyx is large and pulled back by the time of fruiting. </p><p>Inside, the fruit is pithy, and has many large, edible seeds. The taste is like watermelon rind (the white part), somewhat like cucumber, and with a hint of green apple tartness. Just a reminder that not all cultivars will bear fruit of a size worth eating.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IQEeUoH92sot-zInwl2o21enAthEs3TECOIHcB4APcXQT-ALcAfcj6mjB5Jp7m2-iFodQRrql1KPtT9aIXP9SnEa491MwudBa3G5goxnHLkRIHsXiYiLzvlicMGqdkhNGZIKenvDZYA/s2048/20211122_123256%257E2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1919" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IQEeUoH92sot-zInwl2o21enAthEs3TECOIHcB4APcXQT-ALcAfcj6mjB5Jp7m2-iFodQRrql1KPtT9aIXP9SnEa491MwudBa3G5goxnHLkRIHsXiYiLzvlicMGqdkhNGZIKenvDZYA/w600-h640/20211122_123256%257E2.jpg" width="600" /></a></div><h2 style="text-align: left;"><br /></h2><h2 style="text-align: left;"><span style="font-size: x-large;">Ecological importance and sustainable harvesting</span></h2><p>During the summer, Turk's cap are a favorite food of hummingbirds; butterflies will also visit, though there are other flowers which better attract them. </p><p>During mild years, Turk's cap blooms through November and well into December in North Texas, making it one of the most important late-season food sources for pollinators. Though, it's important to note that some cultivars stop blooming earlier. </p><p>Evevery stand I have found in November or later is absolutely swarming with bees, nearly every flower has a honey bee bottom sticking out, and the importance of this flower in extending the honey-making season can't be overstated. </p><p>The fruit is popular with small animals and some birds, and it too is an important late-season food source. </p><p>If you've planted Turk's cap on your own property, or have access to large planted stands in parks, you can probably harvest a significant number of flowers, and several handfuls of fruit. But if you find it in the wild, be very careful with over-harvesting, especially of the fruit. And remember, its illegal to pick wildflowers on public land in Texas. </p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKn5aDsQEwXRB12kaopT81SlApCcoP9WLsltN1VgDqdeh0T-032hAhJbJ3mx3Vv3TyliEoUD3nTSnCXOidcXquQeo7Cy5tufVCqrr8B8-Q16iT0DufksOmBgIqarlhDI7SSRO95QpzjA/s1047/20211116_124302%257E2_copy_1047x784.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="784" data-original-width="1047" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoKn5aDsQEwXRB12kaopT81SlApCcoP9WLsltN1VgDqdeh0T-032hAhJbJ3mx3Vv3TyliEoUD3nTSnCXOidcXquQeo7Cy5tufVCqrr8B8-Q16iT0DufksOmBgIqarlhDI7SSRO95QpzjA/w640-h480/20211116_124302%257E2_copy_1047x784.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">A stand of Turk's cap at a park in Downtown Dallas. Turk's cap is very popular in public areas, because of it's ease of growth and usefulness as a ground cover.</td></tr></tbody></table><p><br /></p><h2 style="text-align: left;"><span style="font-size: x-large;">Growing your own</span></h2><p>If you have some land available, Turk's cap is a wonderful native plant to consider. It supposedly grows equally well from partial sun to full shade, and can even do well in full sun. It's tall and grows thickly, and could be perfect for hiding any eyesore areas. It's tangled growth makes it more appealing for naturally inspired gardens and semi-wild areas.</p><p>During the winter, Turk's cap will die back down to the ground, but it is a perennial throughout its range, and will return next year. Still, if you're using it decoratively, consider what the bare space will look like as well.</p><p>Turks cap will spread vigorously, if you want to controll it, you will have to trim off the branches that run horizontal to the ground, looking for new places to root. This potential for runners to root supposedly makes Turk's cap very easy to grow from cuttings. I intend to try cuttings as well as seeds come spring.