Foraging Kitchen: A North American Wild Edibles Cookbook

By Dennis Carson

How would you like to forage freely in your backyard or local area, harvesting nature's bounty to prepare nutritious meals in a simple, wholesome manner - even if you've never dabbled in wild edibles before?

Imagine savoring a delicious home-cooked meal prepared from the wild edibles you've foraged - a taste of the wilderness on your plate, offering nutrition and novelty in every bite.

Foraging Kitchen: A North American Wild Edibles Cookbook is here to make this vision a reality. This book is designed specifically for beginners who aspire towards a self-sufficient lifestyle, and wish to incorporate the vitality of wild edibles into their meals, even with zero prior foraging experience.

When you delve into this cookbook, you'll discover a whole new world of easily accessible wild foods that are just waiting to be savored:

1. Easy Harvest: Learn about wild plants and mushrooms that are distributed across North America, often growing right in your backyard or local area. With the right knowledge to cook them, you will find an abundance of free food that you never knew existed.
2. Safe and Nutritious: All featured plants and mushrooms have been proven edible by seasoned foragers. Each plant and mushroom is accompanied by safety tips, allowing you to consume it confidently and safely.
3. From Field to Plate: Each entry covers nutritional highlights, edible uses, and preparation tips. Learn how to harvest, prepare, and store your foraged goodies, before exploring detailed, easy-to-follow recipes that highlight the best each plant or mushroom has to offer.
4. Simple and Delicious: All 300+ recipes are designed for home cooking, focusing on the most desirable edible parts of each plant or mushroom. Discover various cooking methods to extract maximum flavor from your wild harvest. With easy instructions, you'll be cooking up a foraged meal in no time.

From the sweet tartness of elderberries to the earthy goodness of wild mushrooms, this cookbook provides over 300 easy-to-follow, inspiring recipes featuring locally foraged wild plants and mushrooms. This is your guide to discovering, harvesting, and enjoying North America's diverse wild edibles right at your fingertips.

Your journey begins here. Don't wait - GET THE COOKBOOK NOW, and explore the taste of nature, fresh, whole, and nutritious wild foods today!

• Language: English
• Publisher: Off Grid Living Hacks
• Release date: Nov 13, 2023
• ISBN: 9798215896075

Book preview

Foraging Kitchen: A North American Wild Edibles Cookbook

300+ Easy-to-Follow and Inspiring Recipes Featuring Locally Foraged Wild Plants and Mushrooms

Dennis Carson

Off Grid Living Hacks

Copyright © 2023 by Dennis Carson

All rights reserved.

No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.

This book is a work of the author and has been created with utmost care and diligence. However, the author and publisher make no representation or warranties with respect to the accuracy, applicability, fitness, or completeness of the contents of this book. The information contained in this book is for educational purposes.

For more information, visit the publisher's website at offgridlivinghacks.com

Published by Off Grid Living Hacks

First Edition: November 2023

Disclaimer

When looking for wild foods, it’s important to know what these plants and mushrooms look like. If you want something easier and quick, check out this link: offgridlivinghacks.com/plants. The site has photos of all the plants and mushrooms covered in this book, showing main parts with identification features.

DISCLAIMER

This cookbook is designed to provide educational content and is not meant to serve as a complete guide or replace professional advice. While we strive for accuracy, the author and publisher are not responsible for any errors or omissions, and disclaim any liability resulting from the use of the information in this book.

Foraging and cooking wild plants demand careful attention and respect for nature. Variations in climate, soil, and other environmental factors can impact the growth and appearance of wild plants and mushrooms. It is crucial for readers to cross-check information and seek guidance from experts to correctly identify edible edibles.

Prior to consuming any foraged ingredients, it is vital to perform a personal tolerance test, starting with a small quantity to ensure there are no adverse reactions. Even plants and mushrooms that are generally considered safe can cause issues if consumed in excessive amounts.

Keep in mind that foraging activities are subject to local laws and regulations. It is the reader’s responsibility to be aware of and comply with these laws. In case of doubt, consult with healthcare professionals, experienced foragers, or local authorities to guarantee safe and legal foraging practices.

Contents

Exclusive Bonus: Get Your Free Calendar Now!

