Spring Foraging Tips 1
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Do your own research. Make sure you’ve correctly identifying a plant before consuming
BEST NON-TOXIC INSECT REPELLENT
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Harvest from areas that haven’t been sprayed with chemicals (fertilizers, herbicides, insecticides)
REEF-SAFE, NON-TOXIC SUNSCREEN
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Always leave the roots
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Take a little from multiple patches Check for ticks Be sure to use bug + sun supplies
FORAGING BASKET BACKPACK
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Ramps
(AKA wild leeks) LOOK FOR: Ramp plants each have 2-3 leaves with a bright green color coming out of a red stem. Each plant is small, but it’ll look like a carpet as they grow close in colonies. FOUND: Under hardwood trees during a small burst in April/May HARVEST: Above ground, leave the bulb to maintain sustainability FUNCTION: Edible greens NUTRITION: High in vitamin A, C, selenium, chromium TASTE: Spicy, garlicky/oniony USES: Add to cream cheese for a yummy dip, use in soups or stews, salads, potato salads, butter, and makes an amazing pesto
Pesto Recipe: 1/2 cup pine nuts, toasted 3 ounces parmesan, crumbled or shredded 1/2 teaspoon sea salt 1/4 teaspoon ground black pepper 6 ounces ramps 3 tablespoons olive oil 1. Combine the pine nuts, parmesan, salt, and pepper in a food processor. Blend till the pine nuts and parmesan is broken down and have a sandy-like texture. 2. Add the ramps and pulse to combine till the ramps have broken down. 3. Drizzle in the olive oil, pulse to combine till the pesto is at your desired consistency. 4. Save for up to 5 days in the refrigerator.
Plantains LOOK FOR: Grows low to the ground and has distinctive leaves with prominent parallel veins. These leaves grow in a basal rosette, which means they grow at the base of the plant, the leaves overlapping to loosely form a rose-like shape. Plantain is also identifiable by its prominent central flower spike. This spike is covered in very small flowers, each of which has four transparent petals. FOUND: In yards, alongside roadsides, and in disturbed areas. FUNCTION: Antibacterial, antimicrobial, anti-inflammatory, and astringent properties, it can be used for a variety of common ailments from bug bites to wound healing. NUTRITION: High in vitamins A, C, and K, as well as being a source of iron, calcium, and magnesium. TASTE: Slightly bitter like most dark greens. USES: Salves, lotions, salads, chips, powerful for bug bites and bee stings.
Recipe:
Harvest a leaf, chew it, apply to bee sting/bug bite and leave on the skin until dry.
Morel Mushrooms LOOK FOR: The two most important features to examine when trying to identify a morel mushroom are the cap shape and whether the interior is hollow. Morels have a very distinct cap. Fairly uniform, they appear ridged and pitted inwards. On most morels the cap will be attached to the stem, not hanging free as with Amanitas and many other mushrooms. FOUND: Under slippery elms, apple trees, ash trees mid April to mid May only FUNCTION: Wild edible food NUTRITION: High in antioxidants, rich in minerals like copper and zinc TASTE: The most common type of morel is meaty and has a nutty, earthy flavor. The darker the morel, the more meaty the flavor. The darker the morel, the less meaty it is. The meaty variety has a nutty, earthy, and meaty flavor. The morel is best eaten cooked, but not raw. It can cause stomach cramps, so cook them properly. USES: Mushroom sauce, grits, risotto, simple fried, stuffed mushrooms, chicken and dumplings, roasted, etc.
Recipe:
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together. Click here for the recipe.
Dandelions LOOK FOR: The leaves have no “hairs” or fuzz and are deeply toothed, or serrated. Many looka-like plants will have similar leaves, but may have hairs on the spine or the leaves or are not as deeply “toothed” as the dandelion. In fact, its name comes from the French word, “dent de lion,” or tooth of the lion. Additionally, both the leaves and the stems of the flowers grow out from the rootstock. Flowers are bright, hollow stem, only one per stem. FOUND: Just about anywhere under almost any condition FUNCTION: Roots protect the liver and help repair damage from acetaminophen. Harvest roots in fall. Your skin benefits tremendously from the consumption of dandelion root, too! This is because so many skin complaints present themselves because of liver toxicity. When you treat your liver right, your skin will glow! NUTRITION: The leaves contain high levels of vitamin A, and C and B6. They also contain important minerals including calcium, magnesium, iron, and potassium. Harvest in spring or early summer for best taste. TASTE: Leaves are delicious young, can turn bitter towards end of summer. USES: Skin care, eye health, anti aging, digestion, detoxification, coffee substitute: Highly recommend dandy blend.
Dandelion Cookie Recipe 1/2 cup unsalted butter (softened) 2/3 cup sugar 1 Tbsp. honey 1/2 cup dandelion (loosely packed, petals) 1/4 tsp. salt 1/2 tsp. pure vanilla extract 1 1/4 cups all purpose flour coarse sugar (for topping, optional) 1. In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer), cream together the butter, sugar, and honey until light and fluffy. Mix in the dandelions. 2. On low speed, add the salt and vanilla and then slowly add the flour until it is just incorporated into the dough. Scrape down the sides of the bowl as needed. 3. Turn the dough onto a couple large sheets of plastic wrap and roll it into a log that is about 2-2.5 inches in diameter. Wrap the dough and place in the refrigerator for at least an hour, or overnight. 4. When ready to bake, line two baking sheets with parchment or silicone baking mats. Preheat the oven to 350 degrees. Slice the log into about 1/4-inch slices and place on the baking sheets, about 1 inch apart. Sprinkle each with a little coarse sugar, if desired. 5. Bake for 9-11 minutes, until the edges and bottoms are turning golden. Let cool for a couple of minutes on the baking sheets and then place the cookies on a cooling rack to fully cool. 6. Store cookies in an airtight container. They are more flavorful a day or two after baking.
Fiddlehead Ferns LOOK FOR: Baby ostrich ferns - bright green stems, curled spirals heads, stem must have U shaped indent like celery. Found in wild and wet areas. FUNCTION: Food. They are best to use soon after picking but they will last in your fridge for at least a week. You can even have fiddleheads in the middle of winter as they can be frozen for up to a year. NUTRITION: Fiddlehead fronds are valued for their antioxidant activity and rich vitamin and mineral content. These antioxidants and nutrients provide many health benefits, such as improving blood pressure and fighting off infections.High in vitamins A + C, and also magnese and copper. Fiddlehead ferns also contain a small amount of the B-complex vitamins niacin, thiamin, and riboflavin, and also Omega-6 and Omega-3 fatty acids which are an important part of a balanced diet, as they help protect the body from cancer and Alzheimer’s disease. Omega-3’s also improve the condition of skin and hair, boost the immune system, and reduce inflammation. TASTE: Fiddleheads taste green—like the deep, moist green of the forest. Some say they taste a bit like asparagus or green beans, but it’s hard to pinpoint the exact taste of such a special little plant. They are prized for their delicate flavor and crunchy texture. USES: Foraging food, immune system support, cardiovascular health, natural energy boost.
Recipe:
Simply boil or steam for 5-10 minutes, then sauté with butter!
Let’s Connect! Have you ever foraged before? Have you tried any of the recipes or have a favorite of your own? I’d love to hear from you! Message me on Instagram: @rinatofamilyadventures