</p><p>Its hard to find out from online sellers if thier plants are the kinds that bear fruit of an edible size, so if you specifically want to grow Turk's cap for fruit, you are best finding the plant you want in the wild (or in someone else's garden) and taking either seeds or cuttings to start your own garden from. Turk's cap is supposed to be very easy to grow from both. </p><h2 style="text-align: left;"><br /><span style="font-size: x-large;">Eating and using Turk's cap</span></h2><div><span style="font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pNUDCI8rPY3vRsYJW0y0vJ4_N4Jja1lAx-iKUF1NRZqm6yvK3fbdSRmggOZt0UqNuf70gIhPouhAf-spZ8HebQePcIHZwBab-G_G69lxxhwy4sJbsIn6DzYv8GSQkTPeI3CBSNzUUG8/s2048/20211123_015444%257E2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="2048" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9pNUDCI8rPY3vRsYJW0y0vJ4_N4Jja1lAx-iKUF1NRZqm6yvK3fbdSRmggOZt0UqNuf70gIhPouhAf-spZ8HebQePcIHZwBab-G_G69lxxhwy4sJbsIn6DzYv8GSQkTPeI3CBSNzUUG8/w400-h224/20211123_015444%257E2.jpg" width="400" /></a></div><br /><div><br /></div><p>Pretty much all the above-ground parts of Turk's cap can be eaten, besides the woody stem: leaves, flower buds, flowers and fruit. It's possible the root can be as well, but I have no report of it. </p><h3 style="text-align: left;">Leaves</h3><p>The leaves are large and can be used as one would grape leaves, though they are very perishable and should be eaten shortly after picking. I've nibbled on a few and found them uninspired, but I'm not a huge fan of grape leaves either. </p><h3 style="text-align: left;">Flower buds</h3><p>The flower buds can be pickled, boiled or sautéed, they are mild, a very neutral tasting green, with a mild sweetness, sort of like young green beans. Unlike dandelion or sow thistle buds, they have no bitterness and so lack complexity when pickled.</p><p>Bear in mind, every bud you pick is a flower that can't bloom and a fruit that can't ripen. Harvest only where abundant, leaving plenty for the pollinators and birds.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSInBJOzYxgFMhS1Gcwc_wZqEQGYBQsA-nRGbJxpAcyMmbMyoXHdPus8JfIuqoM0IJGzrUGlOcaiud-RRgKgXC9qkyBqJk_IY7f5JWr6-3R4MLZQPK6Ov1Ro3l7b7Z3DR8JO82KDRHKs/s1303/20211116_123701%257E2_copy_1303x976.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="976" data-original-width="1303" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGSInBJOzYxgFMhS1Gcwc_wZqEQGYBQsA-nRGbJxpAcyMmbMyoXHdPus8JfIuqoM0IJGzrUGlOcaiud-RRgKgXC9qkyBqJk_IY7f5JWr6-3R4MLZQPK6Ov1Ro3l7b7Z3DR8JO82KDRHKs/w400-h300/20211116_123701%257E2_copy_1303x976.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><p><br /></p><h3 style="text-align: left;">Flowers </h3><p>I'd heard the flowers were most often used in a tea, and so that's how I tried them. I was excited when I removed the pestle to find rhe blossom was full of sticky nectar, and that 5 blooms made a cup of super dark red tea. </p><p>Sadly, despite its vivid color, the tea had little flavor. </p><p>The petals that had soaked in the hot water were incredibly muscenelingus, much more so even than okra. I would like to try further experimentation with Turk's cap as a thickening agent.</p><p>Also, I suspect the unique shape holds culinary value. I would love to try the blooms stuffed with cheese and lightly fried, as one would with squash flowers. </p><p>More experiments on the way, when I have a stand of my own. </p><h3 style="text-align: left;">Fruit</h3><p>The fruit is rather dry and pithy inside, despite this it is juiced and made into a jelly by some. I think a better use would be in baked goods, or perhaps mashed into a fruit leather. Again, I've not had access to many for experiments. </p><p>Unfortunately, I've not found enough Turk's cap in pristine