Chapter One

Introduction

Chapter Two

Plants & Mushrooms

1. Elderberry

2. Nannyberry

3. Broadleaf Arrowhead

4. Redroot Pigweed

5. Slim Amaranth

6. Lamb’s Quarter

7. Wild Garlic

8. Ramps

9. Nodding Onion

10. Pawpaw

11. Aniseroot

12. Golden Alexanders

13. Great Angelica

14. Fennel

15. Common Milkweed

16. Wild Sarsaparilla

17. Asparagus

18. False Solomon’s Seal

19. Jerusalem Artichoke

20. Canada Lettuce

21. Sow Thistle

22. Dandelion

23. Purple Salsify

24. Chicory

25. Common Burdock

26. Prickly Lettuce

27. Yarrow

28. Tarragon

29. Arrowleaf Balsamroot

30. Watercress

31. Tumble Mustard

32. Yellow Rocket

33. Shepherd's Purse

34. Hairy Bittercress

35. Virginia Pepperweed

36. Garlic Mustard

37. American Hackberry

38. Chickweed

39. Bladder Campion

40. Canadian Bunchberry

41. American Persimmon

42. Large Cranberry

43. Highbush Blueberry

44. Bog Blueberry

45. Wintergreen

46. Groundnut

47. Alfalfa

48. Yellow Sweet Clover

49. White Clover

50. Hog-peanut

51. American Beech

52. White Oak

53. Black Walnut

54. Shagbark Hickory

55. Creeping Charlie

56. Bee Balm

57. Self-heal

58. Anise Hyssop

59. Sassafras

60. Paper Mulberry

61. Evening Primrose

62. Fireweed

63. Plantain

64. American Brooklime

65. Common Reed

66. Lady's Thumb

67. Knotweed

68. Wild Strawberry

69. American Plum

70. Red Raspberry

71. Allegheny Blackberry

72. Woods' Rose

73. Common Hawthorn

74. Saskatoon Berry

75. Sweet Woodruff

76. Cattail

77. Stinging Nettle

78. Common Blue Violet

79. Riverbank Grape

80. Orange Daylily

81. Meadow Mushroom

82. Horse Mushroom

83. The Prince

84. Shaggy Ink Cap

85. King Bolete

86. Birch Bolete

87. Beefsteak Mushroom

88. Chicken of the Woods

89. Lion's Mane

90. The Deceiver

91. Lobster Mushroom

92. Hen of the Woods

93. Black Morel

94. Honey Fungus

95. Oyster Mushroom

96. Dryad's Saddle

97. Saffron Milk Cap

98. Charcoal Burner

99. Weeping Bolete

100. Aniseed Toadstool

Chapter Three

Conclusion

Exclusive Bonus: Get Your Free Calendar Now!

Exclusive Bonus: Get Your Free Calendar Now!

image-placeholder

Thank you for diving into the world of wild edibles! We’re delighted to offer you The Forager’s Calendar—a high-resolution PDF guide crafted for foragers like you. This free download is ready for you to print and use on all your foraging adventures, and you’ll have the growing seasons of the 100 plants and mushrooms covered in this book at your fingertips.

Don’t miss out—click the link or scan the QR code below to claim your free copy now!

image-placeholder

https://offgridlivinghacks.com/calendar

Plus, you’ll get the chance to receive our upcoming books for free and enjoy our latest book deals.

Introduction

So, you’ve decided to hop off the well-trodden path and wander into the wild, beautiful world of foraging. It’s like taking a step back in time, unlocking nature’s secret pantry, and rediscovering the roots of our ancestors. This book is your personal gateway to the wild, delicious flavors in North America’s untamed landscapes, showing you how to bring those hidden gems right to your table.

Foraging has been around since the dawn of humankind. Our ancestors thrived on the wisdom of the wild. Sure, we’ve swapped spears for supermarkets, and caves for kitchens, but the magic of harvesting straight from nature never gets old. It’s more than just a quest for fresh; it’s a journey of connection to our world.

Foraging is more than just rummaging for berries and mushrooms. Imagine it as your culinary treasure hunt, where every discovery, from the crispy cattail shoots to the succulent wild plums, adds a special twist to your dish. And this book is your compass, showing you the way to prepare and savor them.

And guess what makes foraged foods a real treasure? The health benefits. The wildlings are often loaded with more nutrients than the ones you find neatly lined up in stores. So when you forage, it’s not just about filling the basket—it’s a journey to well-being.

Inside the book is more than a collection of recipes. You’re going to unlock flavors you never knew were right there, just outside your door. See your world in a new flavor-filled light. Whether you’re a foraging pro or just dipping your toes in, this book is your friendly guide to the tasty treasures of the wild.

Nutritional Value of Wild Edibles

Nowadays, with all the fast food and processed meals, we can often overlook the amazing treats nature’s got on the menu for us. Wild plants and mushrooms are nutrition rockstars, and they offer great value to our diets.

