Native Cooking

Foraging and some refreshing "wild" drinks

 

Last updated 5/14/2016 at 4:08pm



Nidobak (Friends),

Spring makes me happy and I dare guess most of you readers as well. Foraging is an ongoing endeavor so it is time to focus on planting so foraging can always be in the background for a while. A big round planter with several herbs is more than useful, it is pretty, easy, and aromatic. Oh, did I mention economical? The way prices of everything are going up we can use all the help we can get.

Some herbs I can just go and scoop up with a spoon in the yard to replant, like mint, for example. I love the way the smaller leaved herbs look when they spread, thinking of thyme, oregano and curly parsley. I am partial to culinary herbs, especially those you can grow on a windowsill.

A good mate for the three I mentioned is basil. Rosemary is great, too, because not only is it aromatic, it grows vertically. Peat moss pots are good for things you start by seed.


A small cherry or grape tomato would be a nice center piece for your pot, then three or four herbs around the tomato. Until a few years ago we saved seeds from nearly everything we grew to use during the present year but GMOs do not reproduce.

Where is the food independence and self-reliance? It is possible to get unaffected seeds from some growers online. Native Seed Search is just one source of many you can research. The more we can source from the edible wild the better.

Tamed Wild Drinks

Boil a gallon of water; add a cup of your favorite taste (maple, sassafras root, white pine bark, mint…). Turn off heat and let flavor steep for about 10-15 minutes. Strain and sweeten with honey, maple sugar or nothing at all.

 
 

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