The Spring Foraging Cookbook

By Judson Carroll

My love of foraging began in my earliest memories. Before I could walk long distances, my mom pulled me around in a little red wagon and picked all sorts of things for me to taste. She was not a hard core forager, but my grandfather not only planted all sorts of fruit and vegetables on his farm but encouraged edible wild plants to grow. Apparently, she had to keep a bottle of ipecac on hand because I tried to eat everything! By my teens, I was an avid forager, using field guides to identify edible plants and mushrooms.

And, that is exactly the advice I would give you. Get a couple of good field guides and use a phone app to double check plant ID, if you do not have someone experienced to show you what is edible and what is not. That is how I learned (before cell phones). I did not have a mentor beyond the basics. I struggled with the decision whether or not to include pictures or illustrations of the plants in this book. In the end, I decided against it because a picture of a plant is just a snapshot in time. The same plant can look very different in a different environment, in different soil , with more or less water, or at varying times of year. I recommend the Peterson Field Guides for your region and the classic book, Botany In A Day by Thomas Elpel – these will teach you how to identify the plants using flower, stem and leaf structure. That is the most reliable and thorough way to truly learn a plant. Let me restate, THERE ARE NO PHOTOS OR DRAWINGS OF PLANTS IN THIS BOOK! I also do not discuss many edible mushrooms because mushroom foraging generally carries a bit more risk than plant foraging. Although I learned on my own, a mushroom mentor is essential for safety.

This is a book about wild edible plants and how to enjoy them. This is a cookbook for those who enjoy wild food. Paired with a good field guide, This book will enable you to appreciate and enjoy the wild bounty that surrounds us. A field guide will tell you if a plant is edible, not what it tastes like or how to best prepare it.

My recipes are mere suggestions based on my preferences. I rarely cook using recipes. I simply combine flavors using what I have on hand. It is essential to build a catalog of flavor memories in your mind, in your taste buds and your nose. If you are familiar with the pure flavor of each ingredient, you can create wonderful dishes using what you have on hand. Once you do this, and with a little practice, you can cook to your taste. That makes foraging and cooking much more exciting! I would never wish for a reader to look at one of my recipes and think, “Oh, I can’t cook that because I don’t have all the ingredients.” I want you to have a general idea of each ingredient, so you can make substitutions.

Many wild vegetables can be classified as mild salad ingredients, Alliums that are wild members of the onion and garlic family, greens that are like spinach, stronger/more bitter greens, plants that taste like asparagus, tubers that are somewhat like potatoes, sour plants, peppery plants, aromatic/herbal plants and flowers, seeds/grains, etc. With these flavors in mind and a familiarity with whatever herbs you have on hand, you can get very creative. Of course there are nuts and fruits, as well, but these are not really in season in the spring. In the spring, we can make salads, soups and casseroles out of many plants that are in season. So, my goal is to be a bit more creative... but don’t forget there are easy ways to use most of these veggies and they are always tasty so long as they are harvested before becoming too tough in terms of greens and shoots.

• Language: English
• Publisher: Judson Carroll
• Release date: Jan 5, 2024
• ISBN: 9798215189207

Judson Carroll

Judson CarrollI am a certified Master Herbalist and Permaculturist from the Blue Ridge Mountains of North Carolina, USA. I began learning about herbs and their uses from the old Appalachian folks, especially the Hicks family of Beech Creek, when I was around 15.I host the Southern Appalachian Herbal Podcast: Southern Appalachian Herbs https://www.spreaker.com/show/southern-appalachian-herbsI teach free, online herbal medicine classes: Herbal Medicine 101 https://rumble.com/c/c-618325I also write a weekly article on herbs and their properties: https://southernappalachianherbs.blogspot.com/151My passion is being outside, enjoying the woods, the water and the garden. My mission is to revive the tradition of “folk medicine” in America, so families can care for their own ailments at home, using the herbs God gave us for that purpose. I am a moderator and contributor for The Grow Network and you can communicate with me there https://thegrownetwork.com/My email address is [e-mail]

Book preview

The Spring Foraging Cookbook

By

Judson Carroll

Disclaimer:

The information in this book is not intended to diagnose or treat any disease or condition. I am not a health practitioner and am not offering advice. No content in this book has been evaluated or approved by the FDA. Following any information in this book is at your own risk.