Wild greens often pack more fiber, vitamins, and goodies than cultivated vegetables. They help boost our immune system, combat oxidative stress, and promote overall health. Similarly, wild mushrooms are a great source of protein, fiber, and vital minerals like selenium, copper, and potassium. They also contain B vitamins and Vitamin D (a rare nutrient in plant foods). Even wild berries have more health-protecting antioxidants than the typical fruit bowl fillers.

Wild edibles are also rich in flavonoids, carotenoids, and glucosinolates. These phytonutrients are reported to help reduce the risk of some chronic diseases like cancer, heart disease, and diabetes.

Besides all the health benefits, wild foods introduce us to a world of tastes. Ever tried wild watercress? It’s a flavor punch! And wild mushrooms offer an earthiness that’s just unmatched.

However, not every wild edible is a nutrition superstar. The health boosters in them can vary based on where they grow or when you collect them. For example, early spring greens can be more nutritious than those gathered later. As we go through this cookbook, we’ll talk more about each wild food’s health benefits. But always remember: this book’s just a starting point. Dive deeper, explore more, and truly cherish the natural treats out there.

Safe Foraging

Foraging feels a lot like diving into an expansive, uncharted treasure map, where X doesn’t always mark a safe spot. Every step into the wilderness offers a blend of curiosity and caution, and the balance between the two can make all the difference. Here’s what you need to know about safe foraging:

First, Arm Yourself with Knowledge: Nature doesn’t hand out user manuals, but countless guidebooks do. Before you set foot into the wild, grab yourself a field guide for your area. It’s one thing to read about a berry, another to recognize it when it’s right in front of you.

Listen to the Locals: Just like you’d trust a local’s recommendation for the best eatery in a new city, lean on them for foraging insights. They have firsthand experience and insights that no book can teach.

Certainty is the Key: The wild is not a place for assumptions. If you have even a little bit doubt about a plant’s safety, it’s better to leave it and move on. Only pick and eat plants you’re not 100% sure about.

Be Careful with Mushrooms: Mushrooms are a whole different game as some of them are highly toxic. As the old forager’s saying goes, all mushrooms are edible, but some only once. Before consuming any wild mushroom, triple-check, and when in doubt, leave them out.

Mind the Ground You Tread On: As you forage, be wary of the surroundings. Plants are like sponges, they can soak up pollutants from their environment. Always be cautious about areas near factories, roads, or anywhere with pollutants. Just because it grows wild doesn’t mean it’s untouched by human influence.

Start Small: If you’re trying a wild edible for the first time, taste a small amount, then wait 24 hours to make sure there’s no adverse reaction. Even non-toxic plants can cause allergies in some individuals.

Respect Nature: Think of nature as a shared pantry. While it’s tempting to claim every delectable find, it’s vital to leave behind more than you take. Let the next person have their share of the wonder.

Preserving and Preparing

Once you’ve collected wild foods, there are steps to make the most of them, from storing to savoring.

Storing Fresh Finds: Leafy greens should be kept in the fridge, ideally wrapped in a lightly damp cloth. Berries need a gentle rinse and then placed in a container that has some airflow to keep them fresh. Since wild foods might not last as long as store-bought ones, try to use them sooner for the best taste.

Drying for Longevity: This is suitable for many wild foods. You can lay them in a cool, dark place, or use a food dehydrator. Once they’re dry, store them in air tight containers.

Pickling and Canning: This method lets you enjoy wild foods throughout the year. It changes the flavor and texture, giving a new spin to greens, berries and some roots. Stick to reliable recipes to keep the taste and quality on point.

Freezing: Berries and some greens can be frozen to keep their nutrition and flavor. First, lay them flat to freeze, then move them to sealable bags.

Fermenting: An old but gold method. It can make foods tangy and can be good for health, giving foods like greens and berries a unique twist.

Cooking and Preparation: The flavors in wild foods can be richer compared to regular ones. Begin with smaller amounts to get used to their taste. Some wild foods, especially mushrooms, need thorough cooking. Don’t hesitate to experiment with different recipes and methods.

Pairing Foods Together: Think about combinations that elevate your dish. A wild berry sauce might be the perfect addition to certain dishes. Mushrooms can complement richer, creamy dishes well.

Bringing wild foods into your meals is both an art and a science. With care in each step, you can turn nature’s bounty into delightful dishes that not only taste great but also connect you to the wild.

In next chapter, we’ll explore 100 wild plants and mushrooms from North America. You’ll get insights on their benefits, ways to use them, and how to store them. Plus, you’ll discover over 300 recipes, from hearty soups to desserts, refreshing drinks and more. Dive deep into the world of wild foods and add them into your meals.

