
By Fox Fire Students
A convenient illustrated consultant to the suitable for eating flora to be had in Appalachia and different temperate components throughout the spring. From sassafras to rhubarb, each one access contains directions on the place to discover the plant, the right way to spot it, and the methods it's best eaten, frequently with recipes.
Plants contain:
Morel
Asparagus
Wild onion
Wild garlic
Nettles
Wild radish
White mustard
Water cress
Horseradish
Chicory
Wild lettuce
Dandelion
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Extra info for Wild Spring Plant Foods
Example text
Fried onions: cut wild onions in pieces, dip in flour, fry in fat until brown. Ramps (Allium tricoccum) (family Liliaceae) (wild leeks) Ramps grow to twelve inches high, with broad, lily-like leaves. They grow from a small, strong-scented bulb. After the leaves die down, stalks of greenish-yellow flowers appear. Ramps grow in rich woods, ravines and coves, usually under maple. There is a great deal of disagreement as to their tastiness; it seems people either love them or hate them. ” ILLUSTRATION 9 Lake Stiles took us into the forest in search of ramps, found some, dug them with a hoe he had brought, and cleaned one off for us to try.
Asparagus (Asparagus officinale) (family Liliaceae) (sparrowgrass) ILLUSTRATION 7 Teresa Tyler with asparagus. Asparagus is a cultivated vegetable that frequently escapes and runs wild along roadsides or in old fields, or persists around old farm sites. The mature plant looks like a miniature evergreen, with needle-like, finely appressed leaves. Small yellow lily-like blossoms appear on the ends of the branches followed by bright red berries containing the seeds. These seeds in ancient times were sometimes roasted as a coffee substitute.
It’s a spring tonic. ” Sassafras is supposed to be used on and after February 14. With golden seal and wild cherry, it makes a very potent tonic. Sassafras tea: gather old field roots and tender limbs in March. Boil roots and limbs and sweeten with sugar to taste. Or wash roots, beat to a pulp with a hammer. Boil, strain, sweeten, and drink with ice. Or put one cup shredded bark in quart of boiling water. Boil ten to twelve minutes, strain, sweeten with honey or sugar. Or use one five-inch piece of sassafras root one inch thick.