Forage Fellows 🍄🌱

It's the time to harvest green black walnuts. Typically, I'm able to get a handful per tree that are accessible from the ground. I just came across a tree that had the top blown off in a storm, so I was able to collect ~10 kg almost entirely from one tree.

This is probably way more than I need, so it's time to track down some alternative uses for them.

Last year I made nocino and walnut syrup. This year, I'm going to do more of that as well as some vin de noix.

Let me know if you have any other suggestions.

I'm looking forward to the fruits next year! What an amazing gift from this tree.

I have heard mixed info on harvesting nettles (Urtica dioica). Some sources say to only eat the leaves of young plants because as they get older and once the plant flowers they can be harmful.

However, it seems to be claimed it is due to calcium carbonate deposits in the plant, other sources mention there is no evidence these are harmful and also wouldn't stomach acid dissolve them pretty quickly anyway?

I am curious if anyone has tried and noticed any problems from eating large quantities of mature leaves, especially cooked ones. I have a massive source of them and it would be nice to make use of them.

cross-posted from: https://slrpnk.net/post/38568460

I've been asked to help ID this plant.

Can anyone ID this fruit? It's a #native #Amazon #rainforest #tree growing in the region of Badass Fruiterrarist Land in far western #Amazonia near Sumaco National Park. We're confident that it's a #Solanum species, but which one? The #fruit is like something between Solanum betaceum (tree tomato) and Solanum quitoense (lulo/naranjilla), and it grows on a narrow but fairly tall tree at the edge of the forest (next to the road).

https://gram.social/p/amazonrestore/967393381732994652

cross-posted from: https://mander.xyz/post/52949103

It's crazy how much dandelion dries and compresses down when turned into tea.

I use the whole plant in the tea blend and this is all I got in the end

It's some of the best tea on earth, like a warm hug in a cup. I can't believe more people don't make it.

I found a massive field of garlic mustard and made the best pesto I've ever had from it

Hey folks, I live in a rental apartment. Our backyard is currently FULL of absolutely gorgeous, huge fluffy dandelion flowers. They're mowing the place across the street so I know they'll be mowing our yard soon - any idea what I could do with the dandelions? We're in an urban area so it's my understanding that I shouldn't eat them because of runoff from the road, but I'd be curious to know if this is true/anyone has alternative thoughts.

The university in my town has many white mulberry trees, and they are ripening. Sadly they are super old and many of them their lowest branches are far out of my reach, but I am not beyond foraging of the ground. And neither is Furiosa...

She is actually eating grass there, but she had been foraging for berries.

Persimmons were still quite green when I picked them, as the birds had already gotten to the ripe ones first.

They also have very thick skin compared to store bought persimmons, which might be a good think, as I only found superficial damage and just one bug near their weakest part around the calyx

Guavas on the other hand... let's just say I won't need any extra protein in my diet for a while

I'm not an avocado specialist, but it seems to be a different variety from the avocado I'm used to forage (which is tagged as persea americana), as this one is rounder like a ball

I'm glad they shared it now, as I'm not to keen to climb the wall where I'm used to go, as it was filled with invasive african snails, which are known to transmit diseases around here

Perhaps it is time to learn how to safely make some escargot?

As far as I know, this is a wood-sorrel, aka Oxalis, perhaps an oxalis articulata in this case? I think I might have needed to wait for the flower to bloom to know for sure. If anyone can id them properly, let us know

Lawn owners usually hate them around here, as they only want to see grass in their lawns, which means I only pick them where I know herbicides/pesticides aren't used (and hope there isn't runoff from somewhere else)

I think my camera is busted (or it's just my lack of photography prowess), they are looking pinkish in the photo, but it should be red

It is a Malpighia genus, but I don't know the exact species to be honest

Studies show it has around 1,000–4,500 mg, of vitamin C, per 100 grams of fresh fruit, which is around 50–100 times than that of orange or lemon

Fruit from Moquilea tomentosa

I can barely finish a couple of these and I already feel satiated. At least for me, this is not the kind of fruit that I can eat a pound in the blink of an eye

Every spring in Vancouver was marked by pink rain. I collected bags of cherry blossoms to candy, pickle, turn into syrup, and grind into a powder for seasoning.

Well, I prefer foraging.

I'm getting curious about Chenopodium and Amaranthus. They seem to be plentyfull around me.
I don't know them enough to eat them yet but do you ?

What does it taste? Are they truly like spinach?
How do you use them?
Do you find them a lot ?

Tell me more!

Finally, after YEARS of trial and error failures, today I've made Thicket Beans palatable and not poisonous! I went whole hog, 24 hour soak with 2 changes of salty, alkaline water. Boiling in another change. Pressure cooking after. And then boiling AGAIN. Lastly stewing with some sauce as a faux baked beans. It's pretty good! The process could certainly be optimized but now I know it IS at least doable.

#foraging #nativeplants @foraging@slrpnk.net #technicallynotforagingigrewthis

It is an odd fruit and not too widespread but boy is it good. Wiki

cross-posted from: https://slrpnk.net/post/27546872

Not my photos.

Some friends in the Amazon recently discovered a new native fruit growing near their place, and they are now planting it in their food forest. The fruits that they found were already damaged, but the one shown in the thumbnail photo was mostly okay, and they said that the flavour reminded them of sapodilla (Manilkara zapota) and mango. The outer layer of pulp is sweeter than the segments around the seeds.

Immediately after ripening the fruits, the tree is flowering again, which is very fortunate for ID purposes.

I'd say that it's Porcelia mediocris based on the photos. Those flowers are clearly Annonaceae, and the shape of the fruit resembles other Porcelia fruits that I've seen. I arrived at the ID using these sources:

• list of Porcelia species
• This one is native to their region.
• visual confirmation of the fruit

Can anyone confirm? Does anyone think that it's something else?

So, I planted some American Spikenard years ago despite very little (and conflicting) information online about it's edibility. You can read that it is edible, it's not, it is but tastes horrible, and/or it's tasty. Well finally, I am here to confirm that it is in fact DELICIOUS and tastes like root beer!!! 😍 Unsurprising for this genus I guess, but there you have it.

#nativeplants #berries #foraging @foraging@slrpnk.net #technicallynotforagingigrewthis