Hi.
Foraging season has started. What have you others been foraging recently?
As far as I can see there is no current thread for this, so therefore this new thread for 2020.
I have picked the following plants which are eaten fresh or are frozen, dried, pickled or fermented (in progress). I copied some names from the thread I made last year. Latin and Norwegian names added, the latter for my own convenience).
- Wild garlic (Allium ursinum, ramsløk) leaves and flower buds, either eaten fresh, or frozen as whole leaves. Some flower buds have been pickled. A good portion of leaves is currently fermenting after I watched a free web course in fermenting. Today I made herb butter with fresh leaves, which was good. Where I picked yesterday, it grew side by side with the very similar and poisonous Lily of the Valley (Convallaria majalis, Liljekonval). Therefore I only picked the ones with a bud, as that is the most obvious difference.
- Ground elder/Bishop's weed (Aegopodium podagraria, skvallerkål), eaten fresh in green salad in small quantities combined with other things. And eaten in veggie burgers. Also frozen for later use.
- Garlic mustard (løkurt, Alliaria petiolata) eaten fresh in green salads and wok dishes. Also frozen some.
- Common sorrel (Rumex acetosa, engsyre). Used in green salad and in dressing.
- Caraway (Carum carvi, karve). Only small leaves available now. I recently found some growing on a camping field further north in the country. I eat it in green salads and other types of food.
- Stinging nettle (Urtica dioica, brennesle). Today I made bread with dried leaves, but it didn't give much taste to it. Also used in veggie burgers.
- Broadleaf plantain (Plantago major, groblad). Eaten in a salad and in an omelet. Not so impressive, but is neutral fill in a salad.
- Cicely (Myrrhis odorata, spansk kjørvel). Eaten in green salad and frozen to be used in baking later.
- Cow slip (Primula Vera, Marianøkleblom), dried for tea.
- Ground ivy (Glechoma hederacea, korsknapp), dried and chopped fine for herbs. I also put some fresh in a green salad, but thought it dominated a lot, as it tastes quite strong. Last year I drank it regularly as tea in dried form.
- lady's mantle (Alchemilla family, marikåpe). I tasted a fresh leave and it was not very good. I dried it for tea, like last year, combined with ground ivy).
- Yarrow (Achillea millefolium, ryllik), used fresh in green salad and potato salad.
- Wood stitchwort (Stellaria nemorum, skogstjerneblom), used fresh in salad.
- Nodding avens (Geum rivale, enghumleblom), used some fresh in green salad, is slightly bitter.
Yesterday I went foraging with a friend who is also interested. We used the app Flora Incognita to photograph most plants we were curious about and looked up the norwegian names. We learned a lot. I picked a lot of edible stuff.
DH picked rowan/roe (Sorbus aucuparia, rogn) leaves in our garden, soaked them in warm cream and made icecream. The only ingredients were cream with the taste of rowan leaves, sugar and cacao powder. The icecream really tastes like pistache while no nuts have been added. We will pick some more before blossoming starts for a later portion of icecream.
For 2 days in a row I made green salads from weeds and DH thought it tasted fine. This time I was careful to use greens with taste and avoid bitter ones like winter cress. I even saved money on not buying green salad from the shop.