Plants & Mushrooms

When looking for wild foods, it’s important to know what these plants and mushrooms look like. If you want something easier and quick, check out this link: offgridlivinghacks.com/plants. The site has photos of all the plants and mushrooms covered in this book, showing main parts with identification features.

1. Elderberry

Sambucus canadensis

American elderberry is a versatile ingredient with many nutritional benefits. It is packed with antioxidants, vitamins A and C, and dietary fiber. These berries also provide an ample supply of potassium, iron, and beneficial plant compounds called polyphenols.

Edible Uses:

Elderberries can be made into tasty pies or homemade wine thanks to their tart flavor. Elderberry syrup, a delicious topping, is made by simmering the berries with sugar and water. Elderflower fritters are created by battering the flowers and then frying them. Remember to harvest fruits when they are ripe and dark purple-black, and pick the fragrant flowers when they’re fully open in summer.

Preparation & Preservation:

Elderberries are usually preserved through canning or freezing. You can also dry the berries, but ensure they are rehydrated before use. The flowers can be dried for tea or saved in a sealed container in the fridge for a few days. Make sure to always cook the berries to eliminate any toxins.

Cautionary Notes:

Except for the flowers, never consume any part of the elderberry plant raw due to cyanogenic glycosides. These toxins are also present in the leaves, stems, roots, seeds, and unripe fruits. Eating even cooked parts of the plant in large quantities can cause digestive issues due to residual toxins.

Elderberry Wine

Yield: About 4 to 5 standard wine bottles (750 ml each)

2 pounds of ripe elderberries

2.5 pounds of sugar

1 gallon of water

1 package of wine yeast

1 teaspoon of yeast nutrient

1 lemon

Remove elderberries stalks and wash them thoroughly

Boil the water and dissolve the sugar

Pour the fully dissolved hot sugar water over the elderberries

Add one lemon juice to the mix

Let the mixture to cool to room temperature

Sprinkle the wine yeast and yeast nutrient over the cooled mixture and stir well

Cover the container and let it ferment in a cool dark place for 7-10 days

After the initial fermentation, strain the mixture into a demijohn using a funnel lined with a fine cloth, fit an airlock and allow to ferment for another 2-3 months until it stops bubbling

Rack the wine off the sediment and place it into a clean demijohn and store for another 6 months before bottling

Elderberry Syrup

Prep: 10m | Cook: 1h | Servings: Approximately 2 cups (500ml)

3 cups fresh elderberries, washed and stems removed

1½ cups granulated sugar

1½ cups water

1 cinnamon stick (optional)

2 teaspoon lemon juice

In a saucepan, combine elderberries, sugar, water and cinnamon stick

Heat the mixture to a boil then reduce to a simmer

Simmer for around 45 minutes and stir occasionally to let the mixture reduce and thicken slightly

Remove cinnamon stick and add the lemon juice after simmering

Strain the syrup through cheesecloth or a finemesh strainer to remove the berries while pressing with a spoon to extract as much liquid as possible

Add the syrup to a clean bottle of jar after cooling

Store in the refrigerator for up to a month before using it as a topping for pancakes, waffles or ice cream

Elderberry Pie

Prep: 30m | Cook: 50m | Servings: 4

4 cups fresh elderberries, washed and stems removed

1 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon lemon zest

2 tablespoons lemon juice

1 double pie crust

1 tablespoon butter, cut into small pieces

1 egg white (for brushing)

A pinch of salt

Preheat oven to 375°F (190°C)

Combine elderberries, sugar, cornstarch, lemon zest, lemon juice and salt in a large bowl and mix well until berries are coated

Roll half of the pie crust out and fit into a 9-inch pie pan

Pour the elderberry filling into the crust and dot with butter pieces

Roll the second half of the pie crust out and lay over the filling, trim any excess and crimp the edges

Brush the top crust with the egg white for a golden finish

Bake for about 45-50 minutes until the filling is bubbling and the crust is golden brown

Take out of the oven and let it cool before serving

Elderflower Fritters

Prep: 10m | Cook: 20-25m | Servings: 4

12 elderflower heads

1 cup of flour

1 tablespoon of sugar

1/2 teaspoon of salt

2 eggs

1 cup of milk

Zest of one lemon

Vegetable oil for frying

Icing sugar for dusting

Check the elderflower heads for insects and rinse gently

Mix flour, sugar, salt and lemon zest in a bowl

Beat eggs in a separate bowl and gradually add the milk

Mix wet ingredients into dry ingredients to form a smooth batter

Dip each elderflower head into the batter and make sure they are fully covered

Heat vegetable oil in a pan, place the battered flowers into the hot oil with