land that I can harvest from to really experiment with it, though I'm hoping that will change as I plan to grow my own in the coming season. </p></div><div><br /></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0Texas, USA31.9685988 -99.90181313.6583649638211533 -135.0580631 60.278832636178848 -64.7455631tag:blogger.com,1999:blog-2480056929337740687.post-16918834242393180482021-11-21T11:34:00.023-06:002022-01-02T21:42:41.637-06:00Medicinal golden ginkgo leaf tea. Vegan, paleo, gluten-free natural medicine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxrs-92oXPQfBw70_B_HzVUXYR8DR_u4eKZ9RG-ymCBCE7tJaBT7vEDRvlO4RvJQKEzzesUhJtmslNMGrwbFVMGflumbE4NMOv3Oa4av9DHGVHeApn1C2eLlLDvMmYioyH1WtKI6ln7w/s1103/Foraged-Foodie_Gingko_leaf_tea.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1103" data-original-width="648" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxrs-92oXPQfBw70_B_HzVUXYR8DR_u4eKZ9RG-ymCBCE7tJaBT7vEDRvlO4RvJQKEzzesUhJtmslNMGrwbFVMGflumbE4NMOv3Oa4av9DHGVHeApn1C2eLlLDvMmYioyH1WtKI6ln7w/s16000/Foraged-Foodie_Gingko_leaf_tea.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>
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<a data-pin-count="above" data-pin-do="buttonPin" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fforagedfoodie.blogspot.com%2F2016%2F12%2Fmedicinal-gingko-tea.html&media=https%3A%2F%2F1.bp.blogspot.com%2F-Gl1WPKoqHHQ%2FYZnZn4yFwvI%2FAAAAAAAAEYU%2F5-nQsuo8GpcmPvwG4j7A69k0CGQIUlhywCNcBGAsYHQ%2Fs16000%2FForaged-Foodie_Gingko_leaf_tea.jpg&description=Forage%20and%20dry%20gingko%20leaves%20for%20medicinal%2C%20memory%20supporting%20tea.%20A%20natural%20anti-depressant%2C%20anti-anxiety%2C%20energy%20boost.%20From%20the%20ForagedFoodie"></a>
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November is autumn in Texas and the leaves are finally starting to turn -- some of them anyway. Many varieties of Southern trees will just go directly from green to brown and fall without ever hitting any of the vibrant shades of yellow, gold, orange, red and crimson that one will see in the North. </div><div><br /></div><div>But the ginkgo puts on a stunning display every year, regardless of climate. The fall leaves range from cheery lemon yellow to luscious gold, and stand out in vibrant contrast to the intense blue of the November sky. </div><div><br /></div><div>Now is the perfect time of year to harvest the leaves for medicinal herbal teas. Though ginkgo is most often harvested green (because you get a greater yield if you do so), it is generally considered that the medicinal qualities are concentrated and enhanced once the leaves turn. </div><div><br /></div><div>Furthermore, when the leaves go golden, they have lost most of their chlorophyl, and are no longer benefiting the tree by making sugars to store in the roots for winter. </div><div><br /></div><div>So by waiting to harvest till fall, you get a more concentrated herb, and the tree maximizes its survival and growth. A win-win for everyone!</div><div><br /></div><div>Oh and by the way, if you would like to learn more about ginkgo, including it's history, how to identify it, and how to use the "nuts<u>"<a href="https://foragedfoodie.blogspot.com/2016/10/foraged-ginkgo.html" target="_blank"> please check out my post here!</a></u></div><div><br /></div><div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq569KCPFXgVK1ZZdszOq2wLUifv_tbNy6AeFG2r1mvuVtVfhnaOUM87VbRUIpZkTsEix2eIk2crfOz37Ll2Gg5u6_FiONFZqgpRLzsGilGaC2-a9-xlbWpZ_gSJg21CLipSevsdd9S8/s785/20211118_123126%257E2_copy_769x785.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="785" data-original-width="769" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq569KCPFXgVK1ZZdszOq2wLUifv_tbNy6AeFG2r1mvuVtVfhnaOUM87VbRUIpZkTsEix2eIk2crfOz37Ll2Gg5u6_FiONFZqgpRLzsGilGaC2-a9-xlbWpZ_gSJg21CLipSevsdd9S8/w626-h640/20211118_123126%257E2_copy_769x785.jpg" width="626" /></a></div><br /><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13p7VX96etHV-mw-3QjpHDm9lIdysffzEpd4344eJU0HPPb9o7vDt9pQETYh79PbzL3LyDp5U2mlebZxXH5cXb_l1yPCdhQ4IEodfdR5K3epYINpyOGAXieKOgYUTWNol_j8BN93yfLc/s640/blogger-image-1269222367.