Do your own thorough research before following any herbal advice. Be aware of interactions (drug or herbal), allergy, sensitivity or underlying conditions before proceeding with following any health information.

By continuing to read this book you agree to be responsible for yourself, do your own research, make your own choices and not to hold me responsible for your own actions.

Copyright 2023

All rights reserved. This book may not be shared or reproduced without written permission by the author.

Table of Contents

Introduction

Alfalfa

Amaranth

Angelica

Asparagus

Aster – Large Leaf

Basswood or Linden

Black Locust

Bladder Campion

Brambles, Blackberries and Raspberries

Briers

Bugleweed

Bull Thistle

Burdock

Calamus

Caraway

Cardamine pratense

Cattails

Chickweed

Chicory

Cleavers

Clovers

Corn Salad

Clintonia

Comfrey

Cow Parsnip

Dandelion

Day Lily

Dock

Elder

Erodium cicutarium

Evening Primrose

False Solomon’s Seal

Fireweed

Forsythia

Garlic Mustard

Glasswort

Goat’s Beard

Ground Ivy

Harbinger of Spring

Honewort

Honeysuckle

Horse Radish

Indian Cucumber

Hyssop/Hedgenettle

Japanese Knotweed

Japanese Maple

Jewel Weed or Touch Me Not

Kudzu

Lady’s Thumb

Lamb’s Quarters

Mallow

Marsh Marigold

Milkweed

Miner’s Lettuce

Mints

Morel Mushrooms

Mustard

Nettles

Oregon Grape

Orpine

Ostrich Fern… and maybe Bracken

Oxeye Daisy

Pepper Grass

Plantain

Poke

Prickly Pear Cactus

Ramps

Redbud

River Beauty

Rushes

Salsify

Saxifrage

Shepherd’s Purse

Solomon’s Seal

Sorrel

Sow Thistle

Spiderwort

Spring Beauty

Strawberry Spinach

Sweet Cicely

Tansy

Thlapsi

Toothwort

Trailing Arbutus

Twisted Stalk

Valerian (edible)

Violets

Watercress and Mountain Watercres

Water Leaf

Water Lily

Wild Geranium

Wild Grapes

Wild Lettuce and Prickly Lettuce

Wild Onions and Garlic

Wild Strawberry

Wintercress

Wintergreen

Wisteria

Yucca

Introduction

My love of foraging began in my earliest memories. Before I could walk long distances, my mom pulled me around in a little red wagon and picked all sorts of things for me to taste. She was not a hard core forager, but my grandfather not only planted all sorts of fruit and vegetables on his farm but encouraged edible wild plants to grow. Apparently, she had to keep a bottle of ipecac on hand because I tried to eat everything! By my teens, I was an avid forager, using field guides to identify edible plants and mushrooms.

And, that is exactly the advice I would give you. Get a couple of good field guides and use a phone app to double check plant ID, if you do not have someone experienced to show you what is edible and what is not. That is how I learned (before cell phones). I did not have a mentor beyond the basics. I struggled with the decision whether or not to include pictures or illustrations of the plants in this book. In the end, I decided against it because a picture of a plant is just a snapshot in time. The same plant can look very different in a different environment, in different soil , with more or less water, or at varying times of year. I recommend the Peterson Field Guides for your region and the classic book, Botany In A Day by Thomas Elpel – these will teach you how to identify the plants using flower, stem and leaf structure. That is the most reliable and thorough way to truly learn a plant. Let me restate, THERE ARE NO PHOTOS OR DRAWINGS OF PLANTS IN THIS BOOK! I also do not discuss many edible mushrooms because mushroom foraging generally carries a bit more risk than plant foraging. Although I learned on my own, a mushroom mentor is essential for safety.

This is a book about wild edible plants and how to enjoy them. This is a cookbook for those who enjoy wild food. Paired with a good field guide, This book will enable you to appreciate and enjoy the wild bounty that surrounds us. A field guide will tell you if a plant is edible, not what it tastes like or how to best prepare it.

My recipes are mere suggestions based on my preferences. I rarely cook using recipes. I simply combine flavors using what I have on hand. It is essential to build a catalog of flavor memories in your mind, in your taste buds and your nose. If you are familiar with the pure flavor of each ingredient, you can create wonderful dishes using what you have on hand. Once you do this, and with a little practice, you can cook to your taste. That makes foraging and cooking much more exciting! I would never wish for a reader to look at one of my recipes and think, Oh, I can’t cook that because I don’t have all the ingredients. I want you to have a general idea of each ingredient, so you can make substitutions.

