Wild Foodies of Philly - MENU ID

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

WILD MENU IDEAS

"WILD HAUTE CUISINE" PDF or POWER POINT - 36 SLIDES

GENERAL COMMENTS:

Plant preservation - Drying fruits and plants for later use is less energy intensive than canning or freezing.
Dry greens inside away from light. Dry fruit inside or outside (although the bugs might get to them outside)
Food preparation - Any food should be prepared in the most nutritional manner. So avoid plastic and frying or using large amounts of sugar, glutens, or dairy.
Avoid the use of plastics, aluminum, and stickless pans, as they can contaminate your food with toxins.
Avoid using dehydrators that have plastic parts, instead use plate warmers, radiators, or lamps with incandescent bulbs.

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

SALTY
SOURCES

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
lady’s thumb leaf
lamb’s quarters
mile-a-minute

patience dock
purslane
sow thistle
sorrel, sheep
sorrel, wood

Mustard & Cresses:
mustard
garlic mustard
bittercress
pennycress
peppercress
shepard’s 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
lamb’s quarters

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

Peanut sub:
American hog peanut

Extract-Salt-from-Plants

From: practicalselfreliance

From:primalsurvivor

-coltsfoot burned, use the ash
-saltbush/ goosefoot/ chenopodium
-dandelion roots
-yellow dock roots
-hickory tree roots
-animal blood

ROOT DRINK RECIPE: https://nourishedkitchen.com/homemade-root-beer-recipe/?utm_source=Newsletter+List&utm_campaign=edc1fa7de5-Weekly_Fare9_8_2010&utm_medium=email

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 lady’s thumb leaf mallows, all parts wild violet lamb’s quarters	garlic mustard roots	Asian lemon staghorn sumac Greens: mile-a-minute patience dock purslane sorrel, sheep sorrel, wood	sweet cicely aniseroot	wintergreen creeping snowberry Mints: spearmint bee balm ground ivy henbit deadnettle	Oyster 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 shepard’s purse watercress wintercress	wild garlic wild onion ramps	daylily peppercress peppergrass prickly ash	amaranth lamb’s 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: crab 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

Articles:
- https://practicalselfreliance.com/wild-flour
- http://www.eattheweeds.com/wild-flours

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

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

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