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj13p7VX96etHV-mw-3QjpHDm9lIdysffzEpd4344eJU0HPPb9o7vDt9pQETYh79PbzL3LyDp5U2mlebZxXH5cXb_l1yPCdhQ4IEodfdR5K3epYINpyOGAXieKOgYUTWNol_j8BN93yfLc/w640-h480/blogger-image-1269222367.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Always pluck leaves from the tree, don't harvest from the ground. </td></tr></tbody></table><h3><br /></h3><h3>How to harvest ginkgo leaves -- DON'T pick them off the ground </h3>You do want to take the golden leaves from the tree, not fallen from the ground. Once they fall, there is a greater chance of them becoming contaminated with potentially dangerous terrestrial molds that shouldn't be ingested. Cooking/boiling doesn't always remove the dangers these molds can pose. </div><div><br /></div><div><div>It's perfectly safe to use the leaves on the ground for soaps, salves and crafts. </div><div><br /></div><div>Regardless of how you plan to use the leaves, make sure to inspect them for signs of fungal infection and insect larva or eggs.</div></div><div><br /></div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEURsD0mYODWLscLZkbNPjganPR3ofxZW4OhyphenhyphenRbQfaYN6Nw6njopyllDQMYXYwvAgTkKNq89psKWnhvTTIKioepYlyESei99DOi7uGWlmCA7DH3usd1VG8tqdKlCtI4lm5L4RCf9Rus8s/s1849/PhotoCollage_1637263263295_copy_1849x1039.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1039" data-original-width="1849" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEURsD0mYODWLscLZkbNPjganPR3ofxZW4OhyphenhyphenRbQfaYN6Nw6njopyllDQMYXYwvAgTkKNq89psKWnhvTTIKioepYlyESei99DOi7uGWlmCA7DH3usd1VG8tqdKlCtI4lm5L4RCf9Rus8s/w640-h360/PhotoCollage_1637263263295_copy_1849x1039.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Always inspect your leaves for signs of insect or fungal contamination</td></tr></tbody></table></div><div><br /></div><div><h3>As a natural medicine</h3></div><div>
Ginkgo leaves are even <i><b>more</b></i> important to natural medicines than the ginkgo nut. Ginkgo extracts are actually made from the leaves, not the nuts, particularly the golden leaves in autumn.</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div>Historically a very important herb in Eastern medicine, gingko biloba has been shown in <b><i>Western clinical trials increase blood flow,</i></b> which may be the key reason it is reported to help with memory and brain health. In addition, it may help prevent blog clots and stroke.</div><div>(<a href="https://pubmed.ncbi.nlm.nih.gov/15549661" target="_blank">https://pubmed.ncbi.nlm.nih.gov/15549661</a>)</div><div><br /></div><div>Unfortunately, clinical trails to see if ginkgo helps with memory, dementia, and/or Alzheimer's have been mixed or conflicted in results. </div><div><br />
In addition to memory and brain health, Eastern medicine has used the extract of ginkgo for centuries. There, it's advocated for a wide range of ailments, including:<br />
<ul>
<li>Anxiety and depression, including seasonal affective disorder. </li>
<li>Vision health, including diabetes-related vision problems</li>
<li>PMS symtoms</li>
<li>Libido problems and sexual disfunction, at least in men. Use of ginkgo as a treatment for sexual issues in women remains controversial. </li>
<li>Respiratory ailments, including asthma</li>
<li>Immune health and recovery of chemotherapy patients</li>
<li>Circulatory health - which also may help with leg an extremity pain and/or tingling</li>
<li>Brain health and memory function</li>
<li>Reducing the symptoms of Schizophrenia</li>
<li>Free-radical fighting antioxident</li>