Many wild vegetables can be classified as mild salad ingredients, Alliums that are wild members of the onion and garlic family, greens that are like spinach, stronger/more bitter greens, plants that taste like asparagus, tubers that are somewhat like potatoes, sour plants, peppery plants, aromatic/herbal plants and flowers, seeds/grains, etc. With these flavors in mind and a familiarity with whatever herbs you have on hand, you can get very creative. Of course there are nuts and fruits, as well, but these are not really in season in the spring. In the spring, we can make salads, soups and casseroles out of many plants that are in season. So, my goal is to be a bit more creative… but don’t forget there are easy ways to use most of these veggies and they are always tasty so long as they are harvested before becoming too tough in terms of greens and shoots.

Alfalfa

I use Alfalfa interchangeably with Clovers, and truly enjoy it. However, many modern authors caution against all consumption of Alfalfa. Honestly, I think their concerns are over-wrought. I have enjoyed eating Alfalfa sprouts, especially, since childhood…. And have likely eaten my weight in them several times over. Alfalfa sprouts were a popular health food and salad ingredient in my mother’s generation and she included them in most every salad and sandwich. The flavor of Alfalfa is not only something I enjoy, but is connected with many food memories. I continue to sprout my own seeds and to harvest both the tender spring leaves and blossoms of wild plants.

One of my favorite ways to eat Alfalfa sprouts is on a sandwich. I love a good sandwich and I think this recipe could help set the tone for this book. I am by no means a vegan… in fact, I live mostly on meat, fish and seafood. I enjoy vegetables and fruit for nutrition and for the flavor they bring to a dish. The nice thing about using Alfalfa sprouts on a sandwich is that they press together and act like a sponge for condiments and sauces. While a traditional turkey club is excellent made with lettuce, it is much better with Alfalfa sprouts and so is a BLT or ham sandwich. I like to make a mustard vinaigrette for these sandwiches and use home made mayonnaise to get that mix of acidic and rich.

Mustard Vinaigrette

Start with a good Salad oil like olive or walnut oil and a good vinegar such as wine vinegar.

We want a mix of about three to one vinegar to oil and about 1/3 mustard to oil.

You can play around with the proportions, but this is a good ballpark measurement.

On their own, oil and vinegar only mix briefly and then separate. Mustard, either prepared or dried, will ensure an emulsion that keeps the dressing together and makes it work. Without an emulsifier, a vinaigrette will simply not stay together and coat the salad. That said, salads should be dressed fresh, at the table and never left to sit in dressing as fresh dressing has a much better consistency and will cause the greens to wilt if dressed too early.

So, very basically, mix those three ingredients, add salt and pepper to taste and whisk into a dressing. That is basic, but the dressing will still be exponentially better than anything store bought, especially if you use good oil and a vinegar that really tastes good to you. I like red wine, sherry and rice wine vinegar most, but I never turn up my nose at apple cider vinegar. Of course, balsamic is excellent, but expensive. The one vinegar you want to avoid is distilled white vinegar. It has acidity but little flavor and can actually irritate the stomach.

To the basic mix, I always add fresh, crushed garlic and some either fresh or dried herbs.

Parsley is essential for me, as it enhances the flavors of everything to which it is added. The same is true of either celery salt or fresh celery leaves. Carrot seeds are similar.

Other herbs I enjoy are oregano, basil, dill, fennel tops, chives, tarragon, sage, rosemary…. Basically anything that smells good and that I have on hand.

While we may use Mayonnaise mostly as a condiment, it is actually a classic French sauce. Making mayo takes a bit of practice. While you can make it in a food processor or blender, I prefer to use a bowl and a whisk. Start by separating two eggs, being careful not to include any of the white with the yolks. In a bowl, beat the yolks with 2 teaspoons of lemon juice or vinegar (I really prefer lemon juice), and ¼ teaspoon of salt. At this point, you can also add ½ teaspoon or so of dry mustard powder or some Dijon style mustard, if you like. The mustard makes the mayo a little more fool-proof, but it is not essential and you may prefer the flavor without it. I like a little mustard in my mayo. Slowly add 1 cup of olive oil or other good oil… and, I do mean slowly! Like, a drop at a time, and whisk until about a half cup of the oil is entirely incorporated into the emulsion. Once you have whisked in about half of the oil, and the mayo is getting thick, you can relax a bit on the whisking and add the rest of the oil in a slow, thin stream. If you add the oil too fast, or use too much oil, the mayo will break which means the emulsion has separated. If that happens, beat another egg yolk with a teaspoon of water and start an emulsion by slowly dripping in 1/4th cup water, then add your broken mayo to that, a little at a time.

You can make dozens of variations on basic mayonnaise. You can add garlic, any herbs you like… whatever. I suppose, if you really have to, you could mix it with ketchup to make a sauce some call special.

Bread

I usually bake Bread once a week. I use a modified recipe that I learned from a book called, Artisan Bread in 5 Minutes A Day, by Jeff Hertzberg and Zoe Francois. I highly recommend that book. While I do not mind kneading bread, I have had better and more consistent results with their no knead method than most others. Beyond that, it is remarkably convenient to mix up some dough once a week and leave it in the fridge until ready to bake. Their basic master recipe consists of 3 cups warm water, one packet of yeast, 1 and ½ tablespoons of kosher salt and 6 and ½ cups of AP flour. You mix it all together, without kneading. You let it rise at room temp for two hours, then put it in the refrigerator in a lightly sealed container. When ready to bake a loaf of bread, you pull out about 1/3 of the dough, form your loaf and let it rest on the counter, at room temp, for 45 minutes or so before baking. You lightly flour the raw loaf, make a few slashes across the top to help it rise, then bake for 30 minutes or so at 450F.

My modifications began with realizing my oven wasn’t accurate. I found that baking at 425F for 35-40 minutes worked better for me. Also, rather than baking boules, baguettes and other shaped loaves, I found that using a loaf pan worked best for me. I shape the loaf simply... sort of a football shape, then I fold the ends under and pinch all the seams to seal. I put it in a buttered loaf pan and allow it to rest/rise for an hour or so before baking. You have to shape and smooth the loaf for a good crust. Dusting and gently rubbing flour on the surface before baking helps, too. I like a softer crust and a lighter loaf so, I add a little oil to the dough when I'm mixing it together, I also let the loaf rise about 15 minutes longer, in a 150 degree oven, and then I bake the bread in a dry oven – they recommend adding water for steam. I also found that I like ¼ teaspoon more salt in the dough. The big thing though, comes down to the yeast.

In the beginning of the COVID lock downs, yeast became almost impossible to buy in my area. I only had a couple of packets of yeast left. I thought about how the Fleischmann brothers had figured out how to dry yeast from beer brewers and market that to bakers. Knowing that yeast multiplies as it digests sugar and starch, I began to wonder if I could use something like George Herter’s sourdough technique to keep the small amount of commercial yeast I had multiplying and usable for baking multiple batches. While I love sourdough bread, this technique of utilizing wild yeasts requires daily feeding of the sourdough starter. Facing shortages at the store, I was no longer sure I could afford to use flour just to keep the dough starter alive. So, I made a batch of no knead dough. After the initial two hour rise, I pinched off a golf ball sized chunk of dough, put it in a jar, covered it with cold water and put it in the refrigerator. Mr. Herter had written that sourdough starter could be kept refrigerated, and would only need a weekly feeding. I wondered if this would work. A week later, I used the refrigerated dough ball to bake the next batch, adding no additional yeast. The dough had become so saturated in the water that I could stir it together into a slurry. I counted that slurry as part of the water used in the recipe. I crossed my fingers and waited…. The dough rose just as if I had used instant yeast!

That began the cycle of baking and holding back a chunk of dough to start the next batch, and that has continued for around three years so far. Sometimes, I wait two or three weeks between baking. So far, the dough starter has worked every time. The best thing though, is that each batch of bread I bake becomes more flavorful and aromatic as the dough starter ages. Like sourdough, it has developed rich, tangy, cheesy notes. Traditional European bakers will know that I did not invent the wheel – they have used such starters called a biga or poolish for generations. But, I figured it out on my own, in an emergency… and it worked!

To make the Sandwich

It is best to slice your bread a bit more thinly than the pre-sliced bread you buy from a store, because homemade bread is a bit more dense. Just toast it a bit to firm it up and to melt the butter… I absolutely hate cutting my gums on hard toasted bread! Butter your bread on at least one side. If using mayo, you may want to only