The Wild Foodies of Philly
   In search of the food beneath our feet!

 



WILD MENU IDEAS  Send comments to: LynnLandes@gmail.com

GENERAL COMMENTS:


ALSO SEE:  WildFoodiesByEdiblePart

SALADS, STEWS, & SUBSTITUTES (under construction)

Forest Vinegars: https://howtocookaweed.com/2017/02/05/forest-vinegar

DRINKS

LEAF WRAPS

SALAD & STEW INGREDIENTS

SALAD & STEW INGREDIENTS

COOK-ONLY VEGGIE GREENS COOK-ONLY VEGGIE ROOTS

MORE SUBSTITUTES


Fruit Drinks: any fruit

"LITE GREEN" drinks: put greens in blender with water, sieve out fiber, almost any green can be used (per cautions&recipes), however here are some recommendations:
wild violet
goutweed

LadysThumb
Asiatic dayflower
Mints:
spearmint
bee balm
ground ivy
henbit
deadnettle


Ginger:
chameleon (+cilantro taste)
ginger (root only)

Winter Spice Drinks:
sweet birch tree
sarsaparille (greenbrier)
sassafras
spice bush


HorseRadish taste:

garlic mustard roots

 


 Raw:
 
wild violet
 patience dock
 garlic mustard
 hosta leaf
 linden/basswood

 Cooked:
 
grape, riverbank
 porcelainberry

 
Celery substitute:
hosta stalk
patience dock stalk
spiderwort
Thistles:
bull thistle stalk
burdock leaf and center stalk
field thistle stalk
milk thistle stalk
salsify

Grasses:
Asiatic dayflower
crabgrass
knotgrass
LadysThumb
spiderwort

Leaves:
 carpetweed

 chickweed
 chicory greens (leaf & flower)
 dandelion (leaf & flower)
 
fiddlehead fern
 hosta leaf
 ladyís thumb leaf
 lambís quarters
 mile-a-minute
 


patience dock
purslane
sow thistle
sorrel, sheep
sorrel, wood

Mustard & Cresses:
 mustard
 garlic mustard
 bittercress
 pennycress
 peppercress
 shepardís purse
 watercress 
 
wintercress

Onion & Garlic:
garlic
onion 
ramps  

Parsley-like:
carrot
goutweed
eastern waterleaf
sweet cicely
aniseroot


Amaranth greens:
common
mat

Artemesia greens:
epazote, wormseed
mugwort,wormwood

Nettle:
stinging
wood

Also:
chickweed, mouse-eared
dock, bitter
dock,
curly yellow


Mallow/Hibiscus family:
common
marshmallow
Rose of Sharon

Potato subs:
American groundnut
arrowhead, wapato
spring beauty
Water lilies:

American lotus
yellow pond lily

Solomon Seal:
common
false

Sunflower:

Jerusalem Artichoke
sunflower, woodland

Thistle roots:
bull thistle stalk
burdock leaf and center stalk
field thistle stalk
milk thistle stalk 
salsify


Spinach cooked subs:
amaranth
lambís quarters

Peas / Beans subs:
ginkgo bean/nut
hyacinth bean
locust, honey

Peanut sub:
American hog peanut
 

TASTES-FLAVORS:

ARTICHOKE

BITTER

BLAND

HORSERADISH

LEMONY

LICORICE

MINT

MISCELLANEOUS


Roots of:
Jerusalem artichoke

Thistle roots:
bull
burdock
field  
milk
 


chicory greens
chickweed
clover
dandelion
dock, bitter
dock, yellow curley
wild lettuce

Cabbage taste:
sow thistle


Asiatic dayflower leaf
hosta leaf
indian strawberry
ladyís thumb leaf
mallows, all parts
wild violet

lambís quarters


garlic mustard roots


Asian lemon
staghorn sumac

G
reens:
mile-a-minute 
patience dock purslane
sorrel, sheep

sorrel, wood
 


sweet cicely
aniseroot


wintergreen
creeping snowberry

Mints:
spearmint
bee balm
ground ivy
henbit
deadnettle


O
yster taste:
salsify root

Bay leaf:
bayberry, northern

MUSHROOM

MUSTARDS

ONION & GARLIC

PEPPERY

SPINACH

SWEET

TART

WINTER SPICE

 
carpetweed
cleaver
plantain, broad plantain, narrow
 

 


garlic mustard
mustard

Cress:
bittercress
pennycress
peppercress
shepardís purse
watercress 
wintercress

 


wild garlic
wild onion
ramps

 


daylily

peppercress
smartweed, pepper
 

 

 


amaranth
lambís quarters

 

 
Fruit:
paw paw
wild strawberry

Mulberries:
black mulberry
red mulberry
white mulberry

paper mulberry

Tree Sap/Water:

ash
birch
hickory
maples
walnut
sycamore


Fruit:
c
rab apple
hawthorns

Raspberries:

blackberry, Allegheny
blackberry, sawtooth
dewberry
raspberry, black
raspberry, red
thimbleberry
wineberry


sweet birch tree
sarsaparille (greenbrier)
sassafras
spice bush

Ginger taste:
chameleon
ginger

TEXTURES & USES:


CRUNCHY RAW / SLIGHTLY COOKED


FLOUR FROM SEEDS & NUTS


FUZZY (can be uncomfortable to
swallow if not well cooked)


THICKENERS / MUCILAGE


asparagus
cattail stalk
daylily buds / shoots
fiddlehead (ostrich fern)
hosta shoots
patience dock
purslane
spiderwort stalk

Celery-like thistle stalks:
bull thistle
burdock
field thistle  
milk thistle 
salsify

Also see: http://www.wildfoodies.org/SHOOTS.docx
http://www.wildfoodies.org/Flowers.htm
 

 

Seeds:
amaranth
cattail
foxtail grass
lamb's quarters
wild rice
reed grass

Nut flours:
beech, American
ginkgo 
hazelnut
maple family
shagbark hickory
water chestnut
oaks:
white
red
chinquapin

walnuts:
black walnut
butternut walnut

http://www.eattheweeds.com/wild-flours
 

 

carrot stalks
cleaver
mallow, common (leaf)
mouse-eared chickweed
 

 

 

common mallow (entire plant)
ginkgo nut
sassafras (leaves)