<li>Energy enhancement and stimulant (without caffeine)</li></ul><div><div><h3><br /></h3><h3>A note of caution:</h3></div><div>Because ginkgo can increase blood flow, it's advised that you avoid ginkgo if you have a bleeding disorder, are pregnant or looking to become pregnant, or are on blood thinning medicines.</div></div><div><br /></div><div>There are other medicines that may interact, if you are on any medication or have health issues, check with your doctor before you try ginkgo.</div><div><br /></div><div>Avoid taking ginkgo when you are breastfeeding, as it may pass into your milk and trigger an allergic reaction for the baby.</div><div><br /></div><div>The first time you try ginkgo tea, have only a little bit to make sure you're not allergic. </div><div><br /></div><div><br /></div><div><h3>How I use ginkgo tea</h3></div><div>I have personally found ginkgo tea to be effective against headaches, especially tension headaches, "vision-based headaches (like looking at a screen too long), and ophthalmic migraines (but sadly not full migraines).</div><div><br /></div><div>I also find it to be a very mild stimulant, like a weaker version of ginseng. </div><div><br /></div><div>And honestly, it does wonders against mensural cramps, equal in it's effectiveness at reducing pain to a couple of extra-strength ibuprofen. However, I don't find the effects to last as long as over the counter medicines. In my experience, the tea's effectiveness starts to wear off after about 40-60 minutes after I drink it. </div><div><br /></div><div>Since ginkgo tea isn't something you should be drinking constantly, I don't find it to be something I can </div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTcJohYkHRM-4BvoBOAu1bK4AWDXOJIqpFE1xKJFFmj63zpB7EFvAYLk8-WvWFoN-ELHqjmNww6HLlQpoeUta0Fsf_FE4f_8abq_TSelpLmoxjf24XzljC-yi5Ahj7oY3AFoyhyphenhyphen1dfIc/s648/Foraged-Foodie-Gingko-tea-leaves-SM.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="474" data-original-width="648" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlTcJohYkHRM-4BvoBOAu1bK4AWDXOJIqpFE1xKJFFmj63zpB7EFvAYLk8-WvWFoN-ELHqjmNww6HLlQpoeUta0Fsf_FE4f_8abq_TSelpLmoxjf24XzljC-yi5Ahj7oY3AFoyhyphenhyphen1dfIc/w640-h468/Foraged-Foodie-Gingko-tea-leaves-SM.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The gorgeous yellow color of the dried tea is almost too vibrant to be believed</td></tr></tbody></table><div><br /></div><div><br /></div>
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<h3>
How to make golden ginkgo leaf tea </h3>
<div>
The most common way to benefit from the natural health benefits of gingko biloba is to use the golden autumnal leaves as a tea. This is best done with dried leaves. Depending on the size of the holes in your infuser, you might want to remove the stems before you dry the ginkgo. If the holes are large enough in size, the stems can come out into the tea. They are easier to remove when the leave is fresh. </div>
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You definitely want to increase the surface area, so the water absorbs all of the benefit of the leaves. For dried leaves, this is best done by breaking up the leaf, either by hand, or with a mortar and pestle. If you're feeling really ambitious, dried leaves can be ground in a coffee or spice grinder, this will maximize your yield. </div><div><br /></div><div>I generally use about a teaspoon in my infuser and let it steep in very hot water, just under boiling, for about a minute to a minute and a half. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRssSIrzEcZJ_ITXNVJgJvBecY2VfByKYrbxabKindiIGc4mM8thOrFrcrpCprOwRE6aP2j6S1L5rNGjdUcWvYGdDHqwr4fYUZ2ITi6isUNNbWu2jqppq4R5wWRJHVFCBwK0S81RQVoo/s1263/20211119_141449%257E2_copy_1074x1263.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1263" data-original-width="1074" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRssSIrzEcZJ_ITXNVJgJvBecY2VfByKYrbxabKindiIGc4mM8thOrFrcrpCprOwRE6aP2j6S1L5rNGjdUcWvYGdDHqwr4fYUZ2ITi6isUNNbWu2jqppq4R5wWRJHVFCBwK0S81RQVoo/w340-h400/20211119_141449%257E2_copy_1074x1263.jpg" width="340" /></a></div><div>
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Steeped on it's own, gingko leaf tea is a pale yellow color with green undertones. The flavor is mellow, mild and faintly floral. I would best describe it as tasting like marshmallows (the candy, not the plant) without any sugar. That's a hard thing to picture, I know, because sweet is the overwhelming flavor we associate with marshmallows. But if you try this tea you'll see what I mean. <br />
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You can also mix it in with green tea, or with herbal tea blends. Some that I recommend giving a try: hibiscus, rose hip, any mint tea, ginger. Most any flavor will work, but the flavor of the ginkgo tends to get masked. If you really like the ginkgo flavor, just drink it on it's own.</div>
</div></div>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0tag:blogger.com,1999:blog-2480056929337740687.post-22401593691919283852021-08-18T11:10:00.001-05:002022-01-02T21:44:38.810-06:00Elderberry honey mustard sauce: sweet, zesty, savory<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgov3mRJflbitfgfgolMhUkTDC1Pq1iVg09qIv-GbeTA9I3BzjHJb9ipdkTb21wMwyAIGZ-1ikySZz2bnZZj8zqqlXPTOI9bfJFdkIHf88dVPblerGLKiiLlrbkr4WCqS8ecmRIXekKCLs/s1512/Foraged-Foodie_Elderberry_honey_dijon_mustard_sauce.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="864" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgov3mRJflbitfgfgolMhUkTDC1Pq1iVg09qIv-GbeTA9I3BzjHJb9ipdkTb21wMwyAIGZ-1ikySZz2bnZZj8zqqlXPTOI9bfJFdkIHf88dVPblerGLKiiLlrbkr4WCqS8ecmRIXekKCLs/w366-h640/Foraged-Foodie_Elderberry_honey_dijon_mustard_sauce.jpg" width="366" /></a></div><br /><p>
<a data-pin-do="buttonPin" data-pin-count="above" data-pin-tall="true" href="https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fforagedfoodie.blogspot.com%2F2021%2F08%2Felderberry-honey-mustard.html&media=https%3A%2F%2F1.bp.blogspot.com%2F-2qP1aldafNQ%2FYRv7MstYrxI%2FAAAAAAAAET0%2FkIvVq3vBR5wwcPJERTvhBNF5Llpbd-HxACNcBGAsYHQ%2Fw366-h640%2FForaged-Foodie_Elderberry_honey_dijon_mustard_sauce.jpg&description=Foraged%20Foodie%20elderberry%20honey%20mustard%20dijon%20sauce%20made%20with%20wild%20berries.%20"></a>
With elderberry season winding down, I had been leaning towards a baked good of some kind with the last of the berries I was finding. But my husband had requested something savory, something he could put on grilled meat. Of all the foraged meals I've made him over the years, his favorite is still the Middle-Eastern inspired mulberry sauce.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOe6OxTfzyhg7RxDFKR_LadZg6fZAbA3YVGIHoolzd4JZ1yixMLpPOCPBwbXchJHawnAr1W-eIGyagGEIq3dx5m_z0DDQCXaZ2817Kw6Cjd3v0qM0gS_pcC-9s_hc9cXvr675YloGvLM/s1035/20210724_155024%257E3_copy_911x1035.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1035" data-original-width="911" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOe6OxTfzyhg7RxDFKR_LadZg6fZAbA3YVGIHoolzd4JZ1yixMLpPOCPBwbXchJHawnAr1W-eIGyagGEIq3dx5m_z0DDQCXaZ2817Kw6Cjd3v0qM0gS_pcC-9s_hc9cXvr675YloGvLM/w353-h400/20210724_155024%257E3_copy_911x1035.jpg" width="353" /></a></div>I debated a lot of things, I was thinking a butter sauce of some kind--like a gastrique or something I've never really tried before, but in the end I decided to go with something more familiar--though I did end up adding butter in the end. <p></p><p>It's been ages since I made a dijon sauce with fruit, not just from foraged ingredients, but in general. It's one of those things that's hard to mess up; just include some sweet (the fruit+ a little extra, since elderberries aren't super sweet), something a little spicy (the mustard) and something a little zesty (lemon) and a little acidic (vinegar) to cut through the richness. </p><p>About a decade ago there was a recipe going around that was all the rage, called "man-pleasing chicken". Made with maple syrup, rice vinegar and dijon, it's basically the same concept you have here--and just as man-pleasing. </p><p>With ingredients so minimal, you are going to taste each one to the fullest, so make sure to buy really good quality ingredients.</p><p>We enjoyed this sauce on grilled chicken for dinner, and also I had some on an open-faced ham and brie sandwich, which was to. die. for.</p><p><br /></p><h3 style="text-align: left;">Elderberry honey dijon mustard sauce <br /></h3><p>1 1/2 cups of elderberries</p><p>1/4 cup of stone-ground dijon mustard</p><p>1 1/2 Tbsp raw honey</p><p>1 Tbsp lemon zest</p><p>1 Tbsp lemon juice</p><p>1 Tbsp aged balsamic vinegar</p><p>1 pat grass-fed butter</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-AA46A5rZhTgDdex8K2N4cfMb56iYzUWTgJNLtcZCU4RzyKTvdoD0vVUJWJ8bnVMOMJRIvhTjb020p1YwaGsdxM5Phq74HsyYgIFRahp4YmQ7-QxfR6bW1tHcerBo7h1Bma7GvGIYXI/s1060/20210816_210550%257E3_copy_1010x1060.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1060" data-original-width="1010" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-AA46A5rZhTgDdex8K2N4cfMb56iYzUWTgJNLtcZCU4RzyKTvdoD0vVUJWJ8bnVMOMJRIvhTjb020p1YwaGsdxM5Phq74HsyYgIFRahp4YmQ7-QxfR6bW1tHcerBo7h1Bma7GvGIYXI/w381-h400/20210816_210550%257E3_copy_1010x1060.jpg" width="381" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sauce right after whisking in the dijon,<br />reduce again by half after this, and whisk in butter</td></tr></tbody></table><p></p><ol style="text-align: left;"><li><br />Add the elderberries, lemon zest, lemon juice and 1 and 1/2 cups of water to a shallow sauté pan and bring to a low boil. Boil for two minutes, while smashing the berries. <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvVLwgYI3GChPbR9yjkivL4bYv_uYBnPGyZcPy_Mgx0sJ8qKxtBMlCVUOjdd52fhPnx9BjHR94LKdALNuB3JxLsu5fXMWEdjniaKdWcu9pRW1BzS8IZ-92cgBIRE4JfLgzWJvetWTTA8/s1250/20210816_212007%257E2_copy_1038x1250.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1250" data-original-width="1038" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvVLwgYI3GChPbR9yjkivL4bYv_uYBnPGyZcPy_Mgx0sJ8qKxtBMlCVUOjdd52fhPnx9BjHR94LKdALNuB3JxLsu5fXMWEdjniaKdWcu9pRW1BzS8IZ-92cgBIRE4JfLgzWJvetWTTA8/s320/20210816_212007%257E2_copy_1038x1250.jpg" width="266" /></a></div></li><li>Add in the remaining ingredients, except the butter, and whisk vigorously. Bring to a low simmer and allow to simmer until reduced by half, whisking occasionally. Remember to scrape down the sides of the pan as needed. </li><li>Add in the butter, whisk and continue to simmer until reduced by another half. Remove from heat and serve hot over meat or cheese. You can also store in the fridge and serve reheated or chilled.</li></ol><div>In addition using as a sauce, I also mixed some with some red wine vinegar, salt and pepper and a drizzle of olive oil, and made a vinaigrette for a couple of salads. Not only was it tasty, it changed the chicken breast and feta cheese to a pretty shade of pink!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1S_RnEF6yDf5eiz7AIP2DnqoaeG4QkJmnDW83Vpf9kmKf5JgpwwbV8xQho9u_W31tJFNozK5grkjolTDhx6wP2LR09xiuxGkQq3l8AURCxBH6IpBwY14-Q-zgxB-ibJpHEIPCrElaAY/s1186/20210817_184259%257E2_copy_1186x898.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="898" data-original-width="1186" height="485" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1S_RnEF6yDf5eiz7AIP2DnqoaeG4QkJmnDW83Vpf9kmKf5JgpwwbV8xQho9u_W31tJFNozK5grkjolTDhx6wP2LR09xiuxGkQq3l8AURCxBH6IpBwY14-Q-zgxB-ibJpHEIPCrElaAY/w640-h485/20210817_184259%257E2_copy_1186x898.jpg" width="640" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><p></p><p><br /></p>HenoftheWoodhttp://www.blogger.com/profile/05923905932330133554noreply